* Exported from MasterCook * Savannaah Beans And Rice Soup Recipe By :Moosewood Restaurant Low-Fat Favorites by Mollie Katzen P. Serving Size : 8 Preparation Time :0:00 Categories : Eat-LF Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups finely chopped onion 2 cloves garlic -- pressed 3 cups water or veggie stock 1/2 pound fresh collard greens or kale -- cleaned and chopped 1 16 oz can diced tomatoes -- undrained 2 16 oz cans blackeyed peas, canned -- rinsed and drained 1 tablespoon white or cider vinegar 1 tablespoon brown sugar 1 pinch dried thyme 1/4 teaspoon ground allspice Tabasco sauce -- to taste 2 cups cooked rice salt -- to taste Saute the onions in a large soup pot sprayed with Pam. When they are almost soft, add the garlic and cook until fragrant. Add the stock and chopped collards (if using fresh). Add the remaining ingredients and simmer until the collards are done. Adjust seasonings. Stir in the rice and heat. Serves 4 amply (makes 8 single servings). Kristin's modifications. I used about half a bag of frozen chopped collards. It took about 3 cans (soup can size) of stock. I also used cider vinegar and doubled the vinegar/brown sugar/allspice. You might not need to do that if you use white vinegar. I cooked brown rice on the side and served the soup over the rice. YUM! Source: "Formatted by Whome40@aol.com Dec. 2000" - - - - - - - - - - - - - - - - - - - NOTES : Kristin: This is really good. Serve on New Year's Day? This was tonight's dinner. I'm freezing the leftovers. * Exported from MasterCook * Sesame Stir-fried Lentils And Vegetables Recipe By :Rombauer's Joy of Cooking Serving Size : 6 Preparation Time :0:00 Categories : Eat-LF Mailing List Legumes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon sesame seeds 1 cup diagonally sliced peeled carrots 2 cups broccoli florets 1 cup half-inch cubes yellow squash 1 cup trimmed snow peas 2 tablespoons vegetable oil 1/2 cup half-inch pieces red bell peppers 1 tablespoon finely chopped garlic 1 tablespoon finely chopped peeled fresh ginger 1/4 teaspoon red pepper flakes -- (optional) 3 cups cooked lentils (brown or green) (dried lentils triple in volume when cooked) 1/2 cup scallions -- thinly sliced 3 tablespoons soy sauce 2 teaspoons toasted sesame oil Toast seeds in a small skillet over medium heat for about 1 minute. Set up a vegetable steaming basket over boiling water and add carrots, broccoli, yellow squash, and snow peas. Cover and steam until crisp-tender, about 5 minutes. Rinse with cool water to stop the cooking. Heat oil in a large skillet over medium-high heat. Add bell peppers and cook, stirring, for about 2 minutes. Add garlic, ginger, pepper flakes (optional). Cook, stirring, until sizzling, about 30 seconds. Add the steamed vegetables along with cooked lentils, scallions, soy sauce, and toasted sesame oil. Cook, stirring, just until heated through, about 3 minutes. Sprinkle with the toasted sesame seeds. Serve hot. Source: "All About Vegetarian Cooking: Beans and Tofu (p. 86)" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Lentils are used in this recipe much as plain cooked rice would be used in fried rice or in a skillet dish of rice heated with vegetables. Serve over rice for a meatless dinner. This sounds heavy but it's not. It's a stir fry of fresh veggies garnished with lentils and sesame seeds. * Exported from MasterCook * Six-minute Fudge Recipe By :American Century Cookbook (presented on Cooking Live) Serving Size : 150 Preparation Time :0:00 Categories : Eat-LF Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups sugar 1 Pinch salt 2 tablespoons butter 1 can evaporated milk -- (12-ounce) 2 cups coarsely chopped pecans 1 pint marshmallow cream -- (1 jar) 12 ounces semisweet chocolate 12 ounces German's sweet chocolate In a heavy saucepan over medium heat, bring the sugar, salt, butter and evaporated milk to a boil. Boil for 6 minutes. Meanwhile, place the pecans, marshmallow fluff and chocolate in a large bowl. Pour the boiled syrup over the chocolate mixture. Beat until chocolate is all melted. Spray a 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with a nonstick cooking spray and pour fudge into pan. Let harden at room temperature before cutting into 1-inch squares (can be placed in the refrigerator or freezer to speed hardening process). Yield: 4 pounds From "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : This