* Exported from MasterCook * Almost Fat Free Brownie Mix In A Jar Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Cookies & Bars Eat-LF Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- In a a medium bowl combine: 1/2 cup unsifted flour 1 cup turbinado sugar 1/4 cup Ghiradelli powdered chocolate 1/4 cup Dutch Cocoa powder 1 tablespoons. powdedred egg whtites -- plus 1 tsp. powdered egg whites 2 tablespoons. Cornstarch 1/4 tsp baking powder 1/4 tsp salt --- 8 ounces nonfat vanilla yogurt Stir together gently with a wire whisk until all ingredients are combined. Store in a sealable container. When it comes time to bake them, here are the instructions (which I affixed to the top of the jars on an index card.) You need: 1 8 oz. container of fat free vanilla yogurt (I like Dannon the best) Preheat oven to 350 degrees. Empty dry contents into a medium bowl. Add the yogurt and stir well. Mixture will be rather thick. Lightly spray an 8 x 8 inch pan with cooking spray, and spread the brownie mix into the pan. Bake for 31-33 minutes, until brownies test ALMOST done. Cool completely and enjoy! Notes: Turbinado sugar is just like Sugar in the Raw, I think. I just like it better than granulated white stuff. It can be found, along with Ghiradelli chocolate at most grocery stores, but my favorite place to shop is Meijer's. They never are out of what I need. Also, I say remove from over when brownies are almost done because they will continue to cook a bit out of the oven. The tooth pick will have a little bit of residue on it, but nothing gooey. Lastly, these brownies are best when totally cooled down. So resist the temptation, because it's really worth it. From "Jane" - - - - - - - - - - - - - - - - - - - NOTES : This was just posted on 3FC's WW Dessert board. It looks like it has potential. I haven't tried it myself, but Kaitlyn vouches for the results. I haven't run this through Mastercook. I'll bet that the calories aren't that low (considering that it calls for 1 1/2 cups of sugar. Here's a recipe for something I have been working on... fat free brownie mix in a jar. Almost everyone I know is health conscious but are also plagued by an insatiable sweet tooth (like me)! So I'm whipping up a few batches of these, and putting them in jars and giving them away as little gifts. Hope someone else out there tries this... they're really good and fudgy (I like fudgy brownies better than cake-like). [Kaitlyn] * Exported from MasterCook * Amy's Applesauce Oatmeal Raisin Cookies Recipe By :Woman's World The Woman's Weekly magazine Dec. 12/2000 Serving Size : 42 Preparation Time :0:00 Categories : Cookies & Bars Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 1 1/2 teaspoons cinnamon 1 1/2 teaspoons baking soda 3/4 teaspoon ground cloves 3/4 teaspoon ground nutmeg 3/4 teaspoon baking powder 3/4 teaspoon salt 3/4 cup margarine 3/4 cup granulated sugar 1/4 cup brown sugar 1 egg 1 1/2 cups applesauce 1 1/2 cups raisins 1 1/2 cups old-fashioned rolled oats Preheat oven to 375F. Coat baking sheet with cooking spray. Cimbine flour, cinnamon, soda, cloves, nutmeg, baking powder and salt. In bowl with mixer at medium speed beat margarine with sugar until combined. Add egg; beat until fluffy. Reduce speed to low. Beat in flour mixture alternately with applesauce. Stir in raisins and oats. Batter will be soft. Drop batter by teaspoonfuls about 2 inches apart onto baking sheet. Bake 12 to 15 minutes. Cook on racks Makes 42 Cookies From hdeacey1@sympatico.ca - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Angel Macaroons #2 Recipe By :http://www.bettycrocker.com Serving Size : 48 Preparation Time :0:00 Categories : Cookies & Bars Eat-LF Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Betty Crocker(r) 1-step white angel food cake mix 1/2 cup water 1 teaspoon almond extract 1 package flaked coconut -- (7 ounces) -- (about 2 cups) 1 tablespoon baking cocoa ----- Glaze: 1 tablespoon butter or margarine -- PLUS 1 teaspoon butter or margarine 1 tablespoon baking cocoa -- PLUS 1 teaspoon baking cocoa 1 tablespoon water -- PLUS 1 teaspoon water 2/3 cup powdered sugar PREP: 10 min; BAKE: 9 min/batch Makes about 4 dozen cookies 1. Heat oven to 350. Cover cookie sheet with cooking parchment paper or aluminum foil. 2. Beat cake mix, water and almond extract in large (4-quart) glass or metal bowl on low speed 30 seconds. Beat on medium speed 1 minute, scraping bowl occasionally. Fold in coconut. Drop half of the mixture by teaspoonfuls about 3 inches apart onto parchment paper. 3. Bake 7 to 9 minutes or until light golden brown around edges. Cool completely before removing from parchment paper. 4. Stir cocoa into remaining mixture. Bake and cool as directed above. 5. Prepare Glaze. Drizzle small amount of glaze over each cookie. Glaze: Heat margarine, cocoa and water in 1-quart saucepan over low heat, stirring constantly, until margarine is melted. Stir in powdered sugar. 1 Cookie: 70 calories (20 calories from fat); 2 g fat (2 g saturated); 0 mg cholesterol; 95 mg sodium; 12 g carbohydrate (0 g dietary fiber); 1 g protein. High Altitude (3500-6500 ft): Stir 2 Tbsp all-purpose flour into dry cake mix. Beat on medium speed 3 min. Bake 9 to 11 min. (c) Betty Crocker, 2000 photo here http://www.bettycrocker.com/recipedb/18815.asp From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Put out a plate of these yummy, light and airy macaroons, and watch them disappear! * Exported from MasterCook * Apple And Apricot Kugel Recipe By :Joy Bucknoff, from MealLeanYumm! Serving Size : 10 Preparation Time :0:00 Categories : Desserts Eat-LF Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs -- plus 4 egg whites -- beaten or 6 eggs 1/2 cup granulated sugar 6 apples -- peeled and grated 1/2 cup matzo meal 3 tablespoons lemon juice -- (1-lemon) 1 cup dried apricots -- cut up 2 tablespoons sugar -- mixed with 1/2 teaspoon cinnamon Preheat oven to 350F. In a large mixing bowl, combine eggs with sugar; mix well. Add apples, matzo meal and lemon juice. Mix until combined. Soak apricots in hot water for 5 minutes; drain well. Spray a 7 x 11-inch Pyrex casserole with nonstick spray. Spread half of mixture in pan. 6. Arrange apricots in a single layer over batter. Top with remaining batter; spread evenly. Sprinkle with cinnamon-sugar. Bake at 350F. about 1 hour, until golden. Source: "Cinnamon Hearts: The Art of Living A Winning Diabetic Lifestyle" S(Filename): "http://members.xoom.com/cinnhearts " From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Credits: Joy Bucknoff, from MealLeanYumm! (All That's Missing Is The Fat!), by Norene Gilletz, (c)1998, Gourmania, Inc. Courtesy Cinnamon Hearts~The Art of Living A Winning Diabetic Lifestyle! Carol Winter http://members.xoom.com/cinnhearts see also http://www.christmas99.com/HR&EI_ShowRecipe.asp?myrecipe=Apple+and+Apricot+Kugel * Exported from MasterCook * Autumn Vegetable Gratin Recipe By :Prevention Magazine, December 2000, page 161 Serving Size : 12 Preparation Time :0:00 Categories : Casseroles Eat-LF Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup unbleached all-purpose flour 1/4 cup brown sugar 4 ounces reduced-fat shredded Cheddar cheese -- (1 cup) 1 teaspoon salt 1/2 teaspoon ground black pepper 1 1/2 pounds winter squash -- * peeled and thinly sliced 1 medium onion -- thinly sliced 2 golden-fleshed potatoes (such as Yukon Gold) peeled and thinly sliced 1 fennel bulb peeled and thinly sliced 2 cups 2% low-fat milk -- up to 3 cups 1/2 cup grated Parmesan cheese -- (2 ounces) *Such as acorn, buttercup, butternut, or Hokaido squash The thinner you slice the vegetables, the better. I use a tool called a mandoline, which is a small tabletop slicer. You can find it in most cookware shops or catalogs. Otherwise, use a very sharp knife, and take your time, and you will get the same results. 1. Preheat the oven to 350F. Oil a 2-quart baking dish. 2. In a small bowl, combine the flour, sugar, Cheddar cheese, salt, and pepper. Set aside. Layer one-third of the squash, onion, potatoes, and fennel in the prepared baking dish. Dust with one-third of the flour mixture. Continue layering all 3 layers, finishing with the flour mixture. Pour the milk over all. Sprinkle with the Parmesan cheese. 3. Bake for 1 1/2 hours, or until the vegetables are tender and the gratin is golden brown. If the top browns too quickly, cover it loosely with foil. Let it stand for 15 minutes before serving. Makes 12 servings. 