* Exported from MasterCook * Corn Pasta #2 (Masa Pasta) Recipe By :Better Homes and Gardens Pasta Book Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Pasta Machine Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 Cups flour 1 Cup Masa corn flour 1/2 Teaspoon salt 2 eggs -- beaten 1/3 Cup water 1 Teaspoon olive oil -- or corn oil Masa Harina tortilla flour Stir together 1 cup of the all purpose flour, the tortilla flour, and salt. Combine eggs, water, and olive oil; add to flour and mix well. Sprinkle remaining flour on kneading surface. Knead 10 minutes, let rest 10 minutes, roll and cut into desired shapes. Serves 6: PER SERVING: 198 cals, 3.2 g fat, 14.4% Serves 4: PER SERVING: 297 cals, 4.8 g fat, 14.4% Shared by: Sharon Stevens Oct/91 href http://www.culinary.com/pasta/cornpst.txt >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Orange Bread #2 Recipe By :Diabetic Gourmet Magazine Serving Size : 16 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 cup quick-cooking oats -- uncooked -- (quick or old fashioned Quaker) 1/4 cup granulated sugar -- or 1 tbsp fructose 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt -- optional 3/4 cup skim milk 3/4 cup Egg Beaters(r) 99% egg substitute (or 3-whole eggs) 1/3 cup orange juice -- unsweetened 1/4 cup vegetable oil 1 tablespoon grated orange peel 1/2 cup chopped cranberries -- fresh or frozen -- 1/4 cup chopped nuts, toasted -- optional 1.Heat oven to 350F. Grease and flour 9x5-inch loaf pan. Combine first 6 ingredients; mix well. Set aside. 2.Beat milk, egg substitute, orange juice, vegetable oil and orange peel until mixed thoroughly. Add to dry ingredients, mixing just until moistened. Stir in cranberries and nuts. Pour into prepared pan. 3.Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. *To toast nuts for extra flavor, spread evenly in small baking pan. Bake in 350F oven 7 to 10 minutes or until light golden brown. Nutrition Information 1/16 of bread (made with granulated sugar) Calories 140, Calories From Fat 40, Total Fat 4g, (28.6% cff). Saturated Fat 1g, Cholesterol 0mg, Sodium 80mg, Total Carbohydrates 20g, Dietary Fiber 1g, Protein 4g Food Exchanges: Starch/Bread 1, Fruit 1/2, Fat 1 Nutrition Information 1/16 of bread (made with fructose): Calories 130, Calories From Fat 40, Total Fat 4g, Cholesterol 0mg, Sodium 80mg, Total Carbohydrates 19g, Dietary Fiber 1g, Protein 4g Food Exchanges: Starch/Bread 1, Fat 1 Diabetic GourmetMazagine at http://gourmetconnection.com/diabetic/dgrcp.shtml Preparation Time: 20 minutes Difficulty Level: 2 Servings: 16 kitpath/mcBUSTer nov 97 >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Walnut Bread Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Cups sifted all-purpose flour 3/4 Cup sugar 1 Tablespoon baking powder 1/2 Teaspoon baking soda 1/8 Teaspoon salt 1/2 cup 1% low-fat milk -- or buttermilk 1 Packet Butter Buds -- liquefied 1 Large egg 1 Teaspoon grated orange rind 1 Cup chopped fresh or frozen cranberries -- (unthawed) 1/4 Cup chopped walnuts 1. Preheat the oven to 350F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray. 2. In a large bowl, sift the dry ingredients. Combine the milk, Butter Buds, egg, and orange rind; stir into the dry ingredients until moistened. Add the cranberries and walnuts. Spoon the batter into a prepared pan. Bake 45 minutes, or until toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 10 minutes. Remove from the pan and cool completely before slicing. Makes 18 slices. Per Serving (1 slice): 110 calories, 3 g protein, 1 g fat, 22 g carbohydrate, 10 mg cholesterol, 80 mg sodium Diabetic Exchanges: 1 starch/bread, 1/2 fruit Tip: For quick serving, wrap individual slices of bread in plastic wrap and freeze. Muffins may be frozen, individually covered with wax paper, on a cookie sheet; when firm, place in a plastic bag. To serve, heat muffins or slices of bread in a microwave at high power for 30 to 60 seconds or a 400F oven for 10 minutes. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Apple Milkshake Recipe By :Michigan Apple Committee Serving Size : 6 Preparation Time :0:00 Categories : Beverages Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 Oz Lowfat Vanilla Yogurt 1/4 Cup sugar 1/4 Cup honey 1 Cup Apple Juice, Frozen Concentrate -- thawed, undiluted 3 Cups milk 1. Thoroughly combine yogurt, sugar, honey and apple juice concentrate. Refrigerate about 1 hour or until thoroughly chilled. 2. Add milk to chilled yogurt mixture and serve cold. Yield: 6 servings. Per Serving, 1 cup: 260 cal, 0 g fiber, 4 g fat, 126 mg sodium. Michigan Apple Committee >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crispy Potato Chicken, Jane Freiman's Recipe By :Lighthearted Everyday Cooking, Anne Lindsay Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 Cups Potatoes -- Peeled And Shredded -- (about 8 oz) 3 Tablespoons Dijon mustard 1 Large Garlic Clove -- minced 4 Chicken Breasts Without Skin -- About 2 Pounds 1 1/2 Teaspoons Olive Oil Pepper Minced fresh parsley -- coriander OR chives Place potatoes in bowl of ice water; let stand 5 minutes. In small bowl, combine mustard and garlic. Rinse chicken and pat dry. Spread mustard mixture evenly over meaty side of chicken breasts; place bone-side down in foil-lined baking pan. Drain potato; pat dry with paper towel. In bowl, toss potato with olive oil, mixing well. Evenly spread about 1/3 cup potato shreds over each breast to form "skin". Sprinkle lightly with pepper. Bake in 425'F oven for 35 to 40 minutes or until chicken is no longer pink inside and potato is golden. (If potatoes are not browning, broil for about 5 minutes or until golden, watching closely.) Sprinkle with chopped herbs to taste. Serve immediately. Makes 4 servings. 272 calories, 7 g total fat, 2 g saturated fat, 39 g protein, 12 g CHO, and 101 mg cholesterol/serving Note: Jane Freiman, New York restaurant critic and author, created this great recipe for project LEAN (Low-fat Eating for Americans Now). For a crisp, golden potato topping, be sure to pat the potato shreds as dry as possible. >From: Bob & Carole Walberg - - - - - - - - - - - - - - - - - - - NOTES : This was excellent! Because my son hates mustard of every type I used BBQ sauce to coat his chicken and then I put the grated potato onto the chicken breast to cook. I think that I should bottle the aroma of the Dijon mustard and grated garlic smell- the aroma wafted through our house. * Exported from MasterCook * Curried Carrot Soup Recipe By :Cooking Light 1992 Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup onion -- chopped 1 teaspoon fresh ginger root -- minced 1 teaspoon curry powder 3 cups carrot -- scraped and diced 21 ounces low sodium chicken broth -- undiluted 1 cup orange juice Coat a Dutch oven with cooking spray; place over med.-high heat until hot. Add onion and ginger; saute until tender. Add curry powder; saute 1 minute. Stir in diced carrot, broth, and orange juice; cover and cook over medium heat 40 minutes or until carrot is tender. Remove from heat. Pour carrot mixture into container of an electric blender or food processor and process until smooth. Ladle soup into individual bowls, garnish with shredded carrot if desired. >From: Vickie - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Lentil Stir Fry With Fennel And Apricots Recipe By :The Vegan Gourmet Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Indian Legumes Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water 1 cup dried brown lentils -- rinsed and sorted 3 cups water 1 1/2 cups uncooked white basmati rice 4 ounces dried apricot halves -- (about 16 ct.) 2 tablespoons canola oil 1 medium yellow onion -- diced 3 cloves garlic -- minced 1 teaspoon cumin 1 teaspoon turmeric 1/2 teaspoon coriander 1/2 teaspoon cinnamon 1/8 teaspoon cayenne 2 cups chopped broccoli 1 cup diced carrot 1 cup diced fennel bulb -- (1 medium) ***TO SERVE*** lemony salad sesame crackers Bring 4 cups of water to a boil over high heat; add the lentils. Return to a boil, reduce the heat to medium-low, and simmer gently, covered, for 25 to 30 minutes, until the lentils are just tender. Do not overcook or they will be mushy. Meanwhile, in a separate saucepan, bring 3 cups of water to a boil. Add the rice, return to a boil, cover, and reduce heat to low. Cook 15 to 20 minutes, until the water is absorbed and the rice is tender. Allow to stand, covered, at least 5 minutes before fluffing with a fork for serving. Thinly slice the apricot halves and place them in a bowl. Pour 1/2 cup of hot water over them, cover and set aside. Heat the oil in a wok or heavy-bottomed skillet over medium heat. Add the onion, garlic, and spices. Saute for several minutes, tossing to coat the onion with the spices. Drain the apricots, reserving their soaking liquid. Add the liquid to the wok. Stir in the broccoli, carrot, and fennel. Cover the wok and steam the vegetables for 7 to 10 minutes, until they are fork tender. Add the apricots and lentils and toss to