* Exported from MasterCook * Pumpkin Soup With Honey And Cloves Recipe By :Le Bec-Fin; Philadelphia, PA Serving Size : 8 Preparation Time :0:00 Categories : Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons I Can't Believe It's Not Butter - Light -- (1/4 stick) * 2 Large carrots -- chopped 2 celery stalks -- chopped 1 Large onion -- chopped 6 cup pumpkin -- peel, chopped -- (Abt 2 Lb) 6 Cups Nonfat Veg Chicken Broth, Low Sod -- Or More 5 whole cloves 1/4 Cup whipping cream -- **Note 2 Tablespoons honey *NOTE: Original recipe used regular butter **NOTE: Original recipe used 1/2 C whipping cream Melt butter in Dutch oven over medium-high heat. Add carrots, celery and onion; saute until tender, about 8 minutes. Add pumpkin, 6 cups stock and cloves. Cover and simmer until pumpkin is very tender, about 25 minutes. Discard cloves. Puree soup in batches in blender. Return to Dutch oven. Stir in cream and honey. Bring to simmer. Season to taste with salt and pepper. (Can be made 1 day ahead. Chill. Bring to simmer before serving, thinning with more stock, if desired.) makes 8 servings >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 102.7 Fat 4.9g Carb 14.1g Fib 3.8g Pro 14.9g Sod 328mg CFF 27.7% * Exported from MasterCook * Pumpkin Soup With Split Peas Recipe By :The Gazette; Le Caribec Serving Size : 6 Preparation Time :0:00 Categories : Meats Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Lb split peas 4 Cups Nonfat Veg Chicken Broth, Low Sod -- Or Water 1 Pound pumpkin -- peel, chop 1 onion -- chopped 1 Strip bacon -- or beef salt and pepper mixed fresh or dried herbs fresh thyme fresh parsley -- chopped Rinse split peas in cold water then add to stock in a large, heavy pot. Add pumpkin, onion, beef, salt and pepper, mixed herbs and thyme. Simmer gently, partly covered, until peas and pumpkin are tender. Season to taste with salt and pepper and serve hot, trimmed with parsley. makes 6 servings >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 95.7 Fat 0.8g Carb 16.2g Fib 17.7g Pro 6.4g Sod 298mg CFF 5.1% * Exported from MasterCook * Pumpkin Spice Soup Recipe By :Rocky Mountain News Serving Size : 8 Preparation Time :0:00 Categories : Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can pumpkin -- 16-ounce 2 Cans evaporated milk -- 13-ounce 1 Tablespoon molasses 1/2 Cup light corn syrup 1/2 Teaspoon salt 1/2 Teaspoon pumpkin pie spice Place all ingredients in mixer bowl. Beat until well-blended. Chill several hours. Stir before serving. Sprinkle with nutmeg for garnish. >From: LBotsko@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Here is a very yummy, healthy gummy recipe! You could use skim evap milk to cut down on the fat. * Exported from MasterCook * Quick Sweet And Tangy Squash Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Clove Garlic -- Optional 1 Dash Olive Oil 1/4 Tsp Ginger -- minced (or more) 1 Med Onion -- chopped fine 3 cup Nonfat Veg Chicken Broth, Low Sod -- Or Any Broth 1/4 cup Brown sugar 1 Tbsp Sugar -- Or More 1 Tsp Cinnamon 1/2 Tsp Orange Zest -- Chopped Fine Or More Up To 1 Tsp Orange Zest 3 Sm Apples -- peeled & chopped 2 Pkg Frozen cooked winter squash -- Thawed Toast the garlic, if used, in a few drops of olive oil. Add the chopped onion, saute in part of the broth. Add remainder of broth and rest of ingredients. Cook, uncovered, over medium heat until apples have cooked down and soup has reduced to a light creamy consistency. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 88.1 Fat 0.4g Carb 21.2g Fib 3.3g Pro 9.9g Sod 235mg CFF 2.5% * Exported from MasterCook * Raspberry And Cantaloupe Compote Over Waffles Recipe By :Cooking Light magazine Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Fruit Pancakes, Waffles, Crepes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 nonfat waffles Compote: 1/2 cup raspberries 1 cup cantaloupe 1 tablespoon honey 1 tablespoon lime juice 6 ounces apple juice In a large bowl place all the compote ingredients and refrigerate for 2 hours. Make waffles and top with compote. We make a large batch of the compote and keep it in the fridge and use it over sorbets as dessert also. >From: "Ravindran, Jothi A." - - - - - - - - - - - - - - - - - - - NOTES : Here is an easy quick delicious breakfast food. * Exported from MasterCook * Rice For Breakfast Recipe By :martinb@awod.com (Bonnie Martin) Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cooked rice apple raisins cinnamon honey How about keeping some cooked rice in the refrigerator. I usually cut up an apple and add some raisins, honey, and cinnamon. You could put whatever you wanted in it. It is different and pretty tasty. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Krispy Treats #2 Recipe By :Food BB on Prodigy Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups minature marshmellows 5 cups Rice Krispies Spray a large microwavable bowl with nonstick spray. Add 5 cups of miniature marshmallows and heat on high for about 2 minutes. Add 5 cups of Rice Krispy cereal and stir. Pour in a 9x13 pan sprayed with nonstick spray. Wet your hands with water to spread evenly in the pan. I also found that if you wet the knife it makes it easier to cut the squares. >From: "Matt and Sherry" - - - - - - - - - - - - - - - - - - - NOTES : It is really yummy(perfect for a sweettooth). * Exported from MasterCook * Roasted Chicken Breast And Vegetables With Prunes Recipe By :Internet (Epicurious) Serving Size : 2 Preparation Time :0:00 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter 2 chicken breast halves without skin 1/2 teaspoon dried thyme 2 carrots -- sliced 1/4" thick 1 onion -- sliced 1/2" wedges 3 lemon slices -- 1/4 inch thick 6 prunes -- pitted 2/3 cup low-salt chicken broth 2 tablespoons dry white wine 1 1/2 teaspoons all-purpose flour 1 teaspoon minced fresh parsley Put butter in a small flameproof roasting pan and put pan in oven. Preheat oven to 450 degrees. Pat chicken dry and sprinkle with thyme and salt and pepper to taste. Put chicken, skin sides down, in hot butter and arrange carrots, onion and lemon around chicken. Season vegetables with salt. Roast chicken and vegetables 10 minutes. Turn chicken sides up and put 3 prunes under each breast half. Roast chicken and vegetables, stirring vegetables once halfway through cooking time, 15 minutes more, or until chicken is cooked through and vegetables are tender. Remove pan from oven and with slotted spoon transfer chicken, vegetables, lemon, and prunes to a platter. In a measuring cup or small bowl stir together broth, wine, flour and parsley. Add mixture to pan and broil over high heat, stirring and scraping up bowned bits, 1 minute, or until thickened slightly. Pour sauce over chicken and garnish with parsley sprigs. >From: dbrukner - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Chicken With Pineapple Curry Sauce Recipe By :COOKING LIVE, SHOW #CL8980 Serving Size : 6 Preparation Time :0:00 Categories : Chicken Indian Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 stalks fresh lemon grass -- about 9 inches each 1 piece ginger root -- finely sliced -- (about 4 inches) 6 cloves garlic -- peeled, bashed, and chopped 2 whole chickens -- rinsed and dried -- each about 3 1/2 pounds For the Pineapple Curry Sauce: 1 teaspoon light olive oil 3/4 cup sweet onions -- finely diced 1 tablespoon India Ethmix -- see recipe -- or Madras curry 1 tablespoon ginger root -- peeled and grated 2 large cloves garlic -- peeled, bashed, and finely chopped 1 tablespoon finely sliced lemongrass 3/4 cup low-sodium chicken stock -- or vegetable stock 1/3 cup pineapple juice, frozen concentrate 1/4 cup yogurt cheese 1/2 teaspoon coconut extract 1 tablespoon Thai fish sauce To prepare the chickens: Preheat the oven to 350 degrees F. Remove the tough outside layer of the lemongrass stalk and cut off the root end and the dry top. Starting from the root end, cut the most tender, bulb-like part of the stalk into thin diagonal slices. Combine the lemongrass, ginger, and garlic and divide between the cavities of the two chickens. Turn the chickens breast down on a plate so that the seasonings fall against the inside of the breasts. Insert a vertical poultry roaster into each chicken and stand upright. Tie the legs together with cotton string and tuck the wings behind the breast. Set the chickens in a 9 by 13-inch baking dish. If you don't have a vertical roaster, lay the chickens on a rack in a roasting pan. Tie the legs together with cotton string and tuck the wings behind the breast. Whichever roasting method you are using, pour 1 1/2 cups of warm water into the bottom of the baking dish. Bake in the preheated oven for 45 minutes to 1 hour, or until the chickens reach 140 degrees F in the thickest part of