222 cal, 11g pro, 28 g carb, 8 g fat, 4 g sat. fat, 17 mg chol, 3 g fiber, 580 mg sodium Converted by MC_Buster. From Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Backgrounder On Fat Recipe By :WhyBeFat newsletter Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Dietary fat is a vital nutrient in a healthy lifestyle. Like carbohydrates and protein, dietary fat is an important source of energy for the body. Fat is the most concentrated source of energy in the diet, providing nine calories per gram compared with four calories per gram from either carbohydrates or protein. Dietary fat supplies essential fatty acids, such as linoleic acid, which is especially important to children for proper growth. Fat also is required for maintenance of healthy skin, regulation of cholesterol metabolism and as a precursor of prostaglandins, hormone-like substances that regulate some body processes. Dietary fat is needed to carry fat-soluble vitamins A, D, E and K and to aid in their absorption from the intestine. It also helps the body use carbohydrate and protein more efficiently. The body uses whatever fat it needs for energy, and the rest is stored in various fatty tissues. Some fat is found in blood plasma and other body cells, but the largest amount is stored in the body's adipose (fat) cells. These fat deposits not only store energy, but also are important in insulating the body and supporting and cushioning organs. An excess of dietary fat has become increasingly recognized as one risk factor influencing the development of chronic disease. Currently, the average intake of fat in the United States is about 36 percent of total calories. Most health authorities advise that adults limit fat consumption to 30 percent of total calories, with saturated fat providing no more than 10 percent. Moderating Dietary Fat In the average U.S. diet 58 percent of the total fat and 75 percent of the saturated fat is derived from animal sources. Primary animal sources of fat include red meats, poultry and fish; milk and milk products; and eggs. In addition to direct consumption of meat products, fat is consumed in fried foods and other products such as margarine, nuts, baked goods, salad oils, shortenings, mayonnaise, salad dressings, frostings, gravies and sauces. To help Americans moderate their dietary fat intake, producers have developed a wide variety of reduced-fat food products. Low-fat meats are more common as producers select leaner, meatier animals for market and butchers trim away more fat. Low-fat and skim milk outsell whole milk, and choices in reduced-fat cheeses, sour cream, butter, margarine, yogurt and other spreads are increasing. In addition, snack foods, cakes, pastries and frozen desserts are available in reduced fat and calorie, as well as fat-free varieties. But moderation in fat consumption is only one aspect of good nutrition. Variety, moderation and balance of all foods is the most prudent approach. A well-balanced diet in combination with plenty of exercise, maintaining proper weight, avoiding smoking and controlling diseases such as hypertension is the best approach to a healthy lifestyle. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Bread #14 Recipe By :Low Salt Cookbook, American Heart Assoc Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable oil spray 1/3 cup acceptable vegetable oil 1/3 cup sugar 1 cup mashed ripe banana -- 2-3 medium 1 3/4 cups sifted all-purpose flour 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 2 teaspoons baking powder 3 egg whites 1/3 cup sugar Preheat oven to 350 degrees F. Lightly spray a 5 x 9-inch loaf pan with vegetable oil spray. In a large mixing bowl, beat oil and 1/3 cup sugar together. Add banana and mix well. In a medium bowl, sift flour, spices and baking powder together. Add to batter and beat. In a separate bowl, beat egg whites until foamy. Gradually add 1/3 cup sugar and beat until egg whites form soft peaks. Fold egg whites into the batter. Pour into loaf pan and bake 55 minutes. Remove from oven and allow to stand ten minutes. Invert bread on a wire rack to cool. Serves 16: 1 slice per serving American Heart Association http://www.ohsu.edu/occhealth/wellness/bread.htm Nutrient Analysis: Calories 135 kcal Protein 2 g Carbohydrate 21 g Total Fat 5 g Sat. 1 g Polyunsat. 3 g Monounsat. 1 g Cholesterol 0 mg Sodium 47 mg Potassium 85 mg Calcium 27 mg Tested 12/01/00 by JoAnn. Added tablespoon molasses and 1/4 cup raisins to recipe. Will make again. A keeper. 12/03/00 From: PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barley Bean Soup Recipe By :Prevention Serving Size : 10 Preparation Time :0:15 Categories : Eat-LF Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 3 celery ribs -- diced 3 carrots -- diced 1 1/2 cups chopped onions 2 1/4 quarts low-sodium vegetable stock 3/4 cup medium pearled barley 3 garlic cloves -- minced 1 tablespoon low-sodium soy sauce 1/4 teaspoon hot pepper sauce 19 ounces canned cannellini beans -- rinsed and drained In a 4-quart saucepan over medium heat, warm the oil. Add the celery, carrots and onions. Cook, stirring frequently, for 6 to 7 minutes, or until tender. Add the stock, barley, garlic, soy sauce and hot-pepper sauce; bring to a boil. Reduce the heat to low; cover and simmer for 50 minutes to 1 hour, or until the barley is just tender. Stir in the beans; simmer for 5 to 10 minutes, or until heated through. Source: "Rodale" S(Filename): "http://www.healthyideas.com/holiday/recipes/hanukkah/barley_soup.html" T(Cooking): "1:10" From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Waffles Recipe By :Healthy Cook (Prevention) Serving Size : 8 Preparation Time :0:00 Categories : Eat-LF Mailing List Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon cinnamon 2 tablespoons canola oil 3 tablespoons unsweetened applesauce 1 1/4 cups buttermilk 1/2 cup fat-free egg substitute OR 4 egg whites Coat a waffle iron with no-stick spray. Preheat the waffle iron according to the manufacturer's directions. In a medium bowl, combine the flour, baking powder, baking soda and cinnamon; set aside. In a small bowl, combine the oil, applesauce, buttermilk and egg substitute or egg whites. Pour the oil mixture into the flour mixture, stirring just until blended. Spoon enough batter onto the bottom grids of the waffle iron to cover two-thirds of it. Close the waffle iron and bake according to the manufacturer's directions. Do not open during baking. Using a fork, carefully remove the waffle from the iron. Transfer to a serving plate to keep warm. Repeat with the remaining batter. VARIATIONS STRAWBERRY WAFFLES: Stir 1/4 cup strawberry all-fruit spread into the wet ingredients. Serve with Berry Sauce (see Pancake and Waffle Topping: Berry Sauce recipe). WHOLE-WHEAT WAFFLES: Replace 3/4 cup of the all-purpose flour with 3/4 cup whole-wheat flour. PECAN WAFFLES: Sprinkle 2 teaspoons finely chopped pecans over each waffle before closing the waffle iron to bake. Source: "Prevention's The Healthy Cook" Copyright: "(c) 1997 Rodale Press, Inc." From P Hanneman - - - - - - - - - - - - - - - - - - - NOTES : To keep waffles from going to your waist, we replaced half of the oil with applesauce and used fat-free egg substitute in place of whole eggs. * Wrap extra waffles in plastic or place in freezer bags and freeze for later use. * For waffles and ice cream, sandwich your favorite low-fat ice cream or frozen yogurt between 2 warm waffles. Wafflers are fun. Make your own ice "cream" sandwiches in the summer. I found a lowfat recipe for waffles. One of the toppings I really like - lately - is applesauce mixed with a mixed berry preserves. We like blueberry+raspberry. It's surprisingly crisp and good. * Exported from MasterCook * Basic White Bread, Prudhomme Recipe By :Fiery Foods that I Love, Paul Prudhomme Serving Size : 12 Preparation Time :0:00 Categories : Breads Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large eggs 1 teaspoon salt 1 cup 2% low-fat milk 1 package active dry yeast 1 tablespoon sugar 3 1/4 cups all-purpose flour -- to 3 1/2 cups Dough: Whisk the eggs until they are frothy, then whisk in the salt. Heat the milk to 110F and stir in the yeast and sugar. Combine the eggs and milk in the bowl of a mixer. Stir briefly to combine, then with the mixer set on slow, gradually add 3 1/4 cups flour. Increase the speed to medium and process for 10 minutes. The dough should cling to the dough hook and be fairly elastic. If the dough is soft and sticky, add the remaining flour. Reduce the speed to medium slow and process for 5 more minutes, or until the dough is smooth, very elastic, and clinging to the dough hook. Gather the dough into a ball. Place in bowl and cover. Allow to rise until doubled in volume; about 1 hour. After the dough has risen, turn it out onto a well-floured surface. Shape into a loaf and place in an oiled 5 x 8 inch bread pan. Place the rolled dough in the prepared pan, seam side down. Cover with a towel and let the dough rise until doubled in volume, about 1 hour. Preheat the oven to 325F. Bake until the top is browned and crisp, about 40 minutes. Remove from the oven, gently remove the loaf from the pan, and brush the top with the melted butter. Let cool slightly, preferably on a wire rack before slicing. >From: Ellen C. >From hdeacey1@sympatico.ca - - - - - - - - - - - - - - - - - - - NOTES : Prudhomme claims it is "...incredibly light, airy, and very fragrant. It rises so much that you may think it's about to explode!" Dennis made this bread today, and as Prudhomme claimed, it is very light & airy, and raised very good, it is probably the best white bread recipe yet. I see no reason why the dough couldn't be prepared in any ABM that can handle up to 3 1/2 cups of white flour. _____ * Exported from MasterCook * Black Bean, Corn And Tomato Salad Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 12 Preparation Time :0:00 Categories : Eat-LF Mailing List Legumes Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound cooked black beans 3 large tomatoes -- chopped 2 large bell peppers -- chopped 4 scallions -- chopped 2 cups corn kernels 1/3 cup red wine vinegar 1/2 cup olive oil 1 1/2 teaspoons ground cumin salt and pepper -- to taste 1/4 cup chopped cilantro In a large bowl, combine 1 pound black beans, cooked (about 6 cups), 3 chopped large tomatoes, 2 chopped large bell peppers (preferably 1 red, I green), 4 chopped scallions, 2 cups corn kernels, 1/3 cup red wine vinegar, 1/2 cup olive oil, and 11/2 teaspoons ground cumin. Season with salt and freshly ground pepper to taste. Stir in 1/4 cup chopped cilantro, if you have it. Serve at room temperature or slightly chilled. Makes 12 servings. From "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black-bottom Chocolate Brownie Torte Recipe By :Rodale Serving Size : 8 Preparation Time :0:00 Categories : Cakes & Frostings Eat-LF Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST 1/2 cup chocolate