* Exported from MasterCook * Papaya Habanero Hot Sauce With Passion Recipe By :Jump Up and Kiss Me, Jennifer Trainer Thompson (1996) Serving Size : 16 Preparation Time :0:00 Categories : Condiments & Seasoning Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 papaya -- halved and pitted 2 habaneros or scotch bonnets -- stemmed 1 small yellow onion 1 cup distilled vinegar -- white 1 clove garlic 1 piece fresh ginger root -- peel coarsely chop -- 1 inch long mustard and curry -- see notes Spoon out the papaya flesh, combine with the remaining ingredients in food processor, and puree. Pour the sauce into a nonreactive saucepan and heat until just boiling. Remove from the heat, let cool, and then bottle. Words from a bottle of Hot Sauce with Passion: "Carefully blended with vinegar, habaneros, papaya, onion, honey, ginger, garlic, mustard and spices. No salt. 100% natural. ... Manufactured for Dave's Gourmet, Inc " Words from Dave's Page on the Internet: "Habanero heat with a kiss of sweetness, combined with mustard and curry overtones make this heart warming sauce a favorite. " We can taste the curry and mustard. The curry might have cumin. Suppler: Dave's Gourmet, Inc. * 1255 Montgomery Ave. * San Bruno, CA 94066 * Phone: (800) 758-0372 * Fax: (415) 794-0340 * http://www.davesgourmet.com MC edits by PATh (phannema@wizard.ucr.edu) for MC Recipe - - - - - - - - - - - - - - - - - - - NOTES : Use like any other hot sauce. salads, soups, grilled foods, eggs. From the label: "Also good on sandwiches, pizzas and blind dates." Friend Rooby's advice is to "go ahead and use frozen and/or pre-sectioned papaya." * Exported from MasterCook * Pasilla Rellenos Recipe By :rec.food.recipes (Joel Schwarz ) Serving Size : 1 Preparation Time :0:00 Categories : Legumes Mexican & Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 poblano peppers -- also called pasilla peppers 1/2 can black beans 1/3 red bell pepper -- diced, or green bell 1/3 cup onion -- finely diced 1 tablespoon olive oil grated Parmesan cheese Heat broiler in oven. Roast pasilla pepper under broiler until lightly blackened and blistered. Place peppers in paper sack and seal. Let them sweat and cool for 15 minutes Meanwhile, saute onion and bell pepper in sauce pan until soft. Add black beans and mash a small portion of them. Heat veggies and reserve. Peel blackened skin off pasillas. Gently remove stem and butterfly open, scraping out seeds. Stuff with veggie mixture and roll up. Grate small amount of parmesan cheese over peppers and broil until cheese melts. >From: Colleen Strong - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta With Tofu Recipe By :NFRITZ@nssdca.gsfc.nasa.gov Serving Size : 1 Preparation Time :0:00 Categories : Pasta Tofu Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces penne pasta 16 oz canned tomatoes -- with basil, garlic and oregano 1/3 package firm tofu -- diced -- in 1/2 inch chunks or smaller parmesan cheese Prepare pasta-pour it into a colander to drain. Warm tomatoes on stove, and mix in tofu. Serve over pasta with some parm cheese (A little of the real stuff goes a long way, or use lowfat). We served it with lightly steamed asparagus and garlic toast (ICBINB spray, garlic powder and a shred or two of parm). It was really good, and the hubby had seconds and claimed the leftovers for lunch! It also falls into that category of really easy and quick to prepare foods. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Butter Bread, Diary Free Recipe By :The Bread Machine Baker, Elizabeth Harbison Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Breads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoon Active Dry Yeast -- Or 1/2 Pkg 2 cup Bread Flour 3 Tbsp Packed Brown Sugar 1/3 cup Chunky Peanut Butter 1 cup Water This is a really nice snack bread, but it's also terrific to send in lunch boxes for a new twist on the standard peanut butter and jelly sandwiches. Add all the ingredients to the machine in the order listed. Choose either regular or light crust (depending on your preference) and push "Start". Tip: To measure and add the peanut butter put some nonstick cooking spray or oil in the measuring cup first. The peanut butter will then measure easily and slide right out. This recipe is dairy-free This recipe will work on a "rapid" or "quick bread" setting. This bread may be prepared on the timer, if you use the timer method, though, use active dry yeast (rather than compressed) and if you have a yeast dispenser, use it. This is very tasty!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 209.3 Fat 6g Carb 32.6g Fib 1.8g Pro 7.1g Sod 56mg CFF 25.4% * Exported from MasterCook * Peanut Butter Cookies, Easy Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 Cups All-Purpose Flour 1 1/2 Tbsp Cornstarch 1 3/4 Teaspoons Baking Powder 1/2 Teaspoon Baking Soda 3/4 Cup Firmly Packed Brown Sugar 1 Tbsp Vegetable Oil -- *Note 1/4 Cup Sugar 1/4 Cup Reduced Fat Smooth Peanut Butter 1 1/2 Tbsp Light Corn Syrup 2 1/2 Teaspoons Vanilla Extract 1/4 Cup Egg Beaters(r) 99% Egg Substitute -- Or 1 Egg Vegetable Cooking Spray 3 Tbsp Granulated Sugar *NOTE: Original recipe used 1/4 cup veg oil Preheat oven to 375 deg F. Combine first 4 ingredients in a bowl; stir well, and set aside. Combine brown sugar, oil, 1/4 C granulated sugar, and peanut butter in a large bowl; beat at medium speed of a mixer until well-blended. Add corn syrup, vanilla, and egg; beat well. Stir in flour mixture. Coat hands lightly with cooking spray and shape dough into 48 (1") balls. Roll balls in 3 T granulated sugar, and place 2" apart on baking sheets coated with cooking spray. Flatten balls with the bottom of a glass. Bake at 375 deg F for 7 min or until lightly browned. Remove cookies from pans, and let cool on wire racks. Yield: 4 dozen (serving size 1 cookie) These are very, very good... I was quite surprised. Be sure and don't over bake them or they become like rocks...nice flavored rocks!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 50.2 Fat 0.8g Carb 9.8g Fib 0.1g Pro 0.9g Sod 35mg CFF 14.7% * Exported from MasterCook * Peanut Butter Pie, Fluffy Recipe By :Delicious Desserts Made Easy With Eagle Brand Serving Size : 8 Preparation Time :0:00 Categories : Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 1 1/2 cup reduced fat Oreo(r) cookie crumbs 1/4 cup reduced fat margarine -- melted 3 tbsps granulated sugar Filling: 8 ozs fat-free cream cheese -- softened 14 ozs fat-free sweetened condensed milk 3/4 cup reduced fat peanut butter 3 tbsps lemon juice, bottled 1 teaspoon pure vanilla extract 1 cup Cool Whip(r) Free -- thawed 2 teaspoons chocolate syrup To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Spread crumb mixture evenly in pie pan. Chill 1 hour, or until firm. Or, bake in a 375 oven for 10 minutes or until edges are brown. Cool on rack before filling. To prepare filling, combine cream cheese, sweetened condensed milk, peanut butter, lemon juice, and vanilla extract. Mix until smooth. Fold in whipped topping. Turn into crust. Chill 4 hours or until set. >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - Serving Ideas : Before serving drizzle syrup over pie. * Exported from MasterCook * Penne Arrabbiata Recipe By :Sue Parker Serving Size : 1 Preparation Time :0:00 Categories : Italian Meats Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sauce: 1 slice bacon -- or 2 Tbsp. olive oil 1/2 large onion -- chopped coarsely 3 cloves garlic 1 serrano pepper -- (1 to 2) or 1 tsp. oriental hot chili paste -- optional 8 ounces Italian tomatoes -- or 1-8 oz can tomato sauce (not paste) Cut bacon into 1 inch pieces. Saute. Add garlic and onion to the bacon (or olive oil if using that) and saute lightly. Dice the Roma tomatoes (or open the can of sauce!) and add to the sauteed onions and garlic. Also add the hot peppers/sauce at this time. Turn heat to low. Simmer the tomatoes until the sauce is nicely thickened. With fresh tomatoes this could take a half hour. Add salt to taste. Cook the dried pasta in boiling water until done. Drain. Serve immediately placing a few tablespoons of sauce on top of the pasta. This isn't Ragu or Prego, so don't pour it on too thickly. In this case, less is better. Note: the sauce is especially tasty if it can be made several hours ahead. The flavors develop better. Also, the bacon really is essential to this dish. It adds an interesting taste dimension that the olive oil doesn't have. It adds a smoky dimension to it; it is really indescribable. It is very tasty without the hot peppers also. We usually add the peppers at the table rather than in the cooking. Posted by: Sue Parker Posted to: Knitlist Gifts 1995 - Recipes >From: "Sharon L. Nardo" - - - - - - - - - - - - - - - - - - - NOTES : Serves 2-3 Approx. 