* Exported from MasterCook * Anise, Fennel - Info Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Info/Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- A herb called anise is a close relative of fennel, bulbous fennel, Florence fennel, or finocchio. The bulb-like lower portion of the anise herb may be boiled or French-fried like a potato. The leaves, stalks and seeds of Florence Fennel (Foeniculum vulgare var. azoricum) can be used to flavor cooked foods with a distinct anise flavor. Fennel flavors well with Chives, Garlic, Parsley, Tarragon, Shallots and Onions. Good food partners are Salmon, White Cheese, Seafood Sauces, Eggs, Cucumber, Zucchini, Cabbage, Sour Cream, and Green Beans. The leaves are used to flavor fish and fish sauces, soups, stews, salads, pork and veal. The stalks can be boiled, steamed, or braised and served as a vegetable. The seeds are used in breads, cakes, puddings, apple pie, omelets and sauerkraut. Tea can be made from crushed fennel seeds. Another type of anise, sometimes classed as an umbelifera is Pimpenella anisum, which produces flavoring seeds From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot Pilaf Recipe By :Good Food/Good Health August, 1999 (Aicr) Serving Size : 6 Preparation Time :0:00 Categories : Eat-LF Mailing List Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon margarine 1 cup chopped green onion 1 1/2 cups quick-cooking brown rice -- uncooked water -- to cook rice 1/4 teaspoon salt -- if desired 3 fresh apricots -- peeled and quartered 2 tablespoons chopped fresh parsley Saute onion in margarine over medium heat until translucent. Add rice and saute until golden. Add water and salt. Bring to a boil. Reduce heat to low, cover and cook until liquid is absorbed. Fold in apricots and parsley and heat through. EACH: 202 calories and 3 grams of fat Source: "American Institute for Cancer Research" From PatH - - - - - - - - - - - - - - - - - - - NOTES : Apricots are thought to have originated in the Middle East, where they are widely used in recipes like Apricot Pilaf. Change the fruit with the season. * Exported from MasterCook * Baked Eggplant With Mushroom-and-tomato Sauce Recipe By :Cooking Light, Nov 2000 Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Eat-LF Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 eggplant -- peeled and sliced -- into 1/4 inch slices (about 1 1/4 lbs) Cooking spray 1 cups onion -- chopped 1/2 tsp Italian seasoning 2 cloves garlic -- minced 8 oz mushrooms -- sliced 1/4 tsp black pepper 8 oz tomato sauce 1/2 cups mozzarella cheese -- part skim milk 1/4 cups Parmesan cheese Arrange eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned. Heat a large nonstick skillet coated with cooking spray [I used olive oil spray] over medium heat; add onions and garlic. Saute for a few minutes and then add mushrooms. Saute for a few minutes more until vegetables are tender. Stir in Italian seasoning. Spread half of mushroom mixture in bottom of 1 1/2 quart round baking dish coated with cooking spray. Arrange half of eggplant slices over mushrooms; sprinkle with 1/8 tsp pepper. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Repeat layers except for cheese. Cover and bake at 375F for 1 hour. Top with rest of mozzarella and Parmesan cheeses; bake uncovered 5 minutes or until cheese melts. Let stand 10 minutes. From Jenny Herl - - - - - - - - - - - - - - - - - - - NOTES : This was wonderful! I used about 1/2 tsp oregano and 1 tsp basil instead of the Italian seasoning. Original recipe called for 2/3 cup mozzarella cheese and 1/4 tsp salt. I usually use either Sargento Lite or Kraft 2% milk cheese, or sometimes a mixture of either of these with a fatfree cheese. I made this last week and it was delicious. I served it with rice, but pasta or couscous would work well, also. * Exported from MasterCook * Banana Orange Smoothie Recipe By :Sara Moulton Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-LF Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup orange juice 1/2 cup lowfat vanilla yogurt 1/2 teaspoon vanilla extract 1/2 cup banana slices -- partially frozen 1 cup ice chips Pour ingredients into a blender and blend until smooth. Yield: about 4 cups Prep Time: 10 minutes From: http://www.foodtv.com/foodtv/recipe/0,6255,11924,FF.html From "Jane" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basil Parmesan Bread Recipe By :Four Seasons with the Bread Machine Baker by Elizabeth Harbi Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Breads Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- INGREDIENTS AT ROOM TEMP: 1/2 cup milk -- PLUS 3 tablespoons milk -- combined 1 cup cottage cheese -- regular or low fat 1/2 cup shredded Parmesan cheese or pecorino romano cheese 2 cups bread flour 3/4 teaspoon salt 12 teaspoons freshly ground black pepper -- or more to taste 3 tablespoons chopped fresh basil or 2 tsp dried basil 1 tablespoon sugar 2 teaspoons olive oil 2 teaspoons yeast -- to 3 tsp Add the ingredients to your machine according to the manufacturer's instructions. Bake on regular white, on light, or rapid cycle. EDITOR'S NOTE: Author lists a variable amount of yeast without comment. Taking cue from the introduction, use more yeast for the rapid cycle instead of rapid rise yeast. -kitpath 2001-08-04 AUTHOR'S TIP - These recipes are for 1 pound loaves but they can be increased. To make 2 lb loaves, double the proportions. To make 1.5-lb loaves, increase all of the ingredients by one half. MasterCook TIP: change the number of servings (2-oz slices) from 8 to 12 to 16 for a 1 to 1.5 to 2 pound loaf. Or change to 1-oz slices: 16, 24, 32. Description: "cottage cheese" Yield: "1 pound" From PatH - - - - - - - - - - - - - - - - - - - NOTES : The cottage cheese adds a delicate moisture to this loaf and you can use regular or low-fat. Serve thin slices of this bread with pesto spread. * Exported from MasterCook * Bittersweet Chocolate Sauce #2 Recipe By :Alice Medrich Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-LF Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1 cup Dutch process cocoa 1 1/4 cup lowfat buttermilk -- (1 percent) 1 teaspoon vanilla extract Combine the sugar and cocoa in a heavy bottomed medium saucepan. Whisk in just enough buttermilk to form a smooth paste. Whisk in the remaining buttermilk. Cook over medium heat until the mixture simmers and begins to boil, stirring constantly with a wooden spoon, scraping the sides and bottom of the pan. Boil gently for 3 minutes, stirring constantly to prevent burning. Remove from the heat and stir in the vanilla. Cool. Serve at room temperature or slightly warm. Sauce may be stored in the refrigerator up to one week. NUTRITIONAL INFORMATION PER 2 TABLESPOONS OF SAUCE: 66 calories; 1.2 g fat (14 percent calories from fat); 1.5 grams protein; 15.2 g carbohydrates; .5 mg cholesterol Yield: About 2 1/8 cups Prep Time: 5 minutes Cook Time: 10 minutes Difficulty: Easy From: http://www.foodtv.com/foodtv/recipe/0,6255,1347,FF.html From "Jane" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Soy Bean Hummus