combine. Serve over the rice. Yield: 6 main dish servings. EACH SERVING PROVIDES: 425cals, 6g fat, (12.3% cff) 9g fiber, 81g carbs, 42mg sodium, 0mg chol., 16g protein compare MC: PER SERVING: 393 cals, 5.5 g fat, (12.2%cff); 13.3g fiber, 26mg sodium, 14.7g protein Vege97.mcf at kitpath The vegan gourmet by Susann Geiskopf-Hadler and Mindy Toomay (1995) isbn 0761500278 pbk >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Vegetable Rice Soup Recipe By :Cooking Light 1991 Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon oil 1 cup yellow squash -- cubed 1 medium onion -- sliced thin 3/4 cup carrot -- sliced thin 1 clove garlic -- minced 6 cups water 1 tablespoon chicken bouillon granules 1 1/2 teaspoons curry powder 1 teaspoon coriander 1/4 teaspoon cumin 1 cup broccoli flowerets 1 cup cauliflower flowerets 1/2 cup long-grain rice -- uncooked Coat dutch oven with cooking spray; add oil. Place over med-high heat until hot. Add squash, onion, carrot, and garlic; saute until crisp-tender. Stir in water, bouillon granules, curry powder, coriander, and cumin. Bring mixture to a boil; cover, reduce heat, and simmer 30 minutes. Add broccoli, cauliflower, and rice. Cover and cook an additional 25-30 minutes or until rice is tender. Ladle soup into individual bowls. >From: Vickie - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dark Chocolate Souffle Cake Recipe By :Cooking Light - November/December 1997 Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cooking spray 1/2 Cup granulated sugar 1/2 Cup packed dark brown sugar 3/4 Cup water 1 Tbsp instant espresso -- or 2 T instant coffee 2/3 Cup Dutch process cocoa -- or unsweetened cocoa 1/4 Teaspoon salt 2 Oz semisweet chocolate -- chopped 2 Oz unsweetened chocolate -- chopped 2 Tbsp Kahlua 3 Lg egg yolks 1/3 Cup sifted cake flour 6 Lg egg whites -- room temperature 1/4 Tsp cream of tartar 1/3 Cup granulated sugar 1 Tbsp powdered sugar 1/4 Cup raspberries -- optional chocolate curls -- optional Preheat oven to 300 F. Coat bottom of a 9-inch springform pan with cooking spray. Set aside. Combine 1/2 cup granulated sugar, 1/2 cup brown sugar, water and espresso in a large saucepan; stir well and bring to a boil. Remove from heat; add cocoa, salt and chocolates, stirring with a whisk until chocolate melts. Stir in Kahlua and egg yolks. Stir in flour; cool to room temperature. Set aside. Beat egg whites and cream of tartar at high speed of an electric mixer until foamy. Add 1/3 cup of granulated sugar, 1 tbsp at a time, beating until stiff peaks form. Gently fold one-forth of the egg white mixture into chocolate mixture; repeat procedure with remaining egg white mixture, one-fourth at a time. Spoon into prepared pan. Bake at 300 F for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool completely on a wire rack. Remove sides from pan; sift powdered sugar over cake. Garnish with raspberries and chocolate curls, if desired. >From: The Taillons - - - - - - - - - - - - - - - - - - - NOTES : Per serving: cals - 205 - 27%ff fat - 6.1g * Exported from MasterCook * Double Layer Pumpkin Cheesecake, Philly Free 3-Step Recipe By :Kraft Serving Size : 8 Preparation Time :0:10 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages Philadelphia Brand Fat Free Cream Cheese -- (8 oz. each) -- softened 1/2 cup sugar 1/2 teaspoon vanilla 2 eggs 1/2 cup canned pumpkin 1/2 teaspoon ground cinnamon 1 dash ground cloves 1 dash nutmeg 1/3 cup graham cracker crumbs 1/2 cup Cool Whip Free Whipped Topping -- thawed Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do Not Overbeat After Adding Eggs. Remove 1 cup batter; stir in pumpkin and spices. Spray 9-inch pie plate with no-stick cooking spray; sprinkle bottom with crumbs. Pour remaining plain batter into crust. Top with pumpkin batter. Bake at 325 degrees for 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Makes 8 servings. >From: "smithg" - - - - - - - - - - - - - - - - - - - NOTES : Nutrition information per serving: 150 calories, 2g fat, 60 mg cholesterol, 310 mg sodium, 22g carbohydrate, less than 1g dietary fiber, 11g protein. * Exported from MasterCook * Five Minute Vegetable Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup carrots -- diced 1/2 cup onion -- diced 1 stalk celery -- chopped 1 clove garlic -- chopped 1 tablespoon flour 2 cup stewed tomatoes 1/2 cup tomato puree 3 beef bouillon cubes 1 qt water -- plus 1 cup water 1 cup fresh string beans -- cleaned and cut up 1 tablespoon barley 1 pinch dried basil 1 tablespoon Worcestershire sauce In a 6 qt. pressure cooker sprayed with Pam, saute the carrots, onions and celery till limp. Dust with the flour. Add all remaining ingredients and cook under high pressure for 5 minutes. Remove from heat, let pressure drop naturally, remove lid carefully and enjoy! >From: cdryan@juno.com - - - - - - - - - - - - - - - - - - - NOTES : Now for that quick and delicious soup recipe............ * Exported from MasterCook * Fried Potatoes And Cabbage Recipe By :Holidays (1993) Chicago Tribune /patH Serving Size : 4 Preparation Time :0:35 Categories : Eat-Lf Mailing List Potatoes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups potato -- cubes 2 teaspoons peanut oil -- or more salt and pepper 2 teaspoons Bacos 1/2 cup chopped scallions -- optional 1/2 cup diced red bell pepper 1 1/2 cups savoy cabbage -- thinly sliced then cut into 1" pieces 1/4 cup flatleaf parsley -- chopped 2 tablespoons vegetable broth -- or water Malt vinegar -- to serve ***Meerrettich*** -- optional 4 tablespoons plain lowfat yogurt 1 tablespoon nonfat dry milk powder 2 tablespoons horseradish -- prepared 1 piece salt Use thin skinned potatoes (red, fingerlings, or rose-whites). Wash. Leave the skin on. Dice into 1/2" to 3/4" pieces. Parboil for about 3 minutes. Let cool. Heat a large skillet (one that comes with a lid) and add the oil and potatoes, salt and pepper. Saute until potatoes are golden brown (5 to 7 mins). Add green onion and red pepper. Stir fry about 2 minutes. Add the cabbage and parsley. Stir fry about 2 minutes. Add the broth; reduce the heat; add more pepper; cover; and let steam to soften (about 10 minutes). Do not overcook the cabbage; should be crisp-tender. Serve at once with traditional Malt vinegar or the Meerrettich. PER SERVING with Meerrettich: 107 cals, 3.5 g fat, 27.9% PER SERVING without: 90.8 cals, 3.2 g fat, 30.5% See: A Menu with an Irish Theme. Pat's note: The Book suggested this side dish but failed to provide a recipes. We made this based on memory and the picture in the Holiday's book (which obviously was fried with bacon.) >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : Tested. Review: "A little dry. Needs oil. We doubled the Bacos (1 tsp 30 cals, 1.5 g fat). The Meerrettich worked well! Great dish along side a turkey meatloaf. " * Exported from MasterCook * Fruity Mulled Cider Recipe By :Michigan Apple Committee Serving Size : 6 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cups apple cider -- or juice 1 Cup orange juice 1/2 Cup pineapple juice 1/4 Cup lemon juice 1/4 Cup firmly packed brown sugar 1 cinnamon stick 1 Teaspoon whole cloves 1/2 Teaspoon Allspice -- Whole 2 Teaspoons Crystallized Ginger -- Cut In Pcs 1. In 3-quart saucepan, combine apple cider and remaining ingredients. Cook over medium heat until mixture starts to boil. Reduce heat and simmer 15 minutes. 2. Remove from heat and remove spices. Serve hot. Yield: 6 servings. Per Serving, 1 cup: 140 Calories, 36 g carbs, 0 g fiber, 0 g fat, 17 mg sodium. Michigan Apple Committee >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fudge Brownie Sundae Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cookies & Bars Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 3/4 cup granulated sugar 1/4 cup unsweetened cocoa 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup skim milk 1/4 cup unsweetened applesauce 1 teaspoon vanilla extract 3/4 cup brown sugar 1/4 cup unsweetened cocoa 1 1/4 cups hot water low fat frozen yogurt Preheat oven to 350 degrees F. Spray an 8 x 8-inch baking pan with cooking spray. In a large mixing bowl, combine flour, sugar, 1/4 cup cocoa, baking powder and salt. Add milk, Mott's Natural Apple Sauce and vanilla to dry ingredients. Stir to blend. Spoon batter into prepared pan. In a medium-size bowl, combine brown sugar, 1/4 cup cocoa and hot water. Stir to blend. Pour over batter in prepared pan. Bake for 40 minutes. Remove cake from oven and cool in pan on a wire rack. Serve with a scoop of low fat frozen yogurt and spoon the chocolate sauce that has formed on the bottom of the pan over the brownie as a topping. Serves 6. Calories: 287, Fat: 1 gram per serving. >From: Lee Theis - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fudge Layer Cake, Easy Recipe By :Cooking Light - November/December 1997 Serving Size : 18 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Chocolate Cream Cheese frosting: 4 Oz lowfat cream cheese 2 Tbsp stick margarine -- softened 3 Tbsp skim milk 3 1/3 Cups