* Exported from MasterCook * Gingered Couscous With Chickpeas Recipe By :7-day Menu Planner by Susan Nicholson Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Mediterranean Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp vegetable oil 1 tsp cumin seed 1 tbsp chopped fresh ginger 1 tsp curry powder 1 can chickpeas -- rinsed and drained -- (15 oz) 1 can chopped tomatoes -- undrained -- (14 oz) 1 tbsp honey 1/4 tsp salt and pepper 1 3/4 cup water 1 1/2 cup couscous 1/3 cup cilantro In a large saucepan, heat oil over medium high heat. Add cumin seeds and stir until they begin to pop. About 1 minute. Add ginger and stir until fragrant. Add curry powder and stir until toasted, about 30 seconds. Add chickpeas, honey, tomatoes, salt, pepper, and water. Bring to a boil. Stir in couscous, remove from heat, cover and let stand about 5 minutes until liquid is absorbed. Fluff with a fork and stir in cilantro. Source: "The AJC Oct. 14, 1999." From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : According to the AJC this recipe has (per serving) 299 cal, 10 g pro, 4 g fat (13%), 56 g carb, 5 g fiber. * Exported from MasterCook * Gingersnaps Recipe By :Cooking Light, December 1998 Serving Size : 42 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour -- divided 1 tbsp ground ginger 2 tsp baking soda 1 tsp ground cinnamon 1/4 tsp black pepper 1/8 tsp salt 1/2 cup butter -- softened 3/4 cup sugar -- divided 1/2 cup packed dark brown sugar 1/4 cup molasses 1 large egg 1 large egg white 1. In medium bowl, combine 2 cups flour with ginger, baking soda, cinnamon, pepper, and salt. 2. In large bowl, beat butter, 1/2 cup sugar and brown sugar at medium speed of mixer until fluffy. Add molasses and beat 2 mins. Add egg and white and beat until fluffy. Stir in flour mixture until well-blended. 3. Shape dough into ball with floured hands, adding enough of remaining flour, 1 tbsp at a time, to prevent sticking. Wrap in plastic wrap and chill for 1 hour. 4. Shape dough into balls with floured hands and roll in remaining sugar. Place 2" apart on sprayed baking sheets (they will spread - I did 11 per sheet) and bake at 375F for 12 minutes. Immediately remove from sheets to cool on wire racks. From Cathleen - - - - - - - - - - - - - - - - - - - NOTES : My notes: Original recipe said to make 30 cookies, but I prefer to make them smaller, and got 3-1/2 dozen. These have wonderful flavour and keep well. These can be made well in advance. Per 1 cookie (of 42): 78 calories, 2.4g fat (27% CFF) 5mg chol. * Exported from MasterCook * Glazed Chicken With Grapes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boned and skinned chicken breast halves cooking spray 3/4 cup seedless grapes (red or green) 3 fresh parsley sprigs 1/3 cup apple jelly 2 tablespoons dry sherry (or dry white wine) 2 teaspoons lemon juice Spray an unheated large skillet with cooking spray. Preheat the skillet over medium heat. Add chicken breasts; cook for 8 to 10 minutes or until tender and no longer pink, turning once. Transfer chicken to serving plates. Cover to keep warm. Cut the grapes in half and snip the parsley. Add the apple jelly, sherry, lemon juice, and pepper to the skillet. Cook and stir just until the jelly is melted. Add the halved grapes and parsley. Heat through. Spoon jelly mixture over chicken. Per serving = 197 calories, 1 gm fat, 51 mg cholesterol, 72 mg sodium, 23 mg carbohydrate, 0 gm fiber, 20 gm protein From "carolreu@interl.net" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grated Sweet Potatoes With Honey And Orange Recipe By :Betty Rosbottom Serving Size : 10 Preparation Time :0:25 Categories : Eat-Lf Mailing List Sweet Potatoes & Yams Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 pounds sweet potatoes 3 tablespoons unsalted butter plus butter or spray -- to coat pan 3/4 cup fresh orange juice 3/4 cup half-and-half -- or low fat alternative 4 1/2 tablespoons light brown sugar 1 1/2 teaspoons ground coriander 3/4 teaspoon ground ginger 2 3/4 teaspoons grated orange zest 3/4 teaspoon salt -- plus more if needed 3 tablespoons honey For the Garnish: fresh flat-leaf parsley sprigs 2 orange slices -- thinly sliced Preheat oven to 375F. Peel sweet potatoes and coarsely grate. (Potatoes can be grated in a food processor; use a medium grating blade.) Set aside. Butter or spray a large oven-to-table baking dish; set aside. Combine 3 tablespoons butter, orange juice, half-and-half, brown sugar, coriander, ginger, orange zest and 3/4 teaspoon salt in a large, heavy skillet over medium-high heat. Bring to a boil, stirring constantly to blend. Remove from heat and add sweet potatoes. Mix well with a spoon. Taste, and if desired, add more salt. Spread potato mixture in baking dish. Cover with a sheet of aluminum foil. Bake for 25 minutes; remove foil and stir potatoes well. Bake, uncovered, for 25 minutes more. (Sweet potatoes can be made 1 day ahead to point; cool, cover and refrigerate. When ready to continue, reheat in a preheated 375F oven until hot about 15 minutes.) Drizzle with honey and bake, uncovered, for 10 minutes more. Remove from oven and serve warm. Place orange slices (twist for decoration) in center and garnish with sprigs of parsley. Each serving 270 cals, 20%cff, 6g fat, 5g fiber (est by mc5) Source: "American Favorites (1996 Houghton Mifflin)" S(MC5): "11/15/1999 by kitpath@earthlink.net" Start to Finish Time: "1:25" - - - - - - - - - - - - - - - - - - - NOTES : Sweet Potatoes prepared in this unique way -- grated and tossed with orange juice, brown sugar and spices, then baked and drizzled with honey --are delicious and different. Serve them at Thanksgiving with turkey and at other times of the year as a garnish to roast pork and chicken dishes or vegetable medleys. Can be prepared ahead and reheated. * Exported from MasterCook * Green Bean Casserole Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 3/4 Oz can 98% fat free cream of mushroom soup 3/4 Cup skim milk -- * called for 1% 1/8 Teaspoon pepper 1 Pound frozen green beans -- called for 2 -9oz. packs 3 1/2 Ounces canned Real Bak'd Baked Onion Pieces In a 1 1/2 quart casserole, mix all ingredients except 1/2 can of Onion Pieces. Bake uncovered 30 minutes at 350F or until hot; stir. Top with remaining 1/2 can of Onion Pieces. Bake 5 more minutes. Description: "Recipe From the Real Bak'd Baked Onion Pieces Can" Source: "Real Bak'd Baked Onion Can" Copyright: "1-877-229-8423 info@sncorp.com Superior Nutrition Corp., Wilmington, DE" From "Jane" - - - - - - - - - - - - - - - - - - - NOTES : I would use a 1 1/2 quart glass casserole dish and heat mixture in the microwave. Then just bake for 5 minutes at about 400F to toast the topping. As an option, I'd also top with 1/4 cup of sliced almonds. (This would add 3 gms. of fat, 35 cals and 1 gm. of fiber per serving, but would still come out to 2 WW points.) Recipe without almonds provides 100 calories, trace fat (1%CFF), and 2 g. fiber = 2 WW points. I found a new product at Super Stop & Shop yesterday : Real Bak'd Baked Onion Pieces. One serving of 2 T provides 0 g. fat and 35 calories. It comes in a 3.5 ounce can and has the following recipe for a Low Fat Green Bean Casserole on it: * Exported from MasterCook * Grilled Tuna Tagine With Saffron Orzo Recipe By :John Boudouvas of Tizi Melloul Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Grilled, Smoked, Bbq Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb asparagus -- cut in 1/2-inch -- pieces 4 plum tomatoes, diced 1/2 cup pitted and chopped green olives 1/2 cup chopped fresh cilantro 2 tbsps drained capers 1/2 tsp crushed red pepper flakes -- up to 1 tsp 16 ozs dried orzo 2 cup nonfat chicken broth -- warmed 1 tsp olive oil -- (optional) Olive oil cooking spray 1/8 tsp crushed saffron 4 fresh tuna filets -- (8 oz each) salt and pepper to taste Start grill. Cook asparagus in boiling salted water until crisp tender, 1 to 2 minutes. Drain. Stir together asparagus, tomatoes, olives, cilantro, capers and pepper flakes in a large bowl. Set aside. Cook orzo according to package directions. Drain and return to pan. Stir in broth, olive oil (if using), saffron and reserved vegetables. Cook, stirring occasionally until heated. (I'd transfer to a microwave casserole and heat that way). Spray tuna filets with olive oil cooking spray. Season with salt and pepper to taste. Grill until desired doneness, about 3 minutes per side for medium - rare. Slice into thin strips. To serve: Spoon orzo into bottom of tagine or into serving bowls and top with tuna. Source: "The AJC Oct. 14, 1999." From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : The original recipe called for 3 tbsp. of olive oil, and full fat broth. Nutritional analysis for the original recipe (as supplied by the AJC), per serving 860 cal, 75 g pro, 19 g fat (20 %) 94 g carbs, 6 g fiber. * Exported from MasterCook * Ground Beef Information Recipe By :Journal of The American Dietetic Association Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** A study in the Journal of The American Dietetic Association* has good news for beef eaters. Nutrition researchers found that a simple rinsing process reduced the fat content of cooked ground beef crumbles by as much as 50 percent. And, blotting can be used to reduce the fat content of cooked burgers, meatballs and meatloaf. So whether you buy ground beef for taste, convenience or price, you also