* Exported from MasterCook * French Bread For The Bread Machine Recipe By :INTERNET RECIPES FROM EAT-LIGHT LISTSERVER Serving Size : 8 Preparation Time :4:00 Categories : Bread Machine Breads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups water 3 1/4 Cups bread flour 1 1/2 Tablespoons sugar 1 1/2 Teaspoons salt 1 Tablespoon yeast Add ingredients to bread pan in order recommended by manufacturer >From: Martha Sheppard - - - - - - - - - - - - - - - - - - - NOTES : The French Bread (for bread machine) recipe posted a few digests ago is the best I have ever made! Thank you whoever posted it! It is definitely a keeper! >From: DaStanfill@aol.com * Exported from MasterCook * Fresh Coriander, Ginger And Chile Breads Recipe By :BAKERS DOZEN Serving Size : 8 Preparation Time :0:00 Categories : Breads: Quick & Muffins Indian Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups semolina flour 1 cup plain yogurt 1 red chili peppers -- finely chopped -- seeded and deveined -- or 1 jalapeno 1 tablespoon ginger -- finely chopped 1 tablespoon curry leaves -- if using dried, rehydrate by soaking 2 tablespoons coriander leaves -- coarsely chopped 1/2 teaspoon salt 2 cups warm water Oil for griddle surface You will need a medium-sized mixing bowl, a large cast-iron or other heavy griddle, a paper towel, a flat wooden spoon or rubber spatula, and a metal spatula. In a medium-sized bowl, mix together the semolina, yogurt, chile, gingerroot, curry leaves, coriander leaves, and salt. Add the water a little at a time, stirring while you pour. When all the water has been added and the batter is smooth, cover the bowl and let the batter rest for approximately one hour. To cook the breads, heat a large cast-iron griddle over medium high heat. Lightly oil the surface of the griddle using a paper towel, and reserve the towel for use between each dosa. When the griddle is hot, pour on one-half cup of the batter. As you pour, move in a circle out from the middle, trying to distribute the batter in as large a circle as possible. Immediately after, use the flat back side of a wooden spoon or rubber spatula to move the batter to cover the gaps, trying again to increase the diameter of the dosa. Try to make a circle 9 to 10 inches in diameter. Over a medium high heat, the dosa will cook on its first side for one minute and a half. After it has been cooking for one minute, begin to loosen it from the griddle with a sharp-edged spatula. Coax the dosa, don't force it, as it will come off easily from the griddle when it is ready. When ready, flip to the other side. The second side will cook in one and a half to two minutes, depending on the thickness of the dosa and the heat of the griddle. You can check the dosa by simply lifting a corner with your spatula. It should have nicely browned spots, but not nearly as uniformly brown as the first side. When ready, remove to a plate. Before starting the second dosa, rub the surface of the griddle with the oily paper towel, or if it's particularly dry, add a little more oil. Continue cooking until all the dosas have been made (they can be stacked one on top of the other when they finish cooking), or serve immediately as they are made, flapjack-style. Yield: eight dosas, each 9 to 10 inches in diameter. >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Biscotto Recipe By :Marcia Fasy Serving Size : 36 Preparation Time :0:00 Categories : Cookies & Bars Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 egg whites 1/4 Teaspoon cream of tartar 1/2 Cup sugar 1/2 Teaspoon vanilla 1/2 Teaspoon almond extract 1 Cup flour, all-purpose -- sifted 3/4 Cup almonds, blanched -- whole unblanched 1/2 Cup cherries -- red candied 1/3 cup pineapple, candied -- chopped 1/3 Cup apricots, dried -- chopped Beat egg whites and cream of tartar. Add sugar, 1 T at a time. Beat in vanilla and almond until blended. Fold in flour gently but thoroughly. Sprinkle almonds, cherries, pineapple and apricots over flour mixture and fold gently until just combined. Spread evenly into lined or greased loaf pan 8.5x4.5x3 or 7.5x4x2.25. Bake in preheated 350 oven until light brown and firm, about 35 min. Turn out on wire rack and cool to room temp (can be stored 1-2 days before slicing). Cut into thin slices (3/8 " thick) and arrange on ungreased cookie sheet. Bake in preheated 300 oven until crisp, about 45 min. Cool on rack to room temp. My note: I have substituted dried fruit for the candied fruit. It is good with almost any dried fruit. I like a combination of dried papaya, dried pineapple, apricots and dried cranberries. >From: marciaf@juno.com (marcia a Fasy) - - - - - - - - - - - - - - - - - - - NOTES : Here is my husband's favorite biscotti. He likes these better than the higher fat ones. 52.7cal 1.7 gm fat * Exported from MasterCook * Fudgy Brownies, Fat Free Recipe By :http://www.whymilk.com/index2.html Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 Cup unsweetened cocoa powder 2/3 Cup all-purpose flour -- unbleached 2/3 Cup sugar 3/4 Teaspoon baking soda 1/2 Teaspoon baking powder 1/8 Teaspoon salt 1 Teaspoon instant coffee -- dissolved in: 1/3 Cup boiling water water 1/3 Cup skim milk 1 Jar baby-food pureed prunes -- (2 1/2 ounces) 1 1/2 Teaspoons vanilla extract 2 egg whites Confectioners sugar for dusting -- optional Preheat the oven to 350 F. Spray an 8" x 8" inch pan with non-stick vegetable cooking spray and set aside. Sift the cocoa powder into a large mixing bowl. Add the flour, sugar, baking soda, baking powder and salt. Mix well. In another bowl, combine the dissolved coffee, milk, prunes, vanilla and egg whites. Mix well. Add the liquid ingredients to the dry ingredients and mix well. Pour the batter into the prepared pan and bake in the preheated oven for about 30 minutes or until a knife inserted in the center comes out clean. Allow the brownies to cool in the pan on a rack for 10 minutes and then invert it onto a serving plate. Allow the brownies to cool completely before cutting them into 16 squares. Dust the tops of the brownies with confectioners sugar if desired. Makes 16 brownies. Nutrition facts per serving: 60 calories, 2 g protein, 14 g carbohydrates, 0 g fat, 0 mg cholesterol, 95 mg sodium. Skim milk was used for nutritional analysis. >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic Bread #2 Recipe By :AUDREY.L.BROWN Serving Size : 1 Preparation Time :0:00 Categories : Breads Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- left-over 98% fat-free rolls -- hamburger or hotdog - -- (Aunt Millie's in my area) i can't believe it's not butter spray garlic powder paprika low fat grated Parmesan -- or Parmesan/Romano mix broil til done. i can't tell the difference between these or bread made with "real" margarine/butter. hope this helps. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic Bread #3 Recipe By :Natalie Frankel Serving Size : 1 Preparation Time :0:00 Categories : Breads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- whole wheat pita bread -- or other bread jarred chopped garlic -- with no oil added garlic salt -- optional Use a fatfree whole wheat pita or other favorite bread and spread jarred chopped garlic (no oil added) on the cut side, then bake until done. It depends on the size of the bread, but it usually takes about 15 minutes. If you can afford the salt, sprinkle with a little garlic salt, also. For anyone in the Madison, WI area, the Magic Mill Natural Food Store carries a huge rectangular mideast bread made by the Panjshir Afghan Bakery that is very flat and makes an EXCELLENT garlic bread made this way. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic Bread #4 Recipe By :NFRITZ@nssdca.gsfc.nasa.gov Serving Size : 1 Preparation Time :0:00 Categories : Breads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- I Can't Believe It's Not Butter spray powdered garlic herbs -- slices of bread Yes, you can make it lowfat-just use spray ICan'tBelieveIt'sNotButter, powdered garlic and some herbs on the cut surfaces, and toast or broil slices until golden. You can also wrap a whole loaf in foil and warm it in the oven. An alternative is to brush cut surfaces lightly with olive oil, and use minced fresh garlic or minces garlic from a jar (you have to really like garlic) and fresh herbs. This needs to be slowly roasted in the oven to mellow the garlic. Wrap slices in foil (if you cut a whole loaf, just reform the slices back into a loaf and wrap in foil. - bake at about 325 for at least a half hour-smells wonderful!!) Good herbs to use are basil, parsley, and oregano. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlicky Smoke-roasted Lamb Recipe By :Cooking Light, July/Aug 1993, page 130 Serving Size : 12 Preparation Time :0:08 Categories : Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups alder wood chips 1 lean bone-in leg of lamb roast -- (3-pound) 5 cloves garlic -- sliced 1 1/2 cups Chablis or other dry white wine 1/4 cup water 3 tablespoons white wine Worcestershire sauce 3/4 teaspoon cracked black pepper 4 bay leaves -- crumbled 6 fresh mint sprigs -- (5-inch) Vegetable cooking spray Soak alder wood chips in water 1 to 24 hours. Drain well. Trim fat from roast. Make 1/2-inch-deep slits into roast; place garlic in slits. Combine wine and next 4 ingredients in a large zip-top heavy-duty plastic bag. Add roast; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally. Remove roast from bag, reserving marinade; set aside. Prepare charcoal fire in meat smoker, and let burn 15 to 20 minutes. Place alder chips on top of coals. Place water pan in smoker; add reserved marinade and mint sprigs. Add hot tap water to fill pan. Coat grill rack with cooking spray; place rack in smoker. Place roast on rack; insert meat thermometer into thickest portion of roast. Cover with smoker lid, and cook 3 hours or until meat thermometer registers 140 deg (rare). Refill water pan with water, and add additional charcoal to fire as needed. Remove roast from smoker; let stand 10 minutes before serving. Yield: 12 servings (serving size: 3 ounces lamb). >From: Katherine Rodman - - - - - - - - - - - - - - - - - - - NOTES : Alder wood chips produce a delicately flavored smoke that enhances the taste of the lamb without overpowering it. Mesquite chips can be used also. Find wood chips for smoking at hardware or grocery stores. _____ * Exported from MasterCook * German Baked Pancake With Apples Recipe By :Quick & Healthy Cooking, Jan 1995 Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Fruit German Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs 1/2 cup Egg Beaters(r) 99% Egg Substitute -- Or Equiv To 2 Whites 3/4 cup All-Purpose Flour 3/4 cup skim Milk 1/2 Tsp Vanilla Nonstick Cooking Spray -- *Note Apple Topping: 3 Tbsp Honey -- Light, **Note 1/4 Tsp Cinnamon 1/8 Tsp Nutmeg -- Grated 3 Apples, Peeled -- ***Note *NOTE: The original recipe used 1 1/2 T light margarine... I used nonstick cooking spray. **NOTE: Original recipe used 4 T light honey for the topping. ***NOTE: Original recipe used tart apples, peeled and sliced... I used red delicious, peeled and grated. For the pancake: Preheat the oven to 450 deg F. In a bowl, beat the eggs, egg beaters (whites), flour, milk and vanilla until smooth; set aside. Spray a non stick round 12" baking dish with the nonstick cooking spray. Put it in the oven to heat for about 5 - 7 minutes. When the baking dish is hot, remove it carefully and pour in the batter and put it back into the oven for 15 minutes. After baking for 15 minutes; lower the temperature to 350 deg F and bake for an additional 10 minutes. While the pancake is baking for the first 15 minutes, prepare the apple topping: In a large skillet, combine the honey, cinnamon and nutmeg. Warm over medium heat until the honey liquefies and mixes with the spices. Add the apples and heat them until just tender. The pancake should have puffed dramatically, especially around the sides. Serve immediately, with the topping, before it settles. Serves: 4 This has a wonderful flavor. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 240.6 Fat 2.7g Carb 47.1g Fib 1.7g Pro 8.5g Sod 94mg CFF 9.7% * Exported from MasterCook * Golden Cheddar Loaf Recipe By :Fleischmann's Yeast web site:www.breadworld.com.11/96 Serving Size : 16 Preparation Time :0:00 Categories : Breads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 Cups all-purpose flour -- (3 1/2 to 4) 2 Tablespoons sugar 1 Package yeast -- rapid rise 1 Teaspoon salt 1 Cup water 1/3 Cup skim milk 6 Ounces sharp cheddar cheese -- grated 1 egg white -- lightly beaten with 1 Tablespoon water Makes 1 loaf. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt. Heat water and milk until very warm (120 to 130 F); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Knead in cheese. Divide dough into 3 equal pieces; roll each piece to 14-inch rope. Braid ropes; pinch ends to seal. Place dough in greased 8 1/2- x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Brush loaf with egg white mixture. Bake at 375 F for 30 to 35 minutes or until done. Remove from pan; let cool on wire rack. I used Healthy Choice brick fatfree cheese in this recipe which decreases the number of calories listed and the fat content. I put it in a 9x5-inch pan. >From: Terry and Kathleen Schuller - - - - - - - - - - - - - - - - - - - NOTES : I added 1/2 cup of finely chopped onion and 1/8 teaspoon of garlic powder to dough before stirring in added flour. And, I used fatfree cheese. Nutrition information per serving without changed (1/16 of recipe): calories 161; total fat 4 g; saturated fat 2 g; cholesterol 12 mg; sodium 219 mg; total carbohydrate 24 g; dietary fiber 1 g; protein 6 g. * Exported from MasterCook * Gorgonzola Dressing Recipe By :found on internet Serving Size : 4 Preparation Time :0:15 Categories : Salad Dressings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup fat-free mayonnaise 1/2 cup fat-free sour cream 1/2 cup buttermilk 1/4 pound blue cheese 1/8 teaspoon pepper 1 whole garlic clove -- minced 1 tablespoon onion -- minced 1 tablespoon horseradish --Set aside half of the cheese. Put remaining ingredients in a blender and process til smooth. --Add reserved cheese and pulse to coarsely chop cheese. >From: - - - - - - - - - - - - - - - - - - - NOTES : ****For thicker dressing, don't put in blender----mix by hand ***can Sub Gorgonzola for blue cheese. ***can sub fat free yogurt for buttermilk * Exported from MasterCook * Granola #6 Recipe By :DaStanfill@aol.com Serving Size : 20 Preparation Time :0:00 Categories : Camping, Backpack, Trail Food Grains & Cereals Snacks Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 Cups rolled oats -- uncooked 1 1/4 Cups honey 1 Teaspoon vanilla 1/2 Cup Grape Nuts cereal 2 Teaspoons ground cinnamon 2 1/2 Cups Wheaties cereal -- or raisin bran 1/2 Cup raisins -- optional -- or 1/2 cup dried cranberries Spread oats evenly in a 15x10" jelly-roll pan. Bake at 325 for 15 minutes or until toasted, and set aside.Combine honey, Grape Nuts, and cinnamon in a large bowl. Add the oat mixture, and stir well. Spread honey-oat mixture evenly into jelly-roll pan. Bake for 20 minutes or until dry. Let cool; break into large pieces and set aside.Combine the Wheaties or raisin bran and dried fruits in a large bowl, and stir in honey-oat mixture pieces. Store granola in an airtight container. Serve with skim milk, or eat plain. Yield: 20 servings (serving size: 1/2 cup). Note: You can substitute any dried fruit: peaches, blueberries, strawberries, or only use 1 kind. This is recipe very versatile. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Granola Bars, Homemade Recipe By :DaStanfill@aol.com Serving Size : 14 Preparation Time :0:00 Categories : Camping, Backpack, Trail Food Grains & Cereals Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups marshmallows -- miniature 1 1/2 tablespoons butter or margarine 4 cups granola -- nonfat -- Either homemade or purchased granola 2 cups Rice Krispies For Microwave: Put marshmallows in a glass mixing bowl. Microwave on high for 45 seconds. Stir and add butter or margarine. Microwave 45 seconds longer and stir. If margarine or marshmallows are not completely melted, microwave 30-45 seconds more. Stir in granola and Rice Krispies. Spray 13"x9"x2" pan with nonstick spray. Using a large piece of was paper, press granola mixture evenly into pan. Refrigerate. When ready to serve, cut into 14 bars, about 4 1/2 inches long. (You can cut and put in plastic bags for quick individual servings available for lunches or anytime.) VARIATIONS (May rise recipe above 30% CFF): 1. For peanut butter granola bars, add 2 TB peanut butter to marshmallows instead of the margarine. 2. If you want it to be more like the commercial granola bars, add 2 TB miniature chocolate chips. If doing this, add cereals and chocolate chips after allowing the marshmallow mixture to cool a few minutes. 3. You can always add more dried fruits with the cereals - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grape Nuts Bread Recipe By :(MS LIN A PEARSALL ) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water 1/4 cup Egg Beaters(r) 99% egg substitute 2 tbsp. diet margarine -- Fleischmann's nonfat 1 tbsp. sugar 1/2 tbsp. salt 1 cup Grape Nuts 3 cups bread flour -- or more, as needed 1 pk. yeast 1 1/2 lb.loaf. Load in bread machine according to your manufacturer's directions. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek Lamb Salad Recipe By :Cooking Light, June 1994, page 123 Serving Size : 4 Preparation Time :0:15 Categories : Meats Mediterranean Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup red wine vinegar 1/4 cup fresh parsley -- chopped 2 tablespoons dried onions -- minced 1 teaspoon dried oregano -- whole 1/4 teaspoon salt 1/4 teaspoon pepper 3/4 pound leg of lamb -- cooked and lean cut into thin strips 6 small red potatoes -- unpeeled, quartered (1/2 pound) 3 cups romaine lettuce -- tightly packed -- and shredded 1/2 cup chopped celery 1/2 cup cherry tomatoes -- halved 1/4 cup crumbled feta cheese -- (1 ounce) Combine first 6 ingredients in a large zip-top heavy-duty plastic bag. Add lamb strips; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally. Arrange the potatoes in a vegetable steamer over boiling water. Cover and steam 10 minutes or until tender. Let potatoes cool. Combine lamb mixture, potatoes, lettuce, celery, cherry tomato halves, and crumbled feta cheese in a large bowl; toss well. Yield: 4 servings (serving size: 2 cups). >From: Katherine Rodman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek Rice Pudding With Lemon Recipe By :Still Life With Menu, Mollie Katzen Serving Size : 4 Preparation Time :0:00 Categories : Desserts Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cup Water 1 cup White Rice -- Uncooked 1/2 Tsp Butter -- *Note, Optional 1/2 Tsp Salt 1 Egg -- **Note 1/4 cup Egg Beaters(r) 99% Egg Substitute 1/3 cup Packed Brown Sugar 3/4 Tsp Grated Lemon Rind 2 Tbsp Lemon Juice 1/4 Tsp Vanilla Extract Cinnamon -- To Taste *NOTE: Original recipe used1 T butter **NOTE: Original recipe used 2 regular eggs This authentic Greek dessert is almost like a lemon custard with rice. You'll be impressed by its creaminess, especially considering that it has no milk in it. Combine water, rice, optional butter and salt in a small saucepan. Bring to a boil, lower the heat to a very quiet simmer, cover, and cook until the rice is tender. This will take approximately 20 minutes. Remove the rice from the stove, and beat in the eggs. Continue to beat well for a minute or two. Stir in sugar, lemon rind and juice and vanilla. Transfer to a bowl. Sprinkle the top generously with cinnamon and cool to room temp. Then cover tightly and refrigerate until cold. Serve cold or at room temp. Prep Time: 30 min Yield: 3 - 4 servings This is extremely good. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 266.2 Fat 1.8g Carb 56.3g Fib 0.7g Pro 5.6g Sod 318mg CFF 6.2% * Exported from MasterCook * Hearty Salmon Strudel With Dill Recipe By :Cooking Light, October 1996 Serving Size : 8 Preparation Time :0:00 Categories : Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound salmon fillet -- 1-inch thick, skinne butter-flavor cooking spray 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon freshly ground pepper 1 1/4 cups red potatoes -- cubed 3/4 cup evaporated skim milk 1/2 leek -- thinly sliced 2 teaspoons water 1/2 teaspoon cornstarch 1 teaspoon dried dill 3 tablespoons grated Parmesan cheese 8 sheets phyllo dough Place salmon fillet on broiler pan coated with cooking spray. Sprinkle with salt, pepper, garlic powder. Broil until fish flakes easily. Cut into small chunks and set aside. Preheat oven to 350°. Combine potato, milk and leek in a small saucepan and bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender. Combine water and cornstarch in a small bowl. Add to potato mixture. Add salmon chunks, dill and cheese. Gently stir and set aside. Place 1 phyllo sheet on work surface (cover to keep from drying out). Lightly spray with cooking spray. Stack another on top and spray; repeat with all phyllo sheets. Spoon potato mixture along long edge, leaving a 2-inch border. Fold over the short edges of phyllo to cover ends of potato mixture. Starting at long edge (with the border) roll up jelly-roll fashion. Don't roll tightly. Place strudel, seam side down, on a jelly-roll pan sprayed with cooking spray. Lightly spray strudel with cooking spray. Bake for 30 minutes or until golden brown. >From: loraelln@juno.com (Laura Shears) Per Cooking Light Magazine: 215 cal/serving, 7.5 g fat (31%). Per MasterCook: 161.8 cal/serving, 3.9 g fat (22.2%) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herb Baked Cod Recipe By :Now You're Cooking! Serving Size : 2 Preparation Time :0:00 Categories : Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup soft breadcrumbs 1/4 Tsp dried whole oregano 1/4 Tsp anise seed 1/8 Tsp salt 1/8 Tsp pepper 1/2 Tsp vegetable oil 1 1/2 Tsp fresh lemon juice 2 cod fillets -- (4-ounce) Vegetable cooking spray 2 lemon wedges Combine first 6 ingredients in a shallow bowl; toss well. Sprinkle lemon juice evenly over fillets; dredge fillets in breadcrumb mixture. Place fillets on a baking sheet coated with cooking spray. Bake at 400 deg for 18 minutes or until fish flakes easily when tested with a fork and breadcrumbs are lightly browned. Yield: 2 servings (serving size: 3 ounces fish). Serve with lemon wedges. >From: Patrick & Sarah Gruenwald - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Granola Bars Recipe By :Secrets of Fat-Free Baking, Sandra Woodruff, RD Serving Size : 12 Preparation Time :0:00 Categories : Camping, Backpack, Trail Food Cookies & Bars Grains & Cereals Snacks Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups quick-cooking oats 1/4 cup whole wheat flour 1/4 cup toasted wheat germ 1/4 cup honey -- Plus 2 tablespoons honey 1/3 cup raisins -- or chopped dried apricots Combine the oats, flour, wheat germ, and cinnamon, and stir to mix well. Add the honey, and stir until the mixture is moist and crumbly. Fold in the raisins or apricots. Coat an 8" square pan with nonstick cooking spray. pat the mixture into the pan, and bake at 300 for 18-20 minutes, or until lightly browned. Cool to room temperature, cut into bars, and serve. Amount Per Serving Calories 100 Calories from Fat 7 Percent Total Calories From: Fat 7% Protein 10% Carb. 83% >From: DaStanfill@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Vinegar Chicken With Mushrooms On Couscous Recipe By :Lyn Belisle Serving Size : 1 Preparation Time :0:00 Categories : Chicken Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup skinless boneless chicken breast -- cooked, cubed 8 oz. mushrooms -- sliced 2 tablespoons honey 2 tablespoons raspberry vinegar 1 clove garlic -- minced 1 box couscous mix -- (I had garlic and spice by Middle East) 1/2 box frozen peas (I warned you that I made this up!) "Saute" the mushrooms in a non-stick pan with a little broth until soft. Add cooked chicken, honey and vinegar -- oh, I also put in a little white wine for liquid, but you could use broth. Cook over medium heat until reduced -- meanwhile, cook couscous according to box directions and add the thawed frozen peas before covering with lid. Fluff up the couscous after five minutes covered time, and top with chicken and sauce. You could make it with just mushrooms, too as a vegetarian dish. The combination of the raspberry vinegar and the honey (I used pepper honey) was very nice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * How To Roast And Peel A Pepper Recipe By :Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Serving Size : 1 Preparation Time :0:00 Categories : Information, Tips, Misc. Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 bell peppers -- hard, firm, shiny 1. Place the peppers directly on a gas or electric burner preheated to the hottest setting. Roast the peppers until completely charred and black on all sides, turning with tongs. This will take about 6 to 8 minutes. Be sure to roast the ends of the peppers as well. Peppers can also be roasted under the broiler or over a high flame on the grill. 2. Wrap the roasted peppers in wet paper towels for 5 minutes or place them in a sealed paper bag. (This helps steam off the skin.) To peel the peppers, scrape off the charred skin with a paring knife, stiff brush, or your fingers. 3. To core and seed the peppers, cut them in half lengthwise. Cut out the stem end. Trim or scrape away any white pith and seeds inside. Roasted peppers are delectable marinated in balsamic vinegar and olive oil. Slice them into salads or puree them in soups and sauces. >From: Terry and Kathleen Schuller - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jambalaya #2 Recipe By :New Orleans School of Cooking Serving Size : 12 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Chicken Fish & Seafood Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup oil 1 Lb boned and skinned chicken breast halves -- cut in large chunks 3/4 Lb kielbasa -- thickly sliced 1 Lb large shrimp -- peeled and deveined TRINITY: 4 Cups chopped onions 2 Cups chopped celery 2 Cups chopped green bell pepper 1 Tbsp chopped garlic 4 Cups long-grain white rice 2 1/2 Cups chicken broth 2 1/2 Cups V-8(r) vegetable juice -- picante 3 Tsps Cajun seasoning 1/4 Cup paprika 2 Cups chopped green onions -- optional 2 Cups canned tomatoes -- chopped, optional Heat oil in large Dutch oven. Season and brown chicken over medium-high heat. Add sausage and saute with chicken; when almost done add shrimp. Cook until shrimp are pink and done. Remove the meat and fish from pot. Saute in remaining oil onions, celery, pepper and garlic to desired doneness. Add liquid, Cajun seasoning, paprika and other desired seasonings and bring to a boil. Add rice, chicken, sausage and shrimp, and return to boil. Cover and reduce heat to simmer. After 10 minutes of cooking, remove cover and quickly turn rice from top to bottom completely. Cook for another 15 minutes. Add green onions and chopped tomatoes if desired. Notes: 1 c raw rice will feed 3 people 1 c rice to a total of 2 c onion, celery, and green pepper, any combination 1 c raw rice to 1 1/4 c liquid over season to compensate for rice absorption >From: Betsy Burtis - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * King Ranch Chicken Lite Recipe By :Sandy Langston via The Dallas Morning News on 9/25/96 Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Chicken Mexican & Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large chicken breast halves -- boned and skinned 1 cup water 10 ounces corn tortillas -- quartered -- divided use 1 medium onion -- diced -- divided use 1 medium bell pepper -- diced -- divided use 2 cups Velveeta cheese, light -- shredded 1/2 teaspoon garlic powder 1 1/2 teaspoons chili powder 10 3/4 ounces cream of chicken soup -- Campbell's Healthy Request 10 3/4 ounces cream of mushroom soup -- -Campbell's Healthy Request 10 ounces tomatoes with green chilis -- chopped -- canned Rotel tomatoes Poach chicken in one cup of water for 10 minutes. Remove the chicken and let cool; reserve broth. When chicken is cool, shred into pieces. Dip half the tortillas in chicken broth to soften and place tortillas in a 9x13x2-inch baking dish to cover bottom. Pour 1/4 cup of broth over tortillas. Layer with half of each of the chicken, onions and bell pepper. Repeat to make a second layer with remaining tortillas. broth, chicken and vegetables. Sprinkle the top with the cheese, garlic and chili powder. Preheat oven to 350 degrees F. In medium bowl, combine soups and pour over casserole. Top with the Rotel tomatoes. Bake for about 45 minutes. Makes 8 servings. [Formatted to MasterCook for you by Terri Law on 12/31/96. Posted to the lists by Terri Law on 12/31/96.] Cook's Notes: According to the Dallas Morning News, "the casserole... is a classic Texas party dish, as ubiquitous as chicken-fried steak. It combines tortillas, chilies, cheese, tomatoes and onions with the convenience of canned-soup cooking. No one knows exactly where the dish originated; the real King Ranch in South Texas disavows any connection." Nutritional data by the Cooper Clinic of Dallas, Texas. Per serving: Calories 353; Fat 10 g; Cholesterol 92 mg; Sodium 984 mg; Percent calories from fat (%CFF) 24%. >From: Paul & Terri Law - - - - - - - - - - - - - - - - - - - NOTES : This made-over version of King Ranch Casserole skimps on fat, not on flavor. [Terri] We didn't eat it the day I fixed it, and I think it dried out a bit - but my husband pronounced it a keeper. Said he preferred it to the real thing. Next time, I think I will spray the casserole dish with Pam. The bottom layer stuck a little. But it was tasty! [Lou Parris] * Exported from MasterCook * Kiwi-lime Sorbet Recipe By :Now You're Cooking! Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 kiwi fruit -- peeled and -- quartered 1/2 cup sugar 2 cup water 6 oz limeade, frozen concentrate Process kiwi, sugar and 1/4 cup of the water in a food processor or blender until smooth. Combine 1/2 cup of water and the frozen limeade in a medium bowl; stir until slushy. Stir in remaining 1 1/4 cups water and kiwi puree. Pour into an ice cream maker and freeze according to the manufacturer's instructions. Pack into a freezer container, cover tightly and freeze for up to one month. Makes 1 quart. Nutrition Analysis: 129 calories, 1g protein, 0g fat, 33g carbohydrate, 3mg sodium, 0mg cholesterol >From: Patrick & Sarah Gruenwald - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Cheese Buns Recipe By :Zojirushi & Donna Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Breakfast Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --DOUGH-- 1 cup water 1/4 cup sugar 1 large egg -- well beaten 2 tablespoons butter 3/4 teaspoon salt 4 cups bread flour 1 tablespoon dry milk 1 1/2 teaspoons active dry yeast --FILLING-- 1 cup ricotta cheese, part skim milk 1/4 cup lemon juice -- 1 lemon 1/4 cup sugar 1/4 teaspoon lemon zest -- 1 lemon --TOPPING-- 1/2 cup confectioner's sugar 1 teaspoon lemon juice water Butter-Rich Roll & Bread Dough: (Zojirushi) 1. Measure ingredients into baking pan except yeast. 2. Tap container firmly to level ingredients, then sprinkle yeast in the center of the flour. 3. Insert baking pan securely into baking unit and close lid. 4. Select DOUGH setting and push Start. 5. The machine will beep and COMPLETE light will illuminate when dough is finished. 6. Remove dough from baking pan. 7. Roll dough out into 12x15 inch square. Spread evenly with filling. Roll lengthwise and cut roll into 12 pieces. Place in buttered pan, cut side down. 8. Cover dough, let stand 15 minutes. 10. Bake at 375F for 15 to 20 minutes. Cool in on baking rack. Spoon topping over buns. Filling: (Donna) Combine all filling ingredients and stir to mix thoroughly. Topping: (Donna) Combine all topping ingredients. Add water by 1/2 teaspoonfuls until consistency correct to spoon over buns. >From: Donna - - - - - - - - - - - - - - - - - - - NOTES : On Bloor Street in Toronto, Canada, they sell wonderful sweet buns with a cheese filling. I've never been able to find a name or a recipe for these buns, this recipe is quite different but very good. I love ricotta cheese and I love lemons. Combining them seemed like a good idea! * Exported from MasterCook * Lemon Chicken Paillards Recipe By :Betty Marks, Light & Easy Diabetic Cuisine Serving Size : 4 Preparation Time :0:25 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound chicken breast, no skin, no bone, R-T-C -- halved salt -- to taste 1/2 teaspoon pepper -- freshly ground 2 teaspoons Betty's Butter -- see recipe 1/4 cup dry white wine -- or chicken broth 1 garlic clove -- minced 2 tablespoons fresh lemon juice 4 slices lemon 2 tablespoons fresh parsley -- chopped Place chicken on cutting board between two sheets of waxed paper and pound to 1/4 inch thickness. Season each side of chicken with salt and pepper. In a large non-stick skillet, heat half of Betty's Butter. Cook chicken over medium-high heat 3 minutes on each side OR UNTIL COOKED THROUGH. Remove to a serving dish and keep warm. Add wine or chicken broth to skillet and cook 2 minutes over high heat. Reduce heat, and stir in remaining butter, garlic and lemon juice. Spoon juice over chicken; top each chicken piece with a lemon slice and parsley. Instead of making up 2 cups of "Betty's Butter" I usually just mix up 2 tsp of it whenever I want to cook the lemon chicken. >From: ellen@qnetix.ca (ellen@qnetix.ca) - - - - - - - - - - - - - - - - - - - NOTES : When I input this recipe to MasterCook (v 4), the only ingredient entry for boneless, skinless chicken breast has "R-T-C" in the name. I'm assuming that R-T-C means ready to cook, but can't imagine why that's included. We buy boneless skinless chicken breasts, and trim off any remaining fat before cooking. I usually find that it takes well over 3 minutes of cooking chicken on each side. Also, my large non-stick skillet only holds 2 flattened chicken breast halves at one time, so I cook the pieces in batches and keep them warm on a platter in the oven until they are all cooked. Diabetic exchanges: 3 low-fat meat If no garlic cloves available, substitute 1/8 tsp garlic powder * Exported from MasterCook * Lemon Cookies Recipe By :http://www.whymilk.com/index2.html Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 1/2 Cup sugar 1 Teaspoon lemon rind -- grated* 1 Teaspoon lemon extract 1/2 Teaspoon baking powder 2/3 Cup all-purpose flour Preheat oven to 325 F. Line cookie sheet with aluminum foil and set aside. Break the egg into a medium-size mixing bowl and whip until frothy. Add the sugar and mix until the sugar is completely dissolved. Beat in the lemon zest, lemon extract and baking powder. Slowly beat in the flour until you have a smooth mixture. Drop the dough by tablespoons onto the foil-lined cookie sheet and bake in the preheated oven until the cookies start to color, about 14 minutes. Allow cookies to cool completely before peeling them off the foil. Makes 16 cookies. *Be careful to grate only the outer yellow part of the rind. The inside can be bitter. Note: For faster preparation, omit the lemon rind and add another 1/2 teaspoon of lemon extract. Nutrition facts per serving: 50 cal., 1 g pro., 10 g carb., 0 g fat, 15 mg chol., 15 mg sodium. MY NOTES: I substitute the lemon extract for the lemon rind. Have also substituted egg replacer for whole egg. Have not tried substituting only egg whites. Got good results with both substitutions. >From: Carla - - - - - - - - - - - - - - - - - - - NOTES : These are, hands down, THE best low fat cookies I have ever tasted. Rave reviews from everyone who has tried them. Got this recipe off the web somewhere last year. * Exported from MasterCook * Lemon Dill Coating Mix Recipe By :Cooking Light, Sept 1994, page 118 (modified) Serving Size : 4 Preparation Time :0:29 Categories : Condiments & Seasoning Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ryvita Snackbread -- finely crushed 2 tablespoons grated lemon rind 4 teaspoons dried whole dillweed 1 1/2 teaspoons dry mustard FOR LEMON-DILL COATING: Combine all ingredients in large zip-top heavy-duty plastic bag; seal bag, and shake well. Store tightly sealed in refrigerator; shake well before each use. Yield: 2 cups (serving size: 2 tablespoons). >From: ellen@qnetix.ca (ellen@qnetix.ca) - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with lemon wedges, if desired. NOTES : Use coating mix for fish or chicken. * Exported from MasterCook * Lemon Dill Fish Fillets Recipe By :Now You're Cooking! Serving Size : 4 Preparation Time :0:00 Categories : Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 orange roughy -- (4-ounce) -- or other lean white fish fillets Vegetable cooking spray 1/4 tsp salt Lemon-Dill Coating -- (See below) Lemon wedges -- (optional) LEMON DILL COATING: 2 cups Melba toast -- finely crushed 2 tbsp paprika 2 tbsp lemon rind -- grated 4 teaspoons dried dill weed -- whole 1 1/2 tsp dry mustard FOR FISH: Coat both sides of fish with cooking spray; sprinkle with salt. Place 1/2 cup Lemon-dill Coating in a shallow dish; dredge fish in topping. Place fish in an 11 x 7 x 2-inch baking dish coated with cooking spray. Bake at 400 degrees for 15 minutes or until fish flakes easily when tested with a fork. Yield: 4 servings. FOR LEMON-DILL COATING: Combine all ingredients in large zip-top heavy-duty plastic bag; seal bag, and shake well. Store tightly sealed in refrigerator; shake well before each use. Yield: 2 cups (serving size: 2 tablespoons). Serve with lemon wedges, if desired. >From: Patrick & Sarah Gruenwald - - - - - - - - - - - - - - - - - - - NOTES : Use coating mix for fish or chicken. * Exported from MasterCook * Lemon Dill Fish Fillets #2 Recipe By :Cooking Light, Sept 1994, page 118 (modified) Serving Size : 4 Preparation Time :0:29 Categories : Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces sole fillets 1 tablespoon olive oil 2 tablespoons fresh lemon juice 1/4 teaspoon salt 1 cup Lemon-Dill Coating Mix -- see recipe Lemon wedges -- optional FOR FISH: Whisk lemon juice and olive oil together. Brush juice/oil mixture onto both sides of each fish fillet; sprinkle with salt. Place 1/2 cup Lemon-dill Coating in a shallow dish; dredge fish in topping. Place fish in an 11 x 7 x 2-inch baking dish coated with cooking spray. Bake at 400 degrees for 15 minutes or until fish flakes easily when tested with a fork. Yield: 4 servings. >From: ellen@qnetix.ca (ellen@qnetix.ca) - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with lemon wedges, if desired. NOTES : Use coating mix for fish or chicken. 