* Exported from MasterCook * Stew Good To Be True Recipe By :Crazy Plates by Janet & Greta Podleski Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Eat-LF Mailing List Meats Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds stewing beef -- trimmed of fat and -- cut into 1-inch cubes 3 cups peeled cubed potatoes 2 cups chopped carrots 1 1/2 cups chopped onions 2 cups tomato sauce 1 can low-sodium beef broth, undiluted -- (10 3/4 oz) low-fat 2 cloves garlic -- minced 1 tablespoon Dijon mustard 1 bay leaf 1 1/4 teaspoon dried marjoram 1 1/4 teaspoons dried thyme 1 teaspoon sugar 1/2 teaspoon salt and pepper 1 tablespoon cornstarch 1/4 cup chopped fresh parsley 1. Combine all ingredients except cornstarch and parsley in a 3-quart or larger slow cooker. Cover and simmer on low setting for 9 hours. Stir occasionally. 2. Combine cornstarch with an equal amount water and stir until lump free. Add to stew and mix well. Cook for 1 more hour. Stir in parsley just before serving Source: "http://lowfatcooking.about.com/food/lowfatcooking/library/recipes/bls ewgood.htm" S(Formatted by Whome40@aol.com Mar 2000): "" - - - - - - - - - - - - - - - - - - - NOTES : Per Serving: Calories 335 Total Fat 8 g. (2.5 g. sat.) Protein 37.1 g Carbohydrates 28.5 g Fiber 3.5 g Cholesterol 89.2 mg. Sodium 811.6 mg % calories from fat 22 * Exported from MasterCook * Sticky Buns Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Breads Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Dough 2 1/4 teaspoons yeast 1 teaspoon sugar 1/4 cup warm water 4 cups all-purpose flour 1/4 cup sugar 1 teaspoon ground nutmeg 3/4 teaspoon salt 2/3 cup evaporated skim milk 1/4 cup water 1 large egg -- lightly beaten Cooking spray For the Topping 1/3 cup evaporated skim milk 1 1/4 cups packed dark brown sugar -- divided 1/3 cup dark corn syrup 2 tablespoons butter 3/4 cup chopped walnuts 1 tablespoon ground cinnamon For the Dough In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water ; let stand 5 minutes. Place 3-3/4 cups of the flour, sugar, nutmeg, and salt in a food processor; pulse 2 times or until blended. Combine 2/3 cup milk, water, and egg. With processor on, slowly add milk mixture and yeast mixture through food chute; process until dough forms a ball. Process for an additional minute. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise until doubled in size (45 minutes). For the Topping In a small saucepan, combine milk, 1 cup brown sugar, corn syrup, and butter; bring to a boil, stirring constantly. Remove from heat. Divide walnuts evenly between 2 (9-inch) round cake pans coated with cooking spray. Top each with half of brown sugar mixture. Punch dough down; let rest 5 minutes. Roll into a 24 x 10-inch rectangle on a lightly floured surface; coat entire surface of dough with cooking spray. Combine 1/4 cup brown sugar and cinnamon in a small bowl; sprinkle evenly over dough. Beginning with a long side, roll up jelly roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 24 (1-inch) slices, using string or dental floss. Arrange 12 slices, cut sides up, in each pan. Cover with plastic wrap coated with cooking spray, and let rise in refrigerator 8 to 24 hours or until doubled in size. Preheat oven to 375 degrees F. Bake rolls at 375 degrees F for 23 minutes. Run a knife around outside edges of pans. Place a plate upside down on top of pan; invert onto plate. Source: "http://www.cafecreosote.com/Recipes/Breakfast/LowfatStickyBuns.shtml" S(Formatted by Whome40@aol.com Mar 2000): "" - - - - - - - - - - - - - - - - - - - NOTES : These sticky buns are impossibly low in fat (9%). They taste just like the caramel nut sticky rolls but a lot less buttery. I didn't miss it! Note that you have to plan ahead for this one. Its also very important to measure the flour correctly so the sticky buns don't get too tough. Nutritional Information Servings Per Recipe: 24 Calories 185 Calories From Fat 9% Protein 4g Carbohydrate 39g Cholesterol 10mg Sodium 99mg * Exported from MasterCook * Strawberry Rhubarb Cobbler With Cornmeal Biscuit Topping Recipe By :Bon Appetit, April 1996 Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-LF Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FILLING 1/2 cup sugar 2 tablespoons all-purpose flour 1/8 teaspoon ground cloves 2 12 ounce strawberries -- (baskets) hulled and