Recipe By :The Cooking Cardiologist, by Richard Collins, page 24 Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Dips Eat-LF Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 clove garlic -- PLUS 1 teaspoon powdered garlic -- minced 15 ounces canned Eden Soy Organic Black Soy Beans -- drained 1 small yellow onion 2 tablespoons lemon juice 1 1/2 tablespoons soy sauce -- low sodium 1 tablespoon balsamic vinegar 2 teaspoons Cajun seasoning 3 teaspoons green onions -- chopped Serving Size: 4 Pierce top of unpeeled onion with fork in 2-3 places. Place in a small microwave dish. Microwave on high 2-3 minutes. Remove from microwave, peel and chop. Place the onion with all the remaining ingredients in a food processor, process until smooth. Before serving fold in green onions or use as a garnish. Serve with fat-free chips. Nutritional analysis: Calories 90, Fat 1.5, Cholesterol 0, carbohydrate 22, Protein 9, Sodium 358. From Kathleen - - - - - - - - - - - - - - - - - - - NOTES : I've had this book for about a year and am now finally looking at it. All the recipes are essentially fatfree. The author is a crazy guy who is fun to listen to and watch. I enjoyed his cooking class a few years ago, and would attend again. Many of the recipes use specific products - from folks who support his classes, such as Edensoy and Mori-Nu. I paid just $10 to the local heart assoc. for a full morning class. * Exported from MasterCook * Blueberry-banana Streusel Pizza Recipe By :Veggie Life Autumn 2001 p. 37 Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-LF Mailing List Fruit Pizzas & Calzones Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe processor pizza dough 1/2 cup light brown sugar 2 tablespoons flour 2 tablespoons quick cooking oats 2 tablespoons light margarine -- cold 1/4 teaspoon salt 1/4 teaspoon cinnamon 2 teaspoons cornmeal 1 12 oz bag frozen blueberries 1 ripe banana -- diced 3 ounces nonfat cream cheese -- chilled Preheat oven to 400. Prepare pizza dough and set it aside to rest. In a food processor combine sugar, flour, oats, margarine, salt and cinnamon. Pulse until crumbly and set aside. Lightly spray a baking stone with Pam and sprinkle with corn meal. Shape dough into a 12x16 rectangle on prepared stone. Arrange frozen berries and bananas on top. Top with cheese and sprinkle with streusel topping. Fold up edges of dough and crimp, forming a higher crust than for regular pizza. Bake for about 20 minutes or until filling is bubbly and crust is golden. Allow to cool for at least 5 minutes before cutting. Description: "Mixed berries or half raspberries and half blueberries may be used." Source: "Formatted by Whome40@aol.com 2001" - - - - - - - - - - - - - - - - - - - NOTES : This was great..and easy. The original recipe specified neufchatel and regular butter or margarine. * Exported from MasterCook * Butterflies With Sauteed Mushrooms Recipe By :Vegetarian Cooking for Everyone, Deborah Madison page 458 Serving Size : 6 Preparation Time :0:00 Categories : Eat-LF Mailing List Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound farfalle 2 tablespoons olive oil 1 tablespoon butter plus extra to finish 1 pound mushrooms -- thinly sliced 1/2 lemon salt and freshly milled pepper 1/2 cup dry white wine 2 cloves garlic -- finely chopped 1 bunch fresh parsley -- finely chopped freshly ground pecorino Romano OR Parmesan -- (optional) Serves 4 to 6 This is a pasta for any night of the week - it's pleasant to make and requires few ingredients. Start the mushrooms when you start heating the water for the pasta. Bring a large pot of water to a boil for the pasta. Meanwhile, heat the oil and butter in a large skillet. Add the mushrooms and saute over high heat until browned around the edges, 4-5 minutes. Squeeze the lemon over them, season with salt, then lower the heat to medium and cook 5 minutes longer, stirring occasionally. When the pan becomes dry, add the wine with the garlic and half the parsley. Season with salt and pepper and reduce the heat to low. Salt the pasta water, add the pasta, and cook until al dente. Scoop it out and add it to the mushrooms, allowing a little of the water to drip into the pan. Raise the heat and add the rest of the parsley and a little additional butter to finish. Serve with or without the cheese -- it's good either way. From Kathleen - - - - - - - - - - - - - - - - - - - NOTES : This is the recipe I started with yesterday. I used veggie broth for the oil and butter and even for the wine. I was trying out this recipe to see if I wanted to make it for company next week and they do not want alcohol in their food. This was very tasty with the changes, but would probably be even more flavorful with the white wine. kathleen * Exported from MasterCook * Chicken Tortellini Soup Recipe By :Healthy Foods Newsletter by Leanne Ely Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-LF Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup carrots -- sliced thinly 1/2 cup onion -- chopped 1/2 cup celery -- sliced thinly 1 cup chopped cooked chicken breast -- 1/2-inch cubes 6 cups reduced-fat chicken broth reserved from cooking chicken meat or canned 1 cup cheese-filled tortellini -- dried and uncooked 1/2 teaspoon dried thyme leaves 1/4 teaspoon black pepper 1 bay leaf 2 tablespoons fresh parsley -- snipped Advance Prep: * Cook chicken (the night before, if desired); reserve broth for soup. To cook chicken, boil chicken pieces in a stock pot with enough water to cover. Add several stalks of celery and some sliced onion. Boil until meat is white to the bone and falling off the bone easily. Cool slightly, then place pot in the refrigerator to cool completely overnight. The fat will congeal on top so you can easily scoop it away the next day. Remove chicken from bones and cut into 1/2-inch cubes. Reserve broth. Slice carrots and celery. Chop onion. Use broth reserved from cooking chicken. Bring broth to a boil, add carrots, onion, celery, thyme, black pepper and bay leaf. Cover; simmer over medium-Iow heat for 15 minutes. Cool. Remove bay leaf. Add chicken, pasta and parsley. Place in labeled freezer bag; seal and freeze. To Serve: Thaw. Reheat over medium heat, covered, for 15 minutes or until pasta is cooked. Per Serving: 121.6 calories, 3.8g fat, 20.0g protein, 11.5g carbohydrates, 20mg cholesterol Source: "To subscribe: subscribe-healthy-foods@ds.xc.org" From PatH - - - - - - - - - - - - - - - - - - - NOTES : Here's a simple make-ahead recipe that's especially tasty during these long, cold, winter days. And don't forget what Grandma always says, "Homemade chicken soup's good for what ails ya!" the broth was a big "thin" even after the overnight technique. we tried this with spinach filled ravioli - * Exported from MasterCook * Chicken With Mediterranean Vegetables #2 Recipe By :Woman's World Mag Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-LF Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 skinless boneless chicken breast halves 1 red onion -- sliced 4 sun-dried tomatoes -- chopped 4 black olives -- pitted 1 red chili pepper -- chopped 2 cups eggplant -- peeled and diced 2 tablespoons raisins 2 tablespoons capers 1 red pepper -- cut into strips 1 yellow pepper -- cut into strips 1 1/4 cups defatted low-sodium chicken broth 1 1/4 cups dry white wine MARINADE: 4 garlic cloves -- crushed 2 olives -- pitted 1/2 cup orange juice -- (1 large) 1/3 cup lemon juice 2 tablespoons balsamic vinegar 2 dashes teriyaki sauce Place chicken breasts in baking dish. In bowl combine marinade ingredients and pour over chicken. Let steep. In nonstick skillet over medium-high heat combine remaining ingredients. Cover and simmer, 5-7 minutes. Uncover and continue simmering until vegetables are tender. Coat a ridged grill pan with nonstick spray. Grill chicken 2-3 minutes on each side. Remove chicken, layer vegetables on bottom of grill pan and place chicken on top. Cover and simmer, turning once, 7-8 minutes, until cooked through. Makes 4 servings. Per serving: 271 cals; 35 g pro; 3 g fat; 84 mg chol; 32 g carbs; 290 mg sod; 4 g fiber; 15 g sugar. POINTS: 5 Description: "This rich-tasting dish" Source: "Woman's World/8/14/01" S(MC Formatted by): "Donna (skywkn@gte.net)" Start to Finish Time: "0:35" From PatH - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Velvet Pound Cake With Chocolate Glaze Recipe By :Alice Medrich Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CAKE: 1 1/4 cups sugar 1 cup all-purpose flour 1/4 cup unsweetened Dutch Process (alkalized) -- plus cocoa 2 tablespoons unsweetened Dutch Process (alkalized) cocoa 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 4 tablespoons unsalted butter -- softened to room temperature 1 large egg 2 large egg whites 2 teaspoons instant espresso powder freeze dried -- (optional) coffee crystals 1/2 cup lowfat plain yogurt 1 teaspoon vanilla Powdered sugar for dusting -- optional --- GLAZE: 1/3 cup light brown sugar 1/4 cup unsweetened Dutch process cocoa powder 1/3 cups lowfat milk 1/4 teaspoon vanilla -- 6 cup fluted tube pan sprayed with vegetable oil spray Preheat oven to 350 degrees. Position rack in lower third of the oven. On low speed with an electric mixer, mix the sugar, flour, cocoa, baking powder, baking soda, and salt until thoroughly combined. Add the softened butter, whole egg, and egg whites. Set a timer for 2 minutes as you begin beating on medium speed. As soon as the dry ingredients are moistened, increase the speed to high and continue mixing until the 2 minutes are up. Stir the optional espresso powder into the yogurt, if you are using it. Add the yogurt and vanilla to the batter. Beat at high speed for exactly 2 more minutes. Scrape the batter into the pan. Bake 30 to 35 minutes or just until a thin wooden skewer inserted in the center of the cake comes out clean. Do not over bake. Cool in the pan on a wire rack for ten minutes before unmolding on the rack to cool completely. Serve sprinkled with powdered sugar. Make the Glaze: In a small heavy bottomed saucepan, combine the brown sugar with the cocoa. Use a wooden spoon to stir in just enough milk to form a smooth paste. Stir in the remaining milk. Cook over medium heat until mixture simmers, and finally begins to boil, stirring constantly and scraping the sides and bottom edges of the saucepan religiously. Boil gently for 1 1/2 minutes, stirring constantly to prevent burning. Off heat, stir in vanilla. Cool to room temperature. Spoon glaze over cake. NUTRITIONAL INFORMATION PER SERVING: 209 calories; 5.4 grams of fat (23 percent calories from fat); 3.78 g protein; 37.2 g carbohydrates; 28.8 mg cholesterol. Yield: 12 servings Prep Time: 20 minutes Cook Time: 40 minutes Difficulty: Easy From: http://www.foodtv.com/foodtv/recipe/0,6255,1329,FF.html From "Jane" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cleaning The Foreman Grill Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** I clean my grill while it is hot, if it is after dinner I plug it in for a few minutes and warm it up to clean it. The marinates definitely make it sticky and harder to clean but it seems to help when it is warm. [Aimcaitmel@aol.com] --- I always spray my grill lightly with Pam before I add any food. Then, while the grill is still warm, I place a wet paper towel on it and close the top. By the time dinner is through, I only have to wipe it up with a wet sponge. [Penchard@aol.com] --- I always found that spraying it only leaves a sticky residue and makes it *harder* to clean. Then, while the grill is still warm, I place a wet paper towel on it and close the top. I tried that but by the time I was ready to clean it the paper towel was bone dry and brittle. The best way I found is what was mentioned already - plug it in for a few minutes until it's good and warm but not too hot to touch and use a sponge with plenty of water. The residue just rolls right off with minimal rubbing. The secret is to make sure it's hot because I found the cooled off grill is as hard to clean as you found. ["Sue in NJ" ] --- The machine is a bit awkward to clean, isn't it. I've tried prespray and the paper towels while still hot but those things clean about as well as setting the grill on the counter so that the lip hangs over the sink then using a dish washing brush and hot sudsy water to sweep it. that works pretty well. The top is awkward: need three hands to clean the top. it's not as easy as they make it look on tv with that scraper.[ PatH ] --- I made marinated chicken cutlets on the george forman grill last night and used the wet paper towel trick that was posted. It worked great!!!!! The marinate always gets sticky and hard to clean but the wet towel helped alot. Thanks for the tip [Aimcaitmel@aol.com] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creole Spice Mix Recipe By :Shared by: Peggy, Home Cooking Guide Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-LF Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients 1 cup paprika 1 cup dried basil 1 cup dried thyme 1/2 cup cayenne 1/2 cup file gumbo 1/4 cup chili powder Instructions Mix all ingredients well. Store in an airtight container away from heat and sunlight. Yield: about 4 cups Credits From: author unknown Shared by: Peggy, Home Cooking Guide Yield: "4 cups" From hdeacey1@sympatico.ca - - - - - - - - - - - - - - - - - - - NOTES : MC formatted using MC-Tagit 2001-08/25 hd1940@yahoo.com * Exported from MasterCook * Del Monte White Cornbread Recipe By :Edited; Del Monte Easy Recipe Serving Size : 12 Preparation Time :0:05 Categories : Breads: Quick & Muffins Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 3/4 ounces canned cream style white corn 1 large egg -- beaten, see notes 1/4 cup lowfat milk or buttermilk 1 1/2 cups Reduced fat Biscuit mix 3/4 cup cornmeal -- yellow or white 1/4 cup sugar -- or less honey 1. Blend corn, egg and milk in medium bowl. 2. Combine the baking mix, cornmeal and sugar. Add to the bowl with the corn mixture. Stir until just blended. Spoon evenly into 12 greased or sprayed muffin cups. 3. Bake at 400F (preheated) 18 to 20 minutes, more or less; until golden. Remember the muffins continue to cook as