wafer cookie crumbs 1 tablespoon sugar 1 tablespoon canola oil FILLING 1/2 cup all-purpose flour 1 tablespoon unsweetened cocoa 1 teaspoon instant espresso coffee powder 1/2 teaspoon cinnamon 2 ounces bittersweet or semisweet chocolate 1/2 cup nonfat cream cheese 1/2 cup packed dark brown sugar 1 tablespoon canola oil 1 teaspoon vanilla 1/2 cup fat-free egg substitute 1/3 cup toasted and chopped walnuts or pecans -- see note (optional) Confectioner's sugar (optional) TO MAKE THE CRUST: Preheat the oven to 350 1/4. In a small bowl, combine the cookie crumbs, sugar and oil. Mix until moistened. Press the mixture into the bottom of an 8" springform pan or loose-bottom tart pan. Bake for 10 minutes. Cool on a wire rack. TO MAKE THE FILLING: Lower the oven temperature to 325 1/4. In another small bowl, combine the flour, cocoa, coffee powder and cinnamon; set aside. In the top of a double boiler, over gently simmering water, melt the chocolate. (Or microwave on high power, stirring every 15 seconds, until just melted.) In a medium bowl, beat together the cream cheese and brown sugar. Beat in the oil and vanilla. Using a wooden spoon, stir in the egg substitute and chocolate until smooth. Add the flour mixture and stir until just blended. Quickly stir in the walnuts or pecans (if using). Spread the batter evenly over the crumb crust. Bake for 30 minutes, or until a toothpick inserted in the center comes out almost clean. Do not overbake. Cool for 10 minutes on a wire rack. Loosen the brownie torte by running a knife around the edge of the pan. Remove the sides of the pan. Cool slightly and dust with the confectioners' sugar (if using). Serve warm or at room temperature. Description: "This dense and rich dessert gets its low-fat profile from nonfat cream cheese and egg substitute." Source: "Prevention's The Healthy Cook" Copyright: "(c) 1997 Rodale Press, Inc." From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : * To toast the nuts, place them in a dry no-stick skillet over medium heat. Toast them, shaking the skillet often, for 3 to 5 minutes, or until fragrant. here's another yummie that comes close - only 9 g of fat per serving.... 208 Calories; 9g Fat (35.7% calories from fat). * Exported from MasterCook * Broccoli Latkes Recipe By :The Lowfat Jewish Cookbook by Debra Wasserman Serving Size : 5 Preparation Time :0:00 Categories : Eat-LF Mailing List Holidays & Gifts Jewish Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound broccoli -- chopped small 2 pounds potatoes -- scrubbed -- cubed into small pieces 1 onion -- peeled, finely chopped 3 cups water 1/2 teaspoon celery seeds salt and pepper to taste Cook all the ingredients (except the oil) in a large covered pot over medium heat for 20 minutes. Drain mixture. Mash ingredients together. Heat oil in large non-stick frying pan over medium heat. Form 10 pancakes. Fry 8 minutes on one side. Flip and fry for another 5 minutes on the other side. Serve warm. S(Filename): "http://www.pcrm.org/health/Recipes/chanukah.html" From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Burrito Bread (Abm) Recipe By :BHG Complete Guide to Bread Machine Baking Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup chopped onion 1 tablespoon vegetable oil 1/2 cup milk 1/3 cup water 1/3 cup refried beans 1/4 cup shredded cheddar cheese 2 tablespoons snipped fresh cilantro 3 cups bread flour 1 tablespoon sugar 2 teaspoons chili powder 1/2 teaspoon salt 1 teaspoon active dry yeast -- or bread machine yeast In a small saucepan cook the onion in hot oil for 3 to 4 minutes or until tender. Cool slightly Add the onion mixture and the remaining ingredients to the machine according to the manufacturer's directions. Select the loaf size and basic white bread cycle. Yield: "1 1/2 pounds" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Cilantro and refried bans fill this loaf with authentic Southwestern flavor. The results is a savory protein-rich bread that pairs nicely with Mexican entrees. * Exported from MasterCook * Butternut Squash Pasta Recipe By :BBC Good Food 2000-Dec Serving Size : 8 Preparation Time :0:00 Categories : Eat-LF Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 ounces penne pasta 2 pounds butternut squash -- peel, seed, chunk 3 tablespoons olive oil 2 cloves garlic 1 3/4 pounds peeled chopped tomatoes -- canned 1 tablespoon tomato puree 1/2 cup vegetable stock -- to 2/3 cup 1 teaspoon dried oregano 3 ounces reduced fat cheddar cheese -- grated Cook pasta in boiling salted water for 10 to 12 minutes, until tender, adding the squash for the last 5 to 6 minutes of cooking. Heat the oil in a saucepan and cook the garlic for about a minute. Stir in tomatoes, tomato puree and stock. Simmer for 10 minutes. Stir in the oregano and season with salt and pepper to taste. Drain the pasta and squash and toss with the tomato sauce. Spoon into a 9-quart casserole oblong. Sprinkle over the cheese. Cook under a preheated broiler for 4 to 5 minutes, until golden, (not crusty) and bubbling. Description: "Penne with butternut squash, broil to brown" Cuisine: "VegRecipes" From PatHanneman - - - - - - - - - - - - - - - - - - - Serving Ideas : Large green salad NOTES : Can use any type of short pasta tubes such a macaroni or rigatoni. Ideal for last-minute casual entertaining. Squash store well, so keep on one hand. * Exported from MasterCook * Butternut Squash Stew Recipe By :Apples For Health (Jan 2000) Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound butternut squash -- peeled, seeded, cubed 1 tablespoon unsalted butter or margarine 1 onion -- coarsely chopped 1 carrot -- peeled and thinly sliced 1 stalk celery rib -- thinly sliced 3 cloves garlic -- minced 2 tablespoons cilantro or parsley -- chopped 2 teaspoons ground cumin 1 teaspoon fresh ginger -- grated 1 pound canned white kidney beans -- drained (cannelini beans) Place squash in a steamer basket over boiling water. Cover saucepan and steam 10-12 minutes or until tender. Drain, reserving liquid, and set aside. Melt butter in a heavy nonstick skillet over medium heat. Add onion, carrot, celery and garlic. Cover skillet and cook 10 minutes, stirring occasionally, until onion is tender. Stir in squash, remaining ingredients and salt and pepper to taste. Simmer 5-10 minutes, adding enough reserved liquid to keep mixture from drying out. Description: "Squash with cannelini" S(Filename): "http://www.applesforhealth.com/buttsquashstew1.html" From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butternut Squash-spinach-chicken Soup Recipe By :Sarah Schlesinger 1999 Serving Size : 4 Preparation Time :0:20 Categories : Chicken Eat-LF Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/4 cups low-sodium vegetable broth 4 4 ounce skinless boneless chicken breast halves -- chopped 2 medium onions -- chopped 1/8 teaspoon ground nutmeg 1/4 teaspoon ground cumin 1 jalapeno pepper -- seeded and minced 1 1/2 cups diced butternut squash 4 cups chopped fresh spinach 1 cup cooked or low-sodium canned chickpeas -- rinsed and drained Heat 1/4 cup broth in a large pot. Add chicken, onions, nutmeg, and cumin, and saute until onions begin to soften, about 4 minutes. Stir in jalapeno pepper. Add remaining broth and squash. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes. Stir in the spinach and chickpeas, and simmer for 5 more minutes. Source: "500 (Practically) Fat-Free One-Pot Recipes by Sarah Schlesinger (Random House)" S(Filename): "http://www.gardenguides.com/recipes/butsquashsoup.htm" T(Cooking): "0:37" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : When I read this recipe I thought I'd try it using already-cooked chicken: either the teriyaki or Southwestern chile-mesquite. When I first read this recipe I thought about convenience! Instead of raw chicken, try it with precooked chicken - teriyaki or southwestern chile-mesquite. * Exported from MasterCook * Cajun Rice Recipe By :Jeanne Jones Serving Size : 3 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Crockpot Eat-LF Mailing List Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup tomato sauce 1/2 cup finely chopped celery 1/2 cup finely chopped green pepper 1/4 cup finely chopped onion 1/2 teaspoon Tabasco sauce 1/2 teaspoon Cajun spices or Cajun Spice Mix -- (see recipe) 1/2 teaspoon oregano -- crushed 2 cups cooked brown rice Combine all ingredients except rice and cook until vegetables are tender. Add rice and continue to cook until all liquid is absorbed into the rice. From "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : * Exported from MasterCook * Cajun Spice Mix Recipe By :Jeanne Jones Serving Size : 19 Preparation Time :0:05 Categories : Condiments & Seasoning Eat-LF Mailing List Information, Tips, Misc. Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon paprika 2 1/2 teaspoons salt 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cayenne pepper 3/4 teaspoon white pepper 3/4 teaspoon black pepper 1/2 teaspoon oregano 1/2 teaspoon thyme 1. Combine all the spices and mix until well-blended. 2. Store, tightly covered, in a cool and dry location. 