halved 1 1/2 cups rhubarb -- 1/2" slices, fresh or frozen TOPPING 1 cup all purpose flour 1/3 cup sugar 1/4 cup yellow cornmeal 1 tablespoon baking powder 1 teaspoon baking soda 1 pinch salt 3 tablespoons chilled unsalted butter -- diced 1/2 cup lowfat buttermilk For Filling: Preheat oven to 400F. Mix sugar, flour and cloves in large bowl. Add strawberries and rhubarb and toss to coat with sugar mixture. Transfer filling to 10-inch-diameter glass pie dish. For Topping: Mix flour, sugar, cornmeal, baking powder, baking soda and salt in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form (do not overmix). Spoon topping evenly over filling. Bake until topping is golden brown and filling is tender, about 25 minutes. Serve warm or at room temperature. STRAWBERRY RHUBARB COBBLER WITH CORNMEAL BISCUIT TOPPING Serves 6. Source: Bon Appetit, April 1996 Cooking for Health A Cook from New York City on 03/12/00 Have made this three times and love it. Very easy and everyone raves. I omit the cloves (I think even a little bit overwhelms it) and cut the sugar in the fruit to 1/3 cup. Also, it's great to make ahead and put in the oven while you are having dinner. H Cleveland ( gardie@prodigy.net ) from Auburn, WA on 07/21/99 If you like cornmeal and rhubarb you will love this recipe. The cloves in the filling makes an unusual but delicious compliment to the strawberries and rhubarb. And those delicious cornmeal biscuits for the topping truly TOP it off S(Formatted by): "Peggy on 24 mrc 2000" From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : The cornmeal biscuit topping adds some crunch to the winning combination of fresh strawberries and rhubarb. Posted to MC-Recipe list by mzw.privat@t-online.de (mzw.privat). Posted to Elf (and NA modified) by Whome40@aol.com Mar 2000 * Exported from MasterCook * Stuffed French Toast #5 (Low-fat) Recipe By :Better Homes and Gardens(r) Big Book of Healthy Family Dinners Serving Size : 8 Preparation Time :0:00 Categories : Breakfast Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup fat-free cream cheese (block style) -- (about 5 oz) 2 tablespoons apricot or strawberry spreadable fruit 8 thick French bread slice -- 1-inch 2 egg whites -- slightly beaten 1 egg -- beaten 3/4 cup skim milk 1/2 teaspoon vanilla 1/8 teaspoon apple pie spice Nonstick spray coating 1/2 cup apricot or strawberry spreadable fruit Sliced fresh apricots or strawberries -- optional 1. In a bowl, stir together cream cheese and the 2 tablespoons spreadable fruit. Using a serrated knife, cut a pocket in each of the bread slices by making a cut in the center of each slice from the top almost to the bottom. Fill each pocket with some of the cream cheese mixture. 2. In a shallow bowl, beat together egg whites, whole egg, milk, vanilla, and apple pie spice. Spray a nonstick griddle with nonstick coating. Preheat over medium heat. 3. Dip bread slices into egg white mixture, coating both sides. Cook bread slices about 3 minutes or until golden brown, turning once. 4. Meanwhile, in a small saucepan, heat the 1/2 cup spreadable fruit until melted, stirring frequently. Serve over warm French toast. If desired, garnish with fresh apricots or strawberries. NOTE: For a change of taste, top fruit-and-cream cheese-filled French toast with a drizzle of maple syrup or a dusting of powdered sugar instead of the spreadable fruit. From TfdDcd10@aol.com - - - - - - - - - - - - - - - - - - - NOTES : This is one of my very favorite low-fat breakfast recipes. It is delicious, and it has all the flavor without all the fat. * Exported from MasterCook * Sweet And Spicy Vegetable Stew Recipe By :Reader's Digest Great Recipes for Good Health Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cauliflower flowerets -- (about 1/2 large head) 1 tablespoon olive oil 1 small yellow onion -- chopped fine 3 cloves garlic -- minced 1 large can low-sodium tomatoes -- (35 ounces) drained and chopped 1 cinnamon stick 3/4 teaspoon ground turmeric 3/4 teaspoon ground ginger 1/2 teaspoon paprika 1/2 teaspoon black pepper 1 medium red bell pepper -- cored, seeded, and -- cut into 1-inch pieces 1 medium carrot -- peeled, halved -- lengthwise, and sliced thin 5 pitted prunes -- chopped 1 cup cold water 1 cup fresh green beans -- trimmed and snapped -- in half 1 cup cooked and drained chick peas 1 1/2 cups boiling water 1 cup couscous or long grain rice 1. In a large saucepan, cook the cauliflower in boiling unsalted water for 4 minutes or until just tender; drain and set aside. 