the thigh. (The chickens in the roasting pan may take an extra 10 minutes.) Remove from the oven and set aside for 10 minutes. The final internal temperature should be 160 degrees F. To prepare the sauce: Warm the oil in a medium saucepan over medium heat. Saute the onion and the India Ethmix until the onion is soft and translucent, about 5 minutes. Stir in the ginger, garlic, and lemon grass, and cook for 3 more minutes. Add the chicken stock and pineapple juice concentrate, stirring to incorporate. Cook for an additional 3 minutes. Strain the sauce through a sieve into a small saucepan using a puree press or the back of a spoon. Whisk together the yogurt cheese, coconut extract, and Thai fish sauce in a 2-cup glass measure. Pour a little of the hot pineapple sauce into the yogurt mixture and stir to warm the yogurt cheese. Add the tempered yogurt cheese to the sauce and whisk until smooth. Cover and set aside to keep warm. To assemble the dish: Remove the chickens from the roasting pan and pour the cooking juices into a fat strainer. Remove the vertical roasters if you were using them. Remove and discard the skin. Cut the legs and breast meat away from the carcasses. Put aside 1 leg and 1 breast for another meal. Slice the meat from the remaining breasts and legs and arrange on a warmed plate. Cover and keep warm. Pour the de-fatted pan juices into a small saucepan and boil vigorously until the liquid is reduced to about 1/4 cup. Allow to cool for a minute, then stir into the curry sauce. Arrange slices of chicken on a warmed plate and spoon curry sauce over the meat. Recipes courtesy of Graham Kerr, The Gathering Place >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Garlic Mashed Potatoes Recipe By :Cooking Light, October '97 Serving Size : 5 Preparation Time :0:00 Categories : Potatoes Vegetarian Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head garlic 1 tbsp olive oil 1 pound potatoes -- peeled/ quartered 3 cups water 1/2 cup 1% low-fat milk salt and pepper -- to taste Preheat oven to 375 degrees. Remove white papery skin from garlic head (do not peel or separate cloves). Rub oil over garlic head; wrap in foil. Bake 1 hour, cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Set aside. Discard skins. Boil potatoes in water in saucepan 15 minutes or until very tender. Drain. Heat milk in pan over medium heat until hot, but not boiling. Add potatoes, salt, and pepper, and beat at medium speed of a mixer until potato mixture is smooth. Add garlic pulp and stir well. Yield: 5 servings of 1/2 cup each Calories: 105 Fat: 3.1 g >From: "Jessica Eastin" - - - - - - - - - - - - - - - - - - - NOTES : I served this with dinner the other night and it was scrumptious. I did substitute fat-free chicken broth for the milk, simply because I had the broth leftover in the fridge. If I use milk the next time I make it, I'll use skim as opposed to the 1% low-fat milk they suggest, to cut the fat a teeny bit more. * Exported from MasterCook * Roasted Garlic Mashed Potatoes #2 Recipe By :"smithg" Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cooked potatoes chicken broth skim milk roasted garlic -- chopped cheese Make mashed potatoes with chicken broth & skim milk instead of butter & milk. After they're done, add chopped roasted garlic & a touch of cheese (you can leave yours off) & broil for a minute or two. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted New Potatoes With Onions And Garlic Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Head garlic 3 medium Onions -- halved and sliced into thin half moons 8 medium New potatoes -- cut in half 1/3 cup nonfat chicken broth Salt and pepper to taste 1 tablespoon Butter Preheat the oven to 400. Separate the head of garlic into cloves and peel. Scatter the cloves and the onion slices on the bottom of a baking dish that will hold the potatoes in a single layer. Place the halved potatoes, cut side down, on the bed of garlic and onions. Pour in enough stock to come about one quarter of the way up the sides of the dish. Sprinkle salt and pepper evenly over all, then dot with butter. Bake, uncovered, for one hour, or until the potatoes are tender, the onions beginning to brown and the liquid about gone. Serve piping hot. Calories 179.9 Total fat 3.1 Cholesterol 8mg Carbohydrate 34.9 Fiber 4.1g Sodium 451 >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - NOTES : I had both of these recipes that Sally mentioned... (Juiced Yams and Roasted new potatoes with onions and garlic). She made the roasted one for Jeff and I when we went over for dinner to her house. I got the recipe previously for the juiced yams from her and made them and they are wonderful!![ Reggie Dwork ] * Exported from MasterCook * Roasted Turkey Breast Recipe By :Naughyde Serving Size : 1 Preparation Time :0:00 Categories : Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup garlic clove 1/3 cup coarsely ground pepper water or broth Take about 2/3 cup of garlic gloves and mash with 1/3 cup coarsely crushed black peppercorns. Add 2 Tablespoons olive oil and enough water or broth to make a paste. Then (you get messy here) rub this paste between the skin and the flesh of the bird, everywhere possible. Leave a coating thin to medium. Roast as usual, very little basting required. People go nuts for this. - - - - - - - - - - - - - - - - - - - NOTES : Here's a way to make turkey that comes out great. I like to use a breast but you can use a whole bird too. * Exported from MasterCook * Salmon Burgers #2 Recipe By :James McNair's Burgers, adpted Serving Size : 4 Preparation Time :0:00 Categories : Burgers & Loaves Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Pound fresh salmon -- boned, skinned & ground in a food processor 1/2 Teaspoon lemon juice 1 Tablespoon yellow onion -- minced 1 Tablespoon fresh dill -- minced or 1/2 Tsp Dried Dill 1/2 Tablespoon dry sherry 2 bagels -- split Non-stick cooking spray 2 Ounces lowfat cream cheese -- softened 4 Sprigs Fresh Dill Heat broiler. In a bowl, combine salmon, lemon juice, minced onion, dill and sherry. Handling as little as possible to avoid compacting it, mix well. Divide mixture into 4 equal portions and form into round patties to fit bagels. Spray broiler rack with non-stick cooking spray. Place patties on rack. Broil until salmon is browned on top, about 4 minutes. With a wide spatula, turn over and cook until salmon is opaque in center when you cut into it, 6-8 minutes longer. During last minutes of cooking, place bagels, cut side up, on rack and toast lightly. Spread cream cheese on bagels, top with a salmon burger and garnish with dill sprigs. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 242.1 Fat 6.2g Carb 22.4g Fib 0.8g Pro 23g Sod 297mg CFF 23.5% * Exported from MasterCook * Salmon Chowder Recipe By :COOKING LIVE, SHOW #CL8984 Serving Size : 1 Preparation Time :0:00 Categories : Fish & Seafood Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound boiling potatoes 1/2 teaspoon salt 2 1/2 cups skim milk 3/4 cup minced onion 1 tablespoon butter or margarine -- plus 1 tablespoon vegetable broth -- (1 to 2) 1/2 pound salmon steak -- skinned and boned White pepper -- to taste 1 tablespoon fresh lemon juice 1 tablespoon all-purpose flour 2 ounces smoked salmon -- chopped fine, if desired 2 tablespoons fresh dill -- snipped -- or 2 teaspoons dried In a saucepan combine the potatoes, peeled and cut into 1/4-inch cubes, 1/4 teaspoon of the salt, and milk, bring the liquid to a boil, and simmer the potatoes for 10 minutes, or until they are almost tender. In another saucepan cook the onion in the butter * and broth over moderately low heat, stirring occasionally, until it is softened, put the salmon steak on the onion, and sprinkle it with the remaining 1/4 teaspoon salt, the white pepper, and lemon juice. Cook the salmon, its surface covered with a buttered round of wax paper and the pan covered with a lid, turning it once, for 8 to 10 minutes, or until it is just firm to the touch, and transfer it with a slotted spatula to a plate. Sprinkle the flour over the onion and cook the mixture, stirring, for 3 minutes. Add the milk mixture, whisking, and simmer the mixture, stirring occasionally, for 5 minutes. Add the salmon steak, breaking it into chunks, the smoked salmon, dill, and additional white pepper and salt to taste, cook the chowder over moderate heat, stirring occasionally, until it is heated through. Yield: 4 cups, 2 servings Recipe courtesy of Gourmet Magazine >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salmon With Red Wine Shiitake Sauce Recipe By :CHEF DU JOUR MICHEL RICHARD SHOW #DJ9353 Serving Size : 4 Preparation Time :0:00 Categories : Fish & Seafood Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- RED