3-1/2 TABLESPOONS MIX - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Ginger Loaf (Abm) Recipe By :Tested by Apryl (Elf 2000-12) Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Eat-LF Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon yeast 1 3/4 cups bread flour 1/2 cup whole wheat flour 2 tablespoons dry soy milk -- or dry milk 1 teaspoon canned pumpkin -- or apple butter 1 teaspoon ginger 1/2 teaspoon cinnamon 1/2 teaspoon salt 2 tablespoons applesauce -- or minced figs or prunes 1/3 cup grated carrots 3/4 cup water Toss in machine as recommended. Basic white, 1-pound loaf. NOTES: The original recipe called for the alternative ingredients. Nutrition analysis based on "Ener-G SoyQuik" soy concentrate. Source: "FatFree Recipe Archive" Yield: "1 pound" From "J&A Braun" <2brauns@bellsouth.net> Formatted by PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Made this bread in my ABM last night & think it is quite tasty. * Exported from MasterCook * Chanukah Gelt Recipe By :Vegetarian Times, Dec. 1996 Serving Size : 6 Preparation Time :0:00 Categories : Candy Eat-LF Mailing List Holidays & Gifts Jewish Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 large apricot halves 1/2 cup bittersweet chocolate broken into bits or chocolate chips In small microwave-safe dish, melt chocolate on high 1 1/2 to 2 minutes, stopping cooking every 30 seconds to stir. Do not overcook or chocolate will burn. Alternatively, melt chocolate in double boiler over very low heat until just liquid, being careful not to overcook. Dip apricots in chocolate, covering approximately half the apricot. Place dipped apricots on cookie sheet covered with wax paper; chill in refrigerator until chocolate hardens, about 20 minutes. Yield: "18 pieces" From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Arrabbiata Recipe By :Patricia Mack's 15-Minute Chef Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-LF Mailing List Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 slice bacon -- diced 1 clove garlic -- minced 6 skinless boneless chicken breast halves 1 1/2 cups canned crushed tomatoes 1 teaspoon chopped fresh oregano 1/2 teaspoon crushed red pepper flakes Parmesan cheese Cook bacon and garlic in a 10-inch skillet over medium-high heat until garlic begins to soften and bacon begins to brown, about 1 minute. Add chicken breast halves, and continue to cook, turning chicken breasts often, until the chicken turns a golden brown, 6 to 8 minutes. Add tomatoes, oregano and red pepper flakes. Bring to a boil, lower heat and simmer, uncovered, for about 5 minutes. Serve with Parmesan cheese on the side. Serving Ideas : Hot garlic bread. Deli green bean salad. Pignoli cookies Source: "Berkley Publishing Group 1999" S(Internet Address:): "http://augusta.webpoint.com/food/15minute.htm" From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Cacciatore Stew Recipe By :Fast and Healthy Magazine, Jan. '96 Serving Size : 4 Preparation Time :0:00 Categories : Chicken Crockpot Eat-LF Mailing List Legumes Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- thinly sliced 1 medium green bell pepper -- in 1" pieces 3 skinless boneless chicken breasts -- in 2x1" pieces 15 ounces canned garabanzo beans -- drained 14 ounces spaghetti sauce -- (1 jar) 8 ounces canned mushroom pieces and stems -- drained Combine all ingredients in electric cooker pot. Mix well. Cover and cook on Low setting for at least 6 hours. From "Ellen C." - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with spaghetti or thick slices of crust bread NOTES : A savory hunter's style stew. Per serving; 350 calories, 9 g. fat (14 % of calories from fat), 55 mg. cholesterol. * Exported from MasterCook * Chicken Creole Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Chicken Crockpot Eat-LF Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Skinless Frying chicken -- cut up 1 Green pepper -- chopped 6 Green onions -- chopped 16 Ounces Canned tomatoes -- undrained 6 ounces Canned tomato paste 1/4 Pound Lean Ham -- cubed 1 teaspoon Salt Hot pepper sauce -- (a few drop or to taste) 1/2 Pound Lowfat Smoked sausage -- sliced 3 Cups Cooked rice In the crockpot, combine the chicken, pepper, onions, tomatoes, tomato paste, ham, salt, and pepper sauce. Cover and cook on low for 6 hours. Turn control to high and add sausage and cooked rice. Cover and cook on high for 15 to 20 minutes. From "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Pot Pie #2 Recipe By :Jim Coleman Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-LF Mailing List Pies, Crusts & Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts chicken broth or water 2 chicken breasts -- cut into 1 1/2 piece -- 8 ounce 3 medium peeled potatoes -- cut into 1-inch chunks 1 medium onion -- diced 2 carrots -- peeled and diced Celery stalks -- diced 1 tablespoon chopped fresh garlic 3 drops saffron -- 1/4 cup chopped parsley 1/4 teaspoon chopped fresh thyme 1/4 teaspoon chopped fresh rosemary Salt and pepper to taste Pot-Pie Squares: 1 cup all-purpose flour extra flour for dusting 1/4 teaspoon salt 1/4 teaspoon dried thyme 1 teaspoon chopped parsley 1 egg 3 1/2 tablespoons milk Instructions for Pot-Pie Squares -1. Combine the flour, salt, thyme and parsley in a bowl. -2. Add the egg and milk, working them together to form a soft dough. -3. Try not to overwork the dough or it will become tough. -4. On a floured surface, roll the dough out to the thickness of a nickel. -5. Cut into 1- by 2-inch rectangles. Instructions for Chicken Pot Pie -1. Bring the chicken broth or water to a boil in a large stockpot and add the chicken. -2. Add the potatoes, onion, carrots, celery, garlic and saffron and cook for about 15 minutes. -3. Add the herbs and the pot-pie squares to the broth and cook for about 20 minutes or until the dough is tender. -4. Season with salt and pepper. -5. Ladle into 4 soup bowls and serve piping hot. Source: "Flavors of America, Jim Coleman, Candace Hagan, Greg Slonaker" S(Filename): "http://dsc.discovery.com/dscdaytime/homematters/000127recipe.html" From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chile Flavored Vodka Recipe By :1997, M.S. Milliken & S. Feniger Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-LF Mailing List Holidays & Gifts Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bottle flavorless Vodka -- 750 ml 2 medium ancho chilies -- wiped clean 2 whole jalapeno chilies -- washed and thoroughly dried In the original bottle or in a decorative bottle of your choice, combine the chilies with the vodka. Cap tightly and leave to infuse for 7 to 10 days in a dark place. Replace the original cap with a narrow liquor spout with a screen (available from bar suppliers). Use the infused vodka to make martinis or other cocktails, being aware that with every day the chili flavor will get stronger. If you plan to keep the vodka for more than 10 days more, it is advisable to strain out the chilies. Prep Time: 168 hours 0 minutes From "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chili Grande Recipe By :Cooking Light 5 ingredient, 15 minute cookbook Serving Size : 6 Preparation Time :0:10 Categories : Chilis Crockpot Eat-LF Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound beef stew meat -- cubed and trimmed of excess fat 1 tablespoon taco seasoning mix 1 tablespoon chili powder 31 ounces chili beans in zesty sauce -- undrained, 2 cans 15 ounces stewed tomatoes -- undrained 3 bell peppers -- chopped 1 1/2 cups frozen onions Place all items in a crockpot, stir well. Cover and cook on low setting 7 hours (or high setting for 4 hours) If desired, top with sour cream and cilantro. (not included in nutritional analysis) Description: "Easy and really good!" Source: "www.3fatchicks.com" S(3FatChicks Message Board): "" Copyright: "1999" Yield: "1 1/2 cups" Start to Finish Time: "7:00" From "Jane" - - - - - - - - - - - - - - - - - - - NOTES : I would use one bag of frozen mixed peppers and onions in this recipe in place of the last 2 ingredients 4 points * Exported from MasterCook * Chocolate Pumpkin Muffins Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Betty Crocker(r) SuperMoist milk chocolate cake mix 1 can Libby's 100% pure pumpkin, canned -- 15 oz. 1/2 cup water Mix together cake mix and pumpkin. Add water as needed to create a smooth batter. Note - this will be thicker than typical cake batter. Line a muffin pan with paper liners or spray will a non-stick cooking spray. Fill cups 2/3 full. Bake at 350 1/4F for 18-23 minutes or until a cake tester inserted into the center of the muffin comes out clean. Per muffin: 91 calories, 2g fat (15% of calories from fat), 1g sat. fat, 1g fiber, 18g carbohydrates, 146mg sodium US Points: 1.8 UK Points: 1.6 Yield: "1 muffin" From "Lissa" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Christmas Soup Mix Recipe By :Classic Pillsbury Cookbooks - Holiday /decenber 1883 Serving Size : 5 Preparation Time :0:00 Categories : Eat-LF Mailing List Holidays & Gifts Homemade Mixes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Seasoning: 2 tablespoons chicken-flavor instant bouillon 3 teaspoons dried parsley flakes 3 teaspoons dried mixed vegetable flakes 3 teaspoons dried onion flakes 1/2 teaspoon poultry seasoning 1/2 teaspoon garlic powder 1/8 teaspoon pepper -- (1/8 to 1/4) Pasta: 4 ounces pine tree-shaped pasta or small elbow macaroni -- (1 cup) Soup: 6 cups water 1 cup cooked chicken -- optional 1 cup mixed vegetables -- optional In small bowl, combine all seasoning ingredients; mix well. Spoon into small plastic bag or container; seal. Place pasta in small plastic bag or container; seal. To make soup, in a 4 quart saucepan combine seasoning and 6 cups water. Bring to boil over medium heat over medium heat, stirring occasionally. Add pasta, cooked chicken and vegetables if adding. Cook over medium heat 5 to 7 minutes or until pasta is of desired doness, stir occasionally. 5 - 1 cup servings, Tip: One cup cubed cooked chicken, turkey and/or vegetables can be added to the soup with the pasta. Yield: "5 cups" From hdeacey1@sympatico.ca - - - - - - - - - - - - - - - - - - - NOTES : A Gift from the hearth! Package the pasta and seasoning in separate holiday containers tied with ribbon. Then place the containers in a soup tureen or baskets with the recipe, a soup ladle, pot holders or soup spoons tied with ribbon. 