2. In a heavy 12-inch skillet, heat the olive oil over moderate heat for 1 minute; add the onion and garlic and cook, uncovered, until the onion is soft -- about 5 minutes. Add the tomatoes, cinnamon stick, turmeric, ginger, paprika, and black pepper; cover and cook for 10 minutes. Stir in the red pepper, carrot, prunes, and 1/2 cup cold water; cover and cook 15 minutes longer. Add the green beans, cauliflower, and another 1/2 cup cold water, and cook, covered, for 20 minutes. Stir in the chick peas and cook, covered for 5 minutes. 3. As soon as the chick peas are added to the skillet, pour the boiling water over the couscous, cover, and let stand 5 minutes. Fluff the couscous with a fork; mound on a platter. Remove the cinnamon stick from the stew and ladle the stew on top of the couscous. Serves 4. Source: "http://lowfatcooking.about.com/food/lowfatcooking/library/recipes/blv gstew.htm" S(Formatted by Whome40@aol.com Mar 2000): "" - - - - - - - - - - - - - - - - - - - NOTES : Per Serving: Calories 403 Total Fat 5 g. (1 g. sat.) Protein 15 g Carbohydrates 68 g Fiber 8 g Cholesterol 0 mg. Sodium 58 mg * Exported from MasterCook * Taco Bake Recipe By :JoAnna Lund -- Cooking Healthy With a Man in Mind, Pg 214 Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Meats Mexican & Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces extra extra lean ground beef -- cooked, rinsed and drained -- or chicken breast 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1 15 ounce can tomato sauce -- Hunt's 1 1/2 teaspoons taco seasoning -- I use 1 Tablespoon 1 teaspoon dried parsley flakes 1/4 cup sliced ripe olives -- (1 ounce) 1/2 cup frozen whole kernel corn 1 1/2 cups hot cooked noodles -- rinsed and drained 1/3 cup shredded reduced fat cheddar cheese -- (1 1/2 ounces)Kraft 1/4 cup Land O Lakes fat-free sour cream 1). Preheat oven to 350 degrees. 2). Spray an 8x8 inch baking dish with olive oil-flavored cooking spray. 3). In a large skillet sprayed with olive oil-flavored cooking spray, brown onion and green pepper, stirring occasionally. Add ground beef. 4). Stir in tomato sauce, taco seasoning, parsley flakes, and olives. 5). Add corn and noodles. Mix well to combine. 6). Pour mixture into prepared baking dish. 7). Evenly sprinkle cheddar cheese over top. 8). Bake for 20 to 25 minutes. 9). Place baking dish on wire rack and let set for 2 to 3 minutes. 10). Cut into 4 pieces. Top each piece with 1 tablespoon sour cream. Hint: 1 1/4 cups uncooked noodles usually cooks to about 1 1/2 cups. Each serving (if made with chicken instead of beef) equals: Weight Watcher Points: 5 Healthy Exchanges: 2 1/4 vegetable, 2 protein, 1 bread, 1/4 fat, 15 optional calories Nutritional: 244 calories, 4 gm fat, 22 gm protein, 30 gm carbohydrate, 908 mg sodium, 2 gm fiber Diabetic: 2 vegetable, 2 meat, 1 1/2 starch With beef per MC5: 296cals, 7 g. fat, 4 g. fiber= 6 pts W/o olives and corn: 266 cals, 6 g fat, 3 g. fiber = 5 pts Jane prefers substitute veggie crumbles for up to 1/3 of the ground beef and has yet to be "caught" doing this. Source: "http://www.healthyexchanges.com/messages/recipes/board.htm" Copyright: "The Insider's Scoop -- Pg 22" From "Jane" - - - - - - - - - - - - - - - - - - - NOTES : This recipe is WONDERFUL. If you like tacos or chili taste, I am sure you will like this. JaneStarr's Freezer Suggestions: Prepare as above in steps 3 & 4. Place chicken (or ground beef, if you choose) mixture in a freezer zip-loc bag and freeze. Thaw in refrigerator the night before serving. Continue with the rest of the directions. Bake in a pre-heated 350 F oven for 25-30 minutes(until hot throughout dish). Alternate Suggestion. Prepare casserole through step 6 prior to freezing. Thaw overnight . Top with cheese and bake as directed. I will double this recipe next time a use a 9X13" pan. YUM!! * Exported from MasterCook * Texas Jo Casserole Recipe By :Cooking Healthy with a Man in Mind - JoAnna M. Lund Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Clay Pot Eat-LF Mailing List Meats Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces ground 90% lean turkey or beef 1/2 cup chopped onion 1/2 cup frozen whole kernel corn 1 jar