can enjoy the health benefits of lower-fat ground beef with a few easy steps. See Web-site for photo directions Journal of The American Dietetic Association, Vol 92 No. 11 Nov.1992 Sources: Iowa State University, Dept. of Food Science and Human Nutrition, Nov.1992 USDA Nutrient Database for Standard Reference, Release 11-1(1997) 3-ounce cooked portion, pan-broiled to medium doneness Ground Beef - 80% Lean/20% Fat Pan-broiled patties* 228cals/ 15 g. fat Pan-broiled patties, after blotting 217cals/ 14 g. fat Pan-broiled crumbles, after blotting and rinsing 130 cals./ 5 g. fat Ground Beef - 73% Lean/27% Fat Pan-broiled patties* 228 cals./ 15 g. fat Pan-broiled patties, after blotting 217 cals./ 14 g. fat Pan-broiled crumbles, after blotting and rinsing 135 cals./6 g. fat Ground Beef Tips & Other Info One pound of lean ground beef equals 2 1/2 cups of cooked ground beef. Keep your freezer stocked with already browned ground beef for even quicker weekday meal preparation. Just brown it, drain, and seal in small freezer bags in one pound amounts. When cooking large quantities of ground beef, try boiling it instead of browning it. Use a large pot of boiling water, crumble in beef, stir frequently. Not only is this an easier way to cook ground beef, it also removes practically all the fat (which is now in the water, so degrease the water before dumping it down the drain). This method doesn't work with ground turkey. Ground Beef Nutrition Facts: 3-ounce patty, broiled to medium doneness* Before blotting or rinsing and draining Ground Beef Product Nutritional Values: 90% Lean/10% Fat 169 cals, 9 g. fat, 3.7g. sat. fat, 70 mg chol. 85% Lean/15% Fat 204 12 4.8 71 80% Lean/20% Fat 228 15 6.0 74 73% Lean/27% Fat 248 18 7.0 77 Source: *U5DA Nutrient Database for Standard Reference, Release 11-1(1997) Description: "Reducing fat by blotting and/or rinsing ground beef" Source: "http://www.beef.org/nut_libr/ground_beef.htm" From "Jane" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Growing Mung Bean Sprouts Recipe By :Kitchen Crop - Mung Bean package Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** 1. Place about 1 T of seeds in quart jar or similar container. Sprouted seeds increase many times in volume. 2. Cover the opening of the jar with cheesecloth, secure with a rubber band. 3. Add enough water to completely cover seeds, set aside and soak overnight at room temperature. 4. Next day, pour off the excess water through the mesh. Add fresh water to thoroughly rinse seeds and drain. 5. Rinse and drain sprouts twice a day. In between, set them in a moderately warm area (60-70F). In just a few days (3-5), they should be good to go! From aml@skypoint.com - - - - - - - - - - - - - - - - - - - NOTES : Anyway, according to my Kitchen Crop - Mung Bean packages, the instructions are different that what you are doing.... * Exported from MasterCook * Harvest Turkey Soup Recipe By :APLA, Org. Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil cooking spray 1 pound lean ground turkey Or leftover turkey meat 1 medium onion -- chopped 1 teaspoon dried oregano 1 teaspoon Italian herb seasoning 3 large firm ripe tomatoes -- chopped 3 large carrots -- thinly sliced 1 8 oz potato -- peeled and diced 6 cups low sodium beef broth 1 cup low sodium tomato juice 1 cup red wine 1 tablespoon Worcestershire sauce 1/2 cup small dry pasta shapes 2 medium zucchini -- coarsely diced 1 teaspoon Tabasco sauce -- or to taste Spray a 4- to 5-quart pan with cooking spray. If not using leftover turkey, crumble turkey into pan: add onion, oregano and herb seasoning. Cook over medium heat, stirring often until turkey is no longer pink and onion is soft but not browned (about 5 minutes). Stir in tomatoes, carrots, potato, broth, tomato juice, wine and Worcestershire (if using leftover turkey pieces, add now). Increase to medium-high and bring to boil; reduce heat, cover and boil gently for 20 minutes. Add pasta, cover and cook for 5 minutes. Add zucchini and boil gently, uncovered, until pasta is tender to bite (8 to 10 minutes). Add Tabasco. Source: "http://www.apla.org/apla/9512/nutrition.html" S(MC5): "kitpath@earthlink.net" - - - - - - - - - - - - - - - - - - - NOTES : A tomato vegetable soup with both potatoes and pasta. EACH 216 cals, 19% cff; 4g fat, 3g fiber, 131 mg sodium. * Exported from MasterCook * Healthy French Dressing Recipe By :Jeanne Jones Serving Size : 32 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup canola oil 1/2 cup sugar 1/2 cup ketchup 1/2 cup chili sauce -- see directions 1/4 cup vinegar 1 cup water 1/4 teaspoon salt 1 dash pepper 1 medium onion -- cut in pieces Process ingredients in a blender until smooth. Each 2tbs serving: 33 cals, 2g fat (44%), trace fiber. Pat's notes: The type of chili sauce is not specified. Could use a Tabasco based sauce. I believe the original USA Resaurant-style French dressing was made with Heinz chili sauce: a mild tomato flavored sauce, not a hot chili (Tabasco) pepper sauce. Source: "Cook It Light, 1999-Nov" Yield: "64 tablespoons" From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : Jeanne reduced the majority of the oil with water and reduced the sugar. Recipe remake: Angele McCauley's, Huntsville, AL. Serve with a lettuce and cottage cheese side salad and soup. * Exported from MasterCook * Herb Onion Grill Bread Recipe By :Veggie Life, July, 1997 Serving Size : 6 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package active dry yeast 1 1/4 Cups lukewarm water 1 1/2 Cups whole wheat or brown rice flour 1 Bunch scallions 1 Tablespoon rosemary -- chopped 1 Tablespoon thyme -- chopped 1 Tablespoon sage -- chopped 1 Tablespoon olive oil 2 Teaspoons salt 2 Cups unbleached flour cooking spray (Original recipe used 2 tablespoons olive oil.) 1. In a large bowl, dissolve yeast in water and let stand until it bubbles, about 10 minutes. Slowly stir in whole wheat flour, scallions, rosemary, thyme, and sage. Mix well, cover, and set aside to rise in a warm place for about 45 minutes. 2. Stir in olive oil, salt, and 1 1/2 cups white flour to form a stiff dough. Turn out onto a lightly floured surface and knead for 10 minutes, adding more flour as necessary to keep from sticking. Shape into a ball, place in a large, lightly-sprayed bowl, and turn oiled side up. Cover with plastic wrap and set aside to rise until doubled in size, about 1 hour. 3. Preheat grill to medium-hot. Divide dough into six balls. On a lightly floured surface, roll balls into 7-inch circles (about 1/4 inch thick.) Gently place breads on grill and cook 2 to 3 minutes on each side, turning occasionally, until well marked and browned. Makes 6 breads. >From: Terry & Kathleen Schuller From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : We had lots of fun making this easy bread while we were camping last weekend. Before we left home I premeasured the whole wheat flour together with the herbs and brought them in a ziplock bag. We grilled the bread over a charcoal fire as an accompaniment for dinner and then the next day opened them up as pocket bread so that we could put a sandwich filling inside. The bread is very flavorful. I decreased the oil in this bread as I do for most breads. * Exported from MasterCook * Holiday Squash Pie Recipe By :Dr. Weil Serving Size : 16 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 unbaked Tahini Graham Pie Crust -- see recipe 1/2 Cup raw cashew pieces 1 Cup water 4 1/2 Tablespoons arrowroot powder 6 Cups cooked pureed winter squash -- (buttercup or banana or Hubbard) 1/2 Cup sugar 1/2 Cup light brown sugar -- packed 4 Tablespoons brandy 3/4 Teaspoon powdered ginger 3/8 Teaspoon ground cloves 1 1/2 Teaspoons cinnamon 1/2 Cup chopped walnuts -- for topping * * Original was 3/4 cup walnuts Preheat oven to 400F. In a blender, grind the cashew pieces until very fine. Add the water and blend on high speed for 2 minutes. Add the arrowroot powder and blend on low speed for 30 seconds. Keep the mixture in the blender until needed. Peel, seed, and cube winter squash (butternut, buttercup, Hubbard, Tahitian, etc.). Cover with water and boil till tender. Drain well. Puree. In a food processor or mixer combine the squash puree, sugars, brandy, and spices. Blend the cashew/arrowroot mixture for another few seconds, then add to the squash mixture and process until well mixed. Divide the pie filling equally between the two pie crusts. Top with the chopped walnuts. Bake the pies for 50-60 minutes until lightly browned, cracked, and well-set. Remove the pies from the oven, cool, then refrigerate overnight to allow filling to firm up. Serve cool or at room temperature. Servings: 16 (8 per pie). From Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : Note that the fat in the first pie comes from all the nuts. To meet the 30%CFF guidelines, I reduced the amount of walnuts (from 3/4 cup to 1/2 cup) that are simply sprinkled on the top of the pie. I've had "cashew cream" in other dishes, and I'm sure it adds a wonderful rich creaminess to the squash filling. * Exported from MasterCook * Honey Crunch Dip Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Grains & Cereals Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons lowfat granola (almond flavored) 1 cup nonfat vanilla yogurt 2 3/4 tablespoons honey 1/2 teaspoon almond extract assorted fresh fruit Combine all ingredients in a medium bowl and mix until blended smooth. Refrigerate