3 points * Exported from MasterCook * Citrus Vodka Recipe By : B. Smith Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-LF Mailing List Holidays & Gifts Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- High-quality vodka 1 lemon 1 lime 1 orange Wash and dry the lemon, lime, and orange. Using a zester or a strong vegetable peeler, peel the skin of each citrus fruit to create narrow ribbons. Clean bottle in warm sudsy water. Rinse and dry. Gently place the citrus peels or peppers into the gift bottle, pour in the vodka, and cover the top of the bottle. (Do not seal at this point) Place the bottle in the refrigerator and let the ingredients steep for at least 3 hours - 2 days is better. Before giving, top off the bottle with additional vodka. (The infusion ingredients will soak up some of the vodka.) Seal the bottle with a cork or glass bottle stopper and seal with sealing wax. Tie a thin metal wire or fabric ribbon around the top of the neck, if so desired. Prep Time: 5 minutes Cooking Time: 3 hours 10 minutes Difficulty: Easy From "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Colonial Wassail Bowl Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-LF Mailing List Holidays & Gifts Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon cardamom 1/2 teaspoon whole cloves Half a nutmeg -- cut up 2 ginger roots 1 teaspoon whole coriander 1 cup water 2 bottles Port wine 1 pint light beer 1/2 cup sugar 4 egg whites -- beaten to snow peaks 4 egg yolks -- beaten 6 roasted whole medium apples -- * 1.Put the cardamome, cloves, nutmeg, ginger, coriander and water in a saucepan. Heat to boiling, cover and simmer over low heat for 20 minutes. Pass through a very fine strainer. 2. Put in a large pot the Port, sugar, spiced water and beer. Heat and stir until sugar is dissolved. Do not boil. 3. Add 1/2 cup of the hot liquid to beaten egg yolks. Mix together, then pour into the hot liquid, beating well. Remove from heat. 4. Add egg whites and beat until mixture is sparkling. 5. To serve: Place an apple in a large cup, fill the cup with hot wine. Serve with a spoon to eat apple. * To roast apples: Core apples and place in a baking pan. In each apple, put 1 tablespoon sugar and 1 teaspoon butter. Bake in 500F. oven for 30 to 40 minutes or until the apples are a dark, golden brown. This recipe appeared in Jehane Benoit's 1963 edition of L'Encyclopedie de la Cuisine Canadienne. http://cocktails.about.com/food/cocktails/library/blwassailbowlb.htm?PM=n441 From "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornmeal Pancakes Recipe By :PatHanneman Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Eat-LF Mailing List Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Start with 1 cup reduced fat bisquick add 1 pinch salt -- 1 goodly pinch mace -- or less of nutmeg 1/2 tsp egg white powder 2 tbs fine corn meal -- (or cornbread mix) 1 tsp lightest olive oil --- add about 3/4 cup buttermilk -- or less if you don't like the tang -- (maybe 1/2 cup buttermilk) add: enough water or skim milk to form a thin batter 5 1/2 ounces nibblets corn kernels -- or 1/2 can Let the batter rest about 10 minutes. Whip. Add more milk/water to thin the batter. The goal is to make the batter thin enough that the corn makes contact with the griddle; the corn should cook along with the pancake. Then use a heavy griddle, nonstick, over medium hot - makes about 1 dozen 4-inch cakes I have no idea how many cals/fats. etc. TIPs: Sometimes I add a little more baking powder to the mix if the buttermilk is strong. Don't skip the salt when using buttermilk in the batter. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry-pineapple Frozen Salad Recipe By :Ask Your Neighbor Radio Show - Detroit Serving Size : 16 Preparation Time :0:00 Categories : Desserts Eat-LF Mailing List Fruits Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces Crushed pineapple -- drained 15 ounces Berry Cranberry Sauce 3 tablespoons Lemon juice 8 oz Cool Whip Free -- thawed 4 tablespoons Powdered sugar 2 tablespoons Walnuts -- chopped Drain pineapple well. Mix with cranberry sauce and lemon juice. Pour into 8x8-inch square pyrex dish. Put in fridge and allow to firm up. Mix Cool Whip with powdered sugar and spread over top of cranberry mixture. Top with chopped walnuts. Wrap tightly with foil and freeze. Let stand at room temperature for a few minutes before slicing into 2 inch squares. Cal 65 Fat 0.2 Fiber 0.6 CFF 2.0% From Penchard@aol.com - - - - - - - - - - - - - - - - - - - NOTES : These are two recipes that I have made for tomorrow's feast. I just tasted the Pineapple-Cranberry Frozen Salad, and it's awesome. * Exported from MasterCook * Cream Of Potato Soup With Sauteed Vegetables Recipe By :Hanneman Nov 2000 Serving Size : 3 Preparation Time :0:00 Categories : Eat-LF Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup Bear Creek Creamy Potato Soup Mix 2 cups water 5 1/2 ounces Niblets canned corn -- with liquid 1/4 pound Brussels sprouts 1 3 ounce red potato, whole 1 carrot 2 ounces green beans 1 teaspoon unsalted butter 1 teaspoon olive oil or spray -- (optional) salt and black pepper ground nutmeg 1/4 cup chopped Italian parsley -- more or less 1 pinch roasted garlic granules 1/4 teaspoon Beau monde or celery salt Bring water to a boil in a 3-4-quart soup pan. Add the soup mix. Simmer 20 minutes. Add corn with liquid. Simmer another 5 to 10 minutes. Meanwhile, rinse the vegetables. trim the sprouts and leave whole. Scrub the potato and cut into 3/4-inch chunks. Trim the carrot and slice (1/2-inch chunks). Trim the green beans and cut into 1-inch lengths. Microwave the vegetables together with a small amount of water for 4 minutes. Shock in ice water to stop them from cooking. Drain well. Towel dry. Cut brussels into 4 oval slices. Heat a nonstick fry pan; add the butter and oil and swirl to prevent burning. Add the vegetables and saute until lightly browned; season with salt and pepper and nutmeg. Add the parsley; saute until parsley is warm and loses some of it's bitter smell. Add the vegetables to the soup. Season with Beau Monde or celery salt; adjust salt and pepper. Serve with a nutty bread. Serving Ideas : Dassant's Greek Sundried Tomato bread with 1/2-cup chopped toasted walnuts. - - - - - - - - - - - - - - - - - - - NOTES : Enhance soup mixes with fresh vegetables and spice. Here's an example of a white sauce (potato) soup with fresh vegetables. It makes a colorful, beckoning bowl of soup. Sauteeing the vegetables brings out the sugar flavor and adds depth to this oniony potato soup. Add whatever vegetables you have on hand in quantities that are "convenient" (i.e., 1/2-can of corn). PANTRY: Bear Creek soups (http://www.bearcreekfoods.com/products.html); Dassant Gourmet ABM mixes (no webpage; try Sam's: see http://www.thepantry-cambridge.com/breadmix.html for picture) We love soups. Will make the minestrone today (posted yesterday) I sometimes use frozen veggies. But this time I had some brussels on hand. I always have niblets corn in the can on hand. Use it in soups and Bob like corn pancakes on Sundays. Here's what we did this time. BTW - that DASSANT bread! has such great texture and moisture for an ABM mix. The nuts make it special. * Exported from MasterCook * Creamy Vegetable-cheese Bisque Recipe By :Cooking Pleasures 2000-12 Serving Size : 5 Preparation Time :0:00 Categories : Eat-LF Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1 cup chopped leeks -- white part only 4 cloves garlic -- minced 1 tablespoon all-purpose flour 3 1/2 cups nonfat milk 14 1/2 ounces vegetable broth 3 cups chopped broccoli florets 3 cups chopped cauliflower florets 1 medium potato -- peeled and diced 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup shredded reduced fat Cheddar cheese -- sharp Heat oil in large pot over medium heat until hot. Add leeks; cook 5 minutes or until light browned. Add garlic; cook 15 seconds or until fragrant. Stir in flour; cook 1 minute. Add milk, broth, broccoli, cauliflower, potato, salt and pepper; mix well. Reduce heat to low; partially cover and simmer 20 minutes or until vegetables are tender. Add cheese; stir until melted. Source: "article by Victoria Abbot Riccardi, Food Writer, Boston" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : There are several tasty reduced-fat cheeses that can be added to this soup for variation. Grated reduced fat Havarti, Colby or Gouda are good ones to try. * Exported from MasterCook * Creole Chicken, Red Beans And Rice Soup Recipe By :Emeril, Fall Soups 2000 Serving Size : 8 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Chicken Eat-LF Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive or vegetable oil 1 chicken (skin removed) -- cut into 8 pieces -- 4 pound creole seasoning 1 1/2 cups chopped onions 1 cup chopped celery 1 cup diced carrots 1 tablespoon minced garlic 2 bay leaves 1 pinch cayenne 1 pound dried red beans -- rinsed picked over, soaked overnight and drained 1 gallon chicken stock 1/4 cup uncooked long grain white rice 1/2 cup finely chopped green onions (green tops only) In a large heavy stockpot, heat the oil. Season the chicken with Creole seasoning. When the oil is hot, add the chicken to the pot and sear on each side until light brown, about 3 minutes per side. Add the onions, celery and carrots to the pot and season to taste with Creole Seasoning. Saute the vegetables until they are soft, about for 3 minutes. Add the garlic, bay leaves, cayenne and red beans and saute for 1 minute. Add the stock and bring the liquid to a boil. Reduce the heat to a simmer, and cook uncovered until the beans are tender, about 2 hours. Using tongs