sliced mushrooms -- 2.5 ounce, drained 1/4 cup sliced ripe olives 1 1/2 cups hot cooked rotini pasta -- rinsed and drained 1 10 3/4 ounce Healthy Request(r) Tomato Soup 1/2 cup chunky salsa (mild, medium, or hot) 1 tablespoon Brown Sugar Twin 1/3 cup shredded Kraft(r) reduced-fat Cheddar cheese Preheat oven to 350 degrees. Spray an 8 x 8-inch baking dish with butter-flavored cooking spray. In a large skillet sprayed with butter-flavored cooking spray, brown meat and onion. Stir in corn, mushrooms, olives, and rotini pasta. Add tomato soup, salsa, Brown Sugar Twin, and Cheddar cheese. Mix well to combine. Spread mixture into prepared baking dish. Bake 30 minutes. Place baking dish on a wire rack and let set 5 minutes. Cut into 4 servings. HINTS: 1. One cup of uncooked rotini pasta usually cooks to about 1 1/2 cups. 2. Also good topped with 1 tablespoon fat-free sour cream From TfdDcd10@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tian Of Courgettes Recipe By :BBC Vegetarian Aug 1998 Serving Size : 8 Preparation Time :0:20 Categories : Eat-LF Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 teaspoons olive oil -- may be tripled 1 1/8 pounds leeks -- trimmed and chopped 3 cloves garlic -- finely chopped 2 1/4 pounds zucchini -- trimmed and diced 1 1/8 pounds frozen spinach -- thawed and drained 3/4 cup brown rice -- cooked as directed 5 large eggs -- beaten OR- -- 2 large eggs -- beaten -- 3/4 cup egg beaters(r) 99% egg substitute 1/2 pound vegetarian gruyere cheese -- grated 1 3/4 ounces vegetarian parmesan (FF) -- grated 1 1/4 cups fresh breadcrumbs 2 tablespoons butter -- OR 2 tablespoons olive oil 2 tablespoons butter buds(r) salt and pepper 1) Preheat the oven to 18OC/350F/Gas 4. Lightly butter the base and sides of a shallow 1.5 litre ovenproof gratin dish. 2) Heat the oil in a large pan, add the leeks and cook over a low heat for 5-6 minutes, stirring occasionally, until softened. Add the garlic and courgettes and cook for a further 10 minutes until tender, turning the vegetables over occasionally. 3) Remove the vegetables from the heat and stir in the spinach, cooked rice, beaten eggs and Gruyere, mixing well to combine. Season generously. Spread into the prepared dish and sprinkle the Parmesan and breadcrumbs evenly over the top. Dot with the butter and bake for 45 minutes until the top is golden and the dish is lightly set. Per serving with all eggs, triple the oil for saute, and butter instead of oil and butter buds: 422 calories, Fibre 4g. carbohydrate 25g. Fat 27g. Saturated fat 11g. Protein 23g. Added sugar none, Salt 0.87g. Per serving with modifications: 179 cals, 26% cff, 5g fat, 2g fiber Description: "Gratins always tease with what lays beneath the crumbs: greens" S(Email from): "Pat Hanneman (kitpath@earthlink.net) on 15 Mar 2000" T(Cooking): "1:00" - - - - - - - - - - - - - - - - - - - Serving Ideas : Cold with salads; ideal for picnics NOTES : This dish is a favourite among staff and clients at the Roots and Fruits Vegetarian Catering Company (UK). It is very filling. you could make two of these - one for each end of the table. very green - casserole just yells "spring time" I tinkered. I never use all scramblers. * Exported from MasterCook * Turkey Soup With Shiitake Mushrooms, Prosciutto And Peas With Quinoa Pilaf Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Soups & Stews Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups low-sodium chicken broth -- (3 16-ounce cans) 5 large shiitake mushrooms -- fresh 1/4 pound prosciutto 1 1/2 cups peas -- small 4 cups cooked turkey breast -- skin removed Salt and freshly ground black pepper Quinoa Pilaf 3 cups water 1 1/2 cups quinoa Salt 2 tablespoons fresh parsley -- or cilantro leaves, chopped 1 cup frozen corn kernels 2 tablespoons butter Freshly ground black pepper Step 1: make the quinoa pilaf In a small sauce pan, place the 3 cups of water, the 1 1/2 cups quinoa and a salt. Bring the mixture to a boil, lower the heat, stir, cover, and simmer 15 minutes. Meanwhile, chop enough parsley or cilantro to measure 2 tablespoons. Drain any excess water from the cooked quinoa, and stir in the chopped parsley or cilantro, 1 cup corn kernels, 2 tablespoons butter, and black pepper. Cover the pilaf and keep warm. Step 2: while the quinoa cooks, make the soup In a medium saucepan, bring the 6 cups