the cool on the counter. Serving Ideas : Accompany chili, soups or stews Source: "White Corn Cream Style Product Label" T(Cooking): "0:20" From PatH - - - - - - - - - - - - - - - - - - - NOTES : I used 1 medium egg and added liquid egg substitute for a total of 1/4-cup. 16 minutes; let sit about 5 minutes before serving. A little dry; good flavor. Easy with bisquick. * Exported from MasterCook * Fallen Chocolate Pecan Cake Recipe By :Alice Medrich Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup pecans -- (1-ounce) 3 tablespoons all-purpose flour 3 ounces bittersweet or semisweet chocolate -- chopped fine 1/2 cup unsweetened Dutch Process cocoa powder 1 cup sugar 1/2 cup boiling water 2 egg yolks 1 tablespoon Bourbon 4 egg whites -- at room temperature 1/4 teaspoon cream of tartar 2 teaspoons powdered sugar -- (2 to 3) -- 8 inch round spring form pan -- 2 1/2 inches deep Position oven rack in the bottom third of the oven and preheat to 375. Spray the bottom and sides of the pan very lightly with vegetable oil spray. In a clean dry food processor or blender, pulverize pecans and flour until the mixture resembles the texture of fine meal. Set aside. In a large mixing bowl, combine chopped chocolate, cocoa, and 3/4 cup sugar. Add boiling water and whisk until chocolate is completely melted. Whisk in egg yolks and Bourbon. Set aside. Combine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in remaining sugar and beat on high speed until stiff but not dry. Whisk the flour and almonds into the chocolate mixture. Fold about one quarter of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites. Scrape batter into prepared pan; level the top if necessary. Bake 30 to 35 minutes or until toothpick or wooden skewer plunged into the center comes out with a few moist crumbs clinging to it. Cool in the pan, on a wire rack. Cake will sink like a souffle and the top crust may be broken and uneven. Cooled cake may be covered and stored at room temperature or in the refrigerator one day ahead or frozen up to two months. To unmold and serve: Detach the cake from the pan by sliding a small knife around the sides of the cake, pressing close to the sides of the pan. Release the spring and remove the pan sides if the cake edges crack or break, do not eat or discard the pieces! Leave the cake on the bottom of the springform and transfer it to a serving dish. Gently replace any broken crust pieces. Sieve powdered sugar very lightly over the top to highlight the uneven surface and give the cake a rustic and appetizing appeal! NUTRITIONAL DATA PER SERVING 179 calories; 6.4 grams fat; 29 percent calories from fat; 4.2 grams protein; 30.2 grams carbohydrates; 42.4 Mg cholesterol. Prep Time: 30 minutes Cook Time: 35 minutes Difficulty: Easy From: http://www.foodtv.com/foodtv/recipe/0,6255,1324,FF.html From "Jane" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic - Info Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Info/Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Fresh plump garlic usually appears in stores late in spring. Look for compact, firm heads with no sprouting. The peeled cloves should be white, not gray, yellow or stringy. Fresh roasted, succulent heads or cloves of garlic are one of life's gastronomical memories. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gourmet Burger Recipe By :1996 Country Kitchen Calendar Serving Size : 1 Preparation Time :0:00 Categories : Burgers & Loaves Eat-LF Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ozs 95% lean ground beef 1 tsp fat-free sour cream 1 tsp thyme 2 tsps grated onion 1/4 tsp salt 1/8 tsp freshly ground black pepper 1 english muffins -- toasted unsalted butter In medium bowl, place ground beef, sour cream, thyme, onion, salt, and pepper. Toss the ingredients together with a fork until well mixed, without mashing meat, and shape into a 1" patty. Grill to desired doneness and serve on toasted, buttered english muffin. From Betsy Burtis - - - - - - - - - - - - - - - - - - - NOTES : 7 WW points I wouldn't want my burgers like this every time, but they were tasty. And the mushrooms on the side were great (they probably would have been good on the burger too). * Exported from MasterCook * Green Bean, Arame And Coriander Salad Recipe By :Eating with the Seasons by Paula Bartimeus Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Salads Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons arame seaweed 2 ounces small white mushrooms -- cleaned, sliced 2 tablespoons sesame oil -- divided use 11 ounces green beans (dwarf beans) -- trimmed, chopped 7 ounces celery -- trimmed, chopped 2 ounces pitted black olives 5 1/2 ounces marinated tofu (ginger and soy) -- cubed 4 tablespoons finely chopped fresh coriander 1/4 teaspoon dried paprika salt Soak the arame in boiling water for 5 minutes, drain and set aside. Fry the mushroom in 1 1/2 tbsp of the sesame oil for a few minutes and place in a salad bowl. Steam the dwarf beans for 10 minutes until soft and add to the mushrooms. Mix in the celery, olives, tofu, coriander, arame, the remaining oil, paprika and salt and gently combine. Recipe from Eating with the Seasons by Paula Bartimeus (Element 1998) Source: "Recipes for Summer" From PatH - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Mushrooms And Sour Cream (Essential Vegetarian) Recipe By :Diana Shaw, The Essential Vegetarian Cookbook,pg.226 Serving Size : 6 Preparation Time :0:00 Categories : Eat-LF Mailing List Grilled, Smoked, BBQ Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tbsps extra virgin olive oil 1 tbsp fresh lemon juice 2 tsps lemon zest 2 tsps balsamic vinegar 2 tbsps minced fresh parsley 1/2 tsp garlic -- grated salt fresh black pepper -- to taste 1 lb portobella mushrooms -- thickly sliced 1/4 cups nonfat sour cream OR reduced-fat sour cream 2 tbsps minced fresh chives Heat a grill, stovetop grill, or broiler. In a bowl, combine the olive oil, lemon juice, lemon zest, vinegar, parsley, garlic, and salt and pepper. Brush the mushroom slices with the mixture. Place them on the hot grill or stovetop grill or under the broiler until the mushrooms soften and brown, about 6 minutes. Turn them and brown the other side, about 4 minutes. Transfer them to a mixing bowl and stir in the sour cream and chives. Serve warm or at room temperature. PER SERVING: CALORIES 60, PROTEIN 3.5 G, CARBOHYDRATE 7.5 G, fat 2.7 G,CHOLESTEROL 0 MG,SODIUM 15.8 MG, 36% CALORIES FROM FAT. Source: The Essential Vegetarian Cookbook by Diana Shaw, 1997 ISBN 0-517-88268-x (paper), 0-517-59989-9 (hardcover). Notes: Good spread on bread for a crostini and on sourdough served with soup. From Betsy Burtis - - - - - - - - - - - - - - - - - - - NOTES : 1 WW point * Exported from MasterCook * Italian Potato-vegetable Chicken Packet, New Recipe By :Helen Deacey adapted from a JoAnna Lund Recipe Serving Size : 2 Preparation Time :0:10 Categories : Chicken Eat-LF Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sheets Reynolds Wrap(r) Everyday(r) Heavy Duty Aluminum Foil -- (12x18-inches each) 10 ounces potatoes -- thickly sliced 1 cup baby carrots 1 cup frozen cauliflower 1 cup onion, slices 1/2 cup mushrooms -- quartered 1/2 cup green pepper -- chunked 1 teaspoon Italian seasoning freshly ground black pepper -- to taste salt -- optional 1 cup Ragu Tomato & Basil Light Pasta Sauce 8 ounces boneless skinless chicken breast -- (2 pieces) PREHEAT oven to 450F or grill to medium-high. Place 1/2 chicken, vegetables and sauce on each foil square. CENTER half of mixture on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets. BAKE 25 to 30 minutes on a cookie sheet in oven OR GRILL 15 to 18 minutes in covered grill. (7 Points) S(MC formatted in 2001 by): "hd1940@yahoo.com (August 23/01)" T(Cook time): "0:25" - - - - - - - - - - - - - - - - - - - NOTES : Here is a New version of the Italian Potato-Vegetable Chicken Packet, I created yesterday and we had for supper. I cut the vegetables down from the original recipe. I got the idea for this one from JoAnna Lund's Italian Potato Vegetable Bake from Healthy Exchanges, thanks Andi Cut potatoes from 20 ounces to 10, cut out the green beans, so now using the MC calculation it is only 7 points. Dennis and I really enjoyed this one, except there were to many vegetables, I have not gone from 10 points to 7 by lowering the amount of potatoes and eliminating the bean. * Exported from MasterCook * Japanese Style Rice And Radish Salad With Shrimp Recipe By :North American Radish Association Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Fish & Seafood Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups white long-grain rice 1/4 cup unseasoned rice wine vinegar 2 tablespoons sugar 1 1/2 tablespoons soy sauce -- see tip 1 tablespoon sesame oil 2 cups snow peas (Chinese pea pods) 1 pound large shrimp -- shelled and deveined 2 cups thinly sliced red radishes 1/2 cup sliced green onions (scallions) TOPPINGS: Pickled ginger wasabi soy sauce Cook rice according to package directions. Meanwhile, prepare dressing: In a small bowl, whisk together vinegar, sugar, soy sauce and sesame oil until blended. Transfer warm rice to a large bowl; gently mix dressing into warm rice. In a medium saucepan, bring 6 cups water to a boil. Add snow peas. Cook 1 minute; with a slotted spoon, transfer snow peas to the rice mixture. To boiling water in saucepan, add shrimp. Cook until shrimp turn pink, about 4 minutes; drain and cool. Add shrimp, radishes and green onions to rice mixture; toss to coat. Serve at room temperature with small bowls of pickled ginger, wasabi and soy sauce, if desired. The salad can be prepared in advance and is served at room temperature. Nutrition information per serving: 479 cal., 31 g pro., 6 g fat, 72 g carbo. TIP - Use half of the soy sauce in the dressing and taste before adding more. (c) 1998 Associated Press distributed 1999 July Description: "Colorful rice dish is low in fat" From PatH - - - - - - - - - - - - - - - - - - - NOTES : There's a Japanese flavor to this colorful all-in-one meal, Rice and Radish Salad With Shrimp. Many countries have some kind of rice salad in their cuisine. One from Japan is called "chirashi-zushi," or scattered sushi. It starts with rice seasoned with a rice vinegar dressing and is topped with a scattering of other ingredients. This low-fat version calls for familiar items found at supermarkets in this country: rice, shrimp, snow peas, green onions and red radishes. Rice vinegar and soy sauce are available in the Asian sections. Optional condiments to offer are pickled ginger and the fiery Japanese horseradish paste known as wasabi; these are not as common, but may be also found in Asian sections or Asian markets. REVIEW: We halved the recipe and used Japanese Medium rice (Chidori-Mai). Wonderful flavor and color. A little too salty. See TIP - Hanneman 2001-Aug * Exported from MasterCook * Lavender In Herbes De Provence Recipe By :Rebecca's Garden, Rebecca Kolls Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-LF Mailing List Homemade Mixes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon dried basil 1 tablespoon marjoram 1 tablespoon summer savory 1 tablespoon thyme 2 teaspoons orange zest 1 crushed bay leaf 1 teaspoon lavender 1 teaspoon fennel Blend. Source: "http://www.rebeccasgarden.com/recipes/items/00lavender.html" Yield: "6 tablespoons" From PatH - - - - - - - - - - - - - - - - - - - NOTES : Lavender is definitely one of my favorite herbs; it's wonderful fresh or dried. If you'd like to dry your lavender, be sure to harvest it on a dry day, then tie it into bundles. Hang your bundles away from direct light. Lavender grower Cynthia Sutphin of the Cape Cod Lavender Farm recommends dried lavender for her special Herbs de Provence. This is a seasoning mix she uses just like a seasoned salt. Mix together: - Rebecca * Exported from MasterCook * Mindless Mu-shu Recipe By :Desperation Dinners p. 86 Serving Size : 8 Preparation Time :0:00 Categories : Chicken Eat-LF Mailing List Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable cooking spray 3 skinless boneless chicken breast 2 bunches scallions -- white and green chopped 1 8 oz package shredded cabbage -- or coleslaw mix 1/2 cup sliced mushrooms 1 cup shredded carrots 1 8 oz package broccoli coleslaw mix 1 large clove garlic 2 teaspoons cornstarch 1/4 cup dry sherry 1/4 cup soy sauce 1 tablespoon dark sesame oil 8 nonfat flour tortillas Hoisin Sauce Slice chicken into thin strips. Set aside. Spray a large skillet with Pam. Add carrots and broccoli slaw. Allow to start to soften and add green onions and mushrooms. Cook for a minute or two then add cabbage. When veggies are almost done stir in garlic and cook until fragrant. Meanwhile combine cornstarch, soy and sherry. Push veggies to sides of pan. Add chicken and cook until almost done. Stir in sauce ingredients and continue to cook until thickened and chicken is done. To serve, heat tortillas, brush with hoisin, top with mu-shu, roll up and eat. Source: "Formatted by Whome40@aol.com Aug 2001" - - - - - - - - - - - - - - - - - - - NOTES : The kids liked this. It is very quick to prepare. I served this with crunchy bok choy salad and rice. This was quick and good. The original recipe called for only 2 chicken breast halves. It also called for sauteing in oil. * Exported from MasterCook * Mini-phyllo Baskets With Fresh Berries And Two Sauces Recipe By :Gourmet Magazine Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-LF Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 sheets phyllo dough 2 cups assorted fresh berries -- halved or quartered if large 2 tablespoons orange juice or water -- (2 to 3) 1 cup vanilla-flavored yogurt 2 tablespoons lowfat milk -- (2 to 3) 2 tablespoons cocoa powder 2 tablespoons confectioners' sugar Mint sprigs -- for garnish Preheat oven to 350 degrees F. Cut stack of phyllo sheets into 12 even squares, approximately 3 1/2 by 3 1/2-inches. Press 3 squares of phyllo into each hole of a mini muffin tin to form baskets. Bake for 8 minutes or until just golden. Transfer to a rack and cool completely. In a blender combine 1 cup of the berries with the