was presented on Cooking Live today by the famed cookbook author, Jean Anderson. It's also known as Mimi Eisenhower's Million Dollar Fudge. Apparently this was a very popular recipe during the 50s. It's supposedly "fool-proof". Even Sara Moulton said she's always been afraid of fudge and had never tried to make it. But she made this, and said it was easy. Based on the size pan and the 1-inch squares, I figured there'd be 150 pieces or more. So if you eat only one piece, these meet our guidelines. More significantly, I'd reduce the amount of pecans (notoriously high fat) or maybe replace them with almonds. * Exported from MasterCook * Slow-poke Jambalaya Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Chicken Crockpot Eat-LF Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bell pepper -- chopped 1 onion -- chopped 2 medium tomatoes -- chopped 1 cup celery -- chopped 1 clove garlic -- crushed 2 tablespoons parsley -- minced 2 teaspoons thyme leaves -- chopped 2 teaspoons oregano leaves -- chopped 1/8 teaspoon cayenne 1/2 teaspoon salt 4 ounces smoked sausage -- chopped 8 ounces skinless boneless chicken breast -- chopped 2 cups nonfat beef broth -- or bouillon 1/2 pound shelled shrimp -- cooked 1 cup cooked rice Shell shrimp, halve lengthwise. In slow cooker,combine all ingred. except shrimp & rice. Cover & cook on low 9-10 hours. Turn slow cooker on high, add cooked shrimp & cooked rice. Cover; cook on high 20-30 minutes. From "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sole With Tomatoes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil or red wine (optional) 2 small onions -- dice 2 cloves garlic -- minced 2 small tomatoes -- chopped 2 tablespoons fresh basil 1 tablespoon fresh parsley 1 tablespoon ground pepper 1 tablespoon lemon juice 1 pound fillet of sole (or any white fish fillet) Preheat the Grilling Machine for 3-5 minutes Saute the onion and garlic in oil or wine for 2 minutes, stirring occasionally Add the tomato, half of the herbs and a few grinds of pepper. Lay the fish on top, add the lemon juice and remaining herbs. Cover and let cook for 2-3 minutes. Lift the fish and the vegetables onto a plate. If any juices have dripped into the drip tray, use as a sauce to pour on top of the fillet. Serve with fresh bread or rice Source: "1999 Salton Inc, makers of the Foreman Grill" From P Hanneman - - - - - - - - - - - - - - - - - - - NOTES : I just bought another grill - and it came with a full cookbook called "lean mean fat reducing grilling machine cookbook" (smile) We use it to cook what we would saute or grill in a pan - only twice as fast. Frozen chicken breast halves (4 minutes. unplug and wait 1 minute; remove and let rest 1 minute; slice and add to pasta or whatever). if you like sausage but think the turkey sausage is too dry, try grilling it on the foreman- half the time. quickly grill vegetables, tomato slices, eggplant slices, etc. in the grill and add to salad or a pasta or serve along. it's great with fish. * Exported from MasterCook * Southwestern Chicken Cheese Soup Recipe By :JoAnna Lund, December 1995 Newsletter Serving Size : 4 Preparation Time :0:45 Categories : Chicken Eat-LF Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Campbell's Healthy Request chicken broth -- 16 oz can 1/2 cup chunky salsa 1 Campbell's Healthy Soup -- (10 3/4-oz can) Request Cr of Chicken 1/2 cup sliced mushrooms -- canned, drained 1/2 cup cooked chicken breast -- diced 1 1/2 cups whole kernel corn, frozen 1/3 cup nonfat dry milk powder 1/2 cup water 1/4 teaspoon black pepper 3 ounces reduced fat cheddar cheese -- 3/4 cup In a large saucepan, combine chicken broth, salsa, chicken soup, mushrooms, chicken breast and corn. Bring mixture to a boil. Lower heat. In a small bowl, combine dry milk powder and water. Stir milk mixture into chicken mixture. Add black pepper and Cheddar cheese. Mix well to combine. Continue cooking, stirring often, until cheese is melted. Nutritional info that came with recipe: Serves 4 (1 1/2 cups) HE: 1 3/4 Pr, 3/4 Br, 1/2 Ve, 1/4 SM, 1/2 St, 16 OC 209 calories, 5 gm Fa, 18 gm Pr, 23 gm Ca, 942 mg so, 2 gm Fi Diabetic: 2 Mt, 1 1/2 St, 1/2 Ve Freezes well. S(Mailing List): "Carolyn - Baltimore on" From "Jane" - - - - - - - - - - - - - - - - - - - NOTES : I add two potatoes which increases the calorie count somewhat, but makes a thicker, heartier soup. I dice the potatoes and cook in the