low-sodium chicken broth boil. Remove the stems from the 5 shitakes, slice them thinly, and add them to the chicken broth. Lower the heat, cover, and simmer until the mushrooms are tender, 3 to 4 minutes. Finely dice the 1/4 pound prosciutto and coarsely chop the cooked turkey. Add it to the soup with the 1 1/2 cups frozen peas and diced turkey, and simmer to heat through, about 2 minutes. Season with salt and freshly ground black pepper. Step 3: serve Ladle the soup into heated bowls and place on the table. Fluff the quinoa pilaf with a fork and season with additional salt and pepper, if necessary. Turn the pilaf out into a serving bowl and place on the table. Source: "http://www.minutemeals.com/cgi-bin/SoftCart.exe/pages/recipes/print/s 0042print.htm?L+minutemeals+iiqy7296+953784773" S(Formatted by Whome40@aol.com Mar 2000): "" - - - - - - - - - - - - - - - - - - - NOTES : Kristin notes: I'm sure I'd omit the butter and use butter buds if I needed the butter flavor. This falls within the 30% fat guidelines but it's not exactly diet food. * Exported from MasterCook * Un-fried Catfish Recipe By :In the Kitchen with Rosie Serving Size : 4 Preparation Time :0:30 Categories : Eat-LF Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable oil spray 1/4 cup cornmeal 1 teaspoon dried thyme 1 teaspoon dried basil 1/2 teaspoon garlic powder 1/2 teaspoon lemon pepper 4 teaspoons blackening seasoning 1 pound catfish fillets -- (4 fillets) 1/2 teaspoon paprika Preheat oven to 400 degrees. Spray vegetable oil over baking sheet 3 times to coat. Put cornmeal, thyme, and basil on a large plate and mix well. Sprinkle 1/8 teaspoon of garlic powder, 1/8 teaspoon of lemon pepper, and 1 teaspoon of blackening seasoning on each of the catfish fillets. Coat the fillets thoroughly with the cornmeal mixture and transfer them to the prepared baking sheet. Dust each fillet with 1/8 teaspoon of paprika. Coat the catfish lightly with the cooking spray. Place baking sheet on bottom shelf of oven. Bake for 20 min. Reduce the heat to 350 degrees and bake for about 5 min. more until the crust is golden and the fish flakes easily. From Vickie - - - - - - - - - - - - - - - - - - - NOTES : Used Canola Harvest cooking spray on fillets ONLY...non-stick cookie sheet. Cajun's Choice Blackened seasoning (very spicy but good). Hi, here are two recipes that my family likes: * Exported from MasterCook * Uses For Tvp Products Recipe By :"Ellen C." Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Information, Tips, Misc. TVP, Seitan, Tempeh Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Using any of the "crumbles", such as Green Giant, Morning Star, Yves Veggie Grounds, etc, is akin to using pre-browned ground meat. That's why you can't get them to stick together. Veggie burgers can also be used for pre-browned meat. Simply crumble the patties first. (I didn't like the Green Giant version of crumbles, and have been leary to try the other brands. So I use crumbled veggie patties instead.) If you want a "raw" ground meat substitute, try Gimme Lean hamburger or sausage flavor. Or you can reconstitute TVP granules with liquid and herbs or spices. (The directions for reconstituting are on the package or the bulk bin.) Once reconstituted, you can proceed as you would with ground meat and create a meatloaf, burger patties, meatballs, etc. Some of the veggie burgers might be soft and moist enough to shape into meatballs, but I haven't tried that. Either version of these fake ground meats can be used in things like Sloppy Joes, tacos, chilis, sauces, etc. The resulting texture may be different depending on which one you use. The crumbles products tend to remain chewier, and thus more meat like. If you are using dry TVP in dishes with a fair amount of liquid (sauces, chiles, Sloppy Joes), you do not necessarily have to reconstitute it first. My taste preference is to reconstitute the tvp first if the dish isn't going to be cooked for a long while. So I tend to add dry tvp to chilis, but not to Sloppy Joes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vanilla Custard Recipe By :Diabetes Forecast Magazine, March 2000, page 36 Serving Size : 5 Preparation Time :0:00 Categories : Desserts Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg yolk 1 3/4 cups 1% low-fat milk 3 tablespoons sugar 2 tablespoons cornstarch 1 teaspoon butter or margarine 3/4 teaspoon vanilla extract 1. In a 2-cup glass measure or similar microwave-safe bowl, beat together the egg and milk with a fork or wire whisk. Cover with wax paper and microwave on high power for 2 to 2 1/2 minutes, stopping and stirring three times, until the mixture is hot but not boiling. 