sifted powdered sugar 3/4 Cup Dutch process cocoa -- or unsweetened cocoa 1 Tsp vanilla 1/8 Tsp salt Cake: cooking spray 1 3/4 Cups all-purpose flour 1 1/4 Cups skim milk 2/3 Cup granulated sugar 2/3 Cup packed dark brown sugar 1/2 Cup Dutch process cocoa -- or unsweetened cocoa 1/3 Cup vegetable shortening 1 Tsp baking powder 1 Tsp baking soda 2 Tsp vanilla 1/2 Tsp salt 3 Lg eggs Prepare the Chocolate Cream Cheese Frosting: Beat first 3 ingredients in a large bowl at high speed of a mixer until smooth. Combine sugar, cocoa and salt; gradually add sugar mixture to cheese mixture, beating at low speed until well-blended. Add vanilla and beat well. Cover and chill. For Cake: Preheat oven to 350 F. Coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with waxed paper. Coat wax paper with cooking spray; set pans aside. Combine flour and remaining ingredients in a large bowl; beat at low speed of a mixer 30 seconds or until ingredients are moist. Beat mixture at medium speed 2 minutes or until well-blended. Pour batter into prepared pans. Sharply tap pans once on the counter to remove air bubbles. Bake at 350 F for 30 minutes or until cake springs back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Loosen layers from sides of pans using a narrow metal spatula, and turn out onto wire racks. Peel off wax paper, and cool completely. Place 1 cake layer on a plate, and spread with 1/2 cup Chocolate Cream Cheese Frosting. Top with remaining cake layer; spread remaining frosting on sides and top of cake. Cover and chill for at least 1 hour. >From: The Taillons - - - - - - - - - - - - - - - - - - - NOTES : Per serving: cals - 283 - 24%ff fat - 7.7g * Exported from MasterCook * Fudge Sauce, Sinfully Rich Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1/4 cup Dutch process cocoa 1 tablespoon cornstarch 1 teaspoon cornstarch 1/2 cup evaporated skim milk 2 teaspoons vanilla extract In small saucepan, stir together sugar, cocoa and cornstarch; stir in evaporated milk. Cook over low heat, stirring constantly with wire whisk, until mixture boils; continue cooking and stirring until thickened and smooth. Remove from heat; stir in vanilla. Serve as warm or cold sauce with fresh fruits and cake, if desired. Refrigerate leftover sauce. Serves 6. Calories: 85, Fat: 0 grams per serving. >From: Lee Theis - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fudgy Chocolate Brownies Recipe By :Cooking Light - November/December 1997 Serving Size : 20 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Tbsp stick margarine 1 Oz unsweetened chocolate 2/3 Cup Dutch process cocoa -- or unsweetened cocoa 1 1/2 Cups sugar 3 Lg egg whites -- lightly beaten 1 Lg egg -- lightly beaten 1 Cup all-purpose flour 1/2 Teaspoon baking powder cooking spray Preheat oven to 325 F. Melt margarine and chocolate in a large saucepan over medium heat. Stir in cocoa; cook 1 minute. Stir in sugar, and cook 1 minute (mixture will almost form a ball and be difficult to stir). Remove pan from heat; cool slightly. Gradually add warm chocolate mixture to egg whites and egg, stirring with a whisk until well-blended. Combine flour and baking powder; add flour mixture to chocolate mixture, stirring well. Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 325 F for 30 minutes ( do not overbake ). Cool on a wire rack. >From: The Taillons - - - - - - - - - - - - - - - - - - - NOTES : per serving: cals - 132 - 29%ff fat - 4.3g * Exported from MasterCook * Garlic Rosemary Slow Chicken Recipe By :Weight Watchers - Sept/Oct 1997 Serving Size : 8 Preparation Time :0:00 Categories : Chicken Crockpot Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds roasting chicken, skinless 2 sprigs rosemary -- (5 inches each) 2 celery stalks with leaves -- cut in 4 pieces 2 small onions -- quartered 16 garlic cloves 1 tbsp lemon juice 1/2 tsp salt 1/2 tsp pepper 1/2 tsp paprika rosemary sprigs -- optional lemon half -- optional Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Place rosemary, celery, 4 onion wedges, and 4 garlic cloves in cavity of chicken; tie legs together with twine. Place chicken, breast side up, in a 4-quart electric slow cooker; add remaining onion and garlic to cooker. Drizzle lemon juice over chicken; sprinkle with next 3 ingredients. Cover; cook on low-heat for 8 hours. Discard rosemary. Serve chicken with vegetables and garlic. Garnish with additional rosemary and lemons, if desired. >From: The Taillons - - - - - - - - - - - - - - - - - - - NOTES : Per serving: cals - 184 - 28%ff fat - 5.8g * Exported from MasterCook * Garlicky Mashed Potatoes Recipe By :Cooking Light, N/D 1996 Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups Yukon Gold potato -- peeled , cubed 4 cloves garlic -- peeled 3/4 cup nonfat buttermilk 1/2 teaspoon salt 1/4 teaspoon white pepper 1 Dash ground nutmeg Combine first 3 ingredients in a saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until very tender; drain well. Combine potato mixture, buttermilk, and remaining ingredients in a bowl; beat at medium speed of electric mixer 2 minutes or until smooth. Yield: 6 servings (serving size: 1 cup). Nutritional Information: CALORIES 137 (2% from fat) / PROTEIN 4.4g / FAT 0.3g (SAT 0.1g, MONO 0g, POLY 0.1g) / CARB 30.1g / FIBER 2.7g / CHOL 1mg / IRON 1.2mg / SODIUM 240mg / CALCIUM 54mg >From: Catherine Samir - - - - - - - - - - - - - - - - - - - NOTES : I made these last year, they look full of butter, because of the yukon golds, and taste absolutely great! * Exported from MasterCook * Ginger Snaps Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Holidays & Gifts Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Apple Butter -- (or other fat substitute) 1/2 cup molasses 1 1/2 cup Whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves Preheat oven to 375 degrees. Mix all ingredients and stir well. Form 2 dozen 1" round balls and place on a lightly sprayed cookie sheet. Moisten the bottom of a drink glass (I use a sponge) and flatten each ball. Bake for 12 to 15 minutes @ 375 degrees. >From: "Lee Theis" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Give Thanks Cornucopias Recipe By :Holiday Food Fun Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Holidays & Gifts Information, Tips, Misc. Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 pcs sugar ice cream cones 3 ozs semisweet chocolate chips -- melted 1/4 cup candy corn -- or 1/4 cup candy pumpkins -- or use both Dip edges of cones into melted chocolate. Refrigerate until set. Place each cone onto it's side. Fill with candy corn or candy pumpkins. >From: "Anita A. Matejka" - - - - - - - - - - - - - - - - - - - NOTES : In this recipe, I used a combination of candy corn and candy pumpkins for the filling. This is a very easy and quick to make recipe that can be used to dress up a place setting. * Exported from MasterCook * Golden Zucchini Pancakes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pancakes, Waffles, Crepes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium zucchini -- shredded (4 cups) 1/2 teaspoon salt 1/2 cup finely chopped onion liquid for sauteing -- orig was butter or margarine 2 eggs -- slightly beaten 1/4 cup all-purpose flour 1/8 teaspoon pepper Cooking oil Place the zucchini in a colander. Sprinkle with salt and set aside for 30 minutes. Squeeze as much of the liquid as possible from the zucchini with your hands. In a medium skillet, cook the onions in the butter or margarine over medium heat about 3 minutes or until tender, stirring occasionally. Transfer the zucchini and onions to a large bowl. Stir in the eggs, flour and pepper. Pour the cooking oil into a clean medium skillet to a depth of 1/8 inch. Heat over medium-high heat. Drop slightly rounded tablespoons of the batter into the hot oil and flatten to 3-inch diameters with the back of a spoon. Cook the pancakes over medium-high heat until golden, turning once (2to3 minutes on each side) Remove the pancakes with a slotted spatula and drain on paper towels. Add more oil to the skillet, if needed, and repeat until all of the batter is used. Nutrition Analysis: per pancake: Calories 80/ cholesterol: 36 mg./ carbohydrates: 4 g./ Protein: 2 g./ Sodium 67 mg./ Fat: 6 gr./ Saturated fat: 1 g/ Potassium 96 mg. This dish can be used as a main dish or as a vegetable sidedish. If you just want to munch on it as a snack, that's cool too. Put a spoonful of herbed up plain-non-fat yogurt or n/f sour cream. Drizzle some cheese sauce on it, but add those fat grams to the total! When yellow summer squash is plentiful, substitute it for the zucchini. Dress up these pancakes by adding 1/4 cup shredded carrot to the batter. These are really good! >From: "Bonnie" - - - - - - - - - - - - - - - - - - - NOTES : These are so wonderfully tasting. With my friends, they disappear fast! * Exported from MasterCook * Granola #9 Recipe By :Sunset, May 1997 Serving Size : 22 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Grains & Cereals Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Lb