4 cups penne pasta (mastaciolli or other dry pasta would be fine) * Exported from MasterCook * Pepperoni Dipping Sauce Recipe By :Pep It Up With Hormel Italian Meats Serving Size : 24 Preparation Time :0:00 Categories : Sauces & Gravies Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Homemade Pizza Sauce 33 slices reduced fat turkey pepperoni -- chopped fine 1/2 cup onions -- chopped 1/2 cup bell peppers -- chopped 1 clove garlic -- minced 1/2 teaspoon Italian seasoning 16 pcs Parmesan Bread Sticks In a saucepan, combine sauce, pepperoni, onions, bell peppers, garlic, and Italian seasoning. Mix well. Cook over medium heat until hot. Yields: 1 1/2 cups (twenty-four 1 tablespoon servings). >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve warm with bread sticks. * Exported from MasterCook * Picante Lentil Sauce, Stovetop Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Legumes Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon cumin seed -- toasted * 2 teaspoons oil -- or other sauteing liquid 2 medium onions -- chopped 5 cloves garlic -- minced 28 ounces canned tomatoes -- crushed 1/4 cup lentils -- small, red ** -- rinsed and drained 1 teaspoon sugar 1 green chili pepper -- fresh, minced 1/2 cup picante sauce -- medium-hot 1 teaspoon chili paste -- optional *The original recipe called for 1/2 tsp of cumin but I love the stuff. **The original recipe called for regular brown European lentils. I found that these lentils were definitely "chewy" with cooking for only an hour, so I substituted the smaller red lentils which cook faster. If you want to use large lentils just simmer the sauce longer. In a heavy saucepan, briefly toast the cumin seeds. Remove temporarily. Heat sauteing liquid in pan and saute onions and garlic until soft, at least 5 minutes. Add the cumin seeds and all the other ingredients, bring to a boil and simmer for one hour or longer. Experiment with chilis for desired flavor. I found that I needed to add hot chili paste, but if you were using it for pizza you probably wouldn't want the sauce that hot. >From: bgaerlan@ucla.edu (Barbara Gaerlan) - - - - - - - - - - - - - - - - - - - NOTES : I think it would be delicious on pizza. It's so thick you really wouldn't need to add any additional toppings. I have been putting it on just about everything and haven't found any place it wasn't great. The original recipe did not involve oil or sauteing and instead called for dumping all the ingredients into a crockpot and simmering for 6 to 8 hours. Since I don't have a crockpot I have made the following adjustments. I would think this would be a very easy recipe to make in bulk and freeze. * Exported from MasterCook * Pineapple Milkshake Recipe By :Dole, Classic Pineapple Recipes Serving Size : 5 Preparation Time :0:05 Categories : Beverages Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ozs crushed pineapple -- undrained 2 cup fat-free vanilla ice cream 1 cup skim milk 1/8 teaspoon cinnamon In a food processor, combine pineapple, ice cream, milk, and cinnamon. Process until smooth. >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - NOTES : This milkshake is fabulous! * Exported from MasterCook * Pizza Dough #7 Recipe By :Tamara Taylor Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Pizzas & Calzones Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1 tablespoon sugar 1 teaspoon salt 3 cups all-purpose flour -- (could use part whole wheat) 2 teaspoon yeast Set bread machine on dough cycle and that's it! I don't use oil and don't miss it. I make one large round pizza with this which has a thick crust or I make 6 calzones. Hope you like it. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Polenta #3, Microwave Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- or stock 1/4 cup cornmeal salt Microwave uncovered on high three minutes, stirring twice. Let sit about four minutes for firm polenta. (Then put it in whatever mold you want to cool .. loaf type for slices to grill, flat sheet for diamonds, etc.) >From: music_class@earthlink.net (Katja) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Polenta #4, Soft (Oven) Recipe By :Russ Parsons, LA Times Serving Size : 1 Preparation Time :0:00 Categories : Grains & Cereals Italian Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp butter -- melted 1 Quart water 1 Cup cornmeal -- course-ground 1 Teaspoon salt 1 1/2 Teaspoons minced parsley Combine all ingredients in a two-quart oven-proof saucepan. Bake at 350 degrees for 40 minutes. Stir polenta and bake for 10 more minutes. Remove from oven and set aside 5 minutes to rest before serving. If you want to expand the recipe, double all the ingredients, and bake in a 3- to 4-quart pan for 1 hour and 20 minutes. Then stir polenta and bake 10 more minutes. Let rest 5 minutes before serving. >From: bgaerlan@ucla.edu (Barbara Gaerlan) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Popeye's Favorite Snack Recipe By :Popeye Restaurants Serving Size : 12 Preparation Time :0:00 Categories : Casseroles Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces Frozen spinach 1 cup seasoned stuffing mix -- crushed to crumbs 1/3 cup Parmesan cheese 3 Eggs -- beaten 1 Onion -- chopped 4 tablespoons reduced-calorie margarine -- melted Preheat oven to 350. Cook spinach according to package directions and drain well. Combine spinach with remaining ingredients, mixing well. Roll into walnut-sized balls. Bake at 350 on ungreased cookie sheet for 20 minutes. These can be frozen before cooking. Without thawing, bake at 350 for 30 minutes. Serve hot or cold. Fun in lunches. From The Please Touch Cookbook Mickey Forster AWXP96A >From: Arlene Schiffman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pork And Asparagus Linguine Recipe By :Cooking Light, May 1994, page 143 Serving Size : 5 Preparation Time :0:15 Categories : Meats Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh asparagus 1 1/4 pounds lean boneless pork loin roast Vegetable cooking spray 1 tablespoon reduced-calorie margarine 4 cups sliced fresh mushrooms 4 teaspoons all-purpose flour 1 1/2 cups skim milk 1/2 cup grated Parmesan cheese -- divided 1/8 teaspoon ground nutmeg 1/8 teaspoon pepper 5 cups hot cooked linguine cooked without salt or fat Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Cut asparagus into 1-inch pieces. Drop asparagus into a saucepan of boiling water, and return to a boil. Cook 3 minutes or until crisp-tender. Drain asparagus; set aside. Trim fat from roast, and cut into 1/2-inch pieces. Coat a large saucepan with cooking spray, and place over medium-high heat until hot. Add pork, and cook 7 minutes or until done. Drain well, and set aside. Melt margarine in saucepan over medium heat. Add mushrooms; saute 7 minutes or until tender. Sprinkle mushrooms with flour; stir well, and cook an additional minute. Gradually stir in milk, and cook 5 minutes or until thickened, stirring constantly. Add asparagus, pork, 1/4 cup cheese, nutmeg, and pepper. Stir well. Yield: 5 servings (serving size: 1 cup pasta and 1 cup pork mixture). >From: Roberta Banghart - - - - - - - - - - - - - - - - - - - NOTES : Serve pork mixture over hot linguine, and sprinkle with remaining 1/4 cup cheese. This was a wonderful main dish. We added salt to the sauce as it thickened. * Exported from MasterCook * Potato Salad With Cilantro Vinaigrette Recipe By :Low-Fat Cooking with Donna Deane (09 Ap 97) Serving Size : 9 Preparation Time :0:30 Categories : Potatoes Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds red potatoes -- cut into 2" pieces olive oil spray 3 cloves garlic -- minced Sea salt Cracked black pepper 1 yellow bell pepper, roasted -- peel core dice 1 cup chopped green onions 3 tomatoes -- cut into 1" cubes 1/4 cup rice vinegar 1 tablespoon sugar 2 teaspoons olive oil 1/2 cup nonfat chicken broth -- or other broth 1/2 teaspoon lemon juice 1 cup fresh cilantro leaves -- chopped 1 bunch arugula Spray both potatoes and interior of 15x10-inch jelly roll pan with cooking spray. Sprinkle garlic over potatoes and season to taste with sea salt and cracked black pepper. Arrange potatoes in single layer. Roast at 475F until fork tender and well browned, about 40 minutes. Turn with spatula several times during cooking to prevent sticking. Let cool to room temperature and transfer to bowl. Add bell pepper, green onions and tomatoes and toss together. Stir in cilantro. Combine vinegar, sugar, olive oil, broth and lemon juice. Stir in cilantro and pour dressing over vegetables and toss. Remove any tough stems from arugula, break up large leaves and stir into salad. Makes 9 cups. Each 1-cup serving 130 calories with 7% cff. 56 mg sod; 0 chol; 1 gram fat; 27 grams carbo; 4 grams prot; 0.90 gram fiber. --[story]------------ This low-fat side dish is more like a vegetable salad made with potatoes than a conventional potato salad. The potatoes are roasted at a high temperature, first being sprayed with olive oil cooking spray to help them brown. Meantime, prepare the rest of the ingredients. The fastest way to roast a bell pepper is to hold it over a gas stove top burner with a long-handled barbecue fork (if using a table fork, hold the handle with a hot pad or oven mitt so you don't burn your hand). Or you can cook the pepper on a rack under a broiler, turning until all sides are charred, 10 or 15 minutes. Whichever method of roasting you use, as soon as the pepper is completely softened and charred all over, put it into a paper bag or covered bowl and let it stand about 15 minutes to steam so the skin will slip off easily. The dressing is very light because it uses scarcely any oil--only 2 teaspoons of good olive oil for flavor. Chicken broth substitutes for the rest of the oil that would go into a vinaigrette. Arugula, also known as rocket, adds texture and pungency to this great-tasting salad. For the best flavor, serve this salad at room temperature. ------------------- Los Angeles Times * LOW-FAT COOKING "This Is Not a Potato Salad" * Wednesday, April 9, 1997 By DONNA DEANE, Director of The Times Test Kitchen >From: PatH - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Salad With Horseradish Recipe By :Judy McCann Serving Size : 8 Preparation Time :0:00 Categories : Potatoes Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups New potatoes -- boiled & cubed 1 cup Miracle Whip(r) light 1/4 cup Horseradish -- (dairy Dept.) drain 2 Eggs, hard-boiled -- chopped 1 cup Celery -- chopped 1/4 cup Onion -- chopped Sugar -- to taste Salt and pepper -- to taste Mix all ingredients in a bowl and pour over the cooked potatoes. If the potatoes are well cooked and warm it will give you the creamier salad. Typed by Carolyn Cloe - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Sourdough Bread Dough Recipe By :Southern Living Magazine, Jodi Jackson Loe Serving Size : 1 Preparation Time :0:00 Categories : Breads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups bread flour 1/3 cup sugar 1 pkg. active dry yeast 1 Tbsp. salt 1/2 cup vegetable oil 1 cup Potato Sourdough starter -- (see recipe) 1 1/2 cup warm water -- (120F-130F) Combine first 4 ingredients in a large mixing bowl; gradually stir in oil and remaining ingredients. Turn dough out onto a floured surface; knead lightly 4 to 5 times. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85F), free from drafts, 2 hours or until doubled in bulk. Yield 6 cups. Potato Sourdough Bread: Punch prepared dough down, and divide in half; shape each portion into a loaf. Place in a 9x5x3-inch loafpan. Brush tops with 2 Tbsp. melted butter; cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in bulk. Bake at 350F for 25 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately; cool on wire racks. Yield: 2 loaves. Potato Sourdough Rolls: Punch prepared dough down, and divide in half; shape each portion into 12 balls. Place in a greased 8-inch round pan. Brush tops with 2 Tbsp. melted butter. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in bulk. Bake at 350F for 15 minutes or until golden brown. Yield: 2 dozen. - - - - - - - - - - - - - - - - - - - NOTES : THIS IS A SWEET TYPE SOUR DOUGH BREAD This sour dough can be used in other recipes calling for sour dough starter. * Exported from MasterCook * Potato Sourdough Cinnamon Rolls Recipe By :Southern Living Magazine, Jodi Jackson Loe Serving Size : 1 Preparation Time :0:00 Categories : Breads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe Potato Sourdough Bread Dough -- (see recipe) 1/2 cup butter or margarine -- softened 1/2 cup firmly packed brown sugar 1 Tbsp. ground cinnamon 1/2 cup raisins -- divided 3 cups powdered sugar -- sifted 1 1/2 teaspoons vanilla extract 5 Tbsp. milk -- (5 to 6) Divide dough in half. Roll each portion into a 12x10-inch rectangle. Spread each rectangle with 1/4 cup softened butter to within 1/2 inch of edge. Sprinkle each with 1/4 cup brown sugar, 1 1/2 tsp. cinnamon, and 1/4 cup raisins. Roll dough, jellyroll fashion, starting with long side and pressing firmly to eliminate air pockets; pinch seams to seal. Cut into 12 (1-inch) slices; place slices, cut side down, in 2 greased 13x9x2-inch baking pans. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in bulk. Bake at 350F for 20 minutes or until golden. Combine powdered sugar and remaining ingredients; drizzle over rolls. Yield: 2 dozen. >From: Carolyn - - - - - - - - - - - - - - - - - - - NOTES : THIS IS A SWEET TYPE SOUR DOUGH BREAD This sour dough can be used in other recipes calling for sour dough starter. * Exported from MasterCook * Quickies Recipe By :nsheltrw@metro.mccneb.edu (Norris Sheltraw) Serving Size : 1 Preparation Time :0:00 Categories : Quick & Simple Ideas Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Quickies aren't really recipes, just ways to make something to eat that takes seconds, and is both lowfat or fat free, and tastes great. For example; Tomato soup is bland, but for liquid add 1/3 to 1/2 soup can of salsa or picante sauce and the remainder of the can with water. Makes the soup zesty, has texture, and no fat. No fat burritos: Spread some fat free refried beans on a fat free tortilla, sprinkle on some diced onion, fat free cheddar cheese, some picante sauce, and nuke for about 20 seconds. Better than Taco Bell's and zero fat. Tomato Rice Soup: Too simple! Make soup as directed and add one cup of instant rice. Prunes in Orange Juice: Just that, orange juice over some prunes and pop in the microwave for a few. Plumps them up and great taste. Tortilla Roll-Ups: Soften fat free cream cheese and mix in what ever sounds good. Some green onions, sweet pepper, pieces of cooked chicken breast, a little horseradish for zing, etc. Your choice, just spread on a fat free tortilla and roll up, cut into one inch pieces. Jello Deluxe: Make jello as per directions, add to blender with 4 ounces fat free cream cheese, about a tablespoon of fat free sour cream, and half an amount of fruit (bananas, fruit cocktail, pears, peaches, apples, etc.) Blend until smooth. The other half of the fruit leave in bite size pieces and spoon blend into the jello mixture. Refrigerate as normal. My Breakfast: Coco Wheats, Oatmeal, etc. microwaved and no milk, just sugar mixed in. Most folks have believed you have to add milk. Tastes great as it. (Not for everybody.) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raita Recipe By :Betty Crocker's Low-Fat, Low-Cholesterol Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Indian Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup plain nonfat yogurt 1/2 cup cucumber -- about 1 small -- chopped seeded pared 1/2 cup tomato -- about 1 small -- chopped seeded 2 tablespoons chopped cilantro 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/8 teaspoon coarsely ground pepper Mix all ingredients. Stir immediately before serving. >From: Samara - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ravioli Bake Recipe By :Betty Crocker's, Microwave Cooking Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ozs beef ravioli in tomato and meat sauce 1 cup mushrooms -- sliced 1/2 cup onions -- chopped 1/2 cup fat-free mozzarella cheese -- shredded 1/4 teaspoon Italian seasoning 1/4 teaspoon salt 1/4 cup croutons -- crushed In a mixing bowl, combine beef ravioli, mushrooms, onions, cheese, Italian seasoning, and salt. Mix well. Spread in a 1-quart casserole dish. Sprinkle with croutons. Cover loosely and microwave until ravioli mixture is hot, 5 minutes. >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - NOTES : This was very easy to make! I served it with mixed vegetables and French bread slices. * Exported from MasterCook * Red Beans And Rice, Popeye's Recipe By :Popeye Restaurants Serving Size : 6 Preparation Time :0:00 Categories : Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Uncle Ben's long grain rice 2 cans Red chili beans in chili 1 teaspoon Chili powder 1/4 teaspoon Cumin Dash garlic salt In saucepan heat beans without letting it boil and stir in chili powder, cumin and garlic salt. When piping hot, spoon chili mixture into 6 small dishes, adding a few tb of hot, cooked rice to each serving. Season with Chili Seasoning Mix, if desired. 270 cal, 5.9 gr fat, 60% fat. Source: Gloria Pitzer, Bob Allison's Ask Your Neighbor Newsletter (wrv) >From: Arlene Schiffman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Bell Pepper Picante With Rice, Beans And Turkey Recipe By :Hanneman (1997) Riverside.mcf Serving Size : 4 Preparation Time :1:00 Categories : Legumes Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small sweet onions 2 cups water 2 dried serrano peppers -- stems removed 1 teaspoon virgin olive oil 1/2 cup red bell pepper -- strips 1/2 cup chopped mushrooms -- fresh 6 ounces turkey breast, ground -- crumbled 1 tablespoon Madeira -- or dry sherry 1/2 cup stewed tomatoes -- roughly chopped 2 tablespoons chili sauce -- low-sodium -- or catsup 1/2 cup lowfat chicken broth -- low salt 1 clove minced garlic **Pinches of Seasonings: fennel seeds -- crushed 1/8 teaspoon sage -- rubbed, or more 1/4 teaspoon dried rosemary dried mint flakes -- pinch 6 drops hot sauce -- to taste 2 tablespoons minced parsley 1 tablespoon chopped fresh cilantro --x-- 1 large red bell pepper -- cored for stuffing 1 large yellow bell pepper -- cored for stuffing --x-- 1 cup cooked white rice -- chilled 1 cup cooked navy beans -- rinsed and drained 1 pinch grated orange rind -- optional 1 cup shredded cabbage -- napa or savoy --for the SAUCE: 1 can stewed red ripe tomatoes -- Italian seasoned 1/4 cup mild picante sauce -- Pace(tm) --x-- Four crowns -- or 16 ounces broccoli -- steamed Cut an 'x' into both ends of the onion. Place in a wok. Cover with water (about 2 cups) and bring to a boil; boil 3 to 4 minutes with one end down, then flip, and boil 2 to 3 minutes on the other. Remove the onion to a colander and cool under cold water. Reserve the onion water in a bowl with a spout. Put the dried chili peppers in that hot water and set aside. Chop the onion. Dry wok with paper toweling; heat oil in wok; saute mushrooms, bell pepper, and onion over medium to medium-high until mushrooms are soft and fragrant. Add the ground turkey to the wok's center, crumble and stir fry until no longer pink. Increase heat; add Madeira and deglaze. Add tomatoes, chili sauce or catsup, and broth. Bring to a gentle boil. Add garlic. Reduce heat and add seasonings. Add about 12 fennel seeds, and pinches of sage, rosemary and mint leaves. Add hot pepper sauce, to taste. Then stir in parsley and cilantro; the rice and beans. Add optional orange zest. Moisten with some of the reserved onion water, as desired. Steam the peppers until crisp tender (7 to 10 minutes depending on microwave or steamer). Test after 5 minutes; do not let them get