2. In the top of a double boiler, mix together the sugar and cornstarch. Gradually whisk or stir in the heated milk mixture, stirring vigorously and scraping the pan bottom until smooth. Cook over boiling water, stirring vigorously, for 3 to 4 minutes, or until the mixture thickens. 3. Remove from heat. Stir in the butter and vanilla. Cool slightly. Serve warm, or cover and refrigerate 3 to 4 hours or up to 48 hours. NUTRITION FACTS: Servings 5, Serving Size 1/3 cup Preparation time: 6 minutes Exchanges: 1 G Carbohydrate, 1/2 Saturated G Fat, Calories 95, Calories from Fat 24, Total Fat 3g. Saturated Fat 2g. Cholesterol 48 MG, Sodium 53 MG, Carbohydrate 15 g, Dietary Fiber 0 g, Sugars 11g, Protein 3 g From Kathleen - - - - - - - - - - - - - - - - - - - NOTES : This wonderfully creamy custard tastes great by itself or with fruit. * Exported from MasterCook * Vegetable Rosti Recipe By :BBC Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Potatoes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 pounds waxy potatoes -- boiled in skin cooled -- peeled and grated butter (up to 4-tbs) -- or 4 teaspoons olive oil -- may be tripled 1 carrot -- chopped 1/4 medium cauliflower -- cut small florets 1/2 large broccoli spears -- cut small florets 1/4 cup chopped red green and yellow pepper 4 ounces vacherin Fribourgeois cheese or aged swiss Blanch the carrot, cauliflower, broccoli and peppers. Season the potatoes with salt. Heat the butter in a frying pan and add the potatoes. Fry gently on one side, then turn over and add cooked vegetables onto potatoes, sprinkle cheese over the vegetables. Cover pan and fry for a few minutes until the cheese has melted over the vegetables. S(Collection): "http://www.bbc.co.uk/foodanddrink" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Vacherin Fribourgeois cheese comes from the canton of Valais near the city of Friboug for generations. Not to be confused with the creamy (Runny) Vacherin Mont d'Or, also produced in Switzerland, this is another hard Swiss cheese masterpiece. Its nutty flavor and slightly softer texture will make it a favorite with those who prefer a mellow yet feisty hard Alpine cheese. I love rosti. This dish is interesting with the added veggies and cheese - a potato pizza. I modified the original recipe's fat content. I haven't tried this yet. I've some some luck frying quickly with 1 part oil and 1 part butterbuds, and reducing the heat to moderate. The other way is to toss the oil and butterbuds in the potatoes and spread them onto a very hot pan; then reducing the heat. * Exported from MasterCook * Warm French Potato Salad Recipe By :French Culinary Institute Serving Size : 12 Preparation Time :0:00 Categories : Eat-LF Mailing List Potatoes Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces red new potatoes salt 1/4 cup dry white wine 2 tablespoons sherry vinegar 1 tablespoon olive oil 1 teaspoon dijon mustard 2 shallots -- minced 2 tablespoons minced fresh flat-leaf parsley freshly ground black pepper Place the potatoes in a large saucepan and add cold water to cover by about 1-inch. Add a pinch of salt. Bring to a boil over high heat. Reduce the heat to medium and cook for 15 minutes, or until the potatoes are just tender when pierced with a fork. Drain. In a small bowl, whisk together the wine, vinegar, oil, and mustard. Stir in the shallots and parsley. Season with the salt and pepper. Cut the hot potatoes into eighths. Place them in a large bowl and pour the dressing over the top. Toss to combine. Let stand for 3 minutes, then toss again. Taste and adjust the seasoning. Serve warm. Description: "Dressed with wine and mustard (Salade de Pommes de Terre Tiedes)" Source: "Salute to Healthy Cooking (1998 Rodale)" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : In this recipe, it is important that the potatoes be hot when the dressing is added because this will allow the potatoes to absorb more of the dressing's flavor. The potatoes can be cooked in a combination of white wine and stock for a more aromatic taste. * Exported from MasterCook * Ways To Use Bounce Dryer Sheets Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** The magic of dryer sheets: 1) Repel mosquitoes- Tie a sheet of Bounce through a belt loop when outdoors during mosquito season. 