or a slotted spoon, carefully remove the chicken pieces from the pot and separate the meat from the bones with two forks, or a knife and fork. Discard the bones and return the meat to the pot, stirring to incorporate the meat into the soup. Add the rice to the pot and cook until tender, about 15 - 20 minutes. Re-season the soup as needed and ladle into soup bowls, garnishing each serving with green onions. Serve with hot French bread. Source: "GMA" S(Filename): "http://www.abcnews.go.com/onair/GoodMorningAmerica/recipes/GMA000929Emeril_Fall_Soups.html" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : His hearty Creole chicken, red bean and rice soup is really tasty and it's a healthy meal. I halved the recipe. and used only 1 7-oz chicken breast, skinless. doubled the rice and OOOPS! used more than a pinch of cayenne. about 1/4 the oil it was good. a bit (yowza) hot! the chicken bones would give more flavor to the broth but we didn't miss it. try it. you'll like it ;-) * Exported from MasterCook * Crockpot Pizza Recipe By :SOAR recipe archive, 1/97 Serving Size : 6 Preparation Time :0:00 Categories : Crockpot Eat-LF Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Very lean ground beef 4 ounces Lowfat Cheddar cheese -- grated 1 Onion -- chopped 4 ounces Lowfat Mozzarella cheese -- grated 14 ounces Pizza sauce 14 ounces Spaghetti sauce 6 ounces Reduced Fat Pepperoni -- sliced 12 ounces Noodles Mushrooms Green peppers Brown meat and onion. Drain grease. Add sauces. Simmer. Boil noodles till al dente; drain. You do not want the noodles to be soft. In crock pot, put a layer of sauce, noodles, meat/sauce mixture, cheeses, pepperoni and as much mushrooms and green peppers as desired. Repeat layers one more time. * Cook on high for 30 minutes and then on low for 1 hour ( I cooked on low for 2 hours), or until cheese melts. Can be made in a deep casserole dish in the oven at 350F until cheese melts. Original recipe I had said to repeat layers one more time, but I repeated layers a few times more. [Jane Becker, Charles City, IA.] From "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : Here's an unusual way to make pizza. :-) Note that MC assumes fairly highfat pizza and spaghetti sauce, so if you use nonfat versions, the nutritional numbers will be much lower. Rehydrated TVP or any of the pre-growned "crumbles" would work well in this dish. * Exported from MasterCook * Crockpot Stuffed Peppers Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Crockpot Eat-LF Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Green peppers 1 pound Very Lean ground beef 2/3 cup Soft fine breadcrumbs 1 Egg -- beaten 1/2 teaspoon Salt 1/2 teaspoon Oregano 1/4 teaspoon Garlic powder 1/4 cup Skim Milk 1 teaspoon Fennel seed -- crushed 32 ounces Lowfat Spaghetti sauce Wash peppers and halve lengthwise, cleaning out seeds, and set aside. Combine ground beef, breadcrumbs, egg, seasonings and milk into a meatloaf-like mixture. Pack into pepper halves. Place in crockpot, stacking peppers in layers. Pour spaghetti sauce over top. Cook in crockpot on high four four hours, or on low from 6 to 8 hours. Serves 6-8. From "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : This would also be good with rehydrated TVP, if you didn't want to use meat. Or ground turkey breast would work, too. * Exported from MasterCook * Curried Chicken, Potato And Carrot Soup Recipe By :Tested by Hanneman 2000-Dec Serving Size : 2 Preparation Time :0:00 Categories : Chicken Eat-LF Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil 3/4 cup diced sweet onion salt 1/2 teaspoon minced garlic 4 ounces skinless boneless chicken breast halves -- cut into 1" pieces red pepper flakes -- a few to taste 2 teaspoons curry powder -- (2 to 3) 1 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 3/4 cup diced carrot 1 1/2 cups diced potato (2 red-skinned potatoes) -- with peel 1 cup diced peeled tomato -- with juice 1/2 cup defatted low-sodium chicken broth -- (1/2 to 3/4) 3 cups water -- or to cover Heat a small stock pot. Add oil and swirl to coat bottom of pan. Add the onion; a pinch of salt. Cook, stirring, for about 4 minutes over medium heat. Add garlic and saute for 1 minute more. Increase the heat to medium-high. Add the chicken and sear. Add the seasonings stir to combine: cook for 1 minute. Add the carrot, potatoes and saute stirring for 1 minute. Add the tomatoes, broth and water. Bring to a simmer. Reduce heat, cover and cook for 20 to 25 minutes, stirring occasionally, until the vegetables are tender and the chicken is cooked in the center. Sprinkle with chopped cilantro. May be served immediately or reheated gently. Serving Ideas : Warmed naan or pita; Cucumber Yogurt Sauce (Raita) Source: "Jay Solomon's International Cuisine: India" S(Filename): "http://azcentral.webpoint.com/food/etwmain.htm" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : We turned Jay Solomon's recipe for chicken curry into a soup. It was a good thing made wonderful with Onion Kulcha -- carry from local restaurant. Light soup for a late dinner. Make ahead and gently reheat. The spices will get stronger. * Exported from MasterCook * Double Ginger Cookies Recipe By :Prevention Serving Size : 36 Preparation Time :0:00 Categories : Cookies & Bars Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup all-purpose flour 1 tablespoon ground ginger 1/2 teaspoon baking soda 1 teaspoon pumpkin pie spice 4 tablespoon butter -- softened 1/2 cup packed brown sugar 2 egg whites 1 teaspoon vanilla 3 tablespoon minced crystallized ginger Preheat oven to 400F. Coat 2 baking sheets with cooking spray. In a med. bowl, mix flour, ground ginger, baking soda, and spice. Combine butter and brown sugar in a lg. bowl. Beat for 1 min. until light and fluffy. Beat in egg whites and vanilla. Gradually beat in flour mixture on low speed. Stir in minced ginger. On a lightly floured surface, roll out half the dough 1/4 in. thick. Using cookie cutters, cut out shapes. Transfer to baking sheets, placing cookies 1 in. apart. Bake 5 min. until edges of cookies are browned. (Bake both sheets at once, switching racks after 3 min.) Cool 2 min. on wire racks, then gently loosen cookies and cool completely. Repeat step 3 with remaining dough. Per cookie: 48 cal, 1.3 g fat (24% of cal), 29 mg sodium. Yields 36. Description: "Mouth-Watering, No-Guilt Cookies" Source: "Women.com" S(Filename): "http://www.prevention.com/" Yield: "3 dozen" From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dried Figs With Walnuts And Chocolate Recipe By :John Mariani and Galina Mariani Serving Size : 20 Preparation Time :0:00 Categories : Candy Eat-LF Mailing List Fruit Holidays & Gifts Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 dried figs 20 walnut halves -- or 1 oz walnut halves (about) candied orange peel 4 ounces good-quality bittersweet chocolate -- (such as tobler, suchard, valrhona or callebaut) 1 tablespoon unsalted butter Remove the remnants of the stems from the tops of the figs, then slit the figs open vertically, but do not cut all the way through. Place a walnut half and a piece or two of candied orange peel inside, and press the fig closed with your fingers. In a saucepan, melt the chocolate and butter over very low heat until smooth. Remove from the heat. Dip the figs into the chocolate to coat them, and place them on a rack or wax paper until the chocolate hardens. Store, wrapped in wax paper in a box for up to 1 week. Source: "The Italian-American Cookbook by John Mariani and Galina Mariani" S(Filename): "Jessica's http://www.ecookbooks.com/products.html?item=00674" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Elegant and easy. This traditional Old World confection recipe proves that some things just can not be improved upon. Old-timers lover these delightfully chewy, crunchy, chocolaty morsels, and once you taste them, you may become addicted as well. (Nutrition note: 24 halves per ounce-pat). * Exported from MasterCook * Dutch Apple Bars Recipe By :Gold Metal Fall Baking (2000) Serving Size : 16 Preparation Time :0:00 Categories : Chicken Eat-LF Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Gold Metal all-purpose flour 1/2 cup sugar 1/2 cup butter or margarine 1/2 cup sugar 2 tablespoon Gold Metal all-purpose flour 1/2 teaspoon ground cinnamon 1 1/2 cups thinly sliced peeled tart cooking apples Crumb Topping 2/3 cup Gold Metal all-purpose flour 1/2 cup packed brown sugar 1/4 cup butter or margarine Heat oven to 350. Mix 1 cup flour and 1/3 cup sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in ungreased square pan, 9x9x2 inches. Bake 25 minutes. Mix 1/3 cup sugar, 2 tablespoons flour and the cinnamon in medium bowl. Stir in apples to coat. Spoon over baked layer. Mix the crumb mixture until crumbly and sprinkle over the top of the apples. Bake 35 to 40 minutes or until topping is light brown and applies are tender. Cool completely. For bars cut into 4 row by 4 rows. Makes 16 Bars. 1 Bar = Calories 195, Fat 9g, Cholesterol 25mg, Sodium 60mg, Dietary Fiber 1g. Diet Exchange 1 Starch, 1 Fruit, 1 Fat. Using all sugar 5 WW points. Using 1/2 sugar, 1/2 Splenda: 4 WW Points From "Helen Deacey" - - - - - - - - - - - - - - - - - - - NOTES : Dennis used MacIntosh Apples, we really like these, moist, he also used sugar in the crust and Splenda with the apples. We feel this would make a nice gift, whether Christmas, or just well to the neighbourhool! Great for gift giving. * Exported from MasterCook * Easy Italian Skillet Supper Recipe By :Betty Crocker(r) Meatless Main Dishes (February 1999) Serving Size : 4 Preparation Time :0:05 Categories : Eat-LF Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 1/2 ounces