orange juice and blend until smooth, adding additional juice or water to achieve desired consistency. Pass the puree through a sieve to remove seeds and reserve. In a small bowl stir together yogurt and milk until smooth. Using a fine sieve or shaker dust each phyllo basket with cocoa powder and confectioners' sugar. Drizzle berry puree and yogurt on serving plates in a decorative fashion. Fill each basket with assorted berries and arrange 3 baskets on each plate. Garnish with mint and serve immediately. Yield: 4 servings Difficulty: Easy From: http://www.foodtv.com/foodtv/recipe/0,6255,8205,FF.html From "Jane" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mint Carob Chip Tofu Ice Cream Recipe By :Eating with the Seasons by Paula Bartimeus Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds plain firm tofu 1 1/4 cups rice milk 1/2 cup corn or brown rice syrup 1 teaspoon maple syrup 2 teaspoons natural peppermint essence 1 1/2 tablespoons natural green food coloring 1 1/2 tablespoons natural vanilla essence 2/3 cup sunflower oil 1 ounce pecans 5 ounces carob bar, sugar-free Blend all the ingredients except the carob bar until a thick cream is formed. Grate the carob bar and stir into the mixture, but do not blend. Pour into a plastic container and freeze. Defrost for half an hour before Serving. Recipe from Eating with the Seasons by Paula Bartimeus (Element 1998) Source: "Recipes for Summer" From PatH - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Minty Yoghurt Dressing Recipe By :Eating with the Seasons by Paula Bartimeus Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Salad Dressings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups goat's yoghurt 2 teaspoons chopped fresh basil 1 tablespoon chopped fresh mint 1 pinch dried dill 1 pinch black pepper Combine. Serve with fresh summer greens, etc. Recipe from Eating with the Seasons by Paula Bartimeus (Element 1998) Source: "Recipes for Summer" From PatH - - - - - - - - - - - - - - - - - - - NOTES : This is good with cucumber or tomatoes * Exported from MasterCook * Mixed Sprout, Watercress And Avocado Salad Recipe By :Eating with the Seasons by Paula Bartimeus Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces mixed sprouts mung, lentil, chickpea sprouts 2 ounces alfalfa sprouts 4 ounces mustard and cress sprouts -- trimmed 1 ounce watercress -- trimmed 2 1/2 ounces radish -- trimmed, sliced 9 ounces cucumber -- peeled 1 large avocado -- peeled 1 red bell pepper -- deseeded 1 ounce chives 1 1/2 tablespoons fresh lemon juice Place sprouted legumes, alfalfa, mustard and cress, watercress and radish in a salad bowl. Chop the cucumber, avocado and red bell pepper and chives into small pieces and add to the other ingredients. Stir in the lemon juice and gently combine. Refrigerated until required. Recipe from Eating with the Seasons by Paula Bartimeus (Element 1998) Source: "Recipes for Summer" From PatH - - - - - - - - - - - - - - - - - - - NOTES : This salad is delicious served without a dressing except for the lemon juice, which prevents the avocado from discoloring. Serves 4 to 8. * Exported from MasterCook * Mocha Apricot And Hazelnut Whip Recipe By :Eating with the Seasons by Paula Bartimeus Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 11 ounces dried apricots -- soaked in water overnight 2 3/4 cups apple juice -- divided use 1 1/2 pounds plain firm tofu 3 tablespoons corn or brown rice syrup 3 tablespoons hazelnut butter (nutella) 1/2 cup sunflower oil 2/3 cup grain coffee substitute 1 teaspoon natural vanilla essence 4 teaspoons natural orange essence 3 tablespoons sugar-free apricot jam 1 ounce chopped nuts Drain the apricots and simmer for 20 minutes in 1 C of the apple juice until soft and most of the liquid is absorbed. Mash the apricots with a potato masher or put through a blender and place equal amounts into six dessert glasses. In a blender, mix half of the tofu with the rest of the ingredients except the nuts and then gradually add the remaining tofu. Blend until smooth. Pour the mixture on top of the apricots and chill. Before serving, sprinkle with the chopped nuts. Recipe from Eating with the Seasons by Paula Bartimeus (Element 1998) Source: "Recipes for Summer" From PatH - - - - - - - - - - - - - - - - - - - NOTES : A rich, creamy dessert that's a meal in itself. Also makes a great summer breakfast. * Exported from MasterCook * Multigrain Pancake Mix #2 Recipe By :Healthy Foods Newsletter by Leanne Ely Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Homemade Mixes Pancakes, Waffles, Crepes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup regular oats 2 cups whole-wheat pastry flour 1/2 cup whole-wheat flour 1/2 cup cornmeal 1/4 cup unprocessed wheat bran 1/4 cup toasted wheat germ 1/4 cup sucanat or rapadura 2 teaspoons baking powder 1 1/2 teaspoons sea salt 1 teaspoon baking soda Place oats in food processor, and process until smooth. Add remaining ingredients; process until smooth. Makes 4 cups of dry mix. Per serving: 77 Calories (kcal); 1g Total Fat; (6% calories from fat); 2g Protein; 16g Carbohydrate; 0mg Cholesterol; 209mg Sodium Source: "To subscribe: subscribe-healthy-foods@ds.xc.org" Yield: "4 cups" From PatH - - - - - - - - - - - - - - - - - - - NOTES : A couple of these ingredients--Rapadura and sucanat are evaporated sugar cane juice and are only available in health food stores. Whole wheat pastry flour is also in health food stores. * Exported from MasterCook * Multigrain Pancakes Recipe By :Healthy Foods Newsletter by Leanne Ely Serving Size : 6 Preparation Time :0:00 Categories : Eat-LF Mailing List Pancakes, Waffles, Crepes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup buttermilk 3 tablespoons safflower oil 2 egg whites -- lightly beaten 1 1/2 cup multigrain pancake mix (see recipe) Combine first 3 ingredients in a bowl; stir well. Add pancake mix, and stir until smooth (batter will be slightly thick). Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked. Yield: 10 (4-inch) pancakes (serving size: 1 pancake) Per serving: 250 Calories (kcal); 6g Total Fat; (20% calories from fat); 8g Protein; 43g Carbohydrate; 1mg Cholesterol; 581mg Sodium Source: "To subscribe: subscribe-healthy-foods@ds.xc.org" From PatH - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Old-fashioned Rice Pudding Recipe By :A Potful of Recipes, by Joanna Lund Serving Size : 6 Preparation Time :3:00 Categories : Breakfast Desserts Eat-LF Mailing List Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked rice -- cold 1 1/2 cups evaporated skim milk -- see note 1 1/2 cup water 1/2 cup pourable Splenda -- see note 2 1 tablespoon vanilla extract 2 tablespoons reduced calorie margarine 1 1/2 teaspoons ground cinnamon 3/4 cup raisins Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine rice, evaporated skim milk, water, and Splenda. Stir in vanilla extract, margarine, and cinnamon. Add raisins. Mix well to combine. Cover and cook on LOW for 2 to 3 hours. Mix well before serving. Note 1 - Recipe specified Carnation Evaporated Skim Milk (one 12 oz. can). I