2) Eliminate static electricity from your television screen. Since Bounce is designed to help eliminate static cling, wipe your television screen with a used sheet of Bounce to keep dust from resettling. 3) Dissolve soap scum from shower doors - Clean with a used sheet of bounce. 4) Freshen the air in your home - Place an individual sheet of Bounce in a drawer or hang one in the closet. 5) Prevent thread from tangling - Run a threaded needle through a sheet of Bounce to eliminate the static cling on the thread before sewing. 6) Eliminate static cling from pantyhose - Rub a damp, used sheet of Bounce over the hose. 7) Prevent musty suitcases - Place and individual sheet of Bounce inside empty luggage before storing. 8) Freshen the air in your car - Place a sheet of Bounce under the front seat. 9) Keep the shock away - Place a sheet in your coat pocket to avoid the shock you get getting in and out of the car in the winter. 10) Clean baked-on food from a cooking pan- Put a sheet in the pan, fill with water, let sit overnight, and sponge clean. The anti-static agents apparently weaken the bond between the food and the pan while the fabric softening agents soften the baked-on food. 11) Eliminate odors in wastebaskets- Place a sheet of Bounce at the bottom of the wastebasket. 12) Collect cat hair- rubbing the area with a sheet of Bounce will magnetically attract all the loose hairs. 13) Eliminate static electricity from Venetian blinds- Wipe the blinds with a sheet of Bounce to prevent dust from resettling. 14) Wipe up sawdust from drilling or sand papering- A used sheet of Bounce will collect sawdust like a tack cloth. 15) Eliminate odors in dirty laundry- Place an individual sheet of Bounce at the bottom of a laundry bag or hamper. 16) Deodorize shoes or sneakers. Place a sheet of Bounce in your shoes or sneakers overnight so they smell great in the morning. 17) Another thing you can do with them is to hang the sheets outside your doors to keep the flies from congregating and getting in your house every time the kids open the door. You don't have to use the expensive sheets either, the no-name brand dryer sheets work well. My Dad put them up in his work shed that has no air conditioning and is wide open and he never had a fly. 18) Keep mice from getting into stored things in a camper by placing a Bounce sheet with what ever you are storing, or around pipes and holes. From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Corn And Baby Pea Salad Recipe By :Better Homes and Gardens Big Book of Healthy Family Dinners Serving Size : 10 Preparation Time :0:00 Categories : Eat-LF Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package frozen white whole kernel corn (shoe peg) -- 16 ounce thawed 1 package frozen baby peas -- 16 ounce, thawed 1 cup jicama -- chopped, peeled 2/3 cup chopped celery 1/2 cup green onions -- thinly sliced 1/4 cup chopped red and/or orange bell pepper 1/2 cup seasoned rice vinegar 2 tablespoons brown sugar 1 tablespoon snipped fresh parsley 1/2 teaspoon salt 1/4 teaspoon ground white pepper 1 tablespoon snipped fresh mint 1. In a large mixing bowl, combine the corn, peas, jicama, celery, green onions, and bell pepper. 2. For dressing: In a screw-top jar, combine the vinegar, brown sugar, parsley, salt, and white pepper. Cover and shake well. Pour over the corn mixture; toss gently to coat. Stir in mint. Cover and chill for 1 to 2 hours. Description: "A tangy vinaigrette-style dressing perks up a crunchy combo of white shoe peg corn, baby peas, jicama, and fresh mint." From TfdDcd10@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wild Mushroom Stew With Polenta Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound mushrooms -- such as white mushrooms, shiitake, Portobello, and/or oyster, clean and slice 1 tbsp minced garlic -- (3 cloves) 1 tablespoon olive oil -- (orig was 2 tbsp) 1/4 cup sliced onion 2 tablespoons balsamic vinegar 1/2 cup dry white wine 1/2 cup canned diced tomatoes -- drained 1 bay leaf 1 tablespoon fresh rosemary -- minced Salt and pepper 1/2 cup chopped parsley 