WINE SHIITAKE SAUCE: 1 teaspoon red wine vinegar 2 medium shallots -- peeled and minced -- (about 1/4 cup) 2 cups unsalted chicken or veal stock 1 cup Pinot Noir -- Merlot or other dry fruity red wine 2 cloves garlic -- peeled and minced 1 large fresh thyme sprig -- or 2 tablespoons dried -- crumbled 1 teaspoon peanut oil 1 teaspoon Oriental (toasted) sesame oil 1/4 pound Shiitake mushrooms -- fresh -- or other fresh mushrooms -- ends trimmed -- thinly sliced and patted dry -- SALMON: 4 salmon steaks -- (1 1/2 to 2 pounds total) -- about 3/4-inch thick patted dry Salt and freshly ground pepper to taste About 2 tablespoons peanut oil -- or vegetable oil 2 tablespoons flatleaf parsley -- minced For the Red Wine Shiitake Sauce, bring the vinegar to a boil with the shallots in a heavy medium saucepan over medium high heat. Add the stock, wine, garlic, and thyme. Boil until thickened to a sauce like consistency and reduced to about 1 cup. (This can be prepared 1 day ahead and refrigerated.) Heat the peanut and sesame oils in a heavy medium skillet over medium high heat. Add the mushrooms and saute until golden brown, for about 4 to 5 minutes, stirring occasionally. (This can be prepared ahead, covered and set aside at room temperature.) For the salmon, preheat the oven to 200 degrees Fahrenheit. Pat salmon dry. Season with salt and pepper. Place a heavy large ovenproof nonstick skillet over medium high heat and film with oil. Add the salmon and brown both sides lightly for about 1 minute. Transfer the skillet to the oven and bake until the salmon is just opaque throughout for about 15 minutes. To serve, meanwhile, stir the sauce over medium high heat to rewarm. Discard the thyme sprig. Stir in the mushrooms. Place each salmon steak in the center of the plate and ladle the sauce over it until completely covered. Serve immediately. >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salsa Jam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Holidays & Gifts Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box Sure Jell light fruit pectin 1 1/2 cup sugar -- divided 2 cup fully ripe plum tomatoes -- finely chopped 1/2 cup onions -- finely chopped 1/4 cup cilantro -- minced 1/4 cup pickled jalapeno peppers -- finely chopped 1 teaspoon lime peel -- grated 2 tablespoon fresh lime juice 1/4 tsp hot pepper sauce (freezer method) Mix pectin and 1/4 cp sugar in a small bowl. Mix tomatoes, onions, cliantro, peppers, lime peel and juice and pepper sauce in a large bowl. Add pectin mixture to vegetable mixture, stirring well. Let stand 10 min, stirring occasionally. Stir remaining sugar into mixture until it is dissolved and no longer grainy, about 3 minutes. Pour into clean plastic containers and cover. Let stand at room temp for 24 hours. Jam is now ready to use. Store in fridge or freeze extra containers. Makes about 4 cups. >From: jneger@juno.com (Nicki A Eger) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Savory Salmon Tuna Loaf Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Burgers & Loaves Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 ounces tuna in water 14 ounces salmon, canned -- drained 3 tablespoons dried onions -- chopped 1 1/2 cups bread crumbs 3 Egg Beaters(r) 99% egg substitute 1 cup skim milk 2 tablespoons fresh parsley -- chopped 1 teaspoon worcestershire sauce 2 tablespoons lemon juice Preheat oven 350. Grease 8 1/2 x 4 1/2 x 2 1/2 loaf pan. Drain tuna and salmon, removing skin and bones. Saute onion until tender. Stir in bread crumbs. Remove from heat. In med. bowl, beat eggs slightly. Stir in milk, parsley, Worchestershire, and bread crum mixture. Fold in tuna, salmon, lemon until well blended. Put in pan. Bake 45 min. or until knife inserted in center comes out clean. >From: Vickie - - - - - - - - - - - - - - - - - - - NOTES : Does not reheat in microwave. You have to reheat in oven. * Exported from MasterCook * Seasoning Suggestions For Vegetables Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Information, Tips, Misc. Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** VEGETABLE SEASONING SUGGESTION Beets Tarragon, dill, sweet basil, bay leaf, lemon Broccoli Tarragon, marjoram, oregano Brussels sproutsSweet basil, dill, savory, caraway, thyme Carrots Sweet basil, dill, marjoram, thyme, parsley Cauliflower Rosemary, savory, dill, tarragon Cabbage Caraway, celery seed, savory, tarragon, dill Cucumbers Tarragon, sweet basil, savory Eggplant Sweet basil, thyme, oregano, rosemary, sage Beans (dried) Sweet basil, oregano, dill, savory, mint, cumin, garlic, parsley, bay leaf* Green beans Sweet basil, dill, marjoram, rosemary, thyme, oregano, savory Lima beans Sweet basil, chives, marjoram, savory Onions Oregano, thyme, sweet basil Peas Sweet basil, mint, savory, oregano, dill Potatoes Dill, chives, sweet basil, marjoram, savory, parsley Squash Sweet basil, dill, oregano, savory Spinach Tarragon, thyme, oregano, rosemary Tomatoes Sweet basil, oregano, dill, garlic, savory, parsley, bay leaf Green Salad Sweet basil, parsley, chives, tarragon, lemon, Dressings thyme, dill, marjoram, oregano, rosemary, savory Cole Slaw Dill, marjoram, caraway seed, savory, mint Fruit Salad Mint, rosemary, lemon balm *Remove bay leaf before serving, or use crushed. >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Stuffed Mirlitons Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large mirlitons -- cut in halves * 1 large garlic bud 1/2 cup sharply flavoured cheese -- more or less 1/2 tsp cajun seasoning -- or a strong seasoning of your choice salt and pepper to taste 1 large onion -- finely chopped 1/2 cup celery -- finely chopped 3/4 pound cooked shrimp -- peeled 1/4 cup seasoned bread crumbs -- or flavour your own * (These are also called vegetable pears; if they're not available, you can do the same thing with green peppers which you parboil for five minutes after cutting off the crown and cleaning out the seeds.) Remove the seeds from the halved mirlitons; parboil until nearly tender (fork goes in without trouble.) Scoop out the vegetable meat and set aside. Saute the onion and garlic (I used chicken broth, but go lightly) until transparent, then add the celery and cook until tender. Mash the mirliton meat and mix it with the shrimp, seasoning, cheese and sauted vegetables. Fill the shells, cover with a bit of extra cheese and top with the bread crumbs. Bake in a 350 oven (180 C) until the crumbs are browned. If you want to stretch this out a bit, you can actually add bread crumbs TO the mix - the seasoning adds to the flavours. >From: Naomi & Gary Kirby - - - - - - - - - - - - - - - - - - - NOTES : Here's a New Orleans favourite (I'm originally from NO but transplanted here five years ago to marry an Aussie!) Mirliton has a slightly bland, sweet flavour which works well mixed with the strong flavours of cajun cooking. * Exported from MasterCook * Skeleton Bread Recipe By :Canadian Living Magazine Serving Size : 12 Preparation Time :0:00 Categories : Breads Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Frozen Bread Dough -- thawed 2 whole egg whites -- slightly beaten 1 tablespoon water Let dough rise according to package instructions. Punch down dough and divide in half. Set one half aside. Cut remaining half into thirds. With one of the thirds, form head shaped like a light bulb. With scissors, cut eyes, nose, and mouth. Place head at end of prepared 17 x 11" rimmed baking sheet. Shape second third into a three inch long triangle, placing point down, below head to form body. Divide remaining third section of dough into seven pieces. Roll into logs. Arrange three on each side of upper body for ribs. Use remaining piece for neck. Halve reserved dough. With one half, make four logs for upper and lower legs; attach to body. With two-thirds of the remaining dough, make four logs for upper and lower arms; attach at shoulders. With remaining dough, make two small and two large triangles for hands and feet. With scissors, make four cuts at broad ends of triangles for fingers and toes; attach to arms and legs. Cover and let rise for 30 minutes. In a small bowl, combine egg whites and water. Brush over joints of dough, pressing to seal edges. Brush entire skeleton with remaining egg white mixture. Bake in 375 degree oven for 15 minutes, or until golden brown. >From: "Anita A. Matejka" - - - - - - - - - - - - - - - - - - - NOTES : For the Skeleton Bread, I used a one pound loaf of Frozen Bread Dough. The skeleton is fairly large so you may consider cutting the recipe in half if you want a smaller skeleton. * Exported from MasterCook * Smart Alaska Salmon Tacos Recipe By :Alaska Seafood Marketing Institute Serving Size : 6 Preparation Time :0:00 Categories : Fish & Seafood Mexican & Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can Alaska salmon -- (14-3/4 oz.) -- drained and flaked 1/2 cup fresh or bottled non fat salsa 12 corn tortillas -- (6-1/2 inch) 3/4 cup nonfat refried beans 1/4 cup nonfat cheddar cheese 2 cups cabbage -- shredded -- or lettuce 3/4 cup fresh tomato -- chopped salsa -- to taste cilantro -- to taste Mix Alaska salmon with salsa and hold aside. Place the tortillas on sheet pans in 1 single layer; portion beans and cheese evenly onto the tortillas. Place in a 350 F oven until warm and cheese is melted, 5 to 8 minutes. Remove from oven and divide salmon mixture evenly among the tortillas. Top with cabbage or lettuce and diced tomatoes, portioned evenly. Fold tortillas over and serve with extra salsa and chopped cilantro, if desired. Makes 12 tacos or 6 servings. Variation: Salmon mixture may also be used as burrito or tostada filling. >From: BGL - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smoked Pepper Sour Cream Recipe By :"smithg" Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Mexican & Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- nonfat sour cream ground chilpolte pepper lime corriander garlic To sneak the fat free sour cream past the others, stir in a little ground chipolte chili (can be bought as powder), some lime, a dash of corriander & garlic. Viola. Smoked pepper sour cream. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soft Polenta With Lemon, Thyme And Carrots Recipe By :MOLTO MARIO, SHOW #MB5685 Serving Size : 4 Preparation Time :0:00 Categories : Italian Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lemon 1 bunch fresh thyme leaves 3 carrots -- cleaned and cut into -- 1/4-inch thick rounds 4 cups water 1 cup polenta -- (quick cooking i.e. finely ground) 1 teaspoon salt Quarter lemon and remove seeds. Finely chop thyme leaves and place with lemon in medium saucepan. Add carrots and water, bring to a boil and cook until reduced to 3-1/2 cups. Pour in polenta in a thin stream, whisking constantly, and then cook, switching to a wooden spoon as polenta thickens, about 5 minutes. Check for seasoning and serve immediately as an accompaniment. >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Hotcakes, Bill's Recipe By :Bill Hatcher Serving Size : 4 Preparation Time :1:00 Categories : Breakfast Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup Bill's sourdough starter 1 cup all-purpose flour 1 egg -- lightly beaten 1 tbsp sugar 1/2 tsp salt 1 tbsp oil 1/8 tsp nutmeg 1 tsp vanilla -----ADD LAST----- 1/2 Tsp baking soda -- (more if very sour) The night before making hotcakes, feed your starter. About 15 minutes before making hotcakes, mix all ingredients except baking soda. Add warm water if batter needs to be thinned. Do not overmix; batter can be a bit lumpy. Allow batter to rest for a few minutes. Stir in baking soda just before cooking. Cook on a hot griddle or large skillet. Good cooked with a few blueberries sprinkled on top immediately after pouring batter into pan. - - - - - - - - - - - - - - - - - - - NOTES : If you have sourdough starter going, this is a very good pancake recipe. I decreased the salt because the first time I made them they were a little too salty for me (original recipe called for 1 tsp salt I think) * Exported from MasterCook * Spiced Pumpkin Soup Recipe By :Vegetable Book by Louise Steele (1990) Serving Size : 4 Preparation Time :0:00 Categories : Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds pumpkin -- (Hubbard squash) 1 piece ginger root -- (1-inch) minced 1 tablespoon butter or margarine -- may be doubled 1 large Spanish onion -- chopped 1/4 teaspoon garam masala 1 tablespoon all-purpose flour 2 1/2 cups vegetable stock Salt and pepper -- to taste 1 tablespoon chopped chives 1 tablespoon chopped fresh cilantro 1/4 cup half and half -- or equivalent fresh cilantro sprigs -- to garnish PUMPKIN; small to midsized winter squash, such as: Red kuri, Hubbard; Mini-pumpkin; Acorn; Kaboche, etc. GARAM MASALA; mix of finely ground cumin, coriander, cloves, cinnamon, and black pepper. CUT unpeeled pumpkin into wedges; remove seeds. Place pumpkin in a steamer, cover and steam about 30 minutes or until tender. Cool slightly, then scrape away pulp from skin and mash well or puree. PEEL gingerroot and chop very finely. In a large saucepan, melt butter. Add onion and fry gently 5 minutes. Stir in gingerroot and garam masala and cook 2 minutes, stirring constantly. Add flour and cook 1 minutes. Gradually stir in stock and bring to a boil, stirring constantly. Reduce heat, then add the pumpkin and season with salt and pepper. Cover and simmer gently about 20 minutes. Stir in herbs and half and half. Remove from heat and adjust seasonings. Serve hot, garnish with cilantro sprigs or flatleaf parsley. Makes 4 servings: about 3/4 cup each: with half and half: 216 cals, 7.4 g fat (29.5% cff); with soy milk, 201 cals, 5.9 g fat (25.4% cff). *To Microwave: half, core and remove seeds. Place cut side down on cooking tray and microwave at High for 7 minutes. Test for doneness. Continue cooking until tender (up to 15 minutes.) Let cool and proceed with the above recipe. *kitpatH Oc 97 ISBN 0 86101 917 2 (1996) Salamander Books: Louise Steele (Ed), The Vegetable Book. *Vary the garnish: toasted pumpkin seeds; spicy pumpkin seeds; finely shredded white cheddar cheese; croutons. >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : Yes, we can microwave winter squashes. But there's a caution. Since microwaves cook, in part, by heating and evaporating the moisture of a vegetable, my Litton book recommends that we cook no more than about 4 pounds at a time. Also, the bigger the pumpkin, the dryer and the stringier. I figger about 8-lbs max -- but prefer to buy squash at around 2 to 3 pounds for eating. Banana squash -- which I love -- are big (5 to 8 lb range). Our jack-o lantern punks make pretty good stews and soups. But for pie, I'd wait for the sugar or "pie" pumpkins. Here's a soup recipe that tells how to steam and how to microwave chunks of the punk -- you don't have to peel it first. * Exported from MasterCook * Spoon Peaches Recipe By :Crock-It, Barbara M. Nelsen, R.N., 1989 Page(s): 161 Serving Size : 1 Preparation Time :0:00 Categories : Desserts Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup granulated sugar 1/2 cup brown sugar 2 teaspoons margarine -- melted 6 ounces evaporated skim milk -- (1/2 of a 12 oz. can) -- (Originally: 6 oz. evaporated milk) 3/4 cup reduced fat Bisquick -- (Originally: Bisquick) 2 eggs -- (or use 1/2 cup Egg Beaters) 2 cups peaches -- mashed 2 teaspoons vanilla 3/4 teaspoon cinnamon Spray crockery with nonstick cooking spray. Combine sugar and Bisquick. Add eggs and vanilla. Add melted margarine and milk. Add peaches and cinnamon. Pour into crockery. Cook on low 6-8 hours. >From: Darby Stanfill - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Steamed Salmon And Spinach With San Bai Su Recipe By :TAMALES WORLD TOUR, SHOW #WT1A17 Serving Size : 4 Preparation Time :0:00 Categories : Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package lowfat firm tofu -- (14ounce) -- (use Mori-Nu Lite) 1 skinless boneless salmon fillet -- (1 pound) 1/4 cup low sodium soy sauce 1/4 cup mirin 1/4 cup unseasoned rice wine vinegar 1 piece fresh ginger -- (1/2inch) -- peeled and grated finely Freshly ground black pepper 1 pound fresh spinach -- washed and stemmed 3 scallions -- washed and -- sliced thinly on the bias, for garnish 2 tablespoons toasted sesame seeds -- for garnish Cut tofu into four slabs and place on a thin cotton towel or piece of cheesecloth to drain. Slice salmon fillet into eight slices, each about 3/4inch thick. Place two salmon strips skin side together in a round, yin yang patty and place on top of each piece of tofu. In a small saucepan, bring to a boil the soy sauce, mirin, rice wine vinegar, ginger, and black pepper. Remove from heat and reserve. Place a rack above boiling water in a large pot with a cover. Place tofu/salmon on rack in steamer, surround it with the spinach, and steam, covered, for 4 to 6 minutes. To serve, place a tofu/salmon in each of four shallow bowls and arrange hot spinach around edges. Pour soy mixture over each and sprinkle with scallions and sesame seeds. Serve immediately. >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Summer Stew With Vegetables Recipe By :Linda's Kitchen 1995 (McCartney) Serving Size : 4 Preparation Time :0:45 Categories : Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- sliced 1 clove garlic -- sliced 2 tablespoons olive oil -- or less 3 ounces turnip -- cubed 6 ounces baby carrots -- sliced -- (about 1-1/2-cups) 6 ounces new potatoes -- washed and diced -- (about 1-1/4-cups) 6 ounces cauliflower flowerets -- (about 2-cups) 8 ounces zucchini -- sliced -- (about 2-cups) 2 1/2 cups vegetable stock -- full-flavored 2 tablespoons cornstarch -- heaping 3 tablespoons water 16 ounces canned tomatoes -- crushed with juice 3 tablespoons chopped fresh parsley fresh herbs -- to taste salt and pepper ***OPTIONAL*** vegetable cooking spray -- (or up to 3-Tbs oil) 1/2 pound vegetarian steak -- chunks Pantry and preps: Cut one young turnip (2 to 3 ounces). Get young zucchini and slice them lengthwise. Dissolve cornstarch in water. HERBS: thyme, tarragon or a mixture. Veg Steak: wheat gluten or Seitan; or similar product that resembles beef-cubes when browned; or use beans. In large pan, soften onion and garlic in oil, covered, over low heat. Then add the vegetables and brown 5-6 minutes, stirring and turning. Gradually add stock, stirring and bring to a foil, then stir in the cornstarch and water mixture. Add the tomatoes with their juice and stir well. Add the herbs, plus any spices you like. Season with the salt and pepper. Turn the heat down and cover the pan tightly. Simmer gently about 20 to 25 minutes. Stirr occasionally and add a litle water if needed. Meanwhile, brown the seitan cubes in a skillet. Takes about 3 minutes to brown 1/2-inch chunks. Add to the stew, gently, and simmer 10 minutes. Serve. PAT'S NOTE: Skip the seitan and add red kidney beans. 342 cals: 29% fat (11.2g); 20.8% protein (18.1g); 50.3% carbs. >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : Soups and stews are a good way to go and these ingredients reminded me this one from Linda's cookbook. I've tried it -- it's important to brown the veggies so they taste roasted. Linda uses a meat substitute. You could skip it. Seitan _is_ an acquired taste. We prefer beans. Or add a meaty mushroom like portabellas. Or a little cheese; or corn! (corn and potatoes make a veggie protein). Have you tried those veggie burgers made with brown rice - those are good! browned then chunked and tossed with a soup (or onto a salad). Here's the stew. * Exported from MasterCook * Swedish Apple Pie Recipe By :Stemlit Fruit Warehouse (Wenatchee, WA) Serving Size : 6 Preparation Time :0:00 Categories : Fruit Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole wheat flour -- or whole wheat pastry flour 1/2 cup sugar -- * 1/2 tsp vanilla 1/2 tsp cinnamon 4 egg whites 2 tsp baking powder 4 cups apple -- finely chopped -- scrubbed and cored and skin left on * (I use a combination of raw sugar and Sucanet) Preheat oven to 350 degrees F. In a large bowl, mix all ingredients except apples. The mixture will be thick. Stir in chopped apple. Spray lightly an 8" or 9" pie pan with no-stick spray. Put mixture in the pan and sprinkle with a small amount of cinnamon and sugar (or just sugar). Bake for about 35 minutes. Best served warm, but cold is good too. Per serving: Cal 177 Fat .05g (2.5%) Fiber 3.4g Protein 5.1g Carbo 371g Sodium 159mg Cholest 0mg >From: fatfree vegetarian list (Lisa Folickman) who had gotten it from Linda Luke . >From: "Natalie Frankel" - - - - - - - - - - - - - - - - - - - NOTES : This is very easy to make and delicious. I've adapted it slightly from the original. * Exported from MasterCook * Sweet Chili Barbeque Sauce Recipe By :SUNSET MAGAZINE Serving Size : 1 Preparation Time :0:00 Categories : Grilled, Smoked, Bbq Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cider vinegar 1/3 cup light molasses -- or dark 1/3 cup Dijon mustard 2 tablespoons tomato paste 2 tbsp soy sauce 3 teaspoons liquid hot pepper seasoning -- to taste (3 to 4) SWEET CHILI BARBEQUE SAUCE Combine everything and use to marinade 1 to 2 pounds pork or beef ribs, flank steak, or chicken at least 15 minutes up to 1 day, basting often with the remaining marinade. Makes about 1 1/2 cups >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potatoes And Squash, Sort Of Sephardic Recipe By :The Children's Jewish Holiday Kitchen Serving Size : 6 Preparation Time :0:00 Categories : Holidays & Gifts Jewish Sweet Potatoes & Yams Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound acorn squash -- or butternut squash 1 pound sweet potatoes -- or yams 2 tablespoons vegetable oil 1/4 cup dried cranberries -- or cherries 2 tablespoons brown sugar 1 teaspoon ground cinnamon Sephardic Jews from Turkey, Greece, Morocco, and other countries of the Mediterranean region say seven special blessings over seven different symbolic foods at their Rosh Hashanah dinner. Five of these blessings are over vegetables apples (candied or dipped in sugar or honey), leeks, beet greens or spinach, dates, and zucchini or squash. These blessings symbolize their hopes for the New Year. Many of these Jews trace their ancestors back to Spain, which is called Sepharad in the Bible. Over the centuries, the Sephardic Jews took advantage of the abundance of vegetables available in the Mediterranean countries, often throughout the year. Among these vegetables are sweet potatoes and squash, great favorites of my family. The special blessing you can say over your sweet potatoes and squash at the beginning of your Rosh Hashanah dinner goes like this: Yehi ratzon mi-le-faneha Adonai Eloheinu ve-lo-hei avoteinu she-tik-rah ro-a gezar dinenu ve-yi-karehu lefa-neha za-hee-yo-teinu. May it be thy will, Lord our God and God of our fathers, that you should tear up any evil decree and let only our merits be read before You. ---- Equipment: Vegetable peeler Sharp paring knife Wooden spoon Frying pan Mixing bowl Aluminum foil Oblong casserole dish (about 9 by 13 inches) Adult: Preheat oven to 3750. Peel the squash. Child: Peel the sweet potatoes or yams. Then carefully cut both the sweet potatoes and squash into 1-inch cubes. Place most of the oil in the casserole. Add the sweet potatoes and bake, covered with aluminum foil, about 20 minutes. Adult: Take out the hot dish from the oven and carefully remove the foil. Child: Add the squash and the cranberries or cherries. Sprinkle the sugar and cinnamon on top and dribble with the remaining oil. Adult: Bake uncovered at 3750 for 30-35 minutes, or until well browned. Serve over roast chicken or pot roast. Note: If your family likes onions, add one, sautied in the oil until soft, to the sweet potatoes before baking. Serves 6. >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Taco Shells And Chips Recipe By :"Natalie Frankel" Serving Size : 1 Preparation Time :0:00 Categories : Mexican & Southwestern Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- corn tortillas LOWFAT TACO SHELLS Heat oven to 300 degrees F. Drape tortilla(s) over one of the rungs on the oven shelf. Bake until crisp, usually about 10 minutes or so. Watch carefully so they don't get too well done and brittle. Remove from the oven, cool slightly and use as a taco shell. LOWFAT TACO CHIPS Cut tortillas into quarters and place on cookie sheet. Sprinkle lightly with taco seasoning or salt. Bake 10-15 minutes at 300 degrees F until crisp. Store in airtight container if they last that long. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Teriyaki Portobello Burgers With Napa Cabbage Slaw Recipe By :Gourmet Magazine Serving Size : 4 Preparation Time :0:00 Categories : Burgers & Loaves Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For marinade: 1/3 cup soy sauce 2 tablespoons mirin -- or medium dry Sherry 3 tablespoons rice vinegar 1 1/2 tablespoons fresh ginger root -- minced peeled 2 tablespoons sugar 4 fresh Portobello mushrooms -- stems trimmed -- (about 1/4 pound each) flush with caps and reserved for another use For slaw: 2 tablespoons nonfat mayonnaise 2 teaspoon rice vinegar 1 teaspoon Asian sesame oil 1/2 teaspoon honey 2 cups Napa cabbage -- finely shredded 1/2 cup carrot -- finely shredded 2 scallions -- chopped fine 8 slices thick bread -- toasted lightly In a small saucepan simmer marinade ingredients, stirring until sugar is dissolved. Continue simmering marinade until reduced to about 1/2 cup and cool to room temperature. Put mushroom caps and marinade in a large sealable plastic bag, arranging caps in one layer, and seal bag, pressing out excess air. Marinate mushrooms at room temperature, turning bag over several times, 1 hour. In a bowl whisk together mayonnaise, vinegar, oil, and honey and add cabbage, carrot, and scallions. Toss vegetables well to coat and season with salt and pepper. Preheat broiler. Drain mushrooms and arrange, stemmed sides up, on lightly oiled rack of a broiler pan. Broil mushrooms 2 inches from heat and turn over. Brush mushrooms lightly with mainade and broil 2 minutes, or until tender. Transfer mushrooms with a slotted spatula to a slice of bread. Top mushrooms with slaw and a piece of bread. >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tex Mex Black Bean Dip Recipe By :Cooking Light, Nov/Dec 1994, page 152 Serving Size : 2 Preparation Time :0:07 Categories : Appetizers Dips Mexican & Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 Ounces black beans -- (1 can) drained 1 Teaspoon vegetable oil 1/2 Cup chopped onion 2 Cloves garlic -- minced 1/2 Cup diced tomato 1/3 Cup mild picante sauce 1/2 Teaspoon ground cumin 1/2 Teaspoon chili powder 1 Ounce shredded reduced-fat Monterey Jack cheese -- (1/4 cup) 1/4 Cup chopped fresh cilantro 1 Tablespoon fresh lime juice Place beans in a bowl; partially mash until chunky. Set aside. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic; saute 4 minutes or until tender. Add beans, tomato, and next 3 ingredients; cook 5 minutes or until thickened, stirring constantly. Remove from heat; add cheese and remaining ingredients, stirring until cheese melts. Yield: 1-2/3 cups (serving size: 1 tablespoon). Serve warm or at room temperature with fat-free corn or flour tortilla chips. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 67.9 Fat 1.1g Carb 11g Fib 2.6g Pro 3.9g Sod 15mg CFF 14.3% * Exported from MasterCook * Thai Noodles With Chicken And Broccoli Recipe By :Anne Lindsay's Light Kitchen Serving Size : 4 Preparation Time :0:20 Categories : Chicken Oriental Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound spaghettini -- or thin noodles 4 cups broccoli florets 2 carrots -- julienned 1 tablespoon vegetable oil 1 tablespoon ginger root -- minced 3 cloves garlic -- minced 3/4 pound boneless skinless chicken breasts 1/4 cup fresh coriander ***SAUCE*** 1/2 cup chicken stock 3 tablespoons rice vinegar 3 tablespoons soy sauce 3 tablespoons peanut butter 1 tablespoon sugar -- or honey 1 tablespoon sesame oil 1 1/2 teaspoons hot pepper sauce Cut chicken into strips across the grain. Whisk together sauce ingredients. Set aside. In large pot of boiling water, cook noodles for 5 minutes. Add broccoli and carrots; cook for 3 to 3 minutes or until noodles are tender but firm. Drain and set aside. In large nonstick skillet or wok, heat oil over high heat; stir-fry ginger and garlic for 30 seconds. Add chicken; stir-fry for 3 to 5 minutes or until no longer pink inside. Stir sauce; add to skillet and bring to boil. Remove from heat; toss with noodles and vegetables. Sprinkle with coriander. Serve in large bowls. Makes 4 servings. 506 cals, 34 g protein, 15 g total fat (2 g saturated), 49 mg cholesterol, 631 mg sodium, 790 mg potassium. fast - stir fry >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : Here's another recipe from Anne Lindsay -- the 15 g of fat - well if we can use that reduced oil peanut butter - and take only 1/3 of the sesame oil, we loser the fat to around 13g. I let this sit for about 5 minutes before serving - put it in a heated casserole with lid. Sitting enhances the aromatics. * Exported from MasterCook * Thai Sauce And Noodle Salad Recipe By :BunnyMama@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Oriental Pasta Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- spaghetti -- broken in thirds shredded carrots frozen green peas cooked chicken breast chopped green onions Thai Sauce: 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 tsp sesame oil 1 tablespoon fresh ginger root -- minced 1 tablespoon minced garlic 1 teaspoon hot chili paste 1 tsp sugar I wish I could give you more accurate measurements, but this was really a last-minute inspiration and I wasn't paying much attention to quantities. I cooked some spaghetti noodles, broken in thirds. Just before they were done, I threw a couple of handfuls of packaged shredded carrots into the pot just to tenderize the carrots. When the pasta was done, I threw in some frozen green peas as I was draining the pot (just so the peas weren't rock-hard). I rinsed the pasta/veggie mix in cold water until it was quite cold; drained it and added some leftover chicken breast meat which I had shredded. Toss with as much sauce as you like, add a few chopped green onions for garnish and enjoy, enjoy, enjoy!! - - - - - - - - - - - - - - - - - - - NOTES : This recipe was originally posted by Lyn Belisle. She recommends heating it (which I'm sure is great, too), but I used it as a dressing for a thrown-together cold pasta salad and my husband and I thought we died and went to heaven. Thanks, Lyn, for a wonderful, EASY new recipe! * Exported from MasterCook * Thanksgiving Salad Recipe By :Kay Fosher Serving Size : 1 Preparation Time :0:00 Categories : Holidays & Gifts Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope Knox gelatin -- in 1/4 cup cold water 1 can crushed pineapple -- (#2 size can) 1 package Orange Jello 2 Cups applesauce 1 pound canned whole cranberry sauce 1 tablespoon grated orange rind 2 Cups diced celery Soak unflavored gelatin in the l/4 cup cold water for 5 minutes. Drain pineapple and add enough water to syrup to make 1-1/2 cups. Heat. Pour over orange gelatin. Add unflavored gelatin. Stir until both are dissolved. Cool. Add pineapple, applesauce, cranberry sauce, and orange rind, and mix until well blended. Add celery and and chill till firm. [The original recipe called for 1/4 c. of sugar to be added with the fruit, but it really isn't necessary and my mother never does. If you want to make this sugar free just add 1 additional package of unflavored gelatin and use sugar-free jello] >From: "Shirley F. Coleman" - - - - - - - - - - - - - - - - - - - NOTES : This cranberry jello salad is one of our family's traditional recipes and it wouldn't be Thanksgiving without it. * Exported from MasterCook * Three Bean Tacos Recipe By :Cooking Light (October 1997) Serving Size : 4 Preparation Time :0:25 Categories : Legumes Mexican & Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil 1 cup diced onion 1/2 cup diced red bell pepper 1/2 cup diced green bell pepper 1 tablespoon chili powder 2 teaspoons dried oregano 1 teaspoon ground cumin 1 garlic clove -- minced 1 cup garbanzo beans, canned -- rinsed and drained 1/2 cup black beans, canned -- rinsed and drained 1/2 cup pinto beans, canned -- rinsed and drained 8 ounces no-salt-added tomato sauce 8 taco shells 1 cup shredded lettuce 1/2 cup diced tomato 1/2 cup lowfat cheddar cheese -- finely shredded 1/2 cup salsa Here's what we had for dinner tonight. It was really good. Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion and next 6 ingredients (onion through garlic) and saute 2 minutes. Add chickpeas, beans, and tomato sauce. Bring to a boil; reduce heat, and simmer 20 minutes or until thick. Prepare taco shells according to package directions. Divide bean mixture evenly among 8 taco shells. Top each with lettuce, tomato, cheese and salsa. >From: Joanne McAndrews Eisenman ----- Per serving: 344 Calories; 11g Fat (27% calories from fat); 15g Protein; 51g Carbohydrate; 7mg Cholesterol; 797mg Sodium - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Rice Soup With Pesto Recipe By :New Vegetarian Classics, Mary Taylor Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Large tomatoes 12 Cloves garlic 8 Cups Nonfat Veg Chicken Broth, Low Sod -- Or Veggie Broth 2 Cups diced white onion 1 Teaspoon dried oregano 1/4 Teaspoon black pepper 1 bay leaf 1/2 Cup sushi rice 1 Teaspoon tomato paste 1 Cup Packed Fresh Basil Leaves 5 Tablespoons mellow barley miso 1 Teaspoon tahini 1 Teaspoon Mirin Wine -- Chinese cooking Fresh basil leaves -- for garnish A paste of miso, garlic and basil adds a true pesto flavor to this unforgettable soup. Unlike traditional pestos, this miso-based version has no added fat, so eat all the soup you like without any guilt. 1. Core tomatoes then cut in half crosswise and squeeze to remove seeds. Chop tomatoes coarsely and set aside. 2. Slice 9 cloves of garlic and set the remaining 3 cloves aside. In a 3-quart saucepan, combine the sliced garlic, stock, onion, oregano, pepper and bay leaf. Bring to a boil, then reduce heat to a simmer and cook, covered, for 20 minutes. Add rice, tomatoes and tomato paste to the soup. Cook, stirring occasionally, 20 to 25 minutes or until rice is tender. 3. Meanwhile, drop the remaining garlic into the bowl of a food processor while the motor is running. When garlic is minced, add the basil and pulse until finely chopped. Add miso, tahini and mirin. Blend well. Whisk about 1/2 cup of the hot soup into the basil/miso mixture until smooth. Stir this back into the soup and reheat, but don't boil. PREP TIME: 15 minutes COOKING TIME: 50 minutes Serves 6 Recipes by Mary Taylor, author of New Vegetarian Classics: Entrees and New Vegetarian Classics: Soups (Crossing Press). She lives in Boulder, Colo. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 151.4 Fat 2g Carb 27.1g Fib 3.7g Pro 29.3g Sod 1104mg CFF 7.4% * Exported from MasterCook * Tombstone Brownies Recipe By :Holiday Food Fun Serving Size : 12 Preparation Time :0:00 Categories : Cookies & Bars Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 21 1/2 ozs reduced fat brownie mix 8 ozs reduced fat milk chocolate frosting 4 ozs Hershey's(r) Milk Chocolate Bar 1/4 cup white decorating icing 3/4 cup coconut -- tinted green 12 pcs candy pumpkins Preheat oven to 350. Line a 13 x 9" pan with foil, extending foil beyond edges of pan; spray with cooking spray and set aside. Prepare brownie mix according to package directions. Spread mixture into prepared pan. Bake for 35 minutes. Cool in pan. Using foil as handles, remove brownies from pan; peel off foil. Frost with chocolate frosting. Cut brownies into twelve 4 x 2" bars. Break chocolate bar into pieces along scored lines and then cut in half. Using white icing, write R.I.P on chocolate pieces. Let stand until set. Press one chocolate piece into end of each brownie. Sprinkle with coconut in upper corner of each brownie for grass. Place one candy pumpkin on coconut. >From: "Anita A. Matejka" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuna Cakes With Dill Tartar Sauce Recipe By :Cooking Light, Nov/Dec 1992, page 96 Serving Size : 2 Preparation Time :0:15 Categories : Burgers & Loaves Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable cooking spray 3/4 Cup finely chopped celery 3/4 Cup finely chopped onion 2 Tablespoons light process cream cheese product -- softened 2 Teaspoons lemon juice 1/8 Teaspoon white pepper 1 Dash ground red pepper 1/3 Cup fine dry breadcrumbs 1 Teaspoon dried whole dillweed 9 1/4 Ounces 60%-less salt tuna in water -- (1 can) drained 1 egg white Dill Tartar Sauce -- (see recipe) Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add celery and onion; saute until tender. Remove from skillet, and place in a medium bowl. Add cream cheese and next 3 ingredients; stir well. Add breadcrumbs and next 3 ingredients; stir well. Divide mixture into 8 equal portions, shaping each into a 2-1/2-inch cake. Coat skillet with cooking spray; place over medium-high heat until hot. Add 4 cakes, and cook 2 minutes on each side or until browned. Remove cakes from skillet; set aside, and keep warm. Repeat procedure with remaining cakes. Yield: 4 servings (serving size: 2 cakes and 1 tablespoon sauce). Serving Ideas : Serve with Dill Tartar Sauce. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 296.5 Fat 4.7g Carb 21.7g Fib 2.5g Pro 40.1g Sod 706mg CFF 14.7% * Exported from MasterCook * Tuna Stroganoff Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 13 1/2 Ounces Nonfat Veg Chicken Broth, Low Sod -- Or Nf Chick Broth 1/4 Cup Flour 14 Oz Tuna In Water -- 2 (7Oz Cans) Drained, Reserve Liquid 8 Ounces Tomato Sauce 1/4 Cup Instant minced onion 4 Ounces Canned Mushrooms -- undrained 1 Teaspoon Dried Parsley 1 Cup Lowfat Yogurt -- Plain Combine the flour with the liquid from the tuna in a saucepan. Gradually stir in the broth and cook over low heat, stirring constantly, until it has thickened. Stir in the tomato sauce, onions, mushrooms, parsley, and tuna. Cover the pot and simmer until heated though. Stir in the yogurt and continue cooking just until hot...do NOT boil. Serves 8 >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 103.9 Fat 1g Carb 8g Fib 0.9g Pro 17.3g Sod 471mg CFF 8% * Exported from MasterCook * Turkey Cutlets With Tarragon Recipe By :Lynn Fischer - Lowfat Cooking for Dummies Serving Size : 4 Preparation Time :0:00 Categories : Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup fat-free mayonnaise 1 tablespoon Dijon mustard 1 1/2 tablespoons dried tarragon -- chopped salt -- to taste freshly ground pepper -- to taste 16 oz skinless turkey -- cutlets or fillets washed and patted dry, about 4 cutlets 1. In a pie plate, mix the mayonnaise, Dijon mustard , tarragon (roll the tarragon in your palms to release the oils first), and salt (if desired) and pepper. Coat the turkey cutlets with the mayonaise mixture. (If you have time, marinate the turkey in this mixture in a sealable plastic bag in the refrigerator for 1 hour.) 2. Lightly coat a nonstick skillet with no-stick vegetable oil spray. Heat the skillet on medium-high. Cook the turkey for about 7-8 minutes, turning once, until the cutlets or fillets are no longer pink in the thickest part. >From: "William S. Grant, II" - - - - - - - - - - - - - - - - - - - NOTES : Tips: Instead of a mixture of mayonnaise and mustard, you can use Hellman's Dijonnaise, fat-free spread that is a tasty mustard sauce, to cover the turkey fillets. This was part of dinner tonight. Very good. I expect the flavor would come through if it marinaded for thr full hour (I had time to give it ten minutes, tops, this evening), but the flavor was great. It was a bit messy getting it from marinade to pan, but that was part of the fun. :-) I'd eat it again. * Exported from MasterCook * Turkey Pumpkin Pie Recipe By :Richard Simons Dial A Meal Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Pies, Crusts & Pastry Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup onion -- chopped 1 cup cabbage -- chopped 7 ounces turkey breast -- ground 1 cup brown rice -- cooked 1/2 cup tomato sauce 1/4 teaspoon sage 1/4 teaspoon thyme 1/4 teaspoon basil 1/4 teaspoon oregano salt and pepper -- to taste 1 1/2 cups pumpkin -- cooked, mashed 3 tablespoons parmesan cheese -- grated 1/4 cup parsley -- chopped 1/4 teaspoon nutmeg Preheat oven to 375 degrees. In skillet, saute onion and cabbage with turkey, until onion is translucent and meat is browned and crumbly. Drain excess fat. Stir in cooked rice, tomato sauce, sage, thyme, basil and oregano. Season with salt and pepper to taste. Press mixture into bottom of 9-inch square baking dish. In medium bowl, combine pumpkin, 2 tbsp. Parmesan, parsley and nutmeg. Season with salt and pepper to taste. Spread over turkey mixture. Sprinkle with remaining tbsp. of Parmesan. Bake 20 minutes or until heated through and lightly browned on top. >From: Vickie - - - - - - - - - - - - - - - - - - - NOTES : Here is an unusual pumpkin recipe that we enjoy. * Exported from MasterCook * Turkey Sausage Soup Recipe By :Men's Health magazine Serving Size : 4 Preparation Time :0:00 Categories : Soups & Stews Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups chicken broth 1 cup dried lentils -- rinsed 4 ounces smoked turkey sausage -- cut into disks -- (low-fat kielbasa works great) 1 medium onion -- chopped 2 cloves garlic -- minced 1 cup chopped canned stewed tomatoes -- with juice 1 Tbsp Worcestershire sauce 1/4 tsp dried oregano 1/4 tsp ground black pepper 1/8 tsp ground cumin 1 medium carrot -- sliced 1 stalk celery -- chopped 1 cup spinach -- chopped Spray bottom of pot with nonstick cooking spray. Add onions, garlic and sausage. Cook over medium heat until sausage is browned, stir occasionally. Stir in broth, lentils, tomatoes (with juice), Worcestershire sauce and spices. Bring to boil, then reduce heat. Cover and simmer for 15 minutes. Add vegetables, increase heat, heat to boiling, reduce heat and cover. Simmer for 20 minutes . Calories: 271, Carbs 40g, Fat 3g, Cholesterol 20mg, Sodium 468 mg, Fiber 9g >From: Michael Ward - - - - - - - - - - - - - - - - - - - NOTES : Great for a filling meal on a cool fall or winter day. I usually find the lowest fat Kielbasa and added a tad more to the recipe which still keeps the fat very low. Eating this with a nice fresh dark bread always satisfies my hunger for lunch or dinner. * Exported from MasterCook * Twice Baked Potato Casserole With Mushrooms And Cream Recipe By :Nathalie Dupree Cooks for Family and Friends Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Potatoes Vegetarian Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lbs potatoes -- scrubbed & pricked 1 tbsp butter -- * see note 1/4 lb fresh mushrooms -- sliced salt -- to taste freshly ground black pepper 1 cup fat-free half and half -- * see note * Original recipe called for 2 tbsp butter and 3/4 c heavy cream Preheat oven to 400 F. Place the potatoes in the oven and bake until tender, 45 to 50 minutes. Meanwhile, in a small skillet heat the butter, add the mushrooms, and saute 5 minutes. Scoop out the cooked pulp of the potatoes and coarsely break it up in a bowl. Add the mushrooms, salt, and pepper. Spoon into a 1 1/2-quart buttered gratin dish. When ready to cook, pour the cream over the top. Reduce the heat to 350 F and bake until browned, about 30 minutes. Posted to Eat-L by Felicia Pickering. >From: - - - - - - - - - - - - - - - - - - - NOTES : Here is an elegant potato dish that can be made ahead. You may substitute wild mushrooms for the cultivated