chicken broth until well done. With a potato masher, break up about half of the cooked potatoes to thicken the soup. Proceed with previous instructions. _____ * Exported from MasterCook * Southwestern Penne With Broccoli And Corn Recipe By :Hanneman 12/08/00 Serving Size : 3 Preparation Time :0:00 Categories : Eat-LF Mailing List Mexican & Southwestern Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces penne pasta 1 vegetable bouillon cube 8 ounces broccoli florets -- chopped -- or one stem 2 teaspoons extra virgin olive oil 1/2 cup chopped sweet onion 2 large garlic cloves -- minced salt and black pepper 5 ounces corn kernels 8 ounces canned spicy black beans chile powder blend 1 lime -- for the juice 2 tablespoons fresh cilantro 2 ounces fresh mozzarella cheese (1 ball) Cook penne in plenty of water, seasoned with a salt vegetarian bouillon cube. After 4 to 5 minutes, add the broccoli and finish cooking the two together (about 4 to 5 minutes). Drain, reserving 1/2-cup of the broth in a measuring cup. Towel-dry the pasta pan and heat the pan to moderate temperature, add the oil (do not burn). Add the onion and saute for about 2 minutes. Add the garlic and corn and saute for 1 minutes. Add the chili powder (a southwestern-style seasoning blend), the beans and enough liquid to form a sauce. Add the juice of 1 lime and cilantro. Stir until aromatic. Add the pasta and broccoli. Stir to coat; add more broth if needed. Serve at once with sliced mozzarella. S(Filename): "kp memorable meals" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : This is the kind of pasta dish that is served along side a grilled fish or chicken fillet. It's also very good with the cheese. We used Health Valley spicy black beans. The southwestern chile powder or sauce varies with what's on hand. Try a chipotle barbecue or Bobby Flay's marinade. Chili powder from a mix also tastes good. Tonight we used Flay's red chile citrus marinade to add zip to the sauce. * Exported from MasterCook * Spaghetti With Tomatoes, Basil And Capers Recipe By :The Cancer Prevention Good Health Diet by Martin Katahn, Ph. Serving Size : 8 Preparation Time :0:00 Categories : Eat-LF Mailing List Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Sun-dried tomatoes (not packed in oil) 1/2 lb swiss chard -- escarole, or bok choy, coarsely chopped 2 lbs tomatoes -- diced 1/2 tbsp capers -- drained 1/2 cup toasted pine nuts 3 cloves garlic -- minced 1/4 cups grated Parmesan 4 tbsp olive oil 1/2 cup fresh basil -- coarsely chopped salt and pepper to taste 1 pound spaghetti 1. Blanch the dried tomatoes in boiling water for about 2 minutes. Drain and dice. 2. Wilt the swss chard in a skillet with about 1 tsp. of oil and a bit of water. 3. In a large bowl combine all the ingredients except spaghetti and set aside to marinate. 4. When ready to eat, cook the spaghetti in boiling, salted water until desired degree of doneness. 5. Drain, add spaghetti to the tomato mixture, correct seasonings and serve. 6. May be topped with additional parmesan if desired. Source: "Formatted by Whome40@aol.com Dec 2000" - - - - - - - - - - - - - - - - - - - NOTES : Even with all the high fat ingredients, this recipe is only 31% CFF. I'm sure I'd reduce the cheese some. I'm not sure how the author figured the NA. His figures say this recipe has 15 g. fat, 424 calories, and 5 grams of fiber per serving. I'm inclined to trust MC. * Exported from MasterCook * Spicy Black Beans And Rice Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Crockpot Eat-LF Mailing List Legumes Mexican & Southwestern Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups dried black beans 1 cup chopped onion 1 cup chopped celery 1 cup chopped carrots 1 medium green bell pepper -- chopped 2 jalapeno peppers -- minced 4 cloves garlic -- minced 2 teaspoons ground cumin 1/2 teaspoon ground coriander 1 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 bay leaves 5 cups vegetable broth 4 cups hot cooked rice Rinse beans. Place in a large saucepan. Add enough water to cover beans by 2 inches. Bring to a boil, reduce heat, cover and simmer 2 minutes. Remove from heat and let stand, covered, for 1 hour. Drain. (You can omit simmering and just soak beans overnight in a covered pan with cold water.) In a 3 1/2, 4, or 5-quart crockpot, combine onion, celery, carrot, green pepper, jalapenos, garlic, cumin, coriander, thyme, salt, pepper, and bay