1/3 cup goat cheese -- crumbled Polenta 4 cups water 1 teaspoon salt 1 cup instant polenta If using Portobello mushrooms, cut the slices in half. If using whole garlic cloves, mince them finely. Heat a large saute pan over moderately high heat until hot. Add the 2 tablespoons olive oil and heat until hot. Add the 1/4 cup sliced onions and the minced garlic. Cook 2 minutes, until the onions are wilted. Add the 1 pound mushrooms and cook, stirring, for 1 minute. Add the 2 tablespoons balsamic vinegar and 1/2 cup of wine and cook, stirring, 4 minutes. Add the 1/2 cup tomatoes, bay leaf, and 1 tablespoon rosemary. Season with salt and pepper. Stir well to combine, cover, lower the heat to maintain a medium simmer and cook 10 minutes. Chop enough parsley to measure 1/2 cup before you start the polenta. Step 2: meanwhile, prepare the polenta Put the 4 cups water with the 1 teaspoon salt in a medium saucepan with lid. Cover and bring the water to a boil over high heat. Stir in the 1 cup polenta. Reduce the heat to a simmer and cook, stirring constantly, 5 minutes. Season the mushroom stew with salt and pepper to taste. Stir in the 1/2 cup chopped parsley. To serve, ladle some of the hot polenta onto 4 serving plates. Ladle the mushroom stew over the polenta, and sprinkle each serving with some of the 1/3 cup goat cheese. Serve immediately Source: "http://www.minutemeals.com/cgi-bin/SoftCart.exe/pages/recipes/print/p 0044eprint.htm?L+minutemeals+iiqy7296+953777265" From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : A remarkable variety of mushrooms, already cleaned and sliced, can be found in most large supermarkets these days. Take advantage of the variety; use them in soups and sauces, or as in this menu, as the focus of a meal. However many different mushrooms you decide to use to make this, though, be sure to include some Portobellos. Their full rich flavor and meaty texture add tremendously to the overall dish. Similarly, you will need fresh herbs--rosemary and parsley. Dried herbs here are not a substitute. This stew is lovely served over a mound of soft, buttery polenta, which is cornmeal. One point about making polenta. Be sure to stir it into the hot water and continue to stir it as it cooks to prevent lumping. You could also serve this over plain couscous, or even lightly toasted croutes. Original recipe called for adding 3 Tbsp. butter to the polenta. * Exported from MasterCook * Zesty Orange And Onion Rice Recipe By :Jeanne Jones' Healthy Cooking (Rodale) Serving Size : 8 Preparation Time :0:00 Categories : Eat-LF Mailing List Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons extra-virgin olive oil 2 garlic cloves -- minced 1 medium onion -- chopped 2 cups orange juice 1 teaspoon dried oregano -- crushed 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground cinnamon 1/8 teaspoon crushed red-pepper flakes -- or to taste 1 1/2 cups uncooked quick-cooking brown rice 1. Combine the oil and garlic in a medium saucepan and cook over medium heat for about 1 minute, or until the garlic sizzles. Add the onions and continue to cook, stirring frequently, for 3 minutes, or until the onions are translucent. 2. Add the orange juice, oregano, salt, black pepper, cinnamon and red-pepper flakes. Bring to a boil over high heat. Stir in the rice Cover, reduce the heat to low and cook for 10 minutes, or until the liquid is absorbed. Fluff with a fork. Variation: * Substitute couscous for the brown rice (reduce time by 5 minutes). *Mix cold leftovers with assorted greens and vegetables for a salad. *For soup, thin leftovers with vegetable or chicken stock. Each 1/2cup serving: Calories: 119; Fat: 1g. Yield: "4 cups" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Orange juice is fabulous in low-fat cooking because it can be used to replace fat while enhancing the dish's flavor, richness and nutritional profile. Rice, too, is an extremely versatile ingredient, and brown rice, in particular, is an excellent source of fiber. Instant brown rice takes only 10 minutes to cook, making it an ideal ingredient when you're in a hurry. For a more striking presentation, serve the rice in hollowed-out oranges. I'm making this rice for dinner and boy does it smell wonderful. Middle-eastern. Rescaled well, but I used 1 large clove garlic. ;-) red onion and regular brown basmati.