too soft. Preheat oven to 375F. Layer a small casserole with shredded cabbage (Chinese, napa or savoy). Stuff each pepper and stand upright in the casserole. Distribute the leftover stuffing around the peppers. Bake covered for 15 minutes. Bake uncovered for 10 mins. SAUCE: Put the two sauce ingredients in the wok. Bring to a boil; reduce heat to medium, medium-low and simmer (15 minutes). If the sauce reduces too much, thin with remaining onion water. Optional: put the serrano chilies in the sauce. Serve: plate half a pepper, 1 crown broccoli and some sauce. Have extra shredded cabbage on hand. MC estimates 332 cals, 5.5 g fat, 14.0% CFF. Use low-salt stewed tomatoes. Delightful tongue teaser! The cilantro is not a distinctive element; instead it blends or balances with the other flavors. Could be served to guests: prepare ahead. Inspired by a photo of Bob Wiseman's "Basque-Style Stuffed Peppers" in Healthy Southwestern Cooking (1995: ISBN 0-87358-618-2). His version used lamb, beer, pimientos, more wine, flour, crumbs and more tomatoes sauce, baked on the stove top in a Dutch oven. PANTRY: Papaya-Habanero Hot Sauce with Passion or other southwestern or Latin American sauces. *One Mayan or two Cipolline, Pearl, Shallots, etc. * Small navy beans cooked in a small amount of onion, orange peel, and thyme. * Jasmine rice blended well. from patH (phannema@wizard.ucr.edu) - - - - - - - - - - - - - - - - - - - NOTES : Cut an 'x' into both ends of the onion. Place in a wok. Cover with water (about 2 cups) and bring to a boil; boil 3 to 4 minutes with one end down, then flip, and boil 2 to 3 minutes on the other. Remove the onion to a colander and cool under cold water. Reserve the onion water in a bowl with a spout. Put the dried chili peppers in that hot water and set aside. Chop the onion. Dry wok with paper toweling; heat oil in wok; saute mushrooms, bell pepper, and onion over medium to medium-high until mushrooms are soft and fragrant. Add the ground turkey to the wok's center, crumble and stir fry until no longer pink. Increase heat; add Madeira and deglaze. Add tomatoes, chili sauce or catsup, and broth. Bring to a gentle boil. Add garlic. Reduce heat and add seasonings. Add about 12 fennel seeds, and pinches of sage, rosemary and mint leaves. Add hot pepper sauce, to taste. Then stir in parsley and cilantro; the rice and beans. Add optional orange zest. Moisten with some of the r * Exported from MasterCook * Ricotta Fruit Dip Recipe By :BH&G Quick, Healthy, and Delicious Cooking Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Dips Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Fat-free ricotta cheese 2 tablespoons Powdered sugar 1 tablespoon Orange juice 1/2 teaspoon Vanilla 1/3 cup lowfat vanilla yogurt 2 cups Strawberries -- or other fruit In a blender container or food processor bowl combine the ricotta cheese, powdered sugar, orange juice, and vanilla. Cover and blend or process till smooth. Stir into the yogurt. If desired, cover and chill up to 24 hours. Serve with berries, melon, and other fruit. Posted to Eat-L by Leanda Goss >From: - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sage Cornmeal Bread Recipe By :Reggie Dwork Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: 1 1/2 teaspoon Active Dry Yeast 2 cup Bread Flour -- (10.6 Oz) 1/2 cup Yellow Cornmeal 1 Tbsp Fresh Sage -- Minced Fine 1/2 teaspoon Salt 2 Tbsp Honey 2 teaspoon Butter 1 cup Water Put all the ingredients into the baking pan and set for light crust and push start. The loaf came out very light...and had a great taste. Entered into MasterCook and created for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 104 Fat 1g Carb 20.7g Fib 1g Pro 2.9g Sod 83mg CFF 8.4% * Exported from MasterCook * Salmon Steamed In Parchment Recipe By :SPICE UP YOUR MEALS! w/ Kikkoman Teriyaki Sauces Serving Size : 4 Preparation Time :0:00 Categories : Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup teriyaki sauce 1 Teaspoon grated orange rind 2 Tablespoons orange juice 4 salmon steaks 4 Pieces parchment paper -- 16" x 12" each 2 green onions -- thinly sliced ground black pepper -- to taste 1 orange -- thinly sliced Place salmon in large plastic bag with mixture of teriyaki sauce, orange peel and juice. Press air out of bag; close top securely. Refrigerate 30 minutes, turning over once or twice. Preheat oven to 375 deg F. Reserving marinade, remove salmon and place 1 steak in center of each piece of parchment. Sprinkle green onions, pepper and 1 tablespoon reserved marinade over each steak, then top with 2 or 3 orange slices. Fold parchment over salmon to enclose and crimp edges to seal; place on baking sheet. Bake for 12 - 15 minutes, or until fish flakes easily with fork and is opaque in center. Serve in paper. When I made this last night, I used salmon fillets instead of salmon steaks. I used Yoshida's stir fry sauce instead of teriyaki sauce, and I crushed a healthy clove of garlic in with the marinade ingredients. I sliced the orange quite thin with a mandoline slicer. And I found that it took a little longer than the recipe states to be done, more like 15 - 17 minutes. But I was running a little late and feeling more than a little impatient, so it may have been the watched pot synonym. >From: ilenewar@starnetinc.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Savory Yogurt Topping Recipe By :Minimax Cookbook, Graham Kerr Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup strained nonfat plain yogurt 1 tablespoon fresh parsley -- minced 1 tablespoon fresh chives -- minced 1/2 teaspoon maple syrup -- pure 1/8 teaspoon ground black pepper 1 tablespoon white wine -- optional Gently blend all ingredients together. The maple syrup does not make this sweet; it simply takes off the sharp bite of the yogurt. CAUTION: If you overstir strained yogurt, it will become thin. Yield: 1 cup Serving Size: 2 Tablespoons >From: Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : This is excellent on baked potatoes or anywhere sour cream is is served as an accompaniment. Would also make a good spread for bread. * Exported from MasterCook * Shepherd's Pie Pizza Recipe By :Mr. Food, Pizza 1-2-3 Serving Size : 8 Preparation Time :0:00 Categories : Pizzas & Calzones Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 1 1/2 lbs Bread Dough -- frozen 1 teaspoon olive oil Sauce & Toppings: 1/2 teaspoon olive oil 1 lb turkey light meat, skinless -- cooked and cubed 1/2 cup onions -- chopped 1/2 cup bell peppers -- chopped 2 env onion soup mix 1 2/3 cup frozen mixed vegetables -- thawed 3 cup mashed potatoes 1/2 teaspoon sage 1/2 teaspoon garlic powder 2 whole egg whites -- slightly beaten 3/4 cup fat-free cheddar cheese -- shredded * Let dough thaw at room temperature about 1 1/2 hours. To prepare crust, using fingertips, spread dough to cover the bottom of a 14" pizza pan that has been coated with cooking spray. Push dough up to the edge of the pan, forming a rim. If dough is too sticky, dust with flour. With a fork, prick the dough 15 times. Brush with oil. Preheat oven to 350. Bake crust for 7 minutes. Remove from oven and set aside. In a skillet, heat remaining oil over medium heat. Add turkey, onions, and bell peppers. Cook until turkey is no longer pink and vegetables are tender. Add soup mixes and mixed vegetables. Mix well. In a mixing bowl, combine mashed potatoes, sage, garlic powder, egg whites and cheese. Mix well. Spread meat mixture evenly over crust. Then, spread potato mixture carefully over the top. Bake for 45 minutes, or until potato topping begins to brown and crust is golden brown. >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - Serving Ideas : Cut and serve. NOTES : * Exported from MasterCook * Shrimp And Asparagus Soup, Asian Recipe By :COOKING MONDAY TO FRIDAY, SHOW #MF6673 Serving Size : 4 Preparation Time :0:00 Categories : Fish & Seafood Oriental Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon vegetable oil -- * 2 tablespoons minced shallots 6 cups water Bouquet garni including: the stems and roots of a bunch of cilantro bay leaf -- smashed peeled garlic clove 2 red chili peppers 1 pound asparagus -- peeled, trimmed and -- cut into 1/2-inch rounds 1 pound shrimp -- peeled and deveined -- cut into 1/2 inch pieces 1 cup straw mushrooms -- canned -- or fresh enoki mushrooms -- or sliced domestic mushroom caps 3 tablespoons fresh lime juice -- (3 to 4) 1/2 cup cilantro -- (packed) -- coarsely chopped Salt and crushed red pepper * Heat a nonstick frying pan until hot. Meanwhile, toss the the shallots with the oil, then add to pan and saute (or may use non-stick spray). Add the water, bouquet garni and bring to a boil and simmer, covered, for 10 minutes. Add the asparagus and simmer 5 minutes or until tender; add the shrimp and simmer just until the shrimp turn pink. Add the mushrooms, and simmer to heat through (if too much liquid has evaporated, add more to keep level constant). Remove the soup from the heat, remove the bouquet garni and stir in the lime juice to taste and cilantro. Adjust seasoning with salt and crushed red pepper. Yield: 4 servings >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sicilian Style Hot Turkey Sausage Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Italian Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pounds ground turkey breast 1 Teaspoon fennel seed -- whole 1 Teaspoon fennel seed -- crushed 1 Teaspoon crushed red pepper 1 Teaspoon salt 1 Teaspoon pepper 1/2 Teaspoon garlic powder -- or 1 clove garlic -- finely chopped cooking spray 1. Combine the turkey, whole fennel, crushed fennel seed, red pepper, salt, pepper and the garlic in a large bowl. Mix thoroughly with hands to distribute spices evenly. 