several hours before serving. Serve with sliced cantaloupe, honeydew melon, strawberries, and sliced peaches. Per tbsp = 27 calories, 0 gm fat, 0 mg cholesterol, 10 mg sodium, 6 gm carbohydrate, 0 gm fiber, 0 gm protein From "carolreu@interl.net" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Fudge Pudding Cake #3 Recipe By :Betty Crocker's Cookbook, 1969 edition Serving Size : 9 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Rave Reviews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 3/4 cup sugar 2 tablespoons cocoa 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup skim milk 2 tablespoons shortening -- melted 1 cup nuts -- finely chopped 1 cup brown sugar -- packed 1/4 cup cocoa 1 3/4 cups hot water -- or hot coffee Heat oven to 350. Combine flour, granulated sugar, 2 tablespoons cocoa, baking powder, and salt into bowl. Blend in milk and shortening, stir in nuts. Pour into ungreased square pan, 9X9X2. Stir together brown sugar and 1/4 cup cocoa, sprinkle over batter. Pour hot water or coffee over batter. Bake 45 minutes. While hot, cut into squares. Invert each onto dessert plate and spoon sauce over each serving. If desired, serve with sweetened whipped cream. S(Typist/Poster): "Posted to TNT Recipes by Rhonda Coleman on Jun 16, 1999 & Badams posted Elf 11/99" - - - - - - - - - - - - - - - - - - - NOTES : TNT Low Fat Raves Rhonda writes: "Here is a real TNT family favorite. Haven't made it in years. It is soooooo good, and surprisingly enough, nearly fat free - though your guests won't know it if you don't tell them! I usually put this in the oven just as guests are sitting down to dinner, it is ready to serve by the time dinner is over! Huge Raves! Enjoy. " Rhonda in West Virginia --- I've made this several times, but from an old Betty Crocker Children's cookbook. That recipe doesn't include the nuts, and uses oil instead of shortening. When I make it now, I use applesauce instead of the oil. You can vary the amount of hot water used. With the 1 3/4 cup, the sauce formed is somewhat thin, like chocolate syrup. If you use 1 c, it's more like pudding. I also decrease the amount of white sugar to 1/2 cup. The sauce/pudding is plenty sweet enough to compensate. Without the nuts and using applesauce, the cff is about 4%, with less than 1 g fat per serving. [Jenny Herl ] * Exported from MasterCook * Injera Recipe By :Joyce L Owen Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup flour -- or teff -- or rice flour 1/2 Tsp salt 1/2 Tsp sugar water yeast Add enough water to make it the consistency of pancake batter. You can add a tiny pinch of yeast, although this may not be necessary, since there are probably enough microorganisms around to do the job. Cover the bowl and let it sit for two or three days. I leave it in the oven with the light on. It should get bubbly and sour. Heat a large (12 inch) fry pan over medium heat. Grease, or spray with non-stick stuff. Pour in some batter to cover the pan. It should cook in a few minutes. The top should be spongy with holes in it, but not wet. Don't turn over. If the top does not cook, the batter may be too thick. Add a little water. Put one on each plate and heap other food on top. Yum. From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : It's great stuff - sort of an edible dinner plate, and wonderful for serving foods that have sauces, juices, or gravies. It seems like what we had in an Ethiopian restaurant a few years ago. My son, who is visiting right now, claims that his local Ethiopian restaurant uses rice flour or teff, rather than wheat flour. * Exported from MasterCook * Kung Pao Pork Recipe By :Cooking Light Magazine, May 1996 Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon sugar 3 Tablespoons water 3 Tablespoons Soy Sauce, Low Sodium 2 Tablespoons dry sherry 1 Tablespoon white vinegar 1 Teaspoon cornstarch 1 1/2 Teaspoons dark sesame oil 1/4 Teaspoon salt 1 Pound pork tenderloin 1 Tablespoon cornstarch 1 Tablespoon Soy Sauce, Low Sodium 1 Tablespoon vegetable oil -- divided 8 dried whole red chiles 2 Cups coarsely chopped green bell pepper 3/4 Cup vertically sliced onion 1 Teaspoon minced peeled gingerroot 1/2 Cup Peanuts, Dry-Roasted Unsalted 6 Cups hot cooked rice 1. Combine first 8 ingredients in a small bowl; stir until well-blended. Set aside. 2. Trim fat from pork. Cut pork into 1-inch cubes. Combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce in a bowl; stir well. Cover and marinate in refrigerator 15 minutes. 3. Heat 1 teaspoon vegetable oil in a wok or large nonstick skillet over high heat. Add chiles; stir-fry 1 minute or until blackened. Remove from pan with a slotted spoon; set aside. Add remaining oil and pork mixture to pan; stir-fry 2 minutes. Add bell pepper, onion, and gingerroot; stir-fry 1 minute or until vegetables are crisp-tender. Add sherry mixture; stir-fry 1 minute or until thick and bubbly. Remove from heat; stir in chiles and peanuts. Serve over rice. Yield: 6 servings (serving size: 3/4 cup pork mixture and 1 cup rice). CALORIES 449 (23% from fat); PROTEIN 23.8g; FAT 11.7g (sat 2.1g, mono 4.9g, poly 3.8g); CARB 60.4g; FIBER 3.3g; CHOL 49mg; IRON 3.7mg; SODIUM 398mg; CALCIUM 45mg. Busted by Gail Shermeyer <4paws@netrax.net> From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Creme Fraiche Recipe By :Miyoko Nishimoto Schinner, Japanese Cooking Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces lowfat silken tofu -- to 6 ounces -- 1/2 of aseptic package 3 tablespoons lemon juice 3 tablespoons water 1 tablespoon salad oil 1/2 teaspoon salt 2 tablespoons fructose -- or other sweetener -- such as sugar or FruitSource -- or fruit juice concentrate *Lemon Kureem Kak* Combine all the ingredients in a blender until absolutely smooth. From Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : In the original version, heavy cream was used. I have substituted silken tofu with excellent results. --- I cannot tell you just how wonderful this is! The Lemon Creme Fraiche is outstanding, and works very well with the squash. You can use any squash, or even sweet potatoes. By omitting the sweetener, Miyoko says you can use the creme fraiche in a dairy-free mushroom stroganoff. The possibilities for this creme fraiche are endless. How about on some steamed asparagus, or even broccoli? Yum!! * Exported from MasterCook * Lemon Walnut Biscotti Recipe By :Lean Italian Meatless Meals, Anne Casale Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup walnuts 2 1/2 cups all-purpose flour -- unbleached 3/4 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon black pepper -- finely ground 2 large eggs -- at room temperature 2 large egg whites -- at room temperature 4 teaspoons grated lemon rind 1 teaspoon lemon extract 1 large egg white -- lightly beaten Adjust the oven rack to center of oven; preheat to 350F. Place nuts on a small cookie sheet and toast until lightly golden, about 7 minutes. Cool nuts slightly, chop fine, and set aside. Line a 14 x 17 cookie sheet with parchment paper; set aside. Put dry ingredients in bowl of electric mixer. Run machine on low speed to combine, about 30 seconds. In small bowl, whisk together whole eggs, 2 egg whites, zest and vanilla extract. Add to flour mixture and beat on low speed until dough starts to come together in a crumbly mass, about 30 seconds. Stir in cranberries and nuts. Turn dough onto a lightly floured work surface (dough will be slightly sticky). With lightly floured hands, gently knead several ties until dough begins to hold together in a satiny mass; divide dough into thirds. Shape into 3 ropes, approximately 11 inches long. Place ropes 2 1/2 inches apart on lined pan. With fingertips , lightly flatten each into a log 1/2 inch high, 2 inches wide, and 13 inches long. Brush logs with lightly beaten egg white. Bake in preheated oven until logs are golden and firm to the touch, about 25 minutes. Place cookie sheet n wire rack and cool for 8 minutes. Lower oven temperature to 325F. Transfer logs to cutting board. Leave parchment on baking sheet. With a serrated knife, cut logs crosswise at a slight diagonal into 1/2-inch slices. Place half of the slices cut side down on pan, spacing them 1/2 inch apart. Return pan to oven and bake until surfaces are lightly toasted, about 7 minutes on each side. Transfer biscotti to wire rack and cool completely. Reline pan with fresh parchment and repeat with remaining slices. Biscotti can be stored in a tin lined with wax paper for 3 weeks. From Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : The slight hint of black pepper combined with lemon zest adds a zippy flavor. * Exported from MasterCook * Lentil And Pasta Salad Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can cooked lentils -- (19oz) -- (or 3 cups cooked) 1 1/4 cups small dried pasta -- (stars work well) 1 cup carrot -- shredded 1 can LaSueur Petit Peas and Shoepeg corn -- drained and rinsed 1 can diced tomatoes, drained -- or use fresh 1/4 cup chopped fresh basil 3 tablespoons chopped fresh chives 1 teaspoon salt 1/2 teaspoon pepper 1 tablespoon olive oil 1 tablespoon white vinegar Rice Vinegar (flavored okay) -- to taste 1/2 cup lowfat feta -- crumbled Dump the lentils, peas and corn in a fine mesh colander. Cook the pasta. When it's just about done add the carrots, stir once or twice, then drain everything into the colander over the lentils, etc. Rinse with cold water to