used store brand. Note 2 - Recipe specified Splenda or Sugar Twin. I used regular sugar. Also used regular butter instead of the margarine. From Bill and Melissa Firman - - - - - - - - - - - - - - - - - - - NOTES : I'm not a fan of rice pudding, but my husband is (especially when he isn't feeling well). He's a little under the weather so I made this for him today. It made enough for two additional servings, and would probably serve 6 in smaller bowls than the ones I used. It's different than the white, creamy rice puddings that our supermarket carries, but he enjoyed it. Normally I would have just purchased it, but we're expecting twins in December and trying to economize now - so I decided to make my own. I used 2 cups uncooked rice - this made more than enough for 3 cups, and I have plenty of rice left over for another meal. I didn't use raisins. I cooked this for 2.5 hours and it was fine (YMMV). * Exported from MasterCook * Oven Potatoes With Fennel Recipe By :Herbs-n-spices by Brenda Hyde Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces yukon gold potatoes -- cut in 1/2" cubes 12 ounces fennel bulb -- trimmed and cut in -- 1" slices 1 medium sweet onion -- diced 1 tablespoon fresh parsley -- minced finely 2 teaspoons vegetable oil 1/2 teaspoon salt freshly ground black pepper -- to taste Preheat oven to 400 degrees. Spray baking sheet with nonstick cooking spray. In large bowl, combine potatoes, fennel, onion, parsley, oil, salt and pepper; toss gently until well coated. Arrange mixture in a single layer on a prepared baking sheet. Bake, turning occasionally, until potatoes are crisp on all sides, 30-35 minutes. Serve immediately. Source: "Topic: Fennel June 29, 2001" - - - - - - - - - - - - - - - - - - - NOTES : Or seal in foil packet and cook in covered grill about 20 minutes. * Exported from MasterCook * Peach Spiced French Toast Strata Recipe By :Healthy Foods Newsletter by Leanne Ely Serving Size : 12 Preparation Time :0:00 Categories : Breakfast Eat-LF Mailing List Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1 pound loaf of wheat bread 8 eggs 3 cups lowfat milk 1 teaspoon nutmeg 1 tablespoon vanilla 3 cups sliced peaches frozen, fresh or canned 1 cup sucanat or other sugar alternative 2 tablespoons unsalted butter Preheat oven to 350. Grease a 13 x 9 inch pan. Chop up bread and fit on the bottom of pyrex pan. In a bowl, beat remaining ingredients but only half the Sucanat and no peaches. Pour over the top of the bread and let sit for a while. (stratas traditionally sit overnight in your fridge, but I don't like it that way) Give your strata at least an hour to soak. In the meantime, do your nails, floss your teeth or call an old friend. Okay, now that you're back, top the strata with the peaches, sprinkle with remaining Sucanat and dot with butter. Bake for about an hour, although, if you're smart you'll watch it. Nothing worse than overcooked strata. Don't ask me how I know that. COOKING NOTE: Use this as dessert and whip some cream to go with it, sweeten it slightly with some honey and flavored with pure vanilla and a tiny bit of cinnamon. Source: "To subscribe: subscribe-healthy-foods@ds.xc.org" From PatH - - - - - - - - - - - - - - - - - - - NOTES : Recipe From Healthy Foods: An Irreverent Guide to Understanding Nutrition and Feeding Your Family Well (2001 Champion Press, Ltd.; ISBN: 1891400207) * Exported from MasterCook * Penne With Roasted-pepper Marinara Sauce Recipe By :Cooking Light Magazine, March 2001, page 190 Serving Size : 6 Preparation Time :0:00 Categories : Eat-LF Mailing List Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 1 1/2 cups finely chopped onion 4 garlic cloves -- minced 2 cups bottled roasted red bell peppers -- coarsely chopped 1 tablespoon dried basil 3/4 teaspoon sugar 1/4 teaspoon salt 29 ounces canned diced tomatoes -- undrained 2 tablespoons extra-virgin olive oil 6 cups hot cooked penne (about 3 cups uncooked tube shaped pasta) Stirring in olive oil at the very end rounds out the flavors. 1. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic, saute for 6 minutes or until tender. Add bell peppers and the next 5 ingredients (bell pepper through tomatoes); bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally. Remove from heat; stir in oil. Serve over pasta. Yield: 6 servings (serving size: 3/4 cup sauce and 1 cup pasta). Calories 315 (18% from fat); Fat 6.4g(sat 0.9g, poly 1.4g); Protein 9.6g; Carb 55.9g; Fiber 3.7g; Chol 0mg; Iron 3.6mg; Sodium 330mg; Calc 76mg From Ellen C - - - - - - - - - - - - - - - - - - - NOTES : This was delicious. Very easy, very light, and a perfect recipe to keep on hand for pantry cooking. I only had 1 cup of peppers, so I halved the recipe. Go easy on the sugar, as I think the amount needed is dependent on the sweetness of your peppers. My peppers were very sweet, so the sugar made it a tad too sweet. To counteract that, I added some dried red pepper flakes and a splash of Chianti. I used only a teaspoon of oil, and grated a tiny bit of parmesan cheese on top (which is all that was left after cutting away the mold :-) ). I'm going to add a can of artichoke hearts to the leftovers for lunch. Once again I'm not disappointed with a Cooking Light recipe. * Exported from MasterCook * Processor Pizza Dough Recipe By :Veggie Life Autumn 2001 p. 34 Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-LF Mailing List Pizzas & Calzones Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 tablespoons warm water -- 110 degrees 1 tablespoon active dry yeast 2 cups unbleached flour -- up to half whole wheat 1 teaspoon sugar -- optional 1/2 teaspoon salt Optional additions: -- 1 tbsp caraway seeds -- 1 tbsp dillweed -- 1 tbsp sunflower seeds -- 1 tbsp minced garlic Add the sugar to the water and stir to dissolve. Add the yeast, stir and let sit until foamy. Combine remaining ingredients in the bowl of a food processor. Pulse to combine. With machine running add the yeast mixture and process until a ball forms. Turn dough (it will be wet) onto a lightly floured towel. Knead lightly for a couple minutes. Allow to rest for about 10 minutes before shaping and baking. Optional additions: 1 tbsp caraway seeds 1 tbsp dillweed 1 tbsp sunflower seeds 1tbsp minced garlic Source: "Formatted by Whome40@aol.com Aug 2001" - - - - - - - - - - - - - - - - - - - NOTES : This couldn't be easier. It makes enough dough to make 1 large rectangular pizza. * Exported from MasterCook * Provencal Garlic Bread, Dairy Free (Abm) Recipe By :Four Seasons with the Bread Machine Baker by Elizabeth Harbi Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Breads Eat-LF Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 tablespoons water -- (1 cup less 2 tbs) 1 tablespoon olive oil 1 tablespoon minced garlic -- see tip 1/4 cup chopped red bell pepper 1 tablespoon sugar 1 teaspoon salt 2 cups bread flour 1 teaspoon herbes de Provence 2 teaspoons active dry yeast Add the ingredients to your machine according to the manufacturer's instructions. Bake on regular white, on light, or rapid cycle. This bread may