ones called for here if you like. I tried this the full fat way the first time and loved it so much, and it was so easy, I knew I would want it frequently, so I adapted it to lowfat. I think fat-free half and half is a miracle (although DH says "How can you have fat-free half and half; isn't the point to have half cream?). I microwave the potatoes to cut down on time. Adapted to lowfat by Betsy Burtis. * Exported from MasterCook * Unfried Catfish Recipe By :In the Kitchen with Rosie, Rosei Daile Serving Size : 4 Preparation Time :0:00 Categories : Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Light vegetable oil cooking spray 1/4 cup cornmeal 1 tsp dried thyme 1 tsp dried basil 1/2 tsp garlic powder 1/2 tsp lemon pepper 4 tsp blackening seasoning 4 catfish fillets -- (4 oz each) 1/2 tsp paprika Preheat oven to 400 degrees Spray veg oil over baking sheet 3 times to coat Put cornmeal, theym, basil on a large plate and mix well. Sprinkle 1/2 tsp garlic powder, 1/2 tsp lemon pepper and 4 tsp blackening seasoning on each of the catfish fillets. Coat the fillets thorougly with the cormeal mixture and transfer them to the prepared baking dish. dust each fillet with 1/2 tsp of the paprika. Coat the catfish lightly with the cooking spray. Place the baking sheet on the bottom of the oven. Bake for 20 min. Reduce heat to 350 degrees and bake about 5 minutes more until the crust is golden and the fish flakes easily. >From: Barb Rothenberger - - - - - - - - - - - - - - - - - - - NOTES : Someone asked for our favorite catfish recipe. I LOVE this one. This catfish one is one of our favorites. * Exported from MasterCook * Varieties Of Apples Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fruit Information, Tips, Misc. Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** More than 8,000 varieties of apples exist today. Each area of the United States has its own special variety, making apples more of a regional marker than any other fruit or vegetable. The following are descriptions and uses for the more popular varieties. BALDWIN: Streaked red and yellow; good for baking. CORTLAND: Large, crisp, tart; red with some green; good in pies. DELICIOUS (RED OR GOLDEN): Sweet, soft; best for eating. EMPIRE: Sweet, crisp, red; good for eating. GRANNY SMITH: Large, green, very tart, crisp; good for eating and cooking. GRAVENSTEIN: Large, green streaked with red, tart, juicy; good for eating and baking, especially in pies. HARALSON: Deep red, very crisp and juicy; good for eating and in applesauce. JONAGOLD: Cross between Jonathan and Golden Delicious; juicy, sweet, aromatic; good in applesauce. JONATHAN: Red, very juicy, on the tart side; good for eating and cooking. MCLNTOSH: Red with some green, crisp, juicy, tart; good for eating and cooking. PAULA RED: Bright red with yellow, crisp, slightly tart; good for eating and cooking. RHODE ISLAND GREENING: Large, green, crisp, tart; great in pies. ROME BEAUTY: Large, round, bright red, firm; good for baked apples. SPY (NORTHERN SPY, PRAIRIE SPY AND OTHERS): Red, robust, slightly tart flavor; good for cooking. WINESAP: Red, tart and crisp; good for cooking. >From: Jonathan Lord - - - - - - - - - - - - - - - - - - - NOTES : It is apple picking time of year here and I thought that this would be a useful bit of information if any of you get to an apple orchard this fall. Apples are a great low-fat food and can be used in so many different recipes. * Exported from MasterCook * Vegetable Soup #4 Recipe By :Hanneman: Soup Plantation, San Bernardino, CA Serving Size : 6 Preparation Time :1:00 Categories : Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large vidalia onion -- chopped 1 tablespoon olive oil salt and pepper 1 pinch dried oregano 12 ounces potato -- scrubbed -- cubed into 1/2" pieces 1/4 cup brown rice -- or combination 4 cups water -- or more 32 ounces stewed tomatoes -- Mexican style crushed with juice 2 teaspoons vegetable broth base -- low salt 1 large carrot -- 1/4" dice 1 cup chopped broccoli -- florets and stems 16 ounces canned kidney beans -- rinsed 10 ounces corn kernels chopped parsley -- optional In a large soup pot, soften the onion with the oil for 4 to 5 mins. Season with salt and pepper and the oregano and continue to brown the onion for about 4 mins. Turn up the heat and saute the potato and rice until rice is transulent. Carefully add cold water to cover the potatoes; bring to a boil; add the tomatoes and broth base. (Do not allow this soup to boil again.) Reduce heat and simmer about 30 minutes, adding water as needed. Stir and add the carrot and broccoli. Adjust water, salt and pepper. Simmer about 10 minutes. Add beans and corn and parsley. Simmer about 10 minutes. McServing: 238 cals, 3.5 g fat (11.7%) 9.4g protein. Serve with foccacia. Described as "Mostly vegetables and a good broth," this mild soup is served at a local buffet. Main dish or soup to serve with a salad. Serves 6 to 8. >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : Another vegetable soup? This one combines potato and rice; the veggies are high in beta-carotene. Can be ready in one hour. I simmer for about 90 mins. or until it tastes full. * Exported from MasterCook * Waimea Fried Rice Recipe By :COOKING LIVE, SHOW #CL8980 Serving Size : 6 Preparation Time :0:00 Categories : Oriental Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup long-grain brown rice 1 stalk fresh lemongrass 1 tablespoon light oil 1 jalapeno pepper -- cored, seeded -- and finely diced (1 tablespoon) 3 cloves garlic -- peeled, bashed, and finely chopped 1/3 cup red bell pepper -- cut into 1/4" dice 1/2 cup celery -- cut into 1/4" dice 4 teaspoons ginger root -- grated 1 cup chopped fresh pineapple -- (1/4-inch dice) 12 mint leaves -- finely chopped 1/4 cup loosely packed cilantro leaves -- finely chopped 1 tablespoon Thai fish sauce -- or tamari 1 teaspoon rice wine vinegar 1 teaspoon toasted sesame oil For garnish: 6 sprigs fresh mint 6 sprigs cilantro In a medium saucepan, boil the rice in 4 cups of water for 25 minutes, or until just tender. Drain through a sieve and rinse with cold water to wash off the starch and cool the rice. Spread the rice in a flat metal pan and refrigerate for at least 30 minutes. This is a dish that cooks quite quickly from this point on, so it's important to have all the ingredients prepared and ready at hand. Remove the tough outside layer of the lemongrass and cut off the root end and the dry top. Start slicing from the root end and use only the most tender, bulb-like part of the stalk. Slice thinly and chop very fine so the flavor will be spread throughout. You should have about 1/4 cup, chopped. Warm the oil in a large frying pan over medium-high heat. Saute the lemongrass, chiles, and garlic for 30 seconds to release the aromatic oils. Add the red pepper, celery, and ginger and stir-fry for another 30 seconds. Add the chilled rice and cook until heated through, stirring occasionally to keep it form sticking. Add the pineapple, mint, and cilantro to the hot rice. Sprinkle the fish sauce, vinegar, and sesame oil over the top. (Vegetarian Option: Substitute tamari for the fish sauce.) Stir to mix and serve immediately. Garnish with sprigs of mint and cilantro. Recipes courtesy of Graham Kerr, The Gathering Place >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wine Jelly Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Holidays & Gifts Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cup red zinfandel wine 4 cup sugar 1 box Sure Jell fruit pectin 1/2 tsp margarine -- or butter Prepare 5 1-cup jars (boil them with their lids in water for a few minutes, then set on a clean towel to cool and dry). Measure wine into a 6 or 8 qt saucepot. Measure sugar into a separate bowl. Stir pectin into wine and add margarine. Place over high heat, and bring to a full, rolling boil, stirring constantly. Immediately stir in the sugar. Bring to full boil again and boil 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Ladle quickly into jars, filling to within 1/8 inch of the tops. Wipe jar rims and cover with 2-piece lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After jars cool, check seals. You can also use the water bath method to process the jars (boil them in water that comes nearly to the lids when jars are placed in it for 5-10 minutes-make sure the lids are loosely tightened.- allow to cool, and tighten lids all the way-the lids should be slightly concave, indicating a good vacuum seal). Note-Champagne, rose, or sangria can also be used-any wine that is 10-14 % alcohol can be used-obviously, don't buy the expensive stuff :-). - - - - - - - - - - - - - - - - - - - NOTES : I also found a few ideas that might make good gifts for the holidays.