cool. Drain well. Transfer to a mixing bowl. Stir in tomatoes, basil and chives. Sprinkle with white vinegar, oil, and enough rice vinegar to taste. Add salt, pepper and feta. Chill before serving. Description: "This always gets rave reviews and requests for the recipe." From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil Soup #6 Recipe By :Covert Bailey, Smart Eating Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups fat-free chicken broth 1 cup dried lentils -- rinsed and picked over 1 onion -- finely chopped 1 celery stalk -- finely chopped 1 small green pepper -- seeded and finely chopped 1 carrot -- finely chopped 1 clove garlic -- finely chopped 1 small potato -- peeled and diced 1 cup tomato sauce 1/2 teaspoon basil Combine chicken stock, lentils, onion, celery, green pepper, carrot, and garlic and bring to a boil. Reduce heat and simmer about 30 minutes. Add potato and tomato sauce, and simmer 15 minutes or until potatoes are tender. Add basil and mix thoroughly. Yield: 8 servings Each serving provides: Calories: 133 Total fat: less than 1 g Source: "www.merck.com/disease/heart/recipes" From Pat_H - - - - - - - - - - - - - - - - - - - Serving Ideas : Whole-Wheat French Bread NOTES : Soup is a great autumn comfort food. Lentils make this one high in protein and low in fat. Serve with Whole-Wheat French Bread for a satisfying meal. * Exported from MasterCook * Lentils And Rice Sofrito And Spicy Sausage Recipe By :Pat Hanneman 1999-Nov-16 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Meats Mexican & Southwestern Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup brown lentils 2 1/2 cups tomato bouillon or water 1 bay leaf salt and pepper olive oil spray 2 ounces lean spicy sausage -- see note 1/4 cup chopped onion 1/4 cup chopped carrot chopped jalapeno pepper -- to taste 2 cloves garlic -- or more to taste 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 teaspoons dried oregano 1/2 cup long-grain rice -- see note 2 tablespoons chopped fresh cilantro or parsley 1 tablespoon fresh lemon juice garlic salt (optional) mixed ground peppers (optional) Pick through the lentils and remove any small stones. Rinse the lentils. Meanwhile heat the water in a saucepan. When it boils, sprinkle with a little salt and add the lentils and the bay leaf. Bring to a full boil (see tips); cover and reduce heat and simmer 15 to 20 minutes until soft but still holding their shape. Meanwhile, spray a large (3- to 4-quart sauce pan) and saute the onion, sausage and carrot for 3 minutes. Add the garlic, chile, paprika, cumin and oregano. Season with salt and pepper and cook for 1 to 2 minutes or until aromatic. Add the rice and stir to coat. Add the lentils and their cooking liquid (see variation) to the sofrito and stir to combine. Simmer, covered, until rice is tender and lentils are very soft (20 mins). The dish should be moist but not soupy. Just before serving, remove bay leaf. Add the chopped cilantro and lemon juice; stir and adjust seasonings to taste. (Serve: each 245 cals; 24% cff; 7g fat, 9g fiber.) TIP: Full boil: the bay leaf tends to drift to the center of the pan; when the water boils enough to make the leaf sink, then cover the pan and begin to simmer. VARIATION: This is a "brown" casserole. If you want the rice to stay white, do not use the lentil's cooking liquid to cook the rice; instead, drain the lentils and use water or a vegetable broth in step 3. Serving Ideas : Roasted Red and White Potatoes with Dates (See recipe) Description: "Chile" Source: "Inspired by a recipe in The Chilean Kitchen by Ruth Van Waerebeek-Gonzales (1999 HP)" S(Collection): "http://home.earthlink.net/~kitpath/" - - - - - - - - - - - - - - - - - - - NOTES : We tried this recipe with jasmine rice and Jimmy Dean's low sodium sausage. We noticed and appreciated the small amount of meat in this creamy mixture of spices, lentils and rice. If you don't want to add the meat, substitute a vegetarian "crumbles" product. It will add sweetness and texture. Dinner last night was inspired by a recipe I remembered enough to buy sweet potatoes and dates but didn't remember enough to find the recipe until late in the day. So what do i serve with it? Beans and rice. Since the potato dish was from Chile, I found another dish from Chile. * Exported from MasterCook * Lowfat Muffin Mix Recipe By : Serving Size : 60 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Holidays & Gifts Homemade Mixes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 17 1/2 ounces skim milk powder -- was 500 grams= 7 1/4 cups 3 cups all-purpose flour 3 cups whole wheat flour 4 teaspoons baking powder -- 1T + 1 t 4 teaspoons baking soda -- 1T + 1 t Mix all the ingredients and store in an air-tight container. This dry mixture will keep for several weeks and makes a total of five dozen muffins (when added to the wet ingredients in the variations (Part II). This is first of two parts - make the basic mixture and add the Fruit Variation mixes (Part II's) as you like to make fresh muffins whenever you'd like to. All are delicious! Contributed to Weight Watchers Companion Web-site for WW members only by: Nancy Hallman Description: "Basic Lowfat Muffin Mixture to store & make up when desired." Source: "http://www.wwcompanion.net(current WW members only)- Nancy Halverson" Yield: "12 cups" From "Jane" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mashed Potatoes, Hint Of Garlic Recipe By :http://www.texashealth.org/Recipes/garlic.htm Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large mashed potatoes 1 cup skim milk 1/2 cup nonfat sour cream 4 cloves chopped garlic 1 teaspoon parsley flakes 1 teaspoon pepper Peel and cut potatoes into cubes. Boil until tender (about 30 min.), then drain water. In another pan over low heat, heat remaining ingredients for about 30 minutes. Add mixture to the potatoes, and mix/mash potatoes until smooth. Serves 8. Nutrient Information per serving: 109 calories 4 grams protein Trace of fat 22 grams carbohydrate 340 mg sodium 4 mg cholesterol Exchanges 1.5 starchs Robin Carpenter From Jenny Herl - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mashed Roots Recipe By :Ken Charney, PCC Natural Markets, Seattle TOH Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- celery root parsnip -- remove woody center yellow Finn potatoes -- or other good mashing potato roasted garlic fresh thyme fresh horseradish -- finely ground in food processor soy milk sharp cheddar cheese -- optional lightly fried sliced shallots -- for topping Cook the celery root, potatoes, and parsnip in boiling water until soft. Add the remaining ingredients and mash. From Ellen C - - - - - - - - - - - - - - - - - - - NOTES : Instead of plain mashed potatoes on your Thanksgiving table, how about dressing them up by mashing celery root, parsnips, and roasted garlic? I haven't tried this combination, but I have mashed celery root with potatoes, and the celeriac adds a lovely creaminess. The amounts of each are up to you. I'd probably use 2-4 potatoes for every celery root and parsnip. * Exported from MasterCook * Mini Pumpkins Delights Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Information, Tips, Misc. Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- pumpkins pudding or custard 1 pumpkin, per serving Wash pumpkins thoroughly with warm, soapy water. Rinse well. Cut off top of squash as you would a jack-o-lantern. Remove seeds, replace top, and put in shallow baking pan filled with about 1/4-inch of water. Cover with foil and bake at 375F until tender, when pierce with a fork, about 30 minutes. Main dish: Ground turkey filling as in stuffed bell peppers. Use your own recipe, and prepare as you would peppers. Dessert: Bake as above, but place, teaspoon candied ginger in cavity before baking. Cool thoroughly. Fill with low-fat instant vanilla custard or pudding and chill. Sprinkle with nutmeg before serving. Nutritional Value: 45 calories less than 1 gram of fat 1 gram of protein 12 grams carbohydrates trace of fiber 0 milligrams cholesterol 4 milligrams of sodium Source: http://www.kaiserpermanente.org/toyourhealth/recipes/fall99.html#mini From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : This is for the mini pumpkins but I don't see why we can't extend the idea to the larger squash. For a cold dessert: they suggest baking the cored squash with some candied ginger. Cool thoroughly. Fill with low-fat instant vanilla custard or pudding and chill. Sprinkle with nutmeg and serve. --- Good things do come in small packages. What to do with those leftover mini pumpkins? You and your kids may want to eat them. Yes, they're edible and delicious. Called Sweet Dumplings, this squash packs a real nutritional punch, full of beta carotene, and rich in complex carbohydrates. * Exported from MasterCook * Miscellaneous Vegetable Tips Recipe By :Family Circle's "All-Time Favorite Recipes" Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** o Roasting sweet peppers: Preparing your own roasted sweet peppers is easy. Roast each pepper on a long-handled fork over a flame, under the broiler or on the grill, turning as necessary until charred all over. Place in a paper bag, let cool, and then core, seed and peel off the blackened skin. That's it! o Dried split peas cook up quicker than other dried beans, and they require no pre-soaking. You may wish to substitute good-quality canned vegetable broth for the bouillon granules and water. o Peeling pearl onions: Slice off the root ends. Place onions in a pot, cover with water, bring to boiling, and boil for 1 minute or until the skins begin to loosen. Drain and run under cool water. Now just pull away the outer skin. o Picking the best asparagus: Look for asparagus with dry, tightly closed tips, slightly purplish in hue. The ends should be moist, with no dried-out or woody parts. o Eggplant is extremely perishable. No matter which variety you are buying, be sure it has a green cap and firm, shiny skin. o Leeks are notorious for the sand and dirt hidden in their leaves. Wash Well! After trimming off the tough green ends, slice lengthwise through the stalks toward the stem end. Rinse thoroughly under running water. o Sweet potato or yam? Sweet potatoes have orange skins, true yams have off-white or brown skins. Of the two, yams have more natural sugar and a higher moisture content, but you can interchange them. o Fresh or dried herbs: If good-quality fresh herbs are not available, substitute the dried leaf variety. Rule of thumb: 1 tablespoon finely chopped fresh equals 1 teaspoon dried. Try not to keep your dried herbs longer than 6 months, and store them in a cool dark place to help maintain their freshness. Selections from Family Circle's "All-Time Favorite Recipes" From Recipe Page Newsletter - 17 October 99 From Ellen C. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mochaccino Biscotti Recipe By :Lean Italian Meatless Meals, Anne Casale Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups cake flour 1 tablespoon baking powder 2 tablespoons instant coffee powder -- espresso 2 tablespoons cocoa powder -- Dutch-process 1 teaspoon ground cinnamon 2 large eggs -- at room temperature 2 large egg whites -- at room temperature 3/4 cup sugar 2 teaspoons vanilla extract 1 large egg white -- lightly beaten Adjust the oven rack to center of oven; preheat to 350F. Line a 14 x 17 cookie sheet with parchment paper; set aside. Sift dry ingredients into a medium bowl. Place whole eggs, 2 egg whites, and sugar in bowl of electric mixer. Beat on high speed until thick and lemony, about 4 minutes. Stop machine and scrape down bowl with rubber spatula. Add vanilla and beat on low speed until blended, about 10 seconds. Add flour mixture and beat on low speed until dough starts to come together in a crumbly mass, about 30 seconds. Turn dough onto a lightly floured work surface (dough will be slightly sticky). With lightly floured hands, gently knead several ties until dough begins to hold together in a satiny mass; divide dough into thirds. Shape into 3 ropes, approximately 11 inches long. Place ropes 2 1/2 inches apart on lined pan. With fingertips , lightly flatten each into a log 1/2 inch high, 2 inches wide, and 13 inches long. Brush logs with lightly beaten egg white. Bake in preheated oven until logs are golden and firm to the touch, about 25 minutes. Place cookie sheet n wire rack and cool for 8 minutes. Lower oven temperature to 325F. Transfer logs to cutting board. Leave parchment on baking sheet. With a serrated knife, cut logs crosswise at a slight diagonal into 1/2-inch slices. Place half of the slices cut side down on pan, spacing them 1/2 inch apart. Return pan to oven and bake until surfaces are lightly toasted, about 7 minutes on each side. Transfer biscotti to wire rack and cool completely. Reline pan with fresh parchment and repeat with remaining slices. Biscotti can be stored in a tin lined with wax paper for 3 weeks. From Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : The subtle blending of coffee, cocoa, and cinnamon linger long after the last bite of these delicate, crispy cookies, delicious dunking partners with a cup of coffee, cocoa or a glass of cold milk. * Exported from MasterCook * Mushroom Grain Chowder Recipe By :Cooking Light Annual Recipes, 1997 Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Boiling Water 7/8 Oz Dried Shiitake Mushrooms 1 Tbsp Olive Oil 1 cup Chopped Onion 1 cup Chopped Celery 1 cup Chopped Carrots 3/4 cup Chopped Fennel Bulb 1/2 cup Pearl Barley -- Uncooked 1/3 cup Quinoa -- Uncooked 1/2 cup Dried Lentils 4 Sprigs Thyme 3 cup Water -- Note 1 43 1/2 Oz Nonfat Vegetable Broth 2 cup Sliced Fresh Mushrooms 3/4 Tsp Salt 1/2 Tsp Pepper Note 1: Original called for 4 C water ... I wanted a thicker consistency. Combine 1/2 C boiling water and shiitake mushrooms in a bowl; cover and let stand 30 min. Drain mushrooms, reserving liquid. Discard mushroom stems; slice mushroom caps, and set aside. Heat olive oil in a large Dutch oven over med-high heat until hot. Add onion and next 8 ingredients; saute 3 min. Add 3 C (4 C) water and vegetable broth; bring to a boil. Cover, reduce heat, and simmer 35 min, stirring occasionally. Add shiitake mushrooms, fresh mushrooms, salt, and pepper; cover and simmer an additional 10 min. Yield: 8 servings Serving Size 1 1/2 C This was excellent!! If you reduce the water be sure to keep an eye on it so that it doesn't cook down too far. Wonderful for a cold evening. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 170.8 Total Fat 2.7g Sat Fat 0.4g Carb 31.3g Fib 8g Pro 7.6g Sod 821mg CFF 13.5% * Exported from MasterCook * Mushroom Gravy #2 Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 5 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons soy margarine or butter 1/2 pound mushrooms -- sliced inch thick -- (about 2 1/3 cups) 3 tablespoons all-purpose flour 2 cups vegetable broth 1/4 teaspoon dried thyme 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper Melt 1 tablespoon margarine or butter in a medium skillet. Add mushrooms and cook over medium heat 3 minutes. Remove mushrooms with a slotted spoon and set aside. Add remaining 1 teaspoons margarine or butter and flour to skillet; whisk until smooth and cook 30 seconds. Add broth slowly while continuing to whisk. Cook 1 minute, then stir in reserved mushrooms, thyme, salt and pepper. Cook, stirring about 2 minutes more. Pour into a serving dish. Per serving: 50 calories; 2g protein, 3g fat, 6g carbohydrates; 5mg cholesterol; 538 mg sodium; 1g fiber. From "Lisa C. Ferguson" - - - - - - - - - - - - - - - - - - - NOTES : "This delicious, rich tasting gravy had a velvety texture. It is particularly good with Wild Rice and Apricot Stuffing." * Exported from MasterCook * Mushroom Salad Recipe By :Miyoko Nishimoto Schinner, Japanese Cooking Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Oriental Salad Dressings Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dressing/Marinade: 1 tablespoon soy sauce 1/3 cup balsamic vinegar 1/3 cup rice vinegar 3 tablespoons chopped garlic 3 tablespoons olive oil cayenne pepper -- to taste --- 6 ounces enoki mushrooms 8 ounces shimeji (oyster mushrooms) 4 ounces button mushrooms 15 shiso leaves --- 4 pita bread, whole-wheat "Mashurumu to Shiso no Salada" To make the dressing, combine the soy sauce, vinegars, and garlic, then whisk in the olive oil in a steady stream. Add a dash of cayenne pepper. Trim the bottom of the enoki mushroom clump, and separate into individual or small clumps of mushrooms. Trim the bottoms of the oyster mushrooms, and separate into small sections by hand. Thinly slice he button mushrooms. Stack the shiso leaves, roll them up, then sliver with a sharp knife. Combine with the mushrooms in a bowl. Toss with the dressing and allow to marinate for 30 minutes before serving. From Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : This marinated salad can serve as an easy and delicious appetizer on a bed of greens. Alternatively, it can be an accompaniment to a meal. Or serve it on toasted bread slices or pita. --- I'm not a mushroom fan, but I loved this salad. The dressing is great and would work on most any salad, even without the mushrooms. Use any variety of mushrooms you can find. Or marinate other veggies in the dressing. Shiso is an herb related to basil. It has a slight minty taste, and I really liked it. I strongly recommend you try it. You should be able to find it in Japanese or Asian grocery stores. It is also, reportedly, easy to grow. You can go lighter on the olive oil if you like a more acidic dressing. (I do.) Also note that not all of the marinade/dressing needs to be served with the mushrooms. * Exported from MasterCook * Mushrooms And Pearl Onions Recipe By :Woman's Day, 11/97 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Tsp Salt 1 Lb Pearl Onions 12 Oz Mushrooms -- Sliced 1 Tbsp Honey 1 Tsp Grated Lemon Peel Lowfat White Sauce: 1 1/2 cup Lowfat 1% Milk 3 Tbsp Flour 1/4 Tsp Salt 1/8 Tsp Pepper 2 Tbsp Lowfat Sour Cream For mushrooms and onions: Bring 1" water and the salt to a boil in a deep 10" skillet. Add onions; boil 1 min. (I boiled them for about 3 min.) Remove with slotted spoon; plunge into bowl of ice water. Slip off and discard skins. (This is time consuming and the skins don't always come off with your fingers... I used a paring knife to help do this.) Return to boiling water, reduce heat, cover and simmer 10 - 12 min until tender (took about 15 min to get to the tender stage). Drain in colander. Coat same skillet with nonstick spray. Place over med heat until hot. Add mushrooms; saute until golden and tender. Remove from pan. In same skillet, prepare lowfat white sauce. Stir in honey, lemon peel, onions and mushrooms. Heat through. The mushrooms and pearl