Regular Oats -- Rolled (2 Qts) 3/4 cup Firmly Packed Brown Sugar 1/2 cup Bran -- Unprocessed, Option 2 Tbsp Oil -- *Note 1/4 cup Honey 2 Tsp Vanilla 1 cup Chopped Dried Apricots -- Apples, Peaches, Pears Or Prunes 1/2 cup Raisins -- Or Dried Cranberries 2 Tbsp Chopped Crystallized Ginger *NOTE: Original recipe used 1/4 C oil. I would not totally eliminate it... Place half the oats, sugar, and bran in each of 2 baking pans, 10 - 15". With your hands, crumble sugar and mix ingredients well. In a 1 - 2 qt pan over med heat, stir oil, honey and vanilla until bubbly. Pour half the hot mixture into each baking pan and mix well. Bake, uncovered, in a 350 F oven. After 10 min, stir granola mixture. If using 1 oven, switch pan positions. Continue baking until oats are lightly toasted, about 10 min more. Stir in dried fruit, cranberries, and crystallized ginger, breaking up any clumps. Bake until oats are crisp, 5 - 10 min longer. Stir. Let cool 5 min and stir again. When cool, serve or store in an airtight container up to 1 month. Prep and Cook Time: About 1 hr Makes: About 4 qts According to magazine per 3/4 C serving: Cal 285.4; Fat 4.9g; Carb 52.7; Fib 0.7g; Pro 9.3g; Sod 5mg; CFF 15.1% >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grapefruit Supremes With Raspberry Puree Recipe By :New Spa Food (1990) Serving Size : 4 Preparation Time :0:10 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium pink grapefruit -- supremes grapefruit juice -- collected 2 cups raspberries -- or raspberries, frozen (10 ounces package) Add juice to raspberries Puree. Ladle into bowl. And fan the supremes. Attractive breakfast, brunch item. Serve with omelet or muffin. >From (1990) Edward J. Safdie, New Spa Food: Hearty, healthy Recipes, from the Norwich Inn and Spa. NY: Clarkson Potter. Pat H. McRecipe 29 Oc 96. >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek Style Chicken And Potato Salad Recipe By :SUNSET'S QUICK, LIGHT & HEALTHY Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds small red thin-skinned potatoes -- scrubbed -- (each about 1 1/2 inches in diam.) 1 skinless boneless chicken breast halves -- (about 6 oz) 1 jar marinated artichoke hearts -- (6 oz) 1 large jar sliced pimentos -- (4 oz) 1 can sliced ripe olives -- (2 1/4 oz) drained 1/2 cup green onions -- thinly sliced 1/4 cup lemon juice 4 large romaine lettuce leaves -- rinsed and crisped 1/2 cup crumbled feta cheese Black pepper 1. In a 4-5 quart pan, bring 8 cups water to a boil over medium-high heat. Add potatoes; reduce heat, cover, and simmer until potatoes are tender when pierced with a fork (about 25 minutes). Drain potatoes and let stand until cool enough to handle; then cut into quarters. 2. While potatoes are cooking, rinse chicken and pat dry. Then in a 3-4 quart pan with a tight-fitting lid, bring 8 cups water to a rolling boil over high heat. Remove pan from heat and immediately add chicken. Cover pan tightly and let stand until meat in thickest part is no longer pink; cut to test (15-20 minutes; do not uncover until ready to test). If chicken is not done, return it to hot water, cover and steep for 2-3 more minutes. 3. Lift chicken from pan and let stand just until cool enough to handle; then cut into bite-size pieces. Place in a large bowl and add potatoes, artichokes and their marinade, pimentos, olives, onions, and lemon juice. Mix gently but thoroughly. Cover and refrigerate for at least 15 minutes or up to 4 hours before serving. 4. to serve, place a lettuce leaf on each of 4 plates; divide chicken mixture among plates. Sprinkle salads with cheese; season to taste with pepper. Makes 4 servings. Per serving: 361 cal 25% CFF 11 g fat >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - NOTES : This Greek-inspired potato salad improves on standing. If you prefer to use fresh olives rather than canned, but Greek calamata olives, available at gourmet stores. * Exported from MasterCook * Green Onion And Celery Casserole Recipe By :Prize Winning Recipes from the State Fair of Texas, 1976 Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup Green onions 1 Cup Celery -- chopped 2 Tablespoons I Can't Believe It's Not Butter - Light -- *Note 2 Cups Rice 2 Cups Nonfat Chicken Broth -- **Note 1 Teaspoon Sage 1/4 Teaspoon Black pepper *NOTE: Original recipe used butter **NOTE: Original recipe used regular chicken broth Cook onions and celery in margarine until tender, pour into dish. Cook rice in chicken broth until half done, pour over celery and onions. Add sage and pepper to casserole and bake 40 min at 350~F until rice is tender. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 254.1 Fat 2.1g Carb 51/3g Fib 1.5g Pro 5.5g Sod 147mg CFF 7.8% * Exported from MasterCook * Green Potatoes With Blue Cheese Sauce Recipe By :SUNSET'S QUICK, LIGHT, AND HEALTHY Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Oz. soft tofu -- rinsed and drained 1/3 Cup lowfat buttermilk 1 Tablespoon white wine vinegar 1 Tablespoon honey 1 Teaspoon Dijon mustard 1 Clove garlic -- peeled (1 to 2) 1/2 Cup bleu cheese -- crumbled Salt and black Pepper 3 Cups crisped spinach leaves -- (3 to 4) -- lightly packed 1 Tablespoon butter or margarine -- for sauteing 1 1/4 Pounds small red thin-skinned potatoes -- scrubbed and cut crosswise into 1/4 inch slices 1 Medium red bell pepper -- seeded and cut into thin strips 1 Medium onion -- cut into thin slivers 1 Tablespoon ground cumin 1 Teaspoon ground coriander 1/8 Teaspoon ground red pepper 1/2 Cup cilantro -- (1/2 to 3/4) lightly packed 1 Tablespoon green onion -- thinly sliced 1. To prepare blue cheese sauce, in a blender or food processor, combine tofu, buttermilk, vinegar, honey, mustard, and garlic. Whirl until smoothly pureed. Gently mix in cheese and season to taste with salt and black pepper. Set aside. (at this point you may cover and refrigerate for up to 3 hours). 2. Cut 1 to 1 1/2 cups spinach into thin shreds about 2 inches long. Cover and set aside. Line a rimmed platter with remaining spinach leaves; cover and set aside. 3. Melt butter in a wide nonstick frying pan or wok over medium-high heat. Add potatoes, bell pepper, onion, cumin, coriander, 1/4 teaspoon salt, ground red pepper, and 1/4 cup water. Stir-fry gently until potatoes are tinged with brown and tender when pierced (about 15 minutes; do not scorch). Add water, 1 tablespoon at a time, if pan appears dry. 4. Remove pan from heat. Sprinkle potato mixture with shredded spinach; mix gently but thoroughly. Then spoon potato mixture over spinach leaves on platter. Sprinkle with cilantro leaves. 5. Just before serving, stir onion into blue cheese sauce. Makes 4 servings. Per serving 279 calories (30% CFF) 9 g fat, 436 mg sodium >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - NOTES : Here sauteed sliced potatoes are tossed with slivered fresh spinach and cilantro, then topped with a cool, zesty sauce of tofu and blue cheese. When you prepare the spinach, reserve the best-looking leaves for lining the platter; use the torn ones for shredding. * Exported from MasterCook * Harvest Pumpkin Soup Recipe By :Eating Well (1997:Nov) Serving Size : 12 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 2 onions -- chopped 2 medium potatoes -- cut into 1" cubes 1 cup dry sherry 8 cups low sodium chicken broth -- defatted 6 cups pumpkin cubes -- (about 3-lbs winter squash) 1 cinnamon stick -- optional 1 bay leaf 1/2 teaspoon dried thyme 1/2 teaspoon ground nutmeg salt and pepper -- to taste 1/2 cup plain nonfat yogurt 1/4 cup pistachio nuts -- chopped 1. In an 8-quart soup pot, heat oil over medium heat. Add onions, carrots and potatoes. Cook, stirring occasionally, until tender but not browned, 10 to 15 minutes. (Add 1 to 2 tablespoons water if needed to prevent scorching.) Add sherry and cook until liquid evaporates, 3 to 5 minutes. Add chicken broth, pumpkin (or other winter squash), cinnamon stick, bay leaf and thyme. Bring to a boil, reduce heat and simmer, uncovered, until vegetables are tender, 35 to 45 minutes. Remove bay leaf and cinnamon stick. 2. In a blender or food processor, puree vegetable mixture in 4 batches. Return to pot and warm over low heat Add nutmeg and season with salt and pepper. (The soup will keep, covered, in the refrigerator for up to 2 days. Reheat before serving.) 3. Ladle soup into warmed bowls; garnish with a swirl of yogurt and a sprinkling of pistachios. MAKES ABOUT 14 CUPS, for 12 servings. PER SERVING: 110 Calories, 3 grams protein, 2 grams fat (0.3 gram saturated fat), 15 grams carbohydrate: 390 mg sodium, 4 mg cholesterol; 2 grams fiber. Contributed by Wayne Hawrys, Nashville, IN >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Harvest Tea Recipe By :Michigan Apple Committee Serving Size : 8 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Cups Apple Juice -- Or Cider 3 Tablespoons lemon juice 1/2 Cup firmly packed brown sugar 1 cinnamon stick 1 Teaspoon whole cloves 1/2 Teaspoon Allspice -- Whole 2 tea bags 1. In 3-quart saucepan, combine apple juice, lemon juice, brown sugar, cinnamon, cloves and allspice. Cook over medium heat until mixture starts to boil. Reduce heat and simmer 5 minutes. 