ready-to-serve vegetable broth -- (1 can) 8 ounces uncooked rosamarina (orzo pasta) -- (1-1/4 cups) 14 1/2 ounces canned diced tomatoes -- undrained with basil, garlic and oregano 15 ounces canned black beans -- rinsed and drained 2 cups frozen broccoli cauliflower and carrots -- (from 16 oz. bag) 2 tablespoons chopped fresh parsley -- if desired 2 tablespoons shredded Parmesan cheese Heat broth to boiling in 10-inch skillet. Stir in pasta. Heat to boiling; reduce heat to low. cover and simmer 10 to 12 minutes or until liquid is absorbed. Stir in tomatoes, beans and vegetables. Cover and cook over medium heat 5 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in parsley. Sprinkle with cheese. Serves 4 5 Points T(Cook): "0:30" From hdeacey1@sympatico.ca - - - - - - - - - - - - - - - - - - - NOTES : Using MasterCook Nutritional Values = 5 Points. Diet Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Substitition: This is the perfect dish for kids to make for the family supper. It is easy and requires no chopping or cutting, if the parsley is omitted. If you like, try another cheese, such as Romano, mozzarella, fontina or even Asiago. For Meat Version: (Easy Italian Turkey Sausage Skillet Supper) add 1/2 pound fully cooked smoked turkey sausage, cut into 1/4" sliced with the vegetables in step 2. Continue as directed. * Exported from MasterCook * Festive Five Spice Bread (Abm) Recipe By :BHG Complete Guide to Bread Machine Baking Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dairy sour cream 1/2 cup water 1 tablespoon butter or margarine 1 tablespoon vanilla extract 3 cups bread flour 3 tablespoons sugar 3/4 teaspoon salt 1/2 teaspoon Five spice powder 1 1/2 teaspoons active dry yeast or bread machine yeast 3/4 cup Snipped mixed dried berries and cherries POWDERED SUGAR GLAZE: 1 cup sifted powdered sugar 1 teaspoon vanilla extract 4 teaspoons milk -- possibly more Add bread ingredients to machine according to manufacturer's directions. Select loaf size and basic white bread cycle. Cool. POWDERED SUGAR GLAZE: In a small bowl, mix together powdered sugar and enough milk (4 to 6 teaspoons) to make a glaze of drizzling consistency. *Compare lowfat sour cream (169 Calories; 2g Fat (8.9% of the calories)) to full fat sour cream (175 Calories; 3g Fat (14.4% calories from fat)). Yield: "1 1/2 pounds" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Rich with sour cream and chockful of dried fruits, this 5-spice scented loaf is perfect for gift-giving. Package in tinted cellophane, tie with a colorful ribbon. *While the number "five" figures prominently in the name of Chinese five-spice powder, some blends have up to 6 or 7 spices, or as few as four. A typical mix includes ground anise seed, start anise, clove, cinnamon and Szechwan peppercorns. Package in tinted cellophane, tie with a colorful ribbon. * Exported from MasterCook * Feta Dill Bread (Abm) Recipe By :BHG Complete Guide to Bread Machine Baking Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR A TEN-CUP OR LARGER PAN: 1 cup water 2/3 cup crumbled feta cheese 1 large egg 1 tablespoon butter or margarine 3 cups bread flour 1/3 cup instant mashed potato flakes or buds 1/4 cup nonfat dry milk powder 1 tablespoon sugar 1 teaspoon dried dill -- or 1 tbsp fresh dill 3/4 teaspoon salt 1 teaspoon active dry yeast -- or bread machine yeast Add the ingredients in the recommended order. Select the loaf size and basic white bread cycle. Tip: If you re-scale the recipe for a 2 pound loaf (22 slices), do not increase the egg. Yield: "1 1/2 pounds" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : The bread is a meal in itself. Team with wine, assorted cheeses, a salad. I just made something similar to this bread last week. I used the basil and sun dried tomatoes and feta - the blend. The bread disappeared quickly. So this one would too, i'd bet. * Exported from MasterCook * Feta Grain Salad Recipe By :Gourmet Magazine Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Grains & Cereals Mediterranean Pies, Crusts & Pastry Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup wheat berries 1/2 cup spelt 1/2 cup rye berries 3/4 cup diced Feta -- (about 3 ounces) 3/4 cup thinly sliced red onion 3/4 cup julienne strips seedless cucumber 7 tablespoons olive oil 3/8 cup julienne strips drained bottled roasted red pepper 3/8 cup mixed minced fresh herbs -- such as parsley and mint and dill plus herb sprigs for garnish 4 tablespoons fresh lemon juice -- or to taste 2 tablespoons red-wine vinegar 2 tablespoons chopped pitted brine-cured black olives 2 teaspoons ground cumin 2 garlic cloves -- minced dried hot red pepper flakes to taste In a kettle of boiling salted water cook the grains for 1 hour, or until they are tender, and drain them. In a large bowl stir together the grains, the Feta, the onion, the cucumber, the oil, the roasted pepper, the minced herbs, the lemon juice, the vinegar, the olives, the cumin, the garlic, the red pepper flakes, and salt to taste and garnish the salad with the herb sprigs. Yield: 4 to 6 servings Prep Time: 5 minutes Cooking Time: 1 hours 10 minutes From "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Vegetable Soup With Garbanzo Beans Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 6 Preparation Time :5:00 Categories : Crockpot Eat-LF Mailing List Soups & Stews Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 med zucchini -- chopped 1 med onion -- chopped 3 celery ribs -- chopped 2 cups carrots -- shredded 1 cups fresh green beans -- cut up 2 plum tomatoes -- chopped 2 cloves garlic -- see Note 1 3 tbsps chopped fresh parsley 1/4 cups chopped fresh basil 1/2 tsp seasoned salt 1/2 tsp freshly ground pepper 2 14 oz. cans beef broth -- see Note 2 1 14 oz. can diced tomatoes -- peeled 1 15 oz. can garbanzo beans -- rinsed and drained 1/2 cups grated Parmesan cheese -- see note 3 In 4-quart electric slow cooker, mix together all the ingredients except the grated cheese. Cover and cook on the low heat setting 5-6 hours, or until the vegetables are tender but still firm. Ladle into soup bowls and top with a sprinkling of cheese. Well, we received nearly a foot of snow here today and I spent the day indoors in the kitchen playing with my new Crock-Pot. Here's the first recipe I made with it, and also the first recipe I tried from my new cookbook, The Best Slow Cooker Cookbook Ever. We liked this soup, although I omitted the zucchini and green beans (didn't have them). Because of not including those, I felt there were too many tomatoes. But I didn't want to tinker with this too much since I'm unfamiliar with using a Crock-Pot. Cooking for 5 hours was sufficient. From Bill and Melissa Firman - - - - - - - - - - - - - - - - - - - NOTES : Note 1 - Original recipe called for garlic to be crushed through a press, but I used minced garlic instead. Note 2 - Original recipe specified beef or chicken broth; I used Un-Beef vegetarian broth. Note 3 - Original recipe called for grated IMPORTED Parmesan cheese. Natalie Haughton's notes in the book say "use this as a base to make vegetable soup. Vary the fresh produce according to what's in season, in your garden, or stashed in your refrigerator vegetable bin." * Exported from MasterCook * Fruit Ambrosia With Crame Anglaise Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-LF Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup orange juice concentrate -- thawed 2 tablespoons sugar 1 1/2 cups orange supremes -- (about 3 oranges) 1 1/3 cups sliced ripe bananas -- (about 2 bananas) 1 cup seedless green grapes 1 cup raspberries 1 cup blackberries 1 1/4 cups Crame Anglaise -- chilled --- CREME ANGLAISE 1 3/4 cups 1% low-fat milk 1 piece vanilla bean -- (3-inch) -- split lengthwise 1/3 cup sugar 4 large egg yolks Combine orange juice concentrate and sugar in a medium bowl; add oranges, banana, grapes, and berries, tossing gently. Spoon ambrosia into each of 5 glasses; top with Crame Anglaise. CREME ANGLAISE: Pour milk into a medium saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Cook over medium heat 6 minutes (do not boil); discard bean. Remove from heat. Combine sugar and yolks in a bowl, stirring with a whisk until blended. Gradually add milk mixture to bowl, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat 6 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Immediately pour mixture into a bowl. Cover and chill (mixture will thicken as it cools). NOTES : * You can substitute 2 teaspoons vanilla extract for the bean, but the flavor will suffer. You can find vanilla beans in your supermarket's spice section. Crame Anglaise can be stored in the refrigerator for up to 3 days. Yield: 1 3/4 cups (serving size: 1/4 cup) Nutritional Information: Serving size: 1 cup ambrosia and 1/4 cup Crame Anglaise). Per Serving (excluding unknown items): 278 Calories; 6g Fat (17.1% calories from fat); 7g Protein; 54g Carbohydrate; 6g Dietary Fiber; 174mg Cholesterol; 50mg Sodium. WW Points 4.86 From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fudgy Brownie Gift Mix In A Jar Recipe By :Kaitlin from the 3FatChicks Board Serving Size : 12 Preparation Time :0:00 Categories : Cookies & Bars Eat-LF Mailing List Holidays & Gifts Homemade Mixes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Mix 1/2 cup unsifted flour 1 cup turbinado sugar 1/4 cup Ghiradelli powdered chocolate 1/4 cup Dutch Cocoa powder 1 tablespoon powdered egg whites -- plus 1 teaspoon powdered egg whites 2 tablespoons Cornstarch 1/4 teaspoon baking powder 1/4 teaspoon salt Extra Ingredients To Bake: 8 ounces nonfat vanilla yogurt -- Dannon preferred In a medium bowl, whisk together all dry ingredients Package as a gift and include a recipe card