onions nutrition: Serves 4 (said it serves 8 but that was way off) Per Serving: 76 Cal, 3g Pro, 14g Carb, 1g Fat, 3mg Chol, 134mg Sod Exchanges: 1/4 starch, 1 vegetable, 1/4 skim milk, 1/4 fat Lowfat White Sauce preparation: In the deep 10" skillet, whisk milk, flour, salt and pepper until smooth. Stir over med heat 2 min or until sauce thickens and boils. Boil, stirring constantly, 1 1/2 min. Whisk in sour cream Makes 1 1/2 C Per 1/4 C serving: 48 Cal, 3g Pro, 6g Carb, 1g Fat, 4mg Chol, 123mg Sod Exchanges: 1/4 starch, 1/4 skim milk, 1/4 fat This was very good. Serve and eat quickly so it doesn't get too cool...best warm. We served this as a main meal over pasta. It was very filling and tasty. Entered and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mustard And Herb Marinated Vegetables Recipe By :Cooking Light Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Small Red Potatoes 1 1/2 Cups Broccoli Florets 1 1/2 Cups Cauliflower Flowerets 1 1/2 Cups Cherry Tomatoes -- Halved 1 1/2 Cups Mushrooms -- Halved 1 1/2 Cups Zucchini Squash -- Cubed 2/3 Cup White Wine Vinegar 1/2 Cup Water 1/4 Cup Minced Shallots 2 Tablespoons Dijon Mustard 1 1/2 Tablespoons Olive Oil 1 Teaspoon Dried Basil 1 Teaspoon Dried Oregano 1 Teaspoon Dried Rosemary -- Crushed 1/2 Teaspoon Salt 1/4 Teaspoon Crushed Red Pepper Steam potatoes, covered, 15 minutes or until tender. Cool. Cut each potato into 4 wedges, and cut each wedge in half crosswise. Combine potatoes and next 5 ingredients (potatoes through zucchini) in a large glass dish; set aside. Combine vinegar and remaining ingredients in a jar; cover tightly; and shake vigorously. Pour over vegetables, and toss gently to coat. Cover and marinate in refrigerator 8 hours, stirring occasionally. From "Sherilyn" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Norwegian Rye Bread #2 Recipe By :Donna Rathmell German,Bread Machine Cookbook,p 69 Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Medium Loaf Wet Ingredients 1 cup water -- + up to 2 T, see note 1/3 cup molasses 2 1/2 tablespoons butter or margarine Dry Ingredients 1/2 teaspoon salt 1 tablespoon caraway seed -- optional 1/3 cup whole wheat flour 1 2/3 cups rye flour 1 2/3 cups bread flour 2 teaspoons yeast Put ingredients in bread machine in the order suggested by the manufacturer and bake on regular cycle. Note: There is a large amount of flour in this recipe. If the dough seems dry (check about 5 minutes into the cycle) or the machine sounds like it is struggling, add water 1 tablespoon at a time. The dough ball should feel like a baby's behind. I estimated the number of servings in order to come up with nutritional info. Description: "My favorite rye bread" Copyright: "1991 -- Bristol Publishing Enterprises, Inc. ISBN 1-558687-025-4" Yield: "1 large loaf" From "Jane" - - - - - - - - - - - - - - - - - - - NOTES : You can make this into a mix by combining the dry ingredients and placing them in a zip-lock bag. Label the bag to include the amounts of wet ingredients and yeast to add. Store on the shelf in the pantry for up to 3 months (?) or refrigerate or freeze. Allow mix to come to room temp before using. The only reason that you shouldn't keep this at room temp for too long is due to the shelf life of the whole grain flours. They are much more perishable than white flour. Shelf life would depend on how the whole grain flours have already been stored. I highly recommend this bread machine cookbook! I got it for $4.69 at Sam's club in around 1997. * Exported from MasterCook * Norwegian Rye Bread #3 Recipe By :Donna Rathmell German, The Bread Machine Ckbk,Pe 69 Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Large Loaf Wet Ingredients 1 1/4 cups water -- + up to 2 T, see note 1/2 cup molasses 3 tablespoons butter or margarine Dry Ingredients 3/4 teaspoon salt 1 1/2 tablespoons caraway seed -- optional 1/2 cup whole wheat flour 2 1/2 cups rye flour 2 1/2 cups bread flour 2 1/2 teaspoons yeast -- equiv to 1 packet Put ingredients in bread machine in the order suggested by the manufacturer and bake on regular cycle. Note: There is a large amount of flour in this recipe. If the dough seems dry (check about 5 minutes into the cycle) or the machine sounds like it is struggling, add water 1 tablespoon at a time. The dough ball should feel like a baby's behind. I estimated the number of servings in order to come up with nutritional info. [197 cals, 3 g. fat(13%CFF), 2 g. fiber=4 WW points per serving] Description: "My favorite rye bread" Copyright: "1991 -- Bristol Publishing Enterprises, Inc. ISBN 1-558687-025-4" Yield: "1 large loaf" From "Jane" - - - - - - - - - - - - - - - - - - - NOTES : You can make this into a mix by combining the dry ingredients and placing them in a zip-lock bag. Label the bag to include the amounts of wet ingredients and yeast to add. Store on the shelf in the pantry for up to 3 months (?) or refrigerate or freeze. Allow mix to come to room temp before using. The only reason that you shouldn't keep this at room temp for too long is due to the shelf life of the whole grain flours. They are much more perishable than white flour. Shelf life would depend on how the whole grain flours have already been stored. I highly recommend this bread machine cookbook! I got it for $4.69 at Sam's club in around 1997. * Exported from MasterCook * Oatmeal Yogurt Pancakes Recipe By :General Mills Serving Size : 5 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg or 2 egg whites 6 ounces peach flavored lowfat yogurt -- or other flavor 1/2 cup old-fashioned or quick-cooking oats 1/2 cup all-purpose flour 1 cup skim milk -- or more 1 tablespoon sugar 1 teaspoon baking powder 2 teaspoons vegetable oil 1/2 teaspoon baking soda Additional yogurt -- if desired Heat griddle or skillet over medium heat or to 375F. Griddle is ready when a few drops of water sprinkled on the surface jump around. Grease heated griddle with margarine if necessary. Beat egg in large bowl, using hand beater; stir in remaining ingredients except additional yogurt. (For thinner pancakes, stir in an additional 2 to 4 tablespoons skim milk.) For each pancake, pour about 3 tablespoons batter from tip of large spoon or from pitcher onto hot griddle. Cook until puffed and dry around edges. Turn and cook other sides until golden brown. Serve with additional yogurt. 10 pancakes. When made with 1 egg: 155 cals, 23% cff; 4g fat, 1g fiber Yield: "10 pieces" From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : Yoplait(r) Original Made with fruit flavored low-fat yogurt - there are so many flavors available now. We could easily carry this idea over to a reduced-fat Bisquick pancake recipe. * Exported from MasterCook * Onion Cheese Muffins Recipe By :Judy Johnson, Mundelein, IL Serving Size : 6 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups biscuit mix (reduced Fat) 3/4 cup shredded American cheese (lowfat) colby or cheddar -- divided use 1 large egg 1/2 cup skim milk 1 small onion -- finely chopped 1 tablespoon butter or margarine 1 tablespoon toasted sesame seeds Combine the baking mix and 1/2 cup of cheese in a large bowl; set aside. In a small bowl, beat egg and milk; set aside. In a small skillet, saute onion in butter until tender; add to egg mixture. Stir into cheese mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Top with the sesame seeds and remaining cheese. Bake at 400F for 18-20 minutes or until muffins test done. Cool in pan 10 minutes. Serve warm. Each: 188cals, 30% cff, 6g fat, 1g fiber. Description: "Zesty and Zippy no fuss muffins" Source: "Taste of Home, Holiday Recipe Collection 1999" S(MC5): "11/17/99 by kitpath@earthlink.net" Yield: "6 muffins" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Pineapple Muffin Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 1/2 Cup orange juice 1 Cup crushed pineapple 1/2 Cup unsweetened applesauce 10 Packages sweetener 1 Teaspoon vanilla 1/2 Teaspoon cinnamon 2 1/2 Cups Lowfat Muffin Mix -- see recipe Pre-heat oven to 350F. Spray a large muffin pan (1 dozen). Mix liquid ingredients in a medium sized bowl. Mix dry ingredients in a large sized bowl. Make a well in the center of the dry mixture, and pour the wet mixture into the well. Mix everything gently until just moist - do not overmix or the muffins will be tough. Bake at 350F for about 20 minutes (or until the sides of the muffin begin to pull away from the pan). Contributed by Nancy Halverson Description: "Orange Pineapple variation to the Basic Muffin Mix" Source: "by Nancy Halverson to www.wwcompanion.net(current WW members only)" From "Jane" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Pumpkins De Creme Recipe By :Sunset Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 miniature pumpkins -- * 3 1/4 Cups half-and-half (light cream) -- ** 5 Large egg yolks 1/3 Cup sugar 2 Tablespoons orange-flavor liqueur 1/2 Teaspoon ground coriander Finely shredded orange peel PREP AND COOK TIME: About 1 1/4 hours * (Jack Be Little or Munchkin; each 6 to 8 oz.) ** use fatfree half and half 1. Rinse pumpkins. Pierce each top deeply with a knife or fork several times. Set pumpkins (a few at a time, if they don't all fit) on a rack at least 1 inch above 11/2 inches of water in a 14-inch wok or a 5- to 6-quart pan. Cover and bring water to a boil over high heat. Keep boiling and steam pumpkins until tender when pierced, 15 to 20 minutes. If needed, add more boiling water. 