2. Shape into 16 equal patties. refrigerate, covered, up to several hours. 3. To cook patties; Lightly spray the bottom of large skillet. add just enough water to cover bottom . Add patties to skillet, making sure they don't touch. Cook, uncovered, over medium heat, turning once, until brown and cooked through. >From: bmann@jcn1.com (Beverly Manning) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Skillet Macaroni Barbecue Recipe By :Bobbie Hinman's Meatless Gourmet: Easy Lowfat Favorites Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Grilled, Smoked, Bbq Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons red cooking wine 1 large onion cut vertically into thin strips 1 large green bell pepper cut vertically into thin strips 2 cloves garlic -- finely chopped 1 1/4 cups water 16 ounces stewed tomatoes 1/3 cup barbecue sauce 1 1/2 cups elbow macaroni -- uncooked 8 ounces corn, canned -- drained 3/4 cup nonfat cheddar cheese -- Healthy Choice (3 ounces) Heat cooking wine in a large nonstick skillet over medium heat. Add onion, green pepper, and garlic. Cook, stirring frequently, until vegetables are tender, about 5 minutes. Add water, stewed tomatoes, and barbecue sauce. When mixture boils, stir in macaroni and corn. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn heat off. Sprinkle cheese evenly over macaroni. Replace lid and let stand 5 minutes to allow cheese to melt. Quick tip: You can cut the onion and pepper up to a day ahead and refrigerate until needed. The rest can be done very quickly. NOTE: original used 2 teaspoons of vegetable oil to saute the vegetables >From: Terry and Kathleen Schuller - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smoked Spinach Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Grilled, Smoked, Bbq Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package frozen spinach -- thawed fresh garlic balsamic vinegar bacon I had the BEST stuff last summer. A guy was cooking ribs on a closed grill. About 30 minutes before we ate, he put a small cast iron skillet on the grill & closed it back up. The skillet turned out to contain a package of thawed spinach, fresh garlic, balsamic vinegar, and a touch of bacon. I tried it with a little ham base (or pork bouillon) and bacon bits & it worked great. It was smoky & absolutely delicious. And I'm NOT a spinach eater. >From: "smithg" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smoking In A Pot Recipe By :Graham Kerr Serving Size : 1 Preparation Time :0:00 Categories : Grilled, Smoked, Bbq Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Universally popular food flavor comes from an ancient form of food preservation smoking. Different regions of the world obviously had different aromatic woods. For example, the famous hickory, mesquite or alder. Other areas lacked wood all together and used herbs or even tea for their smokes. I have adapted a Chinese tea smoke idea that imparts a very light, delicate. sweetish quality to poultry or fish. The technique is extremely useful for Minimax cooks because the smoked flavors are unusual enough to absorb the diner's interest so that the dishes very low content isn't immediately obvious. Then I surround the smoked meal with bright, fresh crisp foods and a yogurt spread; the rich juiciness of the chicken or fish seems to actually tingle with added flavor. Be careful what type of cookware you use to smoke. It must be either cast aluminum or cast iron. Please avoid bonded alloys --the dry heat can melt them and you ,wind up with a giant hole in the pot and an ingot of metal forever welded to you stove top! With a little ingenuity and a deep heavy Dutch oven, you can balance a second expanding steamer platform on the first and double the amount of chicken or fish for large parties. USES: So far I have used this technique on fish and chicken. I have no doubt that it could work well with veal, pork or even lamb. When once you 've been bitten by the smoke bug and used different kinds of woods as well as tea leaves mixed with rosemary or thyme - literally the sky is the limit. You may want to set aside a large Dutch oven exclusively for smoke foods. One last point, I suggest you wrap up the foil used in smoking and put it out in the trash. It does have a way of leaving residual aromas. >From: marciaf@juno.com (Marcia A Fasy) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sole With Sun-dried Tomatoes (Libra) Recipe By :Miriam Jacobs, the 10% CFF cookbook Serving Size : 4 Preparation Time :0:00 Categories : Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup parsley sprigs 1/4 cup white wine -- plus 3 teaspoons white wine -- divided use 3/4 cup leek (white part only) -- minced 1/2 cup minced parsley 4 dried tomatoes 16 ounces sole fillet -- (4-oz servings) rinsed and patted dry Sun-dried tomatoes; water packed or reconstituted. Do not use the oil packed product. Preheat the oven to 375 degrees. In an ovenproof dish large enough to hold the rolled-up fillets, add the parsley sprigs and cup of wine. Set aside. In a small nonstick skillet, place the remaining 3 teaspoons of white wine. Add the leeks and parsley; simmer over low heat. Meanwhile, place the sun-dried tomatoes in a small bowl. Cover them with hot water and let them soften for 10 minutes. Drain. Spread out the fish fillet and on one end place of the leaf-parsley mixture and 1 sun-dried tomato. Roll the fillet and place it seam side down in the prepared dish on top of the bed of parsley. Repeat with the remaining 3 fillets. Cover the dish with aluminum foil. Bake for 15 minutes or until the fish flakes easily. Remove from the oven and serve hot with some of the wine sauce. Makes 4 servings. - Recipe from "The 10 Percent Low-Fat Cookbook," by Miriam Jacobs (Storey Communications, $12.95). Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and edited for MasterCook by patH (phannema@wizard.ucr.edu) MC estimates 8.5% CFF, 24 cals, 2.4 g fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Bread #3 Recipe By :Southern Living Magazine, Jodi Jackson Loe Serving Size : 1 Preparation Time :0:00 Categories : Breads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- POTATO SOURDOUGH STARTER: 3/4 cup sugar 3 tablespoons potato flakes -- instant 1 package active dry yeast 1 cup warm water -- (120F-130F) -- STARTER FOOD: 3/4 cups sugar 3 Tbsp. potato flakes -- instant 1 cup warm water -- (120F-130F) Combine first 3 ingredients in a small mixing bowl. Stir in warm water. Cover with plastic wrap; pierce wrap 4 or 5 times with point of a sharp knife. Refrigerate 3 to 5 days. Remove starter from refrigerator; let starter stand at room temperature 1 hour. Stir well. Remove 1 cup starter; use in a recipe or give to a friend. Prepare 1 recipe of Starter Food, and stir into remaining starter; let stand, uncovered 8 to 12 hours. Cover with plastic wrap; pierce wrap 4 to 5 times with a sharp knife. Refrigerate 3 to 5 days. Repeat 3 times. Use all or discard after 4 feedings. Yield 3 1/2 cups. Always keep starter in a glass container. Combine all ingredients, and use to feed starter as directed. - - - - - - - - - - - - - - - - - - - NOTES : THIS IS A SWEET TYPE SOUR DOUGH BREAD This sour dough can be used in other recipes calling for sour dough starter. * Exported from MasterCook * Spanish Rice And Quinoa With Black Beans Recipe By :Jenny Herl Serving Size : 4 Preparation Time :0:00 Categories : Legumes Mexican & Southwestern Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup white rice 1/2 cup quinoa -- rinsed well 1 3/4 cups water 1 green pepper -- chopped 1 med onion -- chopped 1 clove garlic -- minced 8 oz tomato sauce 1 1/2 teaspoon chili powder 1 teaspoon cumin -- ground 1 teaspoon oregano 1 dash black pepper 1 1/2 cups black beans, cooked -- drained fatfree cheese or sour cream -- optional Note: quinoa uses the same proportions of grain to water and cooking time as white rice does, so they can be cooked together easily. Be sure to rinse the quinoa before cooking to remove the bitter coating the grains have. Use a fine strainer, or line a strainer with a coffee filter. Put rice, quinoa and water into a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Saute onion, green pepper, and garlic briefly, using liquid of choice (or cook on High in microwave for about 2 minutes). Add to rice with rest of ingredients, and put into a 2 qt casserole dish. Bake at 350F for about 20 minutes. Could top with low/fatfree cheese or sour cream. - - - - - - - - - - - - - - - - - - - NOTES : I made up this recipe last night. I already had the rice and quinoa cooked from earlier in the week, so the rest of it went together pretty fast. You could adjust the spices to taste. This wasn't all that spicy as it was. * Exported from MasterCook * Spicy Orange Ginger And Lemon Chicken Breast Recipe By :Jacques Pepin (1996) Cooking with Claudia / rev Serving Size : 2 Preparation Time :0:25 Categories : Chicken Oriental Rave Reviews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- olive oil spray 7 ounces boned and skinned chicken breast halves 1/8 teaspoon salt 1/4 teaspoon chili powder 1/4 teaspoon cumin powder 1/4 teaspoon dried thyme 1/4 teaspoon cayenne pepper 2 teaspoons potato starch -- or flour 1 strip lemon peel -- (1x2-inch) 1 strip orange peel -- (1x2-inch) 2 teaspoons minced