which says the following: Preheat oven to 350 degrees. Empty dry contents into a medium bowl. Add the yogurt and stir well. Mixture will be rather thick. Lightly spray an 8 x 8 inch pan with cooking spray, and spread the brownie mix into the pan. Bake for 31-33 minutes, until brownies test ALMOST done. Cool completely and enjoy! Also, I say remove from over when brownies are almost done because they will continue to cook a bit out of the oven. The tooth pick will have a little bit of residue on it, but nothing gooey. Turbinado sugar is just like Sugar in the Raw, I think. I just like it better than granulated white stuff. It can be found, along with Ghiradelli chocolate at most grocery stores, but my favorite place to shop is Meijer's. They never are out of what I need. Also, I say remove from over when brownies are almost done because they will continue to cook a bit out of the oven. The tooth pick will have a little bit of residue on it, but nothing gooey. Lastly, these brownies are best when totally cooled down. So resist the temptation, because it's really worth it. Enjoy! Kaitlyn From "Jane" - - - - - - - - - - - - - - - - - - - NOTES : Here's a recipe for something I have been working on... fat free brownie mix in a jar. Almost everyone I know is health conscious but are also plagued by an insatiable sweet tooth (like me)! So I'm whipping up a few batches of these, and putting them in jars and giving them away as little gifts. Hope someone else out there tries this... they're really good and fudgy (I like fudgy brownies better than cake-like). (almost) Fat Free Brownie Mix in a Jar. 2 pts * Exported from MasterCook * Greek Black-eyed Pea Salad Recipe By :Katahn: The Low-Fat Good Food Cookbook (1994 Norton) Serving Size : 8 Preparation Time :0:00 Categories : Eat-LF Mailing List Legumes Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked blackeyed peas 1/2 cup diced bell pepper -- (red and/or yellow) 1/2 cup diced scallions 1 small clove garlic -- crushed 1/2 tsp dried oregano 3 tablespoons olive oil 4 tablespoons red wine vinegar 1 teaspoon lemon juice 2 tablespoons minced fresh parsley 1/2 teaspoon salt Combine all ingredients in a large bowl. Marinate 6 to 8 hours in the refrigerator, stirring occasionally. Prep time: 6 minutes Serves: 8 Yield: 4 cups Per serving: 5 g fat, 111 cals, no cholesterole, 5g dietary fiber, 71 mg sodium From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Growing Sprouts Recipe By :www.sprouting.com Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Information, Tips, Misc. Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** If you'd like to purchase a sprout grower, here is a good link to do so. You can also purchase seed mixes from this site. http://www.urbanhomemaker.com/items/sprouting/ If you are interested in growing your own sprouts, here's some simple instructions on how to do so using everyday around the house items, taken from the following site: http://www.sprouting.com/homesprouting.htm What You Need A. A jar, 1 liter to 4 liter (1qt. to gallon) size, depending on your appetite for sprouts and size of your family. B. A bowl of the right size and weight to prop up the jar. C. Some screen or netting and a rubber band, either nylon tulle from a fabric shop or gray fiberglass screen from a hardware store, will work fine. D. Fresh water. E. Seeds with good germination, preferably grown organically. Avoid purchased garden seeds unless you know they aren't treated. Most natural food stores have the common sprouting seeds; if in doubt, ask if it's organic. If you know a farmer who grows the seeds you want without chemicals, buy in bulk. Most seeds keep for a year or more in a cool dry place. (You can also use a home sprouting device, such as the SproutMASTER tm. Follow the directions that come with the device. ) Easy Sprouting Directions (for most small seeds) A. Soak Put 1 to 4 TBS. seed in a wide mouth jar. Cover with mesh and secure with rubber band. Add water, swirl, and drain. Add 1 cup cool water and soak for 4 - 8 hrs. B. Rinse Twice a day, refill jar with cool water, swirl, and drain. Invert jar and prop at angle in sink or bowl. C. Enjoy In three to six days, when sprouts are 3 to 5cm (1 to 2") long, enjoy. Cover the jar with plastic and a rubber band, or transfer to a covered container, and refrigerate to store. Hints and Options for small seeds You can grow alfalfa, red clover, radish, fenugreek, and other small seeds up to 4cm (1.5") long. A 250g bag of alfalfa seed can grow 45 cups of sprouts, or even more. Lentils and peas are best small, with sprouts .5 to 1cm(1/4 to 1/2") long. They get tougher with more growth. Miss a rinsing? Just continue normally if the sprouts appear alive and show no signs of mold. The sprouts should be fine. If you do see a spot of mold or rot, remove it with a good margin of healthy sprouts and discard. Don't mistake the fuzzy white root hairs of radish, canola, mustards, and other crucifers for mold. Be sure to taste sprouts as you go along; use them when you like them. To green up sprouts, leave them without a cover for a few hours in bright light, but not direct sunlight. Sprouts grow best between 18C and 25C (65F and 75F). Use luke-warm water for soaking and rinsing in cool room temperatures, and cold water in hot room temperatures. Drain the sprouts well before they go in the fridge. Rinse in the morning, cover and refrigerate in the afternoon. Mung beans (for Chinese bean sprouts) grow best in a drainable tray or basket. They like extra rinsing, and are best grown in complete darkness to prevent bitterness. Serving Suggestions * Grilled Cheese - liven up a grilled cheese sandwich with your favorite sprouts and a tomato slice. * Tacos - Use sprouts instead of shredded lettuce in tacos. * Hamburgers & Hot dogs - sprouts can replace lettuce in these kid's favorites. * Sandwiches, Subs and Pitas - sprouts are a delicious addition to any of these. * Salads - add fresh sprouts to just about any salad, or create your own sprout salad. (hint -- radish sprouts are great in coleslaw or potato salad, or anyplace you'd use radishes. * Omelets - Add a half cup of sprouts to your omelets just before folding. Sprout mixes or alfalfa are great for this. * Breads - a half cup of sprouts per loaf makes a tasty, nutritious addition to homemade breads. (Add with the liquids) The sprout nutrients also seem to help the yeast produce a higher loaf. * Soups - a few sprouts added just before serving are great in many soups. * Peanut butter sandwiches - believe it or not, I love sprouts in peanut butter sandwiches! From "Jennifer Roethe Kersten" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Holiday Frozen Yogurt Pie Recipe By :Quick and Light Cuisine (Magazine) 2000 Serving Size : 16 Preparation Time :0:00 Categories : Desserts Eat-LF Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Chocolate Crumb Crust: 2 cups chocolate wafer cookie crumbs -- (or 9-oz) 3 tablespoons nonfat chocolate syrup 2 teaspoons sugar Chocolate Sauce: 7 ounces semi-sweet chocolate chips or semi-sweet -- chopped chocolate 2 tablespoons vegetable oil Frozen Dessert: 1 quart lowfat chocolate frozen yogurt -- softened 1 quart lowfat strawberry frozen yogurt -- softened CRUST: Preheat oven to 325F. Butter a 9-inch springform pan. In large bowl, mix chocolate cookie crumbs, syrup and sugar, stirring mixture until crumbs are moistened evenly. Transfer crumbs to prepared pan. Use fingers to press crumbs evenly over bottom and 1 inch up the sides of the pan. Bake crust for 6 minutes. Cool crust completely. SAUCE: In top of double boiler over barely simmering water, or in a microwave following manufacturer's directions for melting chocolate, stir chocolate and vegetable oil until chocolate is melted and mixture is smooth. LAYERS: Using a metal spatula, spread softened chocolate frozen yogurt over crumb crust. Using a teaspoon, drizzle 3 tablespoons of chocolate sauce evenly over the frozen yogurt. Spread softened strawberry frozen yogurt evenly over chocolate coating. Drizzle 2 tablespoons of chocolate coating in thin, crisscrossing lines over the strawberry yogurt. Place remaining chocolate sauce in heatproof container. Cover and refrigerate to serve with pie. (The chocolate sauce can be refrigerated up to 3 weeks.) Cover pie tightly with plastic wrap, then aluminum foil. Freeze at least 6 hours, or up to 2 weeks. To serve, remove chocolate sauce from refrigerator and warm in microwave or in top of double boiler over barely simmering water. Stir until mixture is melted and pourable. Remove frozen yogurt pie from freezer 10 to 15 minutes before serving. Dip a dish towel in hot water and wring it dry. Hold hot towel around sides of springform pan for 15 seconds. Release sides of pan. Using a sharp knife, cut frozen yogurt pie into wedges. Pass pitcher of warm chocolate sauce. (Serves 12 to 16) S(Filename): "http://www.gourmetmarket.com/gen/Site1/1087.html" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : A chocolate crumb crust holds strawberry and chocolate frozen nonfat yogurt, layered with chocolate sauce. At holiday time, garnish each slice of pie with a festive candy cane and pass additional chocolate sauce to pour over slices of frozen yogurt pie. As written - this is high carb and 243 Calories; 10g Fat (36.0% calories from fat); but it's not bad! trick will be to cut it into 16 pieces. if you have low/nonfat products available, you could reduce cals from fat -- it's a springform pan, chocolate cookie crumb crust. top with chocolate yogurt drizzle choc sauce <------------you could skip that - the choc sauce has butter and milk in it, yes? top with strawberry yogurt drizzle with choc sauce