leaves. Stir in drained beans and vegetable broth. Cover and cook on low heat for 8 to 10 hours or high heat for 4 to 5 hours. Discard bay leaves. If desired, mash beans slightly with a potato masher. Serve over hot rice. From "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Potatoes, Cabbage And Peas Over Rice Recipe By :SIMPLY VEGAN, Debra Wasserman Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Potatoes Rice Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups rice 4 cups water 5 medium potatoes -- peeled and thinly sliced 2 cups water 1/2 green cabbage 1 box frozen peas -- (10 ounce) -- (or equivalent fresh) 2 teaspoons curry powder 1 teaspoon turmeric 1/2 teaspoon ginger 1/2 teaspoon garlic powder 1/8 teaspoon cayenne pepper salt to taste (optional) Cook rice in 4 cups of water in a cover pot over medium-high heat until done. In a separate frying pan, add sliced potatoes to 2 cups of water and heat over medium-high heat. Shred cabbage and add to potatoes. Add peas and spices to mixture. Continue heating in covered pan, stirring occasionally, until potatoes are tender. Serve over cooked rice. Total calories per serving: 547 Fat: 1 gram Protein: 13 grams Carbohydrates: 121 grams Iron: 5 mg Calcium: 93 mg Sodium: 86 mg Dietary Fiber: 9 gm From "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Artichoke Dip Recipe By :Diabetes Action Serving Size : 16 Preparation Time :0:00 Categories : Appetizers Dips Eat-LF Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces fresh spinach -- rinsed and stemmed 2 garlic cloves -- pressed or minced 1 1/2 cups cooked butter beans or cannellini -- drained and rinsed -- 15-ounce can 1 cup chopped scallions 2 tablespoons chopped fresh basil 2 tablespoons fresh lemon juice -- to taste (2 to 3) 5 artichoke hearts or bottoms -- minced (15-ounce can) (5 to 6) salt and ground black pepper to taste Steam the spinach until just wilted (2-3 minutes). Drain. In a food processor, puree the spinach, garlic, beans, scallions, basil and 2 tablespoons of the lemon juice until very smooth. Fold in the minced artichoke hearts and add more lemon juice and salt and pepper to taste. Serve chilled or at room temperature. Source: "http://www.diabetesaction.org/recipe.html" Yield: "3 cups" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Perfect for holiday parties. Serve with chunks of whole grain bread for dipping. * Exported from MasterCook * Spumoni Yogurt Recipe By :ranch restaurant at ojai california Serving Size : 32 Preparation Time :0:00 Categories : Desserts Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 gallon vanilla lowfat frozen yogurt -- softened 1 1/2 pound mixed candied fruit -- chopped -- (like candied cherries) 6 ounces toasted pecans -- coarsely chopped 1 cup brandy In a bowl with fairly straight sides, mix the yogurt, fruit and nuts. Using a spatula, create a narrow gap between the bowl's sides and the yogurt. slowly pour in the brandy. Refreeze - when soft-frozen, stir to streak the brandy into the yogurt. freeze until frozen - cover with a wax paper ring to prevent crystals (if freezing that far ahead). Serve in attractive sherbets (about 32 servings).... serve with sugar wafer cookies if desired. The reference on this is from the ranch restaurant at ojai california (edited by many while passing it around). From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Another idea if the adults want a brandy-alexander type dessert * Exported from MasterCook * Start Making Lifestyle Changes Now! Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Start Making Lifestyle Changes Now! If you really want to change your lifestyle, you can. Don't get overwhelmed--start making changes slowly. Eating healthfully and getting regular physical activity will only make you feel better. Make a brief analysis of your current lifestyle habits. If you're like most people you should have a long list of things that you shouldn't be doing and an equally long list of things that you should be doing. Pick the easiest item from the shouldn't do list and vow to not do that any more. Pick the easiest item from the should list and vow to do that from now on. Success breeds success. By picking the easiest item you're setting yourself up to be successful. After a few weeks of persistence and perseverance your changes should have formed a new habit. When you're comfortable with the new habits go back to your