ginger -- fresh 2 small garlic cloves -- peel and slice 1/2 cup apple juice -- or cider 1/4 cup water -- optional [10.5% CFF] Per breast with sauce: 163 cals, 1.9 g fat. | Prep 5 mins ~ Simmer 15-18 Remove rind pieces from orange and lemon with a vegetable peeler and rough chop. Heat a saute or skillet large enough to just hold the meat pieces. Spray. Sear to lightly brown the chicken pieces, both sides. Meanwhile combine the sauce ingredients in a measuring cup. Pour into the hot pan and let the liquid boil a bit to cook the thickener. Reduce the heat to low, cover tightly and cook gently for 15 minutes. Serve with the cooking juices. Add water or more apple juice if the sauce loses too much moisture. Menu * The sauce is spicy, biting and sweet. Taste is similar to some versions of Pad Thai -- so serve with noodles or angle hair spaghetti or with hot steamed white rice (either long or medium grain). A dark green vegetable or medley that includes one would also be a good choice. . -- original recipe revised and tested by patH (To Eat-LF 4/16/97 phannema@wizard.ucr.edu) Variation (See JP-note): use dark meat; a thigh with attached leg; remove skin. Sear, add sauce, and simmer until done about 35 to 40 mins total time: [30% cff] Each serving: 225 cals, 7.6 g fat. JP-note Pepin's suggested menu * Salad with low-fat caesar dressing * "Spicy Ginger and Lemon Chicken" Leg and Thigh * Simple brown rice (no blends) with a little red pepper * Steamed Broccoli * Fresh pears sprinkled with chopped roasted mixed nuts. Use fresh broccoli, one crown per person, peel the stalk, and slice; cut florets into 1-inch pieces. Cook with the rice but do not combine these side dishes. >From: PATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Salad With Garlic Dressing Recipe By :Cooking With Claudine, Jacques Pepin Serving Size : 4 Preparation Time :0:00 Categories : Salad Dressings Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Oz Spinach -- Young Leaves Garlic Dressing: 1 Lg Clove Garlic -- Peel, Crush, -- Fine Chop, Abt 1 Tsp 2 teaspoon Dijon Mustard 2 teaspoon Red Wine Vinegar 1/8 teaspoon Salt 1/4 teaspoon Black Pepper 1/2 teaspoon Extra Virgin Olive Oil -- *Note *NOTE: Original recipe used 2 T oil. Other oils you can use are canola or peanut. Remove and discard the stems and any damaged or wilted areas from the spinach leaves, and break them into 2" pieces. (You should have abt 8 loose cups) Wash the spinach in a basin of cool water, then lift it from the water, drain, and dry thoroughly, preferably in a salad spinner, so no water remains to dilute the dressing. Place all the dressing ingredients in a bowl large enough to hold the greens, and whisk briefly to mix but not emulsify. Add the greens, and toss well. Serve immediately, since the spinach will tend to wilt quickly after it is mixed with the dressing. Total Time: 10 min Yield: 4 servings This was really very good even without the extra oil. It does have quite a bite to it so taste the dressing and adjust before you add the spinach. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 22 Fat 0.9g Carb 2.8g Fib 1.8g Pro 1.9g Sod 146mg CFF 29.7% * Exported from MasterCook * Spinach Salsa (Leo) Recipe By :Cooking For Jack cookbook Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound spinach -- coarsely chopped 2 cloves garlic -- halved 1 teaspoon pine nuts -- or 2 1/2 teaspoon olive oil 1 teaspoon lemon juice Salt and pepper -- to taste 1 tablespoon fat-free parmesan cheese -- grated In a food processor fitted with the metal blade, place the spinach, garlic, pine nuts, olive oil and lemon juice. Process until smooth. Transfer to a medium bowl. Season to taste with salt and pepper. Stir in the Parmesan cheese and mix thoroughly. Serve over pasta, as a dip with vegetables or as a sauce with seafood. Makes 1 cups. - Recipe from "Cooking For Jack," by Tommy Baratta with Marylou Baratta (Pocket Books, $20). Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and edited for MasterCook by patH (phannema@wizard.ucr.edu) MC estimates 36 cals, 1.2 g fat, 26% CFF Variation from Original: 1 teaspoon olive oil, 1/2 teaspoon lemon juice, regular parmesan cheese, and 2 teaspoons pine nuts, as is traditional in a pesto. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Squash And Two Potatoes With Chicken On Pasta With Passion Recipe By :Pat and Bob Hanneman (1997) Riverside, CA Serving Size : 3 Preparation Time :0:20 Categories : Chicken Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 yam, scrubbed -- cook and cube 1 medium red skinned potato, scrubbed -- cook and cube 1 large garlic clove -- halved 2 ounces angel hair pasta -- broken into thirds 1 teaspoon safflower oil 1/8 teaspoon peanut oil 4 ounces chicken breast fillet -- skinless 1 tablespoon chili peanuts -- see pantry 1/4 cup sweet onions -- diced 1 small red bell pepper -- strips 4 green onions -- diced 2 tablespoons chopped fresh cilantro -- or more 2 crookneck squash -- 1/2" dice 1/4 cup fresh orange juice 1 cup lowfat chicken broth -- low salt 1 tablespoon cornstarch 4 teaspoons Jump Up Hot Sauce with Passion -- see recipe black pepper -- to taste salt -- optional 4 ounces red grapes -- seedless Cook potatoes in the microwave until just done. Let cool before cutting into 1/2 to 3/4-inch cubes to yield about 1 cup combined potatoes per serving. Cook shortened pasta until al dente in plenty of boiling water seasoned with a garlic clove. Drain, rinse, set aside. Cut the skinless boneless chicken breast meat into diagonal strips, then cut strips into bite sized pieces. Toss the chicken with the oils to coat. Heat a wok to high; add the chicken to sear. When the majority of the pink has disappeared from the meat, sprinkle on nuts, if using, add the sweet onion and cook 2 minutes more. Add the red bell pepper, cilantro and green onion and cook about 2 minutes. Mix the cornstarch with the broth. Make a well in the wok and pour in the sauce, and cook to thicken about 2 minutes, then add the hot sauce and orange juice. Arrange the squash and cooked potatoes on top. Reduce heat to medium; cover and cook to heat through. Taste and adjust seasoning with more Hot Sauce, black pepper. Add the spaghetti and toss to warm and distribute. Serve at once. With peanuts: 11.8% CFF (356 cals, 5.1 g fat); without nuts: 8.7% CFF (338 cals, 3.6 g fat) Jump Up and Kiss Me Hot Sauce with Passion. See recipe for "Papaya-Habanero Hot Sauce with Passion" created by Jennifer Trainer Thompson (1996) Bottled and sold by various specialty food shops, including Hot Licks, in San Diego, and in Long Beach (California). pantry: for the nuts, warm chopped dry-roasted peanuts; sprinkle and coat with a Creole Spice mix or NM Chili Powder, a pinch of cocoa-cinnamon-sugar mix. Or use: "Roasted Chili Pepper Nuts (Hazen) from Janet Hazen's red, hot and green" >From: PATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Steak And Onions (Sagittarius) Recipe By :Weight Watcher's Simply Light Serving Size : 2 Preparation Time :0:00 Categories : Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces porterhouse steaks, trimmed -- see tip 1 dash pepper Nonstick cooking spray 6 slices yellow onion -- about 1/2" thick -- Spanish onion Sauteing liquid: -- orig: 2 tsp olive oil -- or vegetable oil **For the Mushroom Sauce: 2 cups mushroom caps -- cleaned 2 small garlic cloves -- minced 1/2 cup nonfat beef broth -- low salt 1 teaspoon cornstarch 1/4 cup dry sherry Italian parsley -- optional TIP: A five ounce-serving, trimmed about 20% yields 4 oz meat. Preheat the broiler. Sprinkle each steak with pepper and set aside. Spray the onion slices with nonstick cooking spray and arrange them on a rack in the broiling pan. Broil, turning frequently, until the slices are lightly browned. Remove and transfer them to a serving plate; set aside and keep warm. Set the steaks on the rack in the broiling pan and broil until desired doneness, about 3 to 4 minutes per side. (Two minutes per side for 1/2-inch thick steak.) Meanwhile, prepare the mushroom sauce. In a medium nonstick skillet heat the olive or vegetable oil. Add the mushrooms and garlic; cook over medium-high heat, stirring frequently, until the mushrooms are browned, about 4 minutes. In a small bowl or measuring cup, combine a little of the beef broth and the cornstarch, stirring to dissolve the cornstarch. Add the remaining beef broth and sherry. Stir the broth mixture into the mushrooms and continue to stir and cook until the mixture comes to a boil. Reduce the heat to low and let simmer until the mixture thickens, about 1 minute. To serve, arrange the steak on the plate with the onions. Top with sauce and garnish with parsley if desired. Makes 2 servings. - From "Simply Light Cooking," by Weight Watchers, (Plume, $13). Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and edited for MasterCook by patH (phannema@wizard.ucr.edu) MC estimates 29.7% CFF, 447 cals, 14.3 g fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Steamed Carrots With Basil And Rosemary Recipe By :Reggie Dwork Serving Size : 2 Preparation Time :0:00 Categories : Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Carrots -- Peel, Diagonal Cut 10 Fresh Basil Leaves 4 Sprigs Fresh Rosemary I peeled and diagonally sliced the carrots. Put the fresh basil leaves and rosemary in the bottom of the electric steamer and put the carrots on top. Steamed them for 15 min (until they were still a bit crunchy). These had a very nice flavor. Entered into MasterCook and created for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 87.1 Fat 0.6g Carb 20.1g Fib 5.8g Pro 2.1g Sod 68mg CFF 5.3% * Exported from MasterCook * Strawberry Banana Frozen Yogurt Recipe By :Cooking Light, April 1997 (modified) Serving Size : 8 Preparation Time :0:40 Categories : Desserts Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup banana -- sliced 3/4 cup strawberries -- sliced 1/3 cup fresh orange juice 1 lime -- juiced 1 1/2 cups skim milk 3/4 cup sugar 16 ounces vanilla low-fat yogurt Combine first 4 ingredients in a blender or food processor; process until smooth. Combine banana mixture and remaining ingredients in a large bowl; stir well with a whisk. Pour mixture into the freezer can of an ice cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze at least 1 hour. >From: Joanne McAndrews Eisenman ----- Notes: The original recipe called for 3/4 cup chopped peeled mango instead of strawberries - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Banana Scones Recipe By :Becky Lyon Serving Size : 6 Preparation Time :0:30 Categories : Breads: Quick & Muffins Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium bananas -- mashed 1 cup strawberries -- peeled and chopped 2 tablespoons sugar 3 cups flour -- all-purpose 3 teaspoons baking powder 1 teaspoon salt 3 tablespoons butter -- softened 2 egg -- beaten slightly Preheat the oven to 400 degrees. Mix together the bananas, strawberries and sugar, set aside. (Don't do this much in advance, the bananas will blacken) Mix together the flour, baking powder and salt. Mix well with a whisk. Using a pastry blender, mix in the butter until coarse. Still using the pastry blender, mix in the eggs, one at a time. Stir in the banana mixture. The dough will be very moist and messy. Knead it in the bowl enough to pick up all of the flour mixture. (It will still be very moist.) Turn out the dough on a floured board, and flour the top of the dough so that flour coats the entire dough. Flatten with a rolling pin or your hands to 3/4". Using a knife, cut the dough into squares, or large wedges, and lay onto an ungreased cookie sheet. Bake in the center of the oven for 15 - 20 minutes, or until lightly browned. >From: - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Ginger Soup Recipe By :COOKING RIGHT SHOW #CR9720 Serving Size : 4 Preparation Time :0:00 Categories : Fruit Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Cups strawberry juice -- *see notes 1 Tablespoon ginger juice 1 banana 1 Cup champagne 4 Tablespoons yogurt 1/2 cup blueberries 1/2 cup raspberries Mint sprigs for garnish * 3 pints strawberries Combine juices and banana in a blender (or use an immersion blender) and blend until smooth. Add sparkling cider and ladle into chilled soup bowls. Serve with a dollop of yogurt, a scattering of fresh berries and a mint sprig or two. >From: - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Soup Recipe By :Eat-L Serving Size : 6 Preparation Time :0:00 Categories : Fruit Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart fresh strawberries -- washed and hulled 1 cup orange juice 1 1/4 teaspoons tapioca -- instant 1/8 teaspoon allspice 1/8 teaspoon cinnamon 1 cup buttermilk 1/2 cup sugar 1 tbsp fresh lemon juice 1 teaspoon grated lemon rind Set aside 6 or so strawberries. Puree remaining strawberries in food processor or blender; strain into large saucepan.* Add orange juice. Mix tapioca with 1/4 cup strawberry mixture. Add to saucepan with allspice and cinnamon. Heat, stirring constantly until mixture comes to a boil. Cook 1 minute or until thickened. Pour soup into large bowl. Add buttermilk, sugar, lemon juice and lemon rind and blend well. Slice reserved strawberries and fold into soup. Cover and chill at least 8 hours. Serves 4 (bowls), or 6 to 8 in cups or small bowls. >From: - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Cabbage Rolls Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Casseroles Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup egg beaters(r) 99% egg substitute 1/3 cup seasoned bread crumbs -- * see note 2 stalks celery -- finely chopped 1 cup chopped onion 1/2 pound extra lean ground beef -- ** see note 1/4 cup water 1/4 teaspoon garlic powder 1/4 tea pepper 8 leaves cabbage SAUCE: 1 can tomato soup -- or 1 can tomato sauce 1 tablespoon Worcestershire Sauce 1 tablespoon brown sugar 1/2 cup water * Note: 3/4 cup cooked rice may be used for the bread crumbs and 1/2 LB ground turkey breast for the ground beef. Remove center vein from leaves; Layer in a shallow dish, cover with plastic wrap and vent. Microwave on high 3 to 5 minutes. Combine all ingredients. Divide among leaves, fold in sides and roll up. Arrange rolls in single layer in large skillet. Pour sauce over. Cover and cook 1 hour, basting twice. SAUCE: combine the tomato soup or tomato sauce, Worcestershire Sauce, brown sugar and water. >From: bmann@jcn1.com (Beverly Manning) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed French Toast #3 Recipe By :Great Country Inns, TLC Serving Size : 1 Preparation Time :0:00 Categories : Breads Breakfast Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slices whole wheat bread nonfat cream cheese -- (flavored ff yogurt cheese works ok too) blueberries -- (or any fruit I imagine) 1 egg white -- beaten with - a little skim milk Spread the inside of the two slices of bread with the cream cheese and layer some fruit between the slices to make a sandwich. Dip in the egg white mixture and pop into a pre-heated non-stick pan. Cook until each side turns brown. Easy and delicious. They served it with maple syrup that had been cooked with blueberries in it. I cooked some blueberries and a little sugar on the stove top and just poured that over the toast. Even my SAD husband liked it. >From: Sandra Kidd - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed French Toast #4 Recipe By :bmann@jcn1.com (Beverly Manning) Serving Size : 1 Preparation Time :0:00 Categories : Breads Breakfast Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- nonfat cream cheese -- or strawberry preserves 2 slices raisin bread egg white skim milk 2 drops yellow food coloring cinnamon Spread fat-free cream cheese or strawberry preserves between 2 slices raisin bread. Dip top and bottom in mixture of egg white, skim milk and 2 drops yellow food coloring. Sprinkle lightly with cinnamon. Brown on both sides in skillet sprayed with a nonstick cooking spray. Cover a few minutes so heat permeates middle of toast. Serve with fresh strawberries. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Grape Leaves Recipe By :cappieI@webtv.net Serving Size : 1 Preparation Time :0:00 Categories : Mediterranean Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- grape leaves chicken stock lamb rice dill feta cheese egg and lemon sauce Another great stuffed vegetable besides cabbage is the Greek style stuffed grape leaves. These can be bought in most supermarkets in a jar. They are usually paced in a brine & should be washed thoroughly before using because of the salt. You generally treat it the same way as cabbage ie you need to slightly soften the leaves by either blanching or nuking for a bit then filling & baking covered in chicken stock till completed. The leaf is shaped somewhat like a maple leaf & should be filled by placing on the center & folding each point over & then rolling. You can use any favorite mixture, generally the Greek way is to use rice & a bit of ground lamb,with sometimes a bit of chopped spinach also & flavored with dill & feta. Usually it is served with a egg/lemon sauce (which can be made the low fat way.) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Summer Strawberry Soup Recipe By :Yankee Magazine, 6/96 Serving Size : 4 Preparation Time :0:00 Categories : Fruit Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 qt fresh strawberries -- hulled 2 cup water 1/2 cup buttermilk 1/2 cup fresh orange juice juice of 2 lemons 1 tbsp chopped fresh mint 1/4 cup brown sugar -- optional 5 tbsps plain yogurt mint sprigs -- for garnish In a stainless-steel or enameled saucepan, combine everything but the yogurt and the mint garnish. Bring to a boil, reduce heat and simmer gently for 10 minutes. Cool slightly, then puree in a blender or food processor, and chill thoroughly. Before serving, swirl 1 tbsp yogurt through each portion and garnish with mint sprigs. >From: - - - - - - - - - - - - - - - - - - - NOTES : Orange and mint enhance this smooth appetizer. * Exported from MasterCook * Sun-dried Tomato, Poppy And Sesame Seeds Bread Recipe By :Reggie Dwork Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoon Active Dry Yeast 2 3/4 cup Bread Flour 1/2 cup Sun-Dried Tomatoes -- Not Oil-Packed 1 Tbsp Poppy Seeds 1 Tbsp Toasted Sesame Seeds 1 teaspoon Salt 1 1/2 Tbsp Honey 1 1/2 teaspoon Wonderslim -- *Or 1 T Oil 1/4 cup Skim Milk 1 cup Water I toasted the sesame seeds till they were very lightly colored and snipped the sun-dried tomatoes into large pieces. I put all the ingredients into the baking basket and set it for light crust and pushed start. This was a very light loaf of incredibly tasting bread!! Entered into MasterCook and created for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Quite tasty and very fluffy. It rose very high...so if you want it to be a bit more dense cut the water a bit. Cal 104.8 Fat 1g Carb 20.4g Fib 1.2g Pro 3.6g Sod 172mg CFF 8.6% * Exported from MasterCook * Sweet Yogurt Topping Recipe By :Minimax Cookbook, Graham