2. Remove from heat and add tea bags to hot mixture. Let steep 5 minutes. Remove spices and tea bags. Serve hot. Yield: 8 servings. Per Serving, 3/4 cup: 140 calories, 0 g fiber, 0 g fat, 18 mg sodium. Michigan Apple Committee >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : (No Fat, Low Sodium) * Exported from MasterCook * Harvest Vegetable Bisque Recipe By :Cooking Light 1991 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds butternut squash 1 teaspoon oil 2 cups leek -- sliced thin 1 cup sweet red peppers -- chopped 4 cups water 3 cups carrot -- diced 3 cups potato -- diced 1 1/2 cups parsnips -- diced 1 tablespoon chicken flavored bouillon granules 1 tablespoon parsley -- chopped 1 teaspoon thyme -- chopped 1/4 teaspoon pepper 1/2 cup low-fat sour cream 1/2 cup skim milk chives -- optional Cut squash in half lengthwise; place squash, cut side down, in a 13x9x2 inch baking dish. Add hot water to dish to a depth of 1/2 inch. Cover and bake at 350 degrees for 45 minutes or until tender. Drain. (SQUASH CAN BE COOKED IN A MICROWAVE). Remove and discard seeds. Scoop out and reserve pulp; discard shells. Coat a large Dutch oven with spray; add leeks and sweet red pepper. Saute until tender. Stir in water and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 20-25 min. or until vegetables are tender. Put reserved squash pulp and 2 cups vegetable mixture in food processor. Process until smooth. Add vegetable puree to remaining vegetable mixture. Stir in sour cream and milk. Cook over med-low heat until thoroughly heated. Ladle bisque into individual bowls and garnish with chives. >From: Vickie - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herbed Broccoli Bisque Recipe By :100% Pleasure, N Baggett, R. Glick Serving Size : 5 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Medium leeks 1 Clove garlic -- minced 2 Teaspoons soft margarine or butter 3 Cups chicken broth -- divided 4 Cups broccoli florets -- small 1 Lb boiling potatoes -- 3/4-Inch Cubes 1 Teaspoon basil 1 Teaspoon thyme 1/4 Teaspoon white pepper -- ground 1 1/2 Cups 2% milk 1 Teaspoon lemon juice 1/2 Teaspoon salt 1. Clean leeks by trimming root ends and all but 1" of green tops. Peel off and discard 1-2 layers of the tough outer leaves. Beginning at green end, slice down about 1" into the leeks. Put in colander and wash thoroughly under cool running water. Wash again to remove all traces of dirt. Set aside until well drained and cut into 1/2" pieces. 2. In large heavy pot, combine leeks, garlic, margarine and 3 tbsp broth. Cook over med, stirring frequently, for 10 mins until leeks are tender but not browned. (Add more broth if liquid evaporates). 3. Add broccoli, potatoes, basil, thyme, pepper and remaining broth and bring to boil. Cover, reduce heat and simmer for 11-14 mins, until potatoes and broccoli are tender. Remove from heat and let cool slightly. 4. Working in batches, puree the mixture in blender on low for 10 seconds. Raise speed to high and process until completely smooth. Return to pot. Add remaining ingredients and mix well. Cook for 4-5 mins, do not boil. 5. Garnish servings with tiny blanched broccoli florets or leaves. Per serving: 207 calories, 3.5g fat (15% CFF) 1.2 g sat fat, 5mg cholesterol >From: Cathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herbed Lemon Rice Recipe By :San Jose Mercury News Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Grated Lemon Rind -- Grated From 1 Lemon 1 1/4 cup Basmati Rice -- *Note 4 Tbsp Freshly Chopped Thyme -- **Note Lemon Juice Water *NOTE: Or jasmine rice, or regular rice **NOTE: 4 tablespoons freshly chopped mixed herbs or 2 tablespoons dried mixed herbs (such as parsley, chives, tarragon, thyme) This goes well with seafood. Pour lemon juice into measuring cup and fill with cold water to make 2 cups. Pour into saucepan, and add lemon zest, rice and herbs. Bring to boil and stir at once. Lower heat to gentle simmer, cover pan with tight-fitting lid and cook 10 minutes or until rice is tender and liquid has been absorbed. Entered into MasterCook by Reggie Dwork With permission from The San Jose Mercury News newspaper >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 215.6 Fat 0.4g Carb 48g Fib 0.2g Pro 4.5g Sod 1mg CFF 1.5% * Exported from MasterCook * Herbed Potato Frittata Recipe By :Cooking Light, Jan/Feb 1995, page 122 Serving Size : 4 Preparation Time :0:30 Categories : Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups red potatoes -- diced 1 tablespoon I Can't Believe It's Not Butter - Light -- *Note 1/3 Cup sliced green onions 1 Teaspoon dried basil 1/2 Teaspoon dried marjoram 1/4 Teaspoon salt 1/4 Teaspoon pepper 1 Clove garlic -- minced 16 Ounces Egg Beaters(r) 99% Egg Substitute -- (2 cartons) 3/4 cup shredded reduced-fat sharp cheddar cheese -- ( 3 ounces) *NOTE: Original recipe used 1 T reduced-calorie stick margarine Place potato in a saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until tender; drain. Melt margarine in a 10-inch nonstick skillet over medium-high heat. Add potato, onions, and next 5 ingredients; saute 2 minutes. Spread mixture evenly in bottom of skillet; pour egg substitute over potato mixture. Reduce heat to medium-low, and cook, uncovered, 8 minutes or until almost set. Wrap handle of skillet with aluminum foil; broil 5-1/2 inches from heat 3 minutes. Sprinkle with cheese; broil an additional 30 seconds or until cheese melts. Yield: 4 servings. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 150.4 Fat 2.8g Carb 12g Fib 0.8g Pro 13.5g Sod 471mg CFF 19.9% * Exported from MasterCook * Hot Fudge Brownie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup flour 3/4 Cup granulated sugar 1/4 Cup unsweetened cocoa 2 Tsp baking powder 1/2 Tsp salt -- (optional) Add: 1/2 Cup skim milk 1/4 Cup unsweetened applesauce 1 Tsp vanilla extract Combine: 3/4 Cup brown sugar 1/4 Cup unsweetened cocoa 3/4 Cup hot water -- (see note) (3/4 to -- 1 3/4) Heat oven to 350 F. In a large mixing bowl, combine the first ingredients. Then add the next ingredients. Stir to blend. Spoon into an 8X8 inch baking pan spray with cooking spray. In a medium-sized bowl, combine the final ingredients. Stir to blend and pour over batter in prepared pan. Bake for 40 minutes. Serve with nonfat frozen yogurt, if desired. Note: A fudgy sauce forms on the bottom of the brownie as it bakes. The consistency of the sauce depends on the amount of hot water you use in the recipe. If you use the maximum amount, it's like a chocolate syrup; with the minimum amount it's more like a pudding. I think I usually use about 1 1/4 cup for a medium-thick sauce, which I spoon up over the yogurt to make a hot fudge brownie sundae kind of thing. Supposedly 120 calories, 0.5 grams of fat per serving. >From: Lee Theis - - - - - - - - - - - - - - - - - - - NOTES : I have served this a number of times to unsuspecting fat-craving friends, always with great success. I especially like the Hot Fudge Brownie!! * Exported from MasterCook * Hot Fudge Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Sauces & Gravies Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces silken tofu -- (3/4 cup) 1/3 cup cocoa 1/3 cup plain soy milk -- or l/f regular milk 1 cup maple syrup 1 teaspoon vanilla In food processor or blender, process all ingredients until smooth. Pour into a medium saucepan and bring to a boil over medium-high heat, stirring frequently. Reduce heat to low and simmer, stirring frequently, until somewhat thickened, about 10 minutes. Remove from heat and stir in vanilla. The sauce will thicken as it cools. Serve warm. Makes about 2 cups. >From: "Bonnie" - - - - - - - - - - - - - - - - - - - NOTES : Another testimony to the delicious versatility of soy. * Exported from MasterCook * Hot Raspberry Cider Recipe By :Michigan Apple Committee Serving Size : 8 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Cups Apple cider -- or juice 1 Cup frozen raspberry juice concentrate -- thawed 1/4 Cup sugar 1 cinnamon stick Combine all ingredients in 4-quart saucepan. Heat over medium heat, stirring occasionally, until mixture starts to simmer. Reduce heat and simmer 10 minutes. Remove from heat. Remove cinnamon stick. Serve hot. (Low Fat, No Cholesterol, Low Sodium) Yield: 8 servings. Per serving, 1 cup: 200 Calories, 0 g Fat, 0 mg Cholesterol, 51 g Carbohydrates, 32 mg Sodium, 0 g Fiber. Michigan Apple Committee >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Icebox Sugar Cookies, Basic Recipe By :Cooking Light, Dec 97 Serving Size : 24 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup all-purpose flour 1/4 Teaspoon baking soda 1/8 Teaspoon salt 4 Tablespoons stick margarine -- softened 2/3 Cup granulated sugar 1 Teaspoon vanilla extract 1 Large egg white Cooking spray 1. Combine the first 3 ingredients in a bowl, and set aside. Beat margarine at medium speed of a mixer until light and fluffy. Gradually add sugar, beating at medium speed of a mixer until well-blended. Add vanilla and egg white, and beat well. Add flour mixture, and stir until well-blended. Turn dough out onto wax paper, and shape into a 6-inch log. Wrap log in wax paper, and freeze for 3 hours or until very firm. 2. Preheat oven to 350 F. 3. Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a baking sheet coated with cooking spray. (For slicing, they recommend either using dental floss, or a sharp knife). Bake at 350 F for 8 to 10 minutes. Remove from pan, and cool on wire racks. Yield: 2 dozen (serving size: 1 cookie). Variations: CHOCOLATE ICEBOX COOKIES: Reduce flour to 3/4 cup and add 1/4 cup unsweetened cocoa powder with the dry ingredients. PEANUT BUTTER ICEBOX COOKIES: Reduce margarine to 3 Tablespoons, add 2TB peanut butter, and change the 2/3 cup sugar to 1/2 cup brown sugar + 1/4 cup granulated sugar. BROWN SUGAR ICEBOX COOKIES: Instead of the granulated sugar, use 2/3 cup brown sugar. LEMON-CORNMEAL ICEBOX COOKIES: Reduce flour to 3/4 cup and add 1/4 cup yellow cornmeal with the dry ingredients. Also, increase the 2/3 cup granulated sugar to 3/4 cup, and add 2 tsp grated lemon rind with the wet ingredients. There are even additional variations listed in the magazine under each of the above categories which I won't include - but they all sound yummy! I highly recommend this double issue - thumb through it at the store. I am not affiliated with Cooking Light, I'm just a happy subscriber. CALORIES 59 (31% from fat); FAT 2g (sat 0.4g, mono 0.8g, poly 0.6g); PROTEIN 0.7g; CARB 9.6g; FIBER 0.1g; CHOL 0mg; IRON 0.2mg; SODIUM 50mg; CALC 2mg >From: Darby Stanfill - - - - - - - - - - - - - - - - - - - NOTES : This dough is meant to be frozen. Then sliced and baked. What a way to simplify the holiday baking AND eat lower in fat (and give gifts that are lower in fat). I made some dough last night, but have not sliced and baked them yet, so I can't comment on the finished product, yet. * Exported from MasterCook * Impossible Pumpkin Pie Recipe By :Betty Crocker handout Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 1/2 cup Bisquick baking mix, reduced fat 2 tablespoons margarine 12 ounces evaporated skim milk 1/2 cup egg beaters(r) 99% egg substitute 15 ounces pumpkin, canned 2 1/2 teaspoons pumpkin pie spice 2 teaspoons vanilla Heat oven to 350 degrees. Lightly grease pie plate, 9x 1 1/4 or 10 x 1 1/2 inches. Beat all ingredients until smooth, 1 minute in blender on high speed or 2 minutes with hand beater. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean, 50 to 55 minutes. Garnish with whipped cream if desired. Refrigerate any remaining pie. High Altitude Directions (3500 to 6500 feet): Heat oven to 375 degrees. Bake 45 to 50 minutes. 1/8 = 185 calories, 3.5g fat, 2mg cholesterol, 33g carb, 5.6g protein, and 192mg sodium >From: Kathleen - - - - - - - - - - - - - - - - - - - NOTES : Here's the pie I made for Thanksgiving. I've made it before and we never miss the crust which just adds calories and fat. Plus this is simplier to make. I ended up using reduced fat pancake mix because we didn't have any Bisquick and that substitution worked perfectly since they are probably almost identical products. * Exported from MasterCook * Indian Bean Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Legumes Vegan Vegetarian Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cornmeal 1/2 teaspoon baking soda 2 cups cooked beans 2 cups boiling water Put cornmeal in bowl, mix in drained beans. Hollow out a hole and put in soda and water. Make stiff dough enough to form balls. Drop balls into pot of boiling water. Cook about 45 minutes or until done. Serve with greens and pork. >From: "Bonnie" - - - - - - - - - - - - - - - - - - - NOTES : Here is a bread adopted by the early settlers of the US. YUMMY! * Exported from MasterCook * Italian Style Chicken Over Pasta Recipe By :100% Pleasure, N Baggett, R. Glick Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Italian Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 350 g chicken breasts -- bite size -- pieces 1 tablespoon extra-virgin olive oil 2 tablespoon water 1 lg onion -- finely chopped 1 clove garlic -- minced 1 lg green pepper -- diced 2 cup zucchini -- thinly sliced 3 tablespoon dry sherry -- or chicken broth 15 oz tomato sauce 1/4 cup fresh parsley -- finely -- chopped 3/4 teaspoon basil 1/2 teaspoon thyme -- fresh 1/4 teaspoon oregano 1/8 teaspoon pepper 1 dash salt 8 ounces capellini 1. In nonstick pan over med, heat chicken and oil, stirring frequently for 3-4 mins until chicken is white on all sides. Remove with slotted spoon and set aside. 2. Add water to pan and stir in onions and garlic. Cook, stirring frequently, 6-7 mins until onions are tender (add more water if onions begin to stick). Add all remaining ingredients but pasta. Add the chicken and mix well. Bring to boil, then reduce heat, cover and simmer 13-16 mins until vegetables are just tender. Add salt. 3. Meanwhile, cook capellini, drain and serve topped with chicken mixture. Per serving: 370 calories, 6.7 fat (16% CFF) 1.2g sat.fat, 83mg cholest. >From: Cathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Japanese Carrot Salad Dressing Recipe By :Moosewood Restaurant Low-fat Favorites Cookbook, pg. 346 Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Salad Dressings Vegan Vegetarian Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small carrot -- peeled and shredded -- (about 1/2 cup) 2 tablespoon mirin 2 tablespoon rice vinegar -- or cider vinegar 1 tablespoon soy sauce 1/2 tsp dark sesame oil -- (or less - just for flavor) 2 tablespoon minced onions 1 tablespoon prepared mustard 1 tablespoon fresh ginger root -- grated (optional) Makes 2/3 cup Whirl all in a blender. (I like to keep the carrot shredded and stir into the blended mixture.) Well covered, it keeps in the refrigerator about a week. Makes 2/3 cup Per 1 oz. serving as written with the 1/2 tsp oil Cal 27 Fat .5g (18% CFF) Prot .4g Carbo 5.4g Fiber .4g Sodium 174mg >From: "Natalie Frankel" - - - - - - - - - - - - - - - - - - - NOTES : Here's a delicious salad dressing that's a favorite of mine. * Exported from MasterCook * Japanese Risotto With Mushrooms And Scallions Recipe By :Healthy Quick Cook by Martha Stewart (1997) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups vegetable stock -- savory -- or miso-infused broth 1 tablespoon extra-virgin olive oil 1/2 cup kokohu rose-brand sushi rice -- or other short-grain rice 1/2 cup saki -- (sake) kosher salt freshly ground black pepper 1/2 cup enoki mushrooms 1/2 cup chopped scallions 1/4 cup radish sprouts -- (kaiware sprouts) miso-stuffed eggplant -- see recipe 1. If using the miso-infused broth, combine 1 tablespoon miso with 4 1/2 cups water and bring to a boil. Reduce the heat and simmer. 2. In a large saucepan, heat the olive oil over medium-high heat. Add the rice, stirring constantly in one direction, until well-coated. Remove the pan from the heat and add the sake. Return to the heat and stir constantly in one direction until all of the liquid is absorbed. Add the stock or broth in 1/2 cup increments, stirring constantly until all the liquid is absorbed with each addition. 3. Season with salt and pepper. Spoon into serving bowls, garnish with the mushrooms, scallions, and sprouts and serve. PANTRY TIPS: Use traditional Japanese ingredients like sushi rice and miso to create risotto with an Asian accent. The short-grained sushi rice absorbs sake, a rice wine, and miso broth to achieve the same creamy texture that characterizes perfect risotto. For the broth, use a savory version of the miso. As with any risotto, Japanese risotto should be served hot. Garnish with delicate enoki mushrooms, chopped scallions, and spicy kaiware radish sprouts. Serves 4 PER SERVING: 352 cals, 8.0 g fat, 22.5% With the Eggplant: PER SERVING: 484 cals, 11.3 g fat (22.1% cff) CREDITS: Martha Stewart, Martha Stewarts Healthy Quick Cook, (Clarkson N. Potter Inc., Oct 1997). Buster and Kitpath Nov 97 >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : This recipe sounds interesting but I wanted to say that you should NOT bring the water to a boil after adding the miso. Bring it to a boil, then turn off or lower heat, then add miso. (boiling changes the flavor). For what it's worth, that is what my mom says :-) [Aiko Pinkoski ] * Exported from MasterCook * Lemon Cheesecake, Mock Recipe By :Jan Main Serving Size : 8 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Tofu Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups graham cracker crumbs 1/4 cup granulated sugar 3 tablespoons vegetable oil 1 teaspoon cinnamon Filling 2 packages lowfat silken tofu -- (10.5oz/297g) 4 eggs -- separated 1 cup granulated sugar 1/4 cup fresh lemon juice 2 tablespoons all-purpose flour 1 tablespoon grated lemon rind 1 teaspoon vanilla 1/2 teaspoon salt 1. Preheat Oven to 350 F. 2. Using sieve, drain tofu. 3. In mixing bowl, stir together graham wafer crumbs, sugar, oil and cinnamon. Press into bottom and 1 inch up sides of 9-inch springform pan. Bake for 10 minutes. Let cool. 4. In food processor, beat together drained tofu, egg yolks, sugar, lemon juice, flour, lemon rind, vanilla and salt until smooth. 