2. Let pumpkins cool until comfortable to touch, about 10 to 15 minutes. With a small, sharp knife, cut down and around each stem to make an opening about 2 inches wide. Lift out stem end and reserve. With a small spoon, scoop seeds from pumpkins (without breaking through skin) and discard. 3. In a bowl, whisk half-and-half, egg yolks, sugar, liqueur, and coriander. Fill pumpkins equally with egg mixture. 4. Return filled pumpkins (a few at a time, if they don't all fit) and lids to a rack at least 1 inch above 11/2 inches of water in the wok or pan. Drape foil over pumpkins to prevent condensation on the pan lid from dripping into filling. Cover pan and bring water to a boil over high heat. Keep water at a boil, and steam until filling looks set in center and jiggles only slightly all over when gently shaken, 12 to 16 minutes. 5. Gently transfer pumpkins to plates or a dish and set lids alongside if desired. Serve warm or cool. Garnish each pumpkin with shredded orange peel. Per serving: 185 cal., 46% (85 cal.) from fat; 4.7 g protein; 9.4 g fat (4.8 g sat.); 21 g carbo (0 g fiber); 28 mg sodium; 152 mg chol. -----[VARIATIONS]----- Ginger Pumpkins de Creme -- Follow recipe for orange pumpkins de creme (preceding), but instead of orange-flavor liqueur, use ginger-flavor liqueur, or omit liqueur and use more half-and-half. Omit ground coriander and use ground ginger, and omit orange peel and garnish the filled pumpkins with chopped ginger in syrup or crystallized ginger. Per serving: 197 cal., 43% (85 cal.) from fat; 4.7 g protein; 9.4 g fat (48 g sat.); 24 g carbo (0.1 g fiber); 31 mg sodium; 152 mg chol. Coconut Pumpkins de Creme -- Follow recipe for orange pumpkins de creme (preceding), but omit 1 cup of the half-and-half and add 1 cup canned coconut milk, omit orange liqueur and use rum or more half-and-half, and omit ground coriander and add 1/4 teaspoon ground cardamom. In a 6- to 8-inch frying pan over medium-low heat, stir 1/4 cup dried sweetened shredded coconut often until golden, 7 to 8 minutes. Pour from pan and cool. Use instead of orange peel as a garnish. Per serving: 209 cal., 56% (117 cal.) from fat; 4.4 g protein; 13 g fat (8.7 g sat.); 20 g carbo (0.2 g fiber); 25 mg sodium; 141 mg chol. From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : Filled pumpkins and lids can be cooked up to 1 day ahead; when cool, cover airtight and chill. Garnish with whipped cream, if desired. * Exported from MasterCook * Oriental Shrimp Salad #2 Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Oriental Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Shrimp Paste 1 cup fresh mint leaves -- loosely packed 1 sm onion -- coarsely chopped 1 tbsp ginger root -- minced 12 black peppercorn -- coarsely crushed 1 tsp ground cumin 1 tsp tamarind paste 1/2 tsp sugar 1/3 cup water 1 pinch salt 2 lbs large shrimp -- shelled and deveined Vegetables 4 cup shredded lettuce 3 cup grated carrots 2 cup diced celery 5 scallions -- minced 1 cup cilantro, loosely packed -- minced Dressing 3 tbsps lime or lemon juice 2 tbsps oriental sesame oil 2 tsps soy sauce 1 tbsp rice wine vinegar 3 dash oriental hot chili oil -- or to taste salt -- to taste Nonstick cooking spray 3 tbsps sesame seeds, toasted -- for garnish Make the paste: In a blender combine the first 9 ingredients and blend until pureed. In a bowl toss the shrimp with the paste and let marinate while preparing the vegetables. Make the salad: In a large salad bowl combine the six salad vegetables. Make the dressing: In another bowl whisk together the six salad dressing ingredients. Spray a large skillet set over moderately high heat with nonstick cooking spray. Heat until hot. Add the shrimp and cook, turning for 3 minutes or until just cooked. Add the shrimp to the salad bowl, drizzle with dressing to taste and toss. Divide among serving dishes and sprinkle with the sesame seeds. Source: "Fit Magazine Dec. 1999, page 68" From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : According to the magazine this recipe has 303 cal, 36 g pro, 8 g fat, 22 g carb, 230 mg chol, 629 mg sod. Oriental sesame oil is very flavorful. You could reduce the fat further by using just 1 tbsp and substituting a mild chicken broth for the other one. * Exported from MasterCook * Oriental Vinegar Recipe By :Homemade in the Kitchen Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Condiments & Seasoning Eat-Lf Mailing List Holidays & Gifts Oriental Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups rice wine vinegar 6 black whole peppercorns 1 chunk peeled fresh ginger -- (about 1 1/2 x 3/4 x3/8 inch) 1 inch lemon zest 1 stalk lemon grass -- 1-15 inches Combine the vinegar, peppercorns, ginger, and lemon zest in a clean and dry 16-oz bottle. Trim the bottom of the lemon grass, remove the outer leaf, and cut it in half crosswise. Add the lemon grass to the bottle. Seal with a cork and steep for 1 week. The vinegar should be ready to use immediately after steeping, with a shelf life of at least 1 year. YIELD: 2 cups From "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oven Crisped Wonton Chips Recipe By : Serving Size : 80 Preparation Time :0:30 Categories : Eat-Lf Mailing List Oriental Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Pkg Won-Ton Wrappers Vegetable Cooking Spray Preheat oven to 350F. Place wrappers on two nonstick cookie sheets. Coat each wrapper with vegetable cooking spray. Cut wrappers into three strips. Bake until chips are lightly browned. Work Time: 5 min Total Time: 30 min Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 0.2 Total Fat 0 g Sat Fat 0g Carbs 0 g Dietary Fiber 0 g Protein 0 g Sodium 0 g CFF 0% * Exported from MasterCook * Oven Fried Chicken #2 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups nonfat dry milk powder 1 tablespoon paprika 2 teaspoons poultry seasoning 1/4 teaspoon pepper 4 boned and skinned chicken breast halves Combine first 4 ingredients, put chicken into a large resealable plastic bag. Shake to coat, place in an 8" square baking pan which has been coated with cooking spray. Bake, uncovered at 350 30 minutes or until juices run clear. Per serving = 199 calories, 1 gm fat, 55 mg cholesterol, 200 mg sodium, 14 gm carbohydrate, 0 gm fiber, 29 gm protein From "carolreu@interl.net" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oven Fried Chicken #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- chicken pieces bread crumbs flour Classic Essence Seasoning Mix -- see recipe Recently when I had some chicken pieces that I didn't know what to do with, I just dumped some bread crumbs, a little flour, and a good measure of Emeril's classic essence seasoning mix [ see recipe] into a bag, "shaked", and then baked -- and the chicken was great. Tasted remarkably like the shake and bake I remember from so many years ago. (Any of you remember the ad, "...and I helped!"?) I didn't use any shortening -- just very lightly sprayed the pan with Pam. From Barbara Heller - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oven Fried Chicken, Bedelia's Special Recipe By :Sylvia Woods Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 skinless boneless chicken breast halves 1 tablespoon seasoned salt 1 teaspoon black pepper 2 large egg whites 2 cups cornbread crumbs Preheat oven to 350. Rinse the chicken and pat dry. In a small bowl, combine seasoned salt and black pepper. Sprinkle over both sides of the chicken and let stand for at least 10 minutes. Meanwhile, in a bowl beat the egg whites lightly. Dip the chicken breasts into the egg whites to coat. Dredge the chicken in the crumbs to coat. Place in a greased baking pan. Bake for 35 to 40 minutes until cooked through. Description: "In this recipe the chicken is baked with a corn bread coating and no added fat." Source: "The AJC Oct 7, 1999" From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : According to the AJC this recipe has (per serving) 404 cal, 46 g pro, 10 g fat, 18 g carbs, 2 g fiber. * Exported from MasterCook * Oven Fried Sweet Potatoes Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sweet Potatoes & Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds sweet potatoes -- (12 to 15 potatoes) 2 tablespoons chopped fresh marjoram -- or thyme 1 1/2 teaspoons salt 1 1/2 teaspoons freshly ground pepper Preheat oven to 475 degrees. Peel the potatoes and cut them in half across the middle, then cut the halves lengthwise into 1/4-inch- thick slices. Put the slices into a bowl and spray well with nonstick cooking spray. Add the marjoram or thyme, salt and pepper. Toss several times to coat the slices with Pam and seasonings. Spread the slices evenly in a single layer on baking sheets. Bake for 8 to 10 minutes, then turn the slices and bake until slightly crisped and tender, 5 to 7 minutes longer. Scoop the hot slices back into the bowl. Source: "The SanFrancisco Chronicle online. www.sfgate.com" From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : The slices of sweet potatoes become crispy and slightly caramelized in the hot oven, bringing out their natural sweetness. Pile them on a heated serving platter and let guests help themselves. Some people, you will find, may enjoy eating them with their fingers. This recipe, from Georgeanne Brennan, makes a nice change from the traditional candied yam dish. The original recipe called for potato slices to be coated with 1/2 c olive oil before