1. instead of using cooking spray, I decided to go with flavour at the cost of added fat: 2 tbsp lemon juice + 1 tbsp extra virgin olive oil, mixed together and brushed on the fish fillets. I juiced the lemon that I then grated for the coating mix and figured out that adding some of the lemon juice to the fish was reasonable, but I needed oil with this to make the coating mix adhere. 2. I can't use Melba Toast because of my food allergies, so I crushed about 15 Ryvita Snackbread crackers (15 calories per slice, but much less dense than Melba Toast and apparently much lower in calories for a given volume. However, 1/2 cup of this mixture wasn't enough to coat 4 fish fillets, so I doubled the amount of coating mix. In the original recipe, with 54 melba toasts for 2 cups, the calories for the coating mix were many times higher than this mixture, so I didn't feel guilty. 3. The original recipe called for orange roughy fillets. Since I like sole * Exported from MasterCook * Lemon Risotto Recipe By :Pasta, Rice & Beans Serving Size : 6 Preparation Time :0:00 Categories : Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Margarine 1 cup Arborio Rice -- Uncooked 1/2 cup Onion -- Chopped 2 1/2 cup Chicken Broth 2 Tbsp Lemon Juice Heat margarine in large skillet over medium-high heat. Add rice and onion; cook and stir 6 to 8 minutes or until rice is golden brown. Stir in 1 1/2 c of the broth; bring to a boil. Reduce heat; simmer uncovered 7 to 8 minutes or until most of liquid is absorbed, stirring frequently. Stir in remaining 1 c broth, 1 tbsp lemon juice; simmer uncovered 7 to 10 minutes longer, stirring occasionally, until mixture looks creamy and rice is tender but firm. Cal 134.6 Fat 1.9 Carb 25.4 Fib .2 Prot 2.7 Sod 155 CFF 13.2% >From: Dawn Forsyth - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Sauce Recipe By :So Fat, Low Fat, No Fat, Betty Rhode Serving Size : 1 Preparation Time :0:00 Categories : Desserts Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 2 tbsp cornstarch 1/4 cup lemon juice 1 1/4 cup water 1/2 tsp lemon rind In a heavy saucepan, combine sugar and cornstarch. Gradually whisk in lemon juice and water. Bring to a boil. Reduce heat and cook stirring constantly until sauce is thickened and clear, about 2-3 minutes. Remove from heat and stir in lemon rind. (For orange sauce, use 1 1/2 cups orange juice in place of the lemon juice and water, and replace the lemon rind with orange rind) 0 grams of fat. Serve over angel food cake. >From: Dee - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentils With Garlic, Onion And Tomato Recipe By :BAKERS DOZEN Serving Size : 6 Preparation Time :0:00 Categories : Indian Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup mung beans -- split -- (mung dal -- yellow in color) -- or 2 1/2 cups cooked mung dal 4 cups water 1/2 teaspoon turmeric 1 bay leaf 1 inch cinnamon stick 1/2 teaspoon salt 1 tablespoon vegetable oil 2 cloves garlic -- finely chopped -- (2 to 3) 1 medium onion -- finely chopped 2 medium tomatoes -- chopped You will need a medium-sized saucepan, and a large deep skillet or saucepan. To cook split mung beans, rinse off with cold water and then place in a saucepan with four cups of water, turmeric, bay leaf, and cinnamon. Bring to a boil, then simmer until tender, approximately 20 to 25 minutes. Stir in salt. Serve hot, with a stack of chapatis. To make Dal Fry: In another large skillet or saucepan, heat the oil over high heat. Toss in the garlic and onion and cook for 2 minutes. Add the chopped tomatoes and cook for one minute longer, stirring the entire time. Now pour in the cooked mung dal and stir (watch out for spattering as the dal first hits the oil). Cook the dal for 2 to 3 minutes, or if the dal was cold or at room temperature, cook until hot. Serve immediately in individual bowls or in one large bowl. Yield: approximately 3 cups >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lox (Smoked Salmon) Cream Cheese Recipe By :Arnold Bochner Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Fish & Seafood Spreads & Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz. cream cheese 1/4 lb. smoked salmon -- bits -- least expensive you can find 2 tbsp red onion -- finely chopped 2 tbsp red caviar -- optional -- least expensive you can find After machine mixing all ingredients but the caviar, gently fold in caviar with a spatula. I agree that FF has no taste, but you can use a combination of FF and LF (1/3 lower fat) for these. I don't have any software to estimate the %fat!! BTW, I use my KitchenAid with paddle attachment to make these. You can use a heavy duty stand mixer of any type. However, I don't recommend a blender or food processor as they tend to make a homogeneous gloppy mixture of the ingredients and I like the different textures resulting from using the mixer. Take cheese out of the refrigerator at least 1 hour before making mixtures. It is easier to work with the softer cheese. I usually mix 2 8oz. bricks of cheese at a time and store in plastic containers. If kept in the refrigerator, most will last up to two weeks. Unfortunately, mine never last that long because they are fully consumed by my wife and I much before that elapsed time!!!! The recipes below are for 1 8oz. block; just double for each block used in the recipe. Place the cheese in the mixer, apply medium power (3 on KitchenAid) and blend cheese to a creamy stage. Add additional ingredients and blend on low (2 on KitchenAid) till fully mixed into cheese. Scrape out of mixer bowl with a spatula and store in covered plastic bowls in refrigerator for 24 hours for the flavors to mingle. Serve on toasted bagels, as an omelette filling, with crudites or crackers, etc. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marinara Sauce - Reggie Recipe By :Woman's Day Magazine, 3/14/95, Pg 153 Serving Size : 6 Preparation Time :0:00 Categories : Italian Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Tsp Olive Oil -- Original - 2 Tsp 1 Tbsp Garlic -- minced 28 Oz Tomatoes, Canned -- crushed 1/2 Cup Water -- omitted 1/2 Tsp Dried Basil -- leaves, crushed 1/8 Tsp Salt -- Original 1/4 Tsp Heat oil in a 2 qt saucepan. Add garlic and cook 1 - 2 min until aromatic. Stir in remaining ingredients and simmer uncovered 20 min or until slightly thickened. This is extremely tasty!! Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 32.3 Fat 0.7 g Carbs 6.3 g Dietary Fiber 1.4 g Protein 1.4 g Sodium 261 mg CFF 17.5% ____ * Exported from MasterCook * Maui Turkey Kabobs Recipe By :Fareware to Fat, Richard Simmons Serving Size : 1 Preparation Time :0:00 Categories : Oriental Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup red wine vinegar 1/3 cup plum sauce -- bottled 2 teaspoons low-sodium soy sauce 1 teaspoon fresh ginger -- grated 1 teaspoon fresh garlic -- minced 1 pound turkey tenderloin -- steaks or cutlets 1 small zucchini 1 small yellow squash 1 medium red bell pepper 8 small mushrooms 8 cubes fresh pineapple -- or canned 1 In small bowl combine vinegar, plum sauce, soy sauce, ginger, and garlic. Rinse turkey and pat dry. Cut into 1-pieces. Place in sealable bag with half the marinade. Seal bag. Refrigerate to marinate at least 1 hour, turning occasionally. 2 Cut zucchini and yellow squash into 3/4-inch-thick slices. Cut red pepper into 1-inch squares. Place zucchini, squash, red pepper, mushrooms, and pineapple in separate sealable plastic bag with remainder of marinade. Seal bag. Set aside to marinate. Meanwhile, soak eight 6-inch bamboo skewers in water, to prevent burning during cooking. 3 After marinating for at least 1 hour, remove turkey and vegetables from marinade. Discard turkey marinade. Reserve vegetable marinade. 4 Remove broiler pan and preheat broiler. Tread turkey, vegetables, and pineapple on soaked skewers, intermingling colors and textures. Arrange kabobs on broiler pan. Broil, 3 to 4-inches from heat source, for 5 minutes. Brush with marinade from vegetables. Turn kabobs over. Broil 3 to 5 more minutes or until turkey is no longer pink in center and vegetables are tender. Discard marinade. Nutrient value per serving 169 calorie 29g protein; 1g fat ( 8% fat); 10g carbohydrate; 84mg sodium; 77mg cholesterol >From: bmann@jcn1.com (Beverly Manning) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexican Beans 'N' Beer Recipe By :The Meatless Gourmet: Easy Low Fat Favorites Serving Size : 6 Preparation Time :0:00 Categories : Legumes Mexican & Southwestern Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons vegetable oil 1 1/2 cups chopped onion 5 cloves garlic -- sliced lengthwise into paper-thin slices 1/4 cup all-purpose flour 2 teaspoons ground cumin 2 teaspoons chili powder 2 teaspoons sugar 1 teaspoon ground coriander 1 pound tomatoes, low sodium -- chopped and drained (reserve liquid) 2 pounds pinto beans, canned -- rinsed and drained 12 ounces light beer This is a shortened and lightened version of a Mexican bean dish that is usually made with dark beer and pork and simmered for several hours. There's lots of delicious, rich "gravy," making this a perfect dish to spoon over rice. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic. Cook, stirring frequently, until onion begins to brown, about 5 minutes. Preheat oven to 375 degrees. Lightly oil a 2 1/2-quart casserole or spray with a nonstick cooking spray. In a small bowl, combine flour, cumin, chili powder, sugar, and coriander. Gradually add reserved tomato liquid, stirring constantly to prevent lumps. In prepared casserole, combine onion, flour mixture, tomatoes, beans, and beer. Mix well. Bake, uncovered, 1 hour. NOTES: I cooked the onion and garlic in a mixture of cooking sherry and balsamic vinegar instead of the oil. Per serving: 214 calories (12% CFF), 2.8g fat, 37g carb, 8g fiber, 9g protein - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexican Brown Rice Recipe By :American Heart Association Cookbook, 1984, p. 257 Serving Size : 1 Preparation Time :0:00 Categories : Mexican & Southwestern Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons margarine 1 1/4 cups brown rice -- uncooked 1/3 cup onion -- chopped 1/4 cup green bell pepper -- chopped 1 clove garlic -- minced 2 cups hot water 1 can canned tomatoes -- Mexican-style -- chopped & undrained 1/2 teaspoon chili powder In a large saucepan, melt margarine and add rice, onion, pepper and garlic. Cook, stirring over low heat until rice is brown; then add remaining ingredients. Cover and cook over low heat until liquid is absorbed, about 35-40 minutes. >From: Lou Parris - - - - - - - - - - - - - - - - - - - NOTES : A tasty, high-fiber dish - modified from source recipe. I was looking for some way to make brown rice taste decent. This worked very well! Next time I will try with less margarine. * Exported from MasterCook * Mocha Sauce Recipe By :So Fat, Low Fat, No Fat, Betty Rhode Serving Size : 1 Preparation Time :0:00 Categories : Desserts Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1/3 cup cocoa powder 1/3 cup light corn syrup 1/3 cup water 2 1/2 tbsp semisweet chocolate chips 1 tsp instant coffee granules 1/2 tsp vanilla extract Combine sugar, cocoa, corn syrup and water in a saucepan. Bring to a boil over medium heat, stirring frequently. Add chocolate chips and coffee granules; stir until melted. Remove from heat and cool. Stir in vanilla. .9 grams of fat Serve over angel food cake. >From: Dee - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Moroccan Vegetable Stew With Couscous Recipe By :Jump Up & Kiss Me/tpogue@idsonline.com Serving Size : 8 Preparation Time :0:00 Categories : Mediterranean Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 large yellow onion -- chopped 6 cloves garlic -- minced 2 whole red potatoes -- diced 1 cup carrot -- diced 2 teaspoons cardamom -- ground 1 zucchini -- cut in half and -- sliced 1 yellow squash -- cut in half-moons -- sliced 1/2 cauliflower florets 2 teaspoons curry powder 1 teaspoon salt 1 teaspoon black pepper -- ground 1 teaspoon cayenne -- ground 1/2 cup raisins -- or currants -- soaked 15 minutes in warm water to plump 16 ounces tomato -- diced 15 ounces tomato sauce 2 tablespoons honey 15 ounces garbanzo beans 6 cups water 3 cups couscous -- uncooked 1/2 cup dried figs -- coarsely chopped 1/3 cup almonds -- sliced 1 pint plain yogurt -- for garnish (Note: use fat free or low fat) 1 bunch fresh mint -- chopped, for garnish In a heavy stockpot, heat the olive oil and saute the onion, garlic, potatoes, carrots, and cardamom. Stir until fragrant, then add the zucchini, yellow squash, and cauliflower. Add curry powder, salt, black pepper, and cayenne and stir. Drain the raisins and add to the pot along with the tomatoes, tomato sauce, honey, and garbanzo beans. Cover and simmer for 30 minutes, or until the vegetables are tender, adding up to 1 cup of water if the stew appears dry. While the stew is cooking, bring the water to a boil in a saucepan and stir in the couscous. Cook for 1 minute, then cover and turn off the heat, letting the couscous sit for 10 minutes. After the couscous has sat for 5 minutes, stir the figs and almonds into the stew. To serve, fluff up the couscous with a fork. Spoon a mound of couscous on each plate and form a well in the center. Ladle a portion of stew into the well. Garnish with several tablespoons of the yogurt and fresh mint. Serve the remaining yogurt on the side. - - - - - - - - - - - - - - - - - - - NOTES : The Jump Up and Kiss Me Spicy Vegetarian Cooking by Jennifer Trainer Thompson was called to the attention of the Food/Wine group by Brenda Adams. Thanks Brenda, it's a wonderful cookbook published by Ten Speed Press of Berkeley, CA. Serves 6 to 8 Moroccan food is startlingly aromatic. Perfumed with the fragrance of cardamom and accented with the sweetness of currants, one bite of this spicy stew will have you thinking you've just arrived in the city of Fez for a culinary adventure. It's delicious served with Fennel Salad * Exported from MasterCook * Oatmeal Raisin Delites Recipe By :http://www.whymilk.com/index2.html Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup all-purpose flour 1/2 Teaspoon baking powder 1/4 Teaspoon baking soda 1/4 Teaspoon salt 1 Teaspoon ground cinnamon 1 Tablespoon vegetable shortening 2 Tablespoons unsweetened applesauce 1/4 Cup granulated sugar 1/4 Cup light brown sugar 1 egg white 1 Teaspoon vanilla extract 3/4 Cup rolled oats 1/4 Cup raisins Preheat oven to 375 F. Line a cookie sheet with parchment paper or lightly spray with a nonstick vegetable cooking spray. In a large bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Mix well. In another bowl, whisk together the shortening, applesauce, granulated and brown sugars, egg white and vanilla extract until the shortening breaks into gravel-like pieces. Add the flour mixture to the applesauce mixture. Mix well. Fold in the oats and then the raisins. Drop rounded teaspoonfuls onto the cookie sheet 2 inches apart. Bake for 10 to 12 minutes, or until a golden brown. Remove from the oven and cool on the cookie sheet for 5 minutes. Remove from cookie sheet and place on a rack to cool. Makes 16 cookies. Nutrition facts per serving: 80 cal., 2 g pro., 15 g carb., 1.5 g. fat, 0 mg chol., 70 mg sodium. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Spice Cookies Recipe By :Dream Desserts, Nancy Baggett, 1993 Serving Size : 35 Preparation Time :0:00 Categories : Cookies & Bars Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups rolled oats -- quick cooking ,I've used old fashioned 3 tablespoons orange juice -- or water -- or combination 1 cup all-purpose flour -- unbleached 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt -- or lite salt 1/4 teaspoon cinnamon -- heaping 1/4 teaspoon nutmeg -- heaping 3 tablespoons butter or margarine -- I've used it as it is and it works fine -- Original recipe calls for "browned" -- See Directions -- unsalted butter 3 tablespoons canola oil 1 cup dark brown sugar -- packed 1 egg white -- large 2 teaspoons vanilla extract 2 tablespoons granulated sugar -- for shaping cookies Preheat oven to 350 degrees F. Generously grease baking sheets or use parchment paper.Stir together oats and juice in a medium bowl; set aside.Thoroughly stir together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl, set aside.In a large mixer bowl with mixer set on medium speed, beat butter and oil until well blended and smooth. Add brown sugar, egg white, and vanilla, and beat until fluffy and smooth. Beat in the flour mixture. Using a large wooden spoon, stir in oat mixture until thoroughly incorporated.Using lightly greased hands, press together and shape dough into 1-inch balls, spacing the balls about 3 inches apart on baking sheets. Flatten cookies into 2 1/2-inch rounds using the bottom of a glass that has been lightly greased and dipped in sugar. Dip the glass in sugar after flattening each cookie. Store airtight for up to 10 days. Freeze for longer storage. According to the book, this recipe makes about 35 3" cookies. Per cookie: 99 calories, 2.9 g fat, 2 mg chol., 35 mg sodium, 26% calories from fat. * Browned Butter: Melt butter in a medium-sized saucepan over medium heat. Adjust heat so butter boils very gently but steadily. Cook, uncovered and stirring frequently, for 4-6 minutes, until foaming subsides and butter turns golden but not brown; watch carefully to avoid burning on the bottom. Immediately remove pan from heat, stirring for 30 seconds. Set aside to cool slightly. Transfer to a storage container and store in the refrigerator for up to 3 weeks or in the freezer for up to 3 months. Makes scant 8 tablespoons. I don't bother with the browned butter thing - the author says that browned butter gives a stronger butter flavor when using a lesser amount. It's up to you - maybe try it both ways and see which you like better. >From: DaStanfill@aol.com - - - - - - - - - - - - - - - - - - - NOTES : These are my favorite! The texture is different than ones made with lots of butter (a little more crumbly), but they have great flavor! * Exported from MasterCook * Old Fashioned Banana Streusel Cake Recipe By :Butter Busters Cookbook, Pam Mycoskie Serving Size : 16 Preparation Time :0:00 Categories : Cakes & Frostings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup diet margarine -- Divided, *Note -- Fleischmann's Ff Margarine Spread 2 cups Sugar -- Divided, **Note 2 1/4 cup Cake Flour -- Divided 1/2 cup Grape-Nuts 4 tbsp Light Brown Sugar -- Divided, ***Note 1/2 cup Egg Beaters(r) 99% Egg Substitute 2 Tsp Vanilla 1/3 cup Lowfat Buttermilk 3 Lg Bananas -- 1 1/2 C Pureed 1 Tsp Baking Soda 1 Tsp Baking Powder 1/2 teaspoon salt -- Divided, Optional -- Lite Salt *NOTE: Original recipe uses Promise Ultra Fat-Free margarine **NOTE: Original recipe also states OR you can use 1 C sugar + 12 packets Sweet 'N Low ***NOTE: Original recipe also states OR 2 T brown sugar + 1/2 tsp Sweet 'N Low Preheat oven to 350 deg F. Spray a square 9" pan with nonfat cooking spray. For streusel, blend 1/4 C fatfree margarine, 2 T brown sugar, 3/4 C sugar, 1/2 C Grape-Nuts Cereal, 1/2 C flour, and 1/4 tsp lite salt until it is just moistened. Set aside. For cake use mixer to cream 1 1/4 C sugar, plus 2 T brown sugar, vanilla and 3/4 C fatfree margarine until smooth. Add Egg Beaters and mix well (about 3 minutes). Add buttermilk and bananas. Mix well to combine. Sift 1 3/4 C flour, baking powder, baking soda, and 1/4 tsp lite salt. Add gradually to batter, mixing until smooth. Transfer batter to prepared pan. Smooth surface with spatula. Sprinkle reserved streusel evenly over the surface. Bake until medium brown and toothpick inserted in center comes out clean, about 35 - 45 minutes. Let cool 30 minutes before serving. Yield: Serves 16 This is incredible!! The streusel topping is quite sticky so I couldn't sprinkle it over the top... I just dropped it in small blobs on top. According to book: All sugar version: Cal 210; Fat 0.5g; Carb 49g; Fib 1g; Pro 3g; Sod 205mg; CFF 2% Using 1/2 Sweet 'N Low: Cal 159; Carb 35g Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Bread #2 Recipe By :(MS LIN A PEARSALL ) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup water 1 1/2 Tbsp. diet margarine -- Fleischmann's nonfat 1 1/2 Tbsp. honey 1/4 Cup Egg Beaters(r) 99% egg substitute 1/4 Cup dried onions -- minced 2 1/4 Cups bread flour 3/4 Cup wheat flour 2 Tbsp. nonfat dry milk 1 1/2 Tsp. salt 1 Package active dry yeast 1 1/2 lb.loaf. Load in bread machine according to your manufacturer's directions. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Rings #3 Recipe By :(Beverly Manning < bmann@jcn1.com>) Serving Size : 4 Preparation Time :0:00 Categories : Snacks Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Large onions 1 1/2 Cups dry bread crumbs 1/2 Teaspoon poultry seasoning -- see note 1 egg -- see note 1 Tablespoon water Slice onion about 1/4-inch thick. Separate in rings. Soak in cold saled water about 30 minutes. Drain. Dry on paper towels. Combine bread crumbs and seasoning. In separate bowl, mix egg and water. Beat well. Dip onion rings in bread crumb mixture, in egg mixture, then in crumbs again. Arrange on sprayed baking dish. cover with foil. bake in 400 oven 10 minutes. Remove foil. continue baking 20 addition minutes or until crispy. Serve immediately Yields 4 servings, 150 calories and 2g fat each Note: i use chili powdered or a spicy mix and egg beaters. - - - - - - - - - - - - - - - - - - - NOTES : This is the recipes for onion rings that I have used. The crumbs stay on a little better for me than with some other recipes. * Exported from MasterCook * Onion Rings #4 Recipe By :Julie from S. Ill Serving Size : 1 Preparation Time :0:00 Categories : Snacks Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- sweet onions -- in 1/4 inch rings nonfat Ranch salad dressing -- or Italian dressing cornflake crumbs Cajun seasoning Slice sweet onions into 1/4 inch rings. Dip into fatfree ranch or Italian dressing Then dredge into cornflake crumbs. I added some *Cajun spices to the crumbs to make it spicier. Bake for 12-15 minutes at 350 degrees. >From: marietta2@juno.com (Marietta J Slater) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Rings, Baked Technique Recipe By :Arnold Bochner Serving Size : 1 Preparation Time :0:00 Categories : Information, Tips, Misc. Snacks Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Hope this is not a repeat of a previous response, but, at cooking school we were instructed to first flour anything being "fried" with a crust...the grainy texture of the flour seems to help the egg mixture and crumbs adhere to the item, including veggies, meats and fish. This technique has always been a success for me. So, i would put some flour in a bag, separate the rings and drop them in the bag, shake it all up, then remove the rings individually, shake off the excess flour, dip in "egg", then dip in the crumbs. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oven-roasted Strawberries With Strawberry Sorbet Recipe By :Now You're Cooking! Serving Size : 5 Preparation Time :0:00 Categories : Desserts Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cup strawberries -- hulled 1 cup water 1/3 cup sugar 3 tbsp fresh lemon juice 30 lg strawberries -- with caps 2 tbsp butter -- melted 3 tbsp sugar 1 vanilla beans -- split -- lengthwise 3 lemon slices 3 mint sprigs Combine the first 4 ingredients in a blender or food processor, and process until smooth. Pour the mixture into an 8-inch square baking dish; cover and freeze until firm, stirring occasionally. Place 30 strawberries, stem sides down, in a 10 x 6-inch baking dish; brush butter over strawberries. Place 3 tablespoons sugar in a small bowl. Scrape seeds from vanilla bean; add seeds to sugar, and discard bean. Sprinkle sugar mixture over strawberries; top with lemon slices and mint sprigs. Bake at 400 degrees for 6 minutes or until strawberries are soft. Yield: 5 servings (serving size: 1/2 cup sorbet and 6 roasted berries). >From: Patrick & Sarah Gruenwald - - - - - - - - - - - - - - - - - - - NOTES : From Chef Daniel Boulud of Restaurant Daniel. As former executive chef of New York's prestigious Le Cirque, Daniel Boulud was for many years the toast of the restaurant world. The restaurateur's newest ventue is Restaurant Daniel, which recently received a rare four-star rating from the New York Times. "His reliance on the best seasonal products available constantly inspire Boulud to new creative heights," says colleague Pierre Franey. Says Boulud: "My cooking is light and spontaneous because people have recognized the need to eat healthful foods." Chef's note: "Very big, ripe, juicy strawberries give off a subtle fragrance when roasted. The sorbet is best made one hour in advance, but the berries should be roasted just before serving." To serve, spoon sorbet onto each of 5 individual plates; arrange roasted strawberries around sorbet. The sorbet can also be made in a 1-quart ice-cream freezer. * Exported from MasterCook * Peanut Chicken On A Stick Recipe By :Richard Simmons, Farewell to Fat Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 1/3 cup rice vinegar 1/3 cup creamy peanut butter 2 Tbsp low sodium soy sauce 1 Tbsp sugar 4 cloves garlic -- peeled 2 tsp arrowroot 1/4 tsp crushed red pepper 12 oz boned and skinned chicken breast halves In blender, combine all. Blend til smooth, transfer to small saucepan. Heat over medium heat, stirring constantly til thickened, do not boil. Cool. Pour half of sauce into sealable plastic bag, setting remainder aside. Add chicken to bag. Seal and marinate 1-2 hours. Soak 4 6-inch bamboo skewers in water. Thread chicken on skewers - preheat broiler. Broil close to heat, 1-2 minutes each side or until cooked through. Heat reserved sauce. Serve in a bowl for dipping. >From: Betsy Burtis - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Sauce #2 Recipe By :Allergy Information Association, 1985 Serving Size : 1 Preparation Time :0:00 Categories : Pizzas & Calzones Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup beets -- pureed 1 cup carrots -- pureed 1/3 cup vinegar -- or substitute Mix all ingredients in a small saucepan. Simmer over low heat for 20 minutes. Drain off any extra liquid. Spread on 16 to 20-inch (35-50 cm) pizza dough. Sprinkle with pizza seasonings (e.g., garlic, onion salt) and add favourite pizza toppings (e.g., cheese, meat). Bake at 425F (220C) for 10 minutes or until edges are brown. >From: ellen@qnetix.ca (ellen@qnetix.ca) - - - - - - - - - - - - - - - - - - - NOTES : p. 114, The Allergy Cookbook: Foods for Festive Occasions, Methuen, 1985, Toronto Canada, ISBN 0-458-98230-X * Exported from MasterCook * Pizza With Veggies Recipe By :Mary A. Flesch" Serving Size : 1 Preparation Time :0:00 Categories : Pizzas & Calzones Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Boboli crust Various Veggies: Squash (zucchini and yellow crookneck) Onions Mushrooms (fresh preferably) Broccoli florets Sometimes Cauliflower Sliced Carrots Fatfree mozzarella cheese I layer the cheese directly on the crust and then add the veggies on the top, because the ff cheeses dry out otherwise and bake at 425 for 10-15 minutes. - - - - - - - - - - - - - - - - - - - NOTES : This is one of my favorite quick summer meals, when fresh veggies are in abundance. I usually add sliced tomatoes, which you could leave out. * Exported from MasterCook * Pork And Vegetable Stew With Cornmeal Dumplings Recipe By :Prevention's Stop Dieting and Lose Weight Serving Size : 5 Preparation Time :0:00 Categories : Meats Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ozs boneless pork top loin -- trimmed of fat 2 tsps canola oil 2 med onions -- cut in thin wedges 1 clove garlic -- minced 4 cup beef broth 1 tsp dried marjoram 1/2 tsp dried thyme 1/4 tsp ground black pepper 2 cup sweet potatoes -- peeled and cubed 2 cup frozen peas 3 tablespoons flour -- unbleached 3 tablespoons cold water DUMPLINGS: 1/4 cup flour -- unbleached 1/4 cup cornmeal 1 tbsp minced fresh parsley 3/4 tsp baking powder 1/8 tsp dried marjoram 3 tbsps skim milk 1 tbsp canola oil For the Stew: Cut the pork into 1" pieces. Spray an unheated 4-quart Dutch oven with nonstick cooking