Kerr Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Desserts Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup raspberries -- unsweetened frozen 2 tablespoons honey 1/4 teaspoon vanilla 3/4 cup strained nonfat plain yogurt Push the raspberries through a fine sieve into a bowl to make 1/4 cup puree. Gently stir in the honey and vanilla. Stir in the yogurt. You could use any fruit puree (either homemade or commercially made) and reduce the honey if this is too sweet. CAUTION: If you overstir strained yogurt, it will become thin. Yield: 1 1/2 cups Serving Size: 2 Tablespoons >From: Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : Serve this in lieu of whipped cream on the dessert of your choice. Would also make a good spread for bread. * Exported from MasterCook * Swiss N Turkey Casserole Recipe By :Kraft, Holiday Homecoming Festive Recipes Serving Size : 6 Preparation Time :0:20 Categories : Casseroles Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cup turkey light meat, skinless -- cooked and cubed 2 cup Swiss cheese -- grated 2 cup croutons 2 cup celery -- sliced 1 cup fat-free mayonnaise 1/2 cup skim milk 1/2 cup onions -- chopped 1/2 cup bell peppers -- chopped 1 teaspoon salt Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. In a mixing bowl, combine turkey, cheese, croutons, celery, mayonnaise, milk, onions, bell peppers, and salt. Spoon into prepared pan. Bake for 40 minutes or until heated through. >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tandoori Chicken With Raita Recipe By :Betty Crocker's Low-Fat, Low-Cholesterol Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Chicken Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless skinless chicken breast halves -- (about 1 lb.) 1/2 cup plain nonfat yogurt 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon paprika 1/4 teaspoon ground cardamom 1/8 teaspoon ground ginger 1/8 teaspoon ground cumin 1/8 teaspoon crushed red pepper 1 clove garlic -- finely chopped Raita -- see recipe Trim fat from chicken. Cut chicken with grain into 1/4-inch strips. Mix remaining ingredients except Raita in medium glass or plastic bowl. Add chicken; toss to coat. Cover and refrigerate at least for four hours but no longer than 24 hours, stirring occasionally. Thread chicken strips on eight 11-inch skewers,* leaving space between each. Set oven control to broil. Place skewers on rack in broiler pan. Broil with tops 3 to 4 inches from heat 7 to 8 minutes, turning once, until done. Serve with Raita. *If using bamboo skewers, soak skewers in water at least 30 minutes before using to prevent burning. - - - - - - - - - - - - - - - - - - - NOTES : This was a definite keeper. * Exported from MasterCook * Tea Smoke, Basic Recipe Recipe By :Graham Kerr Serving Size : 1 Preparation Time :0:00 Categories : Chicken Grilled, Smoked, Bbq Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons brown rice 1 tablespoon brown sugar 4 whole cloves 2 Earl Grey tea bags -- tea only 1/4 teaspoon olive oil 2 boneless chicken breasts -- 6 oz. 1.Take 3 sheets of heavy duty foil 15" square and start rolling the edges under to form a circle that fits the bottom of your Dutch oven - or a foil covered saucer approximately 5" in diameter. Roll the edge to about 1" high, depress the center to hold the smoking ingredients. 2. In the depression, sprinkle the rice, then the sugar, cloves and the contents of the tea bags. The order o f ingredients is very important. Place the foil dish in the Dutch oven, cover tightly and cook over high heat until the ingredients in the foil start smoking, about 5 minutes. Brush a steamer platform with olive oil, place chicken on the platform, skinned side up. Put into the Dutch oven over the smoke ingredients, cover and continue smoking over high heat until done - about 11 minutes. Per Serving: Calories: 93, Fat: 2 gm, Sat fat: 1 Gm, 21% CFF, 43 mg cholesterol. >From: marciaf@juno.com (Marcia A Fasy) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tex Mex Sausage Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Mexican & Southwestern Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick spray 1 egg white -- slightly beaten 1/4 cup onion -- chopped 1 large garlic clove -- minced 2 tablespoons green chili peppers -- canned 1 tablespoon fresh cilantro -- snipped 1 tablespoon vinegar 1 1/2 teaspoons chili powder 1/8 teaspoon ground red pepper 1/2 pound ground turkey breast Spray a cold 10-inch skillet with nonstick coating; set aside. In a medium mixing bowl combine the egg white, onion, garlic, green chili peppers, cilantro, vinegar, chili powder, salt, and ground red pepper. Add the ground turkey; mix well. Shape the mixture into 8 patties. Preheat the prepared skillet over medium heat. Place the patties in the skillet. Cook the patties over medium for 10 to 12 minutes or till meat longer pink and juices clear, turning once. >From: bmann@jcn1.com (Beverly Manning) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Three Alarm Barbecue (Smoker) Recipe By :Cooking Light Recipe Card Serving Size : 6 Preparation Time :0:00 Categories : Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds pork loin -- lean 1 cup cider vinegar 1 tablespoon hot sauce 1 teaspoon low-sodium Worcestershire sauce 1 teaspoon cracked black pepper 3/4 teaspoon ground red pepper 1/2 teaspoon salt 4 (3") pieces hickory chips vegetable cooking spray Trim fat from roast; set aside. Combine next 6 ingredients in a large shallow dish; stir. Add roast; turn to coat. Cover and marinate in refrigerator for 8 hours, turning occasionally. Remove roast from marinade; set aside, reserving marinade. Prepare charcoal fire in meat smoker, let burn 10 to 15 minutes. Soak hickory chips for 15 minutes. Place on top of coals. Place water in pan in smoker; fill with hot water. Coat grill rack with cooking spray; place rack in smoker. Place roast on rack; insert meat thermometer into meaty portion, making sure it does not touch bone. Cover with smoker lid, and cook 5 hours or until meat thermometer registers 160 F. Refill water pan, and add additional charcoal, as needed. remove roast from smoker; let stand for 10 minutes. Discard bone; separate roast into bite-size pieces, using 2 forks. Place in a bowl. Place reserved marinade in a saucepan over Medium heat; cook 1 minute. Pour over pork; toss well. Yields 6 servings Per 3 ounce serving: 201 calories, 11.1 grams fat, 72 mg. cholesterol, 21.5 grams protein, 2.9 grams carbohydrate, 272 mg. sodium MC formatting by Roberta Banghart - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Three Pepper Pork Cutlets Recipe By :Cooking Light Recipe Card Serving Size : 4 Preparation Time :0:00 Categories : Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pork tenderloin 2 teaspoons paprika -- sweet Hungarian 1 teaspoon dried whole thyme 1 teaspoon olive oil 1/2 teaspoon dried whole oregano 1/2 teaspoon dried rosemary -- crushed 1/4 teaspoon salt 1/4 teaspoon white pepper 1/8 teaspoon freshly ground black pepper 1/4 teaspoon ground red pepper 2 large garlic cloves vegetable cooking spray Trim fat from pork. Cut pork crosswise into 8 slices. Place between 2 sheets of heavy-duty plastic wrap, and flatten each slice to 1/4" thickness, using a meat mallet or rolling pin. Combine paprika and next 9 ingredients; stir well. Rub pork with paprika mixture. Place on a rack coated with cooking spray; place rack on a shallow roasting pan. Broil 5 inches from heat for 5 minutes. Turn pork over, and broil and additional 4 minutes or until done. Yield 4 servings. Per 3 ounce serving: 162 calories, 5.6 grams fat, 79 mg. cholesterol, 24.9 grams protein, 2 grams carbohydrate, 205 mg. sodium MC formatting by Roberta Banghart - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tofu Enchiladas Recipe By :Tofu Cookbook, Leah Leneman Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Mexican & Southwestern Rave Reviews Tofu Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 flour tortilla -- fatfree 3/4 cup salsa -- approximately 1 package firm tofu -- Mori-Nu lowfat (10 oz, 1-1/2 to 2 c) 2/3 cup nonfat yogurt -- (140 ml) salt -- to taste, optional 1/2 teaspoon turmeric 1/4 teaspoon paprika 1 cup button mushrooms -- (55g) 3 green onions -- (3 to 4) black olives -- for garnish, opt Mash tofu in a bowl. Add yogurt, salt, turmeric, and paprika. Chop mushrooms and spring onions finely and add to tofu mixture. Chop olives, if using, and set aside. Heat tortillas a few seconds in microwave. Brush each tortilla with a little salsa, spoon some filling into center, and fold sides over center to make a rolled pancake shape. Cover the bottom of a baking sheet with a thin layer of salsa and place each rolled tortilla on sheet. Spoon more salsa over top. If any filling is left, use it to decorate the tops of the enchiladas, over the salsa. Garnish with chopped olives, if desired. Bake at 350 degrees (180 C, gas mark 4) for 25-30 minutes. I'm not sure how much salsa I used--I was just scooping it out of the jar as needed. It's more important to put enough on *top* of the rolled enchiladas, than to put a lot inside. If you skimp on top, the enchiladas will be tough and hard to cut! These are yummy, and you absolutely can't tell you're eating tofu, IMHO. It has a creamy smooth mouthfeel, but no tofu taste. (I expect the better you mash it, the less identifiable the tofu will be.) A good "introductory" dish for skeptical family members, perhaps? Fatfree Archives from Ruth Hoffman >From: "Ellen C." - - - - - - - - - - - - - - - - - - -