5. In separate bowl and using electric beaters, beat egg whites until stiff. Fold into lemon mixture. Turn into prepared shell. 6. Bake for 60 to 65 minutes or until almost firm in center. Cool before cutting into wedges to serve. >From: "William S. Grant, II" - - - - - - - - - - - - - - - - - - - NOTES : Here goes, a tofu Cheesecake. It's a good one, and the recipe is adaptable to any sort of flavor. It was good, but you mustn't set yourself up to think this is truly cheesecake; it won't have quite the same consistency. It's great for what it is, but don't expect it to be a total substitute. To prevent a metallic taste, line pan with parchment paper. This way, the acid from the filling cannot react with the metal pan. * Exported from MasterCook * Lemon Chicken Recipe By :Best Chicken Cookbook, Pillsbury Serving Size : 4 Preparation Time :0:30 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup corn flakes -- finely crushed 1/2 teaspoon ginger 1/8 teaspoon pepper 1 egg white 1 teaspoon water -- shoyu 4 skinless boneless chicken breasts -----Sauce------ 1/2 cup chicken broth 1 tablespoon cornstarch 1/3 cup honey 3 tablespoons lemon juice 1 teaspoon ketchup 1/8 teaspoon garlic powder 1 teaspoon lemon rind -- grated 2 green onions -- 1/2-inch pieces 1. Place foil-lined cookie sheet in oven. Heat oven to 450F. 2. In pie pan, mix together cereal, ginger and pepper. In small bowl, beat egg white, water and shoyu until frothy. Brush both sides of chicken with egg mixture. Place in pie pan and spoon cereal mixture overtop to coat evenly. 3. Arrange chicken on hot cookie sheet and bake at 450F for 15-20 mins until tender and cooked through. 4. Meanwhile, in med saucepan, blend broth and cornstarch until smooth. Add honey, lemon juice, ketchup and garlic and mix well. Bring to boil, stirring constantly. Remove from heat and stir in lemon rind. 5. To serve, cut each breast crosswise into 6-7 pieces and arrange on 4 plates. Spoon sauce over chicken and sprinkle with green onions. Per serving: 310 calories, 3g fat (9% CFF) 1g sat.fat, 75mg chol 440mg sodium >From: Cathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemony Couscous Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Cups water 10 Ounces couscous -- *NOTE 1 1/3 Cups Seeded Chopped Tomato -- (abt 1 large) 1 Cup Seeded Coarsely Chopped Peeled Cucumbers 1 Cup thinly sliced green onions 1/2 Cup finely chopped fresh parsley 1/4 Cup finely chopped fresh mint 1/2 Cup fresh lemon juice 2 Tablespoons water 2 Tablespoons olive oil 1 Teaspoon salt 1 Teaspoon pepper *NOTE: abt 1 1/2C plus 2 tablespoons, uncooked Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Combine couscous, tomato, and next 4 ingredients in a large bowl, and toss well. Combine lemon juice and next 4 ingredients; stir well with a wire whisk. Pour over couscous mixture; toss well. Yield: 8 servings (serving size: 1 cup) CAL 176; (18% from fat); PROTEIN 5.3g; FAT 3.6g; CARB 31.4g; FIBER 1g; SODIUM 301mg Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Apple Muffins #2 Recipe By :Michigan Apple Committee Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups all-purpose flour 1 Cup whole wheat flour 1/4 Teaspoon salt 2 Teaspoons baking powder 1/2 Teaspoon baking soda 2 Medium Apples -- peeled, thinly sliced 1/4 Cup maple flavored syrup 3/4 Cup unsweetened applesauce 1/2 Cup plain nonfat yogurt 1/2 Cup firmly packed brown sugar 2 Tablespoons vegetable oil 2 egg whites 1 Teaspoon Maple Flavoring 1/3 Cup chopped nuts -- optional Vegetable cooking spray 1. Stir together flours, salt, baking powder and soda. Set aside. 2. Coat twelve 2 3/4" muffin-pan cups with cooking spray. Place 3 Michigan Apple slices and 1 teaspoon maple syrup in bottom of each cup. Set aside. 3. In large mixing bowl, combine remaining ingredients. Add flour mixture, stirring only until combined. Portion evenly into prepared muffin-pan cups. 4. Bake at 375F. about 25 minutes or until golden brown. Serve warm. Yield: 12 muffins. Per serving, 1 muffin: 190 Calories, 3 g Fat, 38 g Carbs, 170 mg Sodium, 2 g Fiber. Suggested Michigan Apple varieties to use: Empire, Gala, Ginger Gold, Golden Delicious, Ida Red, Jonagold, Jonathan, McIntosh, Paula Red or Rome. Michigan Apple Committee >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : (Low Fat, No Cholesterol) * Exported from MasterCook * Marbled Pumpkin Cheesecake Recipe By :EATING WELL http://www.EatingWell.com/recipes Serving Size : 16 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST: 1 Cup gingersnap cookie crumbs -- (about 20 cookies) 1 Tablespoon canola oil FILLING: 20 Ounces lowfat cottage cheese -- (1%) -- (2 1/2 cups) 12 Ounces lowfat cream cheese -- softened -- (1 1/2 cups) 1 Cup sugar 4 Tablespoons cornstarch 1 Large egg 2 Large egg whites 8 Ounces lowfat sour cream -- (1 cup) 1 1/2 Teaspoons vanilla extract 1/4 Teaspoon salt 1 Teaspoon fresh lemon juice 3/4 Cup canned pumpkin 3 Tablespoons dark brown sugar 2 Tablespoons unsulfured molasses 1 Teaspoon ground cinnamon 1 Teaspoon ground ginger 1/2 Teaspoon nutmeg -- freshly grated 1/8 Teaspoon ground cloves TO MAKE CRUST:: 1. Preheat oven to 325 F. Lightly oil a 9-inch springform pan or coat it with nonstick cooking spray. Wrap the outside bottom of the pan with a double thickness of aluminum foil to keep out water while the cheesecake is baking. 2. In a small bowl, combine crumbs and oil. Press the mixture into the bottom of the prepared pan. Cover and set aside. TO MAKE FILLING & BAKE CHEESECAKE: 1. In a food processor, puree cottage cheese until very smooth, stopping once or twice to scrape down the sides of the workbowl. (If using a small food processor, transfer the cottage cheese to the mixing bowl of an electric mixer.) Add cream cheese, sugar and 3 tablespoons of the cornstarch. Process (or beat with an electric mixer) until smooth. Add egg and egg whites, sour cream, vanilla and salt and blend well. Measure 3 1/2 cups of the batter into a separate bowl; stir in lemon juice and set aside. 2. To the filling remaining in the food processor or mixing bowl, add pumpkin, brown sugar, molasses, cinnamon, ginger, nutmeg, cloves and the remaining 1 tablespoon cornstarch; blend well. 3. Pour about 1 cup of the vanilla filling into the center of the crust. Then pour about 1 cup of the pumpkin filling into the center of the vanilla filling. Add the remaining fillings in the same manner, alternating cups of vanilla and pumpkin filling. Concentric circles of vanilla and pumpkin will form as the fillings spread over the crust. To create a marbled effect, gently swirl a knife or skewer through the fillings without disturbing the crust. 4. Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come 1/2 inch up the side of the springform pan. Bake for about 50 minutes, or until the edges are set but the center still jiggles when the pan is tapped. 5. Turn off the oven. Spray a knife with cooking spray and quickly run it around the edge of the cake. Let cake cool in the oven, with the door ajar, for 1 hour. Transfer from the water bath to a wire rack and remove foil. Let cool to room temperature, about 2 hours. Refrigerate, uncovered, until chilled, then cover with plastic wrap and refrigerate for up to 2 days. makes 16 servings 215 calories/serving 9 g p/8 g f/28 g c >From: jmartin@london2.skn.net (Jerri Dawn Martin) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marinated Chicken Thighs #2 Recipe By :Looneyspoons, J & G Podleski, adtped Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Marinade: Soy Sauce Honey Apple Juice Powdered Ginger Dijon Mustard I mixed some of each together to get a good taste and consistency, adding apple juice to thin down the honey. I used 6 Boneless skinless breasts halves because I had them but they are also lower in fat. , placed them in a 9x11 and turned them a couple of times to coat. Cooked at 350 for about 45 minutes, and served with long and wild rice and broccoli. It was a great dinner- >From: Catherine Samir - - - - - - - - - - - - - - - - - - - NOTES : Hello All, I changed this recipe a bit, based on what I had in the house, and it was still great! * Exported from MasterCook * Mashed Rutabagas Recipe By :Healthy Quick Cook by Martha Stewart (1997) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 small rutabaga -- trimmed and cut (into chunks) 1/2 cup milk 1/4 cup buttermilk 1/4 teaspoon balsamic vinegar 1 dash nutmeg -- freshly grated coarse salt freshly ground black pepper In a pot of boiling salted water, cook the rutabagas until fork tender, about 15 minutes. Drain and mash using a large fork or a potato masher. Add the milk, buttermilk, vinegar, and nutmeg and mash until