spray. Add the oil and swirl to coat the bottom. Heat over medium-high heat. Add the pork, onions and garlic. Cook and stir until the meat is well browned. Stir in the stock or broth, marjoram, thyme, and pepper. Cover and bring to a boil then reduce the heat and simmer about 30 minutes or until the meat is tender. Stir in the sweet potatoes. Cover and simmer for 20 minutes. Stir in the peas. Cover and simmer about 5 minutes more or until the vegetables are just tender. In a small bowl, combine the flour and water. Stir into the pork mixture. Cook and stir over medium heat until the mixture thickens and begins to boil. Cook and stir for 1 minute more. For the Dumplings: While the stew is cooking, in a small bowl, stir together the flour, cornmeal, parsley, baking powder and marjoram. In another small bowl, stir together the milk and oil. Add to the flour mixture and stir with a fork just until all the flour is moistened. Spoon the cornmeal mixture into 5 mounds on top of the stew. Reduce the heat, cover and simmer for 10-12 minutes, or until dumplings are no longer doughy in the center. >From: Betsy Burtis - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Portobello And Red Pepper Sandwiches Recipe By :NFRITZ@nssdca.gsfc.nasa.gov Serving Size : 1 Preparation Time :0:00 Categories : Spreads & Sandwiches Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Portobello mushrooms balsamic vinegar red onion roasted red peppers spicy mustard Also, my hubby, who is trying very hard not to require meat at each meal, gave rave reviews to the roasted red pepper and portobello sandwiches we had for dinner last night, so I just wanted to remind everyone that portobellos do make a nice meat substitution once in a while. Just brush them with balsamic vinaigrette, and broil for a few minutes on each side, until they start giving up juice. Broil a slice of red onion while you're at it, and serve with roasted red pepper and spicy mustard on a good roll. We had regular macaroni and cheese, made with skim milk and no butter-it taste s fine that way to us. We also add a little fresh ground pepper to it. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato And Fennel Gratin Recipe By :Food & Wine, Feb 1997 Serving Size : 10 Preparation Time :0:00 Categories : Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Extra Virgin Olive Oil -- *Note 1/4 Tsp Extra Virgin Olive Oil 3 Lg Fennel Bulbs -- Halved Lengthwise, Core And Thinly Slice Salt And Pepper 1 cup Dry Bread Crumbs -- **Note 4 Lb Red Potatoes -- ***Note 1 1/2 cups vegetable broth -- ****Note -- nonfat vegetarian chicken flavored *NOTE: Original recipe used 3 T extra virgin olive oil. It doesn't need anywhere near that amount. **NOTE: Original recipe used dried homemade bread crumbs... I did but you can use store bought. ***NOTE: Original recipe used Yukon Gold potatoes...I used half red and half Yukon Gold. ****NOTE: Original recipe used regular chicken broth OTHER NOTES: The original recipe also called for: 2 T unsalted butter -- I omitted it completely 1 1/2 C heavy cream -- I omitted it completely In a large deep skillet, heat 1 T olive oil. Add the fennel, cover and cook over moderate heat until fennel is wilted, about 6 minutes. Uncover and cook, stirring occasionally, until very soft and just caramelized, about 12 minutes. Season with salt and pepper and let cool slightly. In a small bowl, combine the bread crumbs with remaining 1/4 tsp oil. Season lightly with salt and pepper; set aside. Preheat the oven to 350 deg F and spray a 13 x 9" baking dish. Spread 1/3 of the potatoes in an even layer in the dish. Season lightly with salt and pepper and top with 1/3 of the fennel. Repeat the layering with the remaining potatoes and fennel, seasoning the layers and ending with the fennel. Pour the stock over the vegetables, rearranging the fennel if it's dislodged by the liquid. Cover the dish tightly with foil and bake for about 1 hr, or until the potatoes are just tender; set a baking sheet underneath the dish to catch any drips. Remove the foil, sprinkle the top with the bread crumbs and bake for about 30 minutes longer, or until the top is golden brown and the potatoes are very tender. Let the gratin rest for 10 minutes before cutting. MAKE AHEAD: The gratin can be refrigerated overnight. Rewarm, covered, in a 350 deg F oven before serving. This is fabulous!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 150.2 Fat 1.9g Carb 30.7g Fib 2.3g Pro 4g Sod 186mg CFF 10.9% * Exported from MasterCook * Pumpkin Muffins #4 Recipe By :Weight Watchers Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Tbsp. flour 1/3 Cup brown sugar 2/3 Cup nonfat dry milk 1 Tsp. baking soda 1 Tsp. cinnamon 1 Tsp. pumpkin pie spice 4 Tbsp. raisins 1 Tsp. vanilla 1/2 Cup grated carrots 1 Cup canned pumpkin 2 eggs Mix wet ingredients. Mix dry ingredients. Fold together. Bake at 350 degrees for 30 minutes or until lightly brown and firm. Makes 12 muffins. (Spray muffin pans with non-stick spray. This will not work as well with baking papers.) 6 muffins - - - - - - - - - - - - - - - - - - - NOTES : They do not taste good when they come out of the oven. They are very mushy. I usually put mine in the icebox to cool and when they are ready, they have a better texture. * Exported from MasterCook * Pumpkin Pie Biscotti Recipe By :Christmas with Southern Living 1996 Serving Size : 72 Preparation Time :1:30 Categories : Cookies & Bars Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 Cups flour 1 1/2 Cups brown sugar, packed 2 Teaspoons baking powder 1/2 Teaspoon salt 2 Teaspoons pumpkin pie spice 1/2 Cup canned pumpkin 2 Large eggs -- lightly beaten -- (use egg substitute or 4 egg whites) 1 Tablespoon vanilla 2 Tablespoons butter or margarine -- see *Note 1 1/4 Cups macadamia nuts -- coarsely chopped, * Combine first 5 ingredients in a large bowl; stir well. Combine pumpkin, eggs and vanilla; stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.) Melt butter in a large skillet over medium heat; add macadamia nuts. Cook, stirring constantly, until nuts are browned. Remove from heat, and cool completely. Knead or gently stir cooled nuts into dough. *NOTE: I never use nuts in my biscotti in order to lower the fat content and personally don't miss them at all. I will simply omit the nuts, thereby also leaving out the butter. If you want to use the nuts, cut the amount of nuts and butter in half. Place dough on a lightly floured surface, and divide into 4 portions. Lightly flour hands, and shape each portion into a 1" x 15" slightly flattened log. Place logs 3" apart on lightly greased large cookie sheets. Bake at 350 for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300. Cut each log crosswise into 1/2" slices, using a serrated knife. Place slices on ungreased cookie sheets. Bake at 300 for 15 minutes. Cool completely on wire racks. >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - NOTES : This twice-baked cookie with staying power makes enough extras to package and send as gifts. Very good!! * Exported from MasterCook * Raspberry Buttermilk Sorbet Recipe By :Barbara Rothenberger Serving Size : 1 Preparation Time :0:00 Categories : Desserts Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lowfat buttermilk 1 cup sugar -- may try NutraSweet 1 package raspberries -- frozen Whirl together in food processor or blender, freeze, then enjoy! We also tried it with mixed frozen fruit - was excellent, but liked the raspberries better! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raspberry Parfait Recipe By :Lorraine Young Serving Size : 1 Preparation Time :0:00 Categories : Desserts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vanilla yogurt raspberries -- fresh or frozen It was just layers of vanilla yogurt and raspberries. I used frozen raspberries that I thawed and pureed. Here we have Silouette yogurt which is 0.1% fat (that is one tenth of one percent - yes I know it is more by calories). Then I started layering in a champagne flute, one that is tall and narrow to show off the layers. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rhubarb Sorbet Recipe By :Country Living, Philippa Davenport Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb rhubarb -- (trimmed weight) 4 tbsp honey 1 orange zest 2 egg whites Prepare and cook the rhubarb at least a day ahead of serving the sorbet. Wipe and trim the fruit, then slice it quite thinly into a flameproof casserole. Sprinkle the finely grated orange zest over it and drizzle on 2 tablespoons of the honey. Cover and leave in a cool place for 2 hours or more until the sweetener has drawn out some of the rhubarb juices; this liquid will prevent sticking during cooking. Cook the rhubarb in the covered dish until perfectly tender - I think this is best done in a low oven but you can use a very gentle flame on top of the stove if you prefer. Let the cooked rhubarb cool slightly, then add the remaining 2 tablespoons honey and whiz to a very smooth puree in a food-processor. When the puree is quite cold, freeze it in a chilled loaf tin, or other suitable container, until firm round the edges. Beat the half-frozen sorbet until slushy. Whisk the egg whites and fold them in so the mixture looks like a pale pink snow. Cover and freeze until solid. Beat to break up ice crystals and to increase bulk, then freeze the sorbet again until you are ready to serve it. Shortbread fingers make a good crunchy accompaniment. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias >From: Patrick & Sarah Gruenwald - - - - - - - - - - - - - - - - - - -