also be prepared on a timed cycle. AUTHOR'S TIP - These recipes are for 1 pound loaves but they can be increased. To make 2 lb loaves, double the proportions. To make 1.5-lb loaves, increase all of the ingredients by one half. MasterCook TIP: change the number of servings (2-oz slices) from 8 to 12 to 16 for a 1 to 1.5 to 2 pound loaf. Or change to 1-oz slices: 16, 24, 32. Yield: "1 pound" From PatH - - - - - - - - - - - - - - - - - - - NOTES : GARLIC - Normally I try to use fresh garlic whenever possible, but for this bread I used minced garlic from a jar. It's easier to measure and in the final product I think the flavor is comparable to what you'd get with fresh. - Elizabeth Allow 1 to 2 large cloves of garlic, smashed per teaspoon. (There are 3 teaspoons per tablespoon.) * Exported from MasterCook * Pumpkin Custards Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-LF Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Env Unflavored Gelatin 4 Tsp Cornstarch 3/4 Tsp Pumpkin Pie Spice 1/8 Tsp Salt 15 Oz Canned Pumpkin 12 Oz Evaporated Skim Milk -- Or Evaporated Fatfree Milk 2 Eggs, Beaten -- Or 1/2 cups Egg Substitute 14 Pkg Heat Stable Low Calorie Sweetener 6 Gingersnap Cookies Frozen Fatfree Whipped Dessert Topping -- Thawed Ground Nutmeg Combine the gelatin, cornstarch, pumpkin pie spice and salt in a large sauce pan. Stir in the evaporated milk and the pumpkin. Let the mixture stand until the gelatin is softened. Cook and stir over medium heat until mixture bubbles; cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup hot mixture into eggs; return all egg mixture to saucepan. Cook and stir over low heat for 2 minutes. Do not boil. Remove from heat. Stir in sweetener. Place a gingersnap into the bottom of six, 6-ounce custard cups. Spoon pumpkin mixture into custard cups. Cover and chill 6 hours to 24 hours. Garnish with frozen whipped topping, if desired. Sprinkle with nutmeg before serving. Makes 6 servings. per serving: Calories 151 Total Fat 3g Saturated Fat 1g Cholesterol 73mg Sodium 188mg Carbohydrate 25g Fiber 2g Protein 9g WW Points 2.87 From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rosemary Olive Wheat Bread (Abm) Recipe By :Four Seasons with the Bread Machine Baker by Elizabeth Harbi Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- INGREDIENTS AT ROOM TEMP: 2/3 cup water 1/3 cup milk 4 teaspoons olive oil 1 tablespoon sugar 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 2/3 cups bread flour 1/3 cup whole wheat flour 1/2 cup Pitted Spanish olives -- green or other variety 5 tablespoons cornmeal 1/3 cup minced onion 1 teaspoon dried rosemary 3 teaspoons active dry yeast Add the ingredients to your machine according to the manufacturer's instructions. Bake on regular white, on light, or rapid cycle. AUTHOR'S TIP - These recipes are for 1 pound loaves but they can be increased. To make 2 lb loaves, double the proportions. To make 1.5-lb loaves, increase all of the ingredients by one half. Yield: "1 pound" From PatH - - - - - - - - - - - - - - - - - - - NOTES : If you are looking for the perfect bread to take to a cookout pot luck, look no further. * Exported from MasterCook * The Rainbow Plan Recipe By :Prevention Mag, July 2001 Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** According to the July issue of Prevention, this might be a good way to get the most from disease fighting fruits and vegetables. I was so impressed by the chart that I first looked for a way to download it from the Prevention site. There isn't any mention of it out there. So I made up my own chart to share. The magazine says you should choose one daily from each group with an extra one from the orange group to get a total of nine. The Rainbow Plan Color Food Sources Nutrient(s) Benefit -------------------------------------------------------------------------------- Red tomatoes, watermelon lycopene prostate cancer fighters pink grapefruit guava Red/Purple grapes, prunes, apples flavonoids clot busters; cranberries may prevent heart disease blackberries strawberries Orange x 2 sweet potatoes alpha and beta cancer fighters mangoes carotene carrots, apricots cantaloupe, pumpkin Orange/ oranges, tangerines cryptoxanthin cancer fighters Yellow peaches, papaya nectarines Yellow/Green spinach, yellow corn lutein protects retinas from green peas, avocado zeaxanthin macular degeneration honeydew melon and cataracts Green brussel sprouts sulforaphane cancer fighters broccoli White/Green garlic, onions organosulfides cancer fighters endive, chives flavonoids clot busters Blue/Purple blueberries anthocynanins cancer fighters, antioxidants possible brain boosters From "Marta Martin" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vanilla - Info Recipe By :Nielsen-Massey Vanilla Company Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** DID YOU KNOW? A few drops of vanilla in a can of paint will help eliminate unpleasant odors! A vanilla bean under your car seat gives a fresh aroma and helps eliminate musty odors. A teaspoon or so of vanilla in Italian tomato sauces or Mexican chili helps cut the acidity of the tomatoes! The United States consumption of vanilla beans is approximately 1,200 tons per year! In baking, cream the vanilla with the shortening or butter portion of the ingredients. The fat encapsulates the vanilla, preventing it from volatilizing in the baking process. Vanilla beans are hand-pollinated, on family plantations. The entire vanilla cultivation process, from planting to market, can take from five to six years! Vanilla extract is used by veteran fishermen to mask the smell of their hands so the fish won't detect them! From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yogurt Lemon Chicken Recipe By :Fast & Healthy Magazine pg 61 (Mar/Apr 1995) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-LF Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup nonfat plain yogurt 1 1/2 teaspoons lemon pepper seasoning 1 1/2 teaspoons grated lemon peel 1 teaspoon dried dill weed 4 boneless skinless chicken breast halves 2 tablespoons chopped fresh parsley Heat oven to 425F. Spray 13x9inch (3-quart) baking dish with nonstick cooking spray. In small bowl, combine yogurt, lemon pepper seasoning, lemon peel and dill; mix well. Cut each chicken breast half horizontally to but not through opposite side. Open breast halves to he flat, butterfly style; place in spray-coated dish. Spoon half of yogurt mixture over chicken. Turn chicken over, spoon remaining yogurt mixture over chicken to coat other side. Bake at 425F for 14 to 16 minutes or until chicken is tender and no longer pink. Sprinkle with parsley. 4 servings. (4 Points) Scanned & MC formatted using MC-Tagit 2001-07/22 hd1940@yahoo.com - - - - - - - - - - - - - - - - - - - NOTES : NUTRITION INFORMATION PER SERVING: SERVING SIZE: 1/4 of Recipe Calories 170, Calories from Fat 25, Total Fat 3 g, Saturated 1 g, Cholesterol 75 mg, Sodium 340 mg, Total Carbohydrate 5 g, Dietary Fiber 0 g, Sugars 4 g, Protein 30 g Per Serving: Calories 170 (16% from fat); 3g Total Fat; 0g Fiber (4 Points)