smooth. Season with salt and pepper and serve. PER SERVING: 47 cals, 1.3 g fat (24.1% cff) PANTRY: A member of the cabbage family, the rutabaga, also known as a Swede, has a delicate sweetness that lends itself nicely to mashing with buttermilk, freshly grated nutmeg, and a touch of balsamic vinegar. Rutabagas are best from July through April. CREDITS: Martha Stewart, Martha Stewarts Healthy Quick Cook, (Clarkson N. Potter Inc., Oct 1997). Buster and Kitpath Nov 97 >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexicali Chicken And Rice Casserole Recipe By :Best Chicken Cookbook, Pillsbury Serving Size : 8 Preparation Time :1:50 Categories : Casseroles Chicken Eat-Lf Mailing List Mexican & Southwestern Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon oil 1 cup onions -- chopped 1/2 cup green pepper -- chopped 1 clove garlic -- minced 15 oz light red kidney beans -- drained (can) 14 oz whole tomatoes -- undrained, -- cut-up (can) 1 3/4 cup nonfat chicken broth 4 1/2 ounces diced green chiles -- undrained (can) 2 cup frozen whole kernel corn 3/4 cup long-grain rice -- uncooked 1 teaspoon chili powder 1/2 teaspoon salt -- pepper 2 tablespoon flour 1 teaspoon garlic salt 3 teaspoon paprika 1 1/2 kg frying chicken -- skinless, -- cut up 1. In Dutch oven or large saucepan over med-high, heat oil. Add onions, pepper and cook and stir until tender. Add garlic and cook for 1 min. Add beans through salt and pepper and mix well. Pour into 13"x9" baking dish. 2. In plastic bag, combine flour, garlic salt and paprika. Add chicken and shake to coat. Place chicken pieces over rice mixture and press lightly into rice. 3. Cover tightly with foil and bake at 375F for 60-75 mins until tender and cooked through. Remove foil, bake 15 more mins until browned. Directions (not ingredients) very slightly modified to avoid burning of garlic. Var: replace kidney beans with black beans, pigeon, cannellini beans or even garbanzos. Per serving: 330 calories, 8g fat (22% CFF) 2g sat.fat, 55mg chol 900mg sodium >From: Cathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Miscellaneous Cooking Tips #5 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Here's a tip on peeling garlic: I microwave separated garlic cloves for 5 to 6 seconds in the microwave. The skin then just slips off very easily without getting any of the garlic under fingernails, which always used to happen to me. I am not sure if the quick microwaving alters the taste of garlic in a significant way or not - it hasn't made any difference that I've noticed. [Sapna Gupta ] ***** A little info about applesauce as 1-SUB for oil and 2-SUB FOR egg #1 for OIL>>>> The applesauce to oil ratio is equal you sub the exact same amount. This does not work for butter, though. GUESS-TIMATION: If you are trying to sub applesauce for butter, I believe the ratio is about 1/2 the amount of applesauce for the butter called for. I have better luck subbing part with ff or lf margarine (smart beat or ICBINB light) and the rest with ff sour cream. For example, if the recipe called for 1/2 cup butter (8 TBS) I would use 3 tb of the light, and the rest sour cream, or sub ff marg for the whole amount. When you sub applesauce for oil, it is best to keep 1 or 2 tablespoons of the oil so that the muffins etc. will brown a little better, and keep a little better. Stick with canola or light olive oil if you are using it in baking. I also find that after a day or two, most muffins need to be in the freezer to keep well-they start to get "wet". This can be helped a little by making sure you cool them completely before putting them in a container or wrapping them up. #2 for EGG>>>> * 1/4 cup applesauce or pureed fruit * use same instead of egg to bind meatloaf [KitPATh ] ***** I thought those folks at Atlas were crazy when they said don't wash the Pasta Machine..but here's the facts.. If you put water on it.. 1. it may rust 2. it will gum the gears 3. they will void your warranty, if your's has a warranty like mine. I've had mine for years and got it in Italy, and I have to tell you that to clean mine, here's my formula 1. wet a papertowel..wring it thoroughly 2. pass it through the rollers like a piece of fresh pasta 3. then put a little bit of oil on some papertowel and run that thru just like the previous wet towel. that may seem like a light cleaning, but if you don't excessively wet the pasta dough it should suffice, but if you make some nasty dessert pasta's like Chocolate or some Sweet Pasta Dough, you may be forced to run the gears under hot water and then to dry then thoroughly before reassembly, to prevent rusting the stainless steel carbon steel mix of the Atlas. [Paradise Manifest ] ***** Those little cans of air for cleaning computers. After washing and drying the best I can, use the compressed air can to BLAST all water out of the cracks etc. Then one more wipe. Does the job for me... [Leon Gerst ] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Miso Stuffed Eggplant Recipe By :Healthy Quick Cook by Martha Stewart (1997) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Japanese eggplant -- (4 long thin) 3/4 cup sweet miso 2 teaspoons light tamari sauce In a large steamer, steam the eggplant for 10 to 12 minutes, until very tender. Turn on the broiler. Combine the miso and tamari in small bowl. Make a 1/2-inch-deep lengthwise slit down the eggplants. Spoon 2 tablespoons of miso into each eggplant. Place on a baking sheet and slide under the broiler until slightly browned, about 2 to 3 minutes. PER SERVING: 132 cals, 3.3 g fat (21.3% cff) PANTRY TIPS: There are dozens of kinds of miso, which is fermented soybean paste, each with its own aroma and flavor. All are packed with protein, vitamins, and minerals. Use sweet miso for the eggplant. CREDITS: Martha Stewart, Martha Stewarts Healthy Quick Cook, (Clarkson N. Potter Inc., Oct 1997). Buster and Kitpath Nov 97 >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mission Chicken Recipe By :Mable Hoffman's Crockery Cookery Serving Size : 5 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Skinless Boneless Chicken Breast 1/4 Teaspoon ground cinnamon 1/4 Teaspoon ground cloves 1/4 Teaspoon salt 1/2 Teaspoon seasoned salt 1/4 Teaspoon lemon pepper 6 Oz Frozen Orange Juice Concentrate -- Thawed 2 Drops hot pepper sauce -- to 3 drops 3 Tablespoons cornstarch 3 Tablespoons water 1 Cup seedless grapes -- halved 1/4 Cup slivered almonds -- toast at 350F --10 min till golden brown Place chicken in slow-cooker. In a small bowl, combine cinnamon, cloves, salt, seasoned salt, lemon pepper, orange juice concentrate and hot-pepper sauce. Pour over chicken. Cover and cook on low about 5 hours or until chicken is tender. Turn control to high. In small bowl, dissolve cornstarch in water; stir into juices in cooker. Cover and cook on high 15 to 20 minutes or until thickened. Stir in grapes; sprinkle with almonds. Serves 4 or 5 slow-cooker Published 1/03/96 in the San Jose Mercury News. Copied with permission. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : This recipe, from ``Mable Hoffman's Crockery Cookery,'' stands out for its lively blend of flavors. As with all slow-cooker chicken recipes, if your timing is off, the meat will fall off the bones. But it will still taste good. Cal 325.1 Fat 6.7g Carb 24g Fib 1.4g Pro 41.1g Sod 379mg CFF 18.8% * Exported from MasterCook * Mocha Chip Cookies Recipe By : Serving Size : 22 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup reduced-calorie margarine 1/3 cup sugar 1/4 cup firmly packed brown sugar 1/4 cup Egg Beaters(r) 99% egg substitute -- (frozen) 1 cup flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup Dutch process cocoa 1 tablespoon instant coffee -- or instant espresso granules 1/3 cup semisweet chocolate chips vegetable cooking spray Beat margarine at medium speed of an electric mixer until creamy; gradually add sugars, beating well. Add egg substitute, beat well. Combine flour, baking soda, salt, cocoa and coffee granules. Add to margarine mixture, beat until just blended. Stir in chocolate morsels. Drop dough by level tablespoonfuls, 2 inches apart, onto cookie sheets coated with cooking spray. Bake at 375 for 5 to 6 minutes. 22 Servings. Calories: 76; Fat: 3 grams. >From: Lee Theis - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Molasses Crackles Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup. prune puree 1 cup. sugar -- (I decrease to 3/4 c.) 1/4 cup. molasses Egg substitute to equal one egg -- (I use egg replacer) 2 tsp. baking soda 2 cup. flour 1/2 tsp. cloves 1/2 tsp. ginger 1 tsp. cinnamon 1/2 tsp. salt Mix. Form into small balls. Roll in granulated sugar. Bake on lightly Pam'd cookie sheet at 350 degrees for 10-15 min. (until just crisp on the outside). The amount of baking time increases with altitude. Note: Do not let these get too crisp. They harden as they cool. I like them slightly crisp on the outside but soft and chewy. >From: "Lee Theis" - - - - - - - - - - - - - - - - - - -