baking. And then tossing the cooked slices with an additional 3 - 4 tbsp. oil before serving. * Exported from MasterCook * Oven Potato Strips Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large baking potatoes 2 egg whites 2 teaspoons nonfat parmesan cheese -- grated 1 teaspoon garlic powder Cut unpeeled potatoes lengthwise into thin 1/4" strips. Pat dry with paper towel. In a bowl, combine egg whites, parmesan cheese and garlic powder. Add the potatoes; toss to coat. Place in a single layer in a 15 x 10 x 1" baking pan coated with cooking spray. Bake, uncovered, at 375 for 35 to 40 minutes or until potatoes are golden brown and tender, turning several times. Per serving = 82 calories, 0 gm fat, 0 mg cholesterol, 50 mg sodium, 16 gm carbohydrate, 1 gm fiber, 4 gm protein From "carolreu@interl.net" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Panettone Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Holidays & Gifts Italian Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Packages regular or quick-acting active dry yeast 1 Cup Warm Water -- (105 - 115 Deg F) 1/2 Cup sugar 1/2 Cup margarine or butter (1 stick) -- softened 3 eggs 1 Teaspoon salt 1 Teaspoon grated lemon peel 1 Teaspoon vanilla 5 Cups all-purpose flour (5 to 5 1/2 cups) 1/2 Cup golden raisins 1/2 Cup chopped citron 2 Tablespoons pine nuts or walnuts Margarine or butter -- softened Dissolve yeast in warm water in large bowl. Stir in sugar, 1/2 cup margarine, the eggs, salt, lemon peel, vanilla and 2 1/2 cups of the flour. Beat until smooth. Stir in raisins, citron, pine nuts and enough flour to make dough easy to handle. Turn dough onto lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place 1 1/2 to 2 hours or until double. (Dough is ready if indentation remains when touched.) Punch down dough; divide in half. Shape each half into round loaf, about 6 inches in diameter. Place each loaf in ungreased round pan, 8 x 1 1/2 inches. Cut an X shape 1/2 inch deep on top of each loaf. Generously grease one side of a strip of heavy brown paper, about 25 x 4 inches. Fit and coil paper around inside of pan, greased side toward center, forming a collar; fasten with paper clip. Repeat for second loaf. Cover and let rise about 1 hour or until double. Heat oven to 350F. Bake 35 to 45 minutes or until golden brown. Remove loaves from pans to wire rack; remove paper. Brush margarine on tops of loaves; cool. 2 loaves (16 slices each) ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker(r) Recipe. Copyright: "(c) General Mills, Inc. 1998." Yield: "2 Loaves" From Janestarr@home.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Panettone #2 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Holidays & Gifts Italian Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- (1 1/2-Pound Recipe) 3/4 cup milk -- plus 2 tablespoons milk 1 large egg 2 tablespoons butter or margarine -- cut-up 1 teaspoon salt 3 cups bread flour 1/3 cup dried or candied pineapple -- coarsely chopped 1/3 cup chopped candied citron -- drained of syrup 1 1/2 teaspoons anise seed -- crushed 2 teaspoons Fleischmann's(r) Bread Machine Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer, adding pineapple and citron with flour. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Adjust dough consistency, if needed, according to the "Note" below. Remove baked bread from pan and cool on wire rack. Cuisine: "Italian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" From Janestarr@home.com - - - - - - - - - - - - - - - - - - - NOTES : Make 1 1/2-Pound Recipe with bread machines that use 3 cups flour or if machine pan holds more than 10 cups of water. Make 1-Pound Recipe with bread machines that use 2 cups flour or if machine pan holds 10 cups or less of water. * Exported from MasterCook * Panettone #3 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Holidays & Gifts Italian Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- (1-Pound Recipe) 2/3 cup milk 1 large egg 1 tablespoon butter or margarine -- cut-up 3/4 teaspoon salt 2 cups bread flour 1/4 cup dried or candied pineapple -- coarsely chopped 1/4 cup chopped candied citron -- drained of syrup 1 teaspoon anise seed -- crushed 1 1/2 teaspoons Fleischmann's(r) Bread Machine Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer, adding pineapple and citron with flour. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Adjust dough consistency, if needed, according to the "Note" below. Remove baked bread from pan and cool on wire rack. Cuisine: "Finnish" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" From Janestarr@home.com - - - - - - - - - - - - - - - - - - - NOTES : Make 1 1/2-Pound Recipe with bread machines that use 3 cups flour or if machine pan holds more than 10 cups of water. Make 1-Pound Recipe with bread machines that use 2 cups flour or if machine pan holds 10 cups or less of water. * Exported from MasterCook * Panettone #4 (Italian Fruitcake) Recipe By :WEIGHT WATCHERS Serving Size : 4 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup All-purpose flour 2 tablespoons flour -- additional 1/8 teaspoon Salt 1 package fast-rising active dry yeast 2 tablespoons water -- warmed as directed 3 tablespoons Granulated sugar -- divided 2 Eggs 8 teaspoons Reduced-calorie margarine 1/2 teaspoon grated orange peel 1/2 teaspoon brandy extract 3 ounces Mixed dried fruit -- coarsely chopped three-cup fluted mold nonstick cooking spray Sift together flour and salt onto sheet of wax paper; set aside. In small bowl sprinkle yeast over water (warmed as directed on the yeast package); add 1 teaspoon sugar and stir to dissolve. Let stand until foamy, about 5 minutes. In mixing bowl, using electric mixer at medium speed, beat eggs with remaining sugar until frothy; add margarine and beat until well combined. Continue to beat while adding orange peel and brandy extract. Add yeast mixture, then gradually beat in sifted flour; beat at high speed for 5 minutes. Add dried fruit, beating until thoroughly combined. Cover bowl with clean damp towel or plastic wrap and let stand in warm draft-free area until dough is doubled in volume, about 30 minutes. Preheat oven to 400F. Spray 3-cup fluted mold with nonstick cooking spray. Punch dough down, then turn into prepared mold; bake in middle of center oven rack for 10 minutes. Reduce oven temperature to 325 F and bake until top is browned and cake begins to pull away from mold, about 30 minutes longer (cover with foil if Panettone is browning too quickly). Unmold onto wire rack and let cool. Each serving 289 cals, 20% cff; 6g fat, 3g fiber. (MC5 11/15/99 by kitpath@earthlink.net) Source: "NEW INTERNATIONAL COOKBOOK" S(Collection): "http://sunsite.auc.dk/recipes/english/o0340758.html by Fred Peters" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Parsley Yogurt Pesto Recipe By :Barbara Gibbons, Light & Spicy (1989) Harper and Row Serving Size : 6 Preparation Time :0:10 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces plain low-fat yogurt -- at room temperature 1/2 cup packed fresh parsley -- chopped or minced 1/2 cup packed fresh basil leaves -- chopped or minced 1 clove garlic -- minced 5 tablespoons grated nonfat Parmesan -- or lowfat 1/4 teaspoon grated nutmeg -- or less salt and pepper -- to taste lemon zest -- optional garnish Combine the yogurt, herbs and garlic. Fold in the cheese. Season to taste with nutmeg, salt and pepper. Stir into hot drained pasta just before serving. Garnish with lemon zest if desired. Variations and ideas: vegetable-flavored pastas like pepper, lemon, or spinach are good choices for this light sauce. Use any combination of fresh herbs, including spinach leaves. Shred jicama, carrot and raw banana squash (medium grate in Cuisinart). Toss with hot pasta and this sauce. each serving without pasta: : 73 cals, 11% fat; 1 g fat, 2g fiber. From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : here's a sauce for pasta that quick to prepare. if you don't have fresh herbs in the house, cook finely chopped broccoli and toss with the yogurt. Grated carrot or even pickled ginger make a crunchy garnish. * Exported from MasterCook * Pasta With Lentils, Quick And Hearty Recipe By :Joanne Abrams and Marie Caratozzolo Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound small shell pasta 1 can lentil soup -- * (19 oz.) 1/2 teaspoon garlic powder 1/4 teaspoon freshly ground black pepper 1/4 cup grated Parmesan cheese * Progresso brand is a good choice. 1. Bring a 4-quart pot of water to a rolling boil. Add the pasta, and cook according to package directions. 2. While the water is heating up, place the soup in a 1-quart saucepan and cook over medium heat, stirring occasionally until hot. Stir in the garlic powder and black pepper. 3. Drain the pasta well, and return it to the pot. Pour the soup on top, and toss well. 4. Spoon the pasta into individual dishes. Top each with a tablespoon of Parmesan, and serve immediately. Description: "I love this quick and delicious, low-fat vegetarian main dish. Its secret ingredient is a can of quality lentil soup." Source: "The No-Time-To-Cook Cookbook Fabulous Dishes for Today's Fast-Paced Lifestyle" S(Joanne Abrams and Marie Caratozzolo): "" Start to Finish Time: "0:45" From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : I love this quick and delicious, low-fat vegetarian main dish. Its secret ingredient is a can of quality lentil soup.