lists and pick two new changes. I don't mean to make light of changing your lifestyle. It's not easy. But it's not impossible either. Just remember this: If you think you can, you're right! If you think you can't you're also right! Start investing in your health. Take control of your food choices, get physically active and get on the road to a healthful lifestyle --for a lifetime. Get started today! From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Steve's Bean Soup Recipe By :Successful Living with Diabetes Serving Size : 8 Preparation Time :0:00 Categories : Eat-LF Mailing List Legumes Meats Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound dried great northern beans 1/2 pound dried lima beans -- or butter beans 8 cups water 8 ounces no salt added tomato sauce 2 pounds lean low-salt ham -- cubed 1 cup chopped onion 2 tablespoons low-sodium beef bouillon granules 1 large garlic clove -- minced 4 medium carrots -- 1/2-inch dice 2 stalks celery -- 1/2-inch dice 1 cup instant mashed potato flakes oyster crackers (optional) Sort and wash beans; place beans in a large Dutch oven. Cover with water to a depth of 2 inches above beans. Bring to a boil; boil 2 minutes; remove from heat, cover and let stand 1 hour. Drain beans and return to pan. Add 8 cups water and next 5 ingredients (tomato sauce through garlic). Bring to a boil; cover, reduce heat and simmer 2 hours or until beans are tender. Add carrot and celery; simmer 30 minutes or until tender. Add potato flakes, cook until slightly thickened, stirring often. Description: "Steve Armstrong, St Louis, MO" Source: "Collector's Edition (2000-12)" Yield: "17 cups" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : High Sodium Alert even when we use low salt bouillon, potato flakes, tomato and ham, then each cup: 155 cals, 3g fat, 766mg sodium. 1 starch, 1 veg, 1 lean meat * Exported from MasterCook * Sunday Brunch Egg Casserole Recipe By :Lois Paul, Nutritional Consultant Serving Size : 6 Preparation Time :0:00 Categories : Breakfast Casseroles Eat-LF Mailing List Vegetarian Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces potato -- scrubbed, skin on 2 fat-free Boca Burgers -- chopped 1/2 cup onion -- chopped 2 tablespoons green pepper -- chopped 1/2 pound Mushrooms -- sliced 1/3 cup salsa 1/2 cup fat-free shredded cheese -- cheddar 1 tomato -- chopped 1 1/2 cups Egg Beaters 99% egg substitute 1/4 cup evaporated skimmed milk 1/2 teaspoon dry mustard pepper Preheat oven to 350 degrees. Spray an 8" baking dish with a non-stick coating. In a food processor, shred the potato. Defrost Boca Burgers in the microwave according to package directions. Break into small pieces. In a non-stick covered fry pan, saute onion and green pepper in a small amount of water for several minutes. Add mushrooms, cook several minutes. Remove lid to let vegetables dry out but not burn or stick to bottom of the pan. Layer potato in casserole dish. Top with Boca Burger and cooked vegetables. Layer salsa, shredded cheese and tomato. Shake can of milk before opening to recombine. In a separate mixing bowl, beat Egg Beaters, milk, mustard and pepper. Pour over top of casserole. Bake 1 hour. Serves 6. 128 calories per serving. 0.4 grams of fat per serving. Lois Paul is the author of Lois' Luscious Low-Fat Creations Cookbook. She has taught for Colorado Free University and for private groups, and owns "Nutritional Consultations by Lois Paul". Her cookbook can be ordered and she can be contacted at (303) 283-8822, (800) 988-7877; or visit her on the web at http://www.Co-longevity.com. Description: "Boca Burgers, eggs, potatoes, and salsa" Source: "Author of Luscious Low-fat Creations, http://www.Co-longevity.com;" S(Filename): "http://www.womenof.com/Articles/cc012599.asp" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Here is a delicious, easy recipe for a Super Bowl party or other Sunday brunch. (Boca Burgers can be found in the freezer section of your local health food or grocery store. They are delicious prepared for lunch as a burger or cut up and used as a substitute in any recipe requiring sausage. * Exported from MasterCook * Sunday Italian Vegetable Soup Recipe By :The Art of Cooking for the Diabetic by Mary Abbott Serving Size : 6 Preparation Time :0:00 Categories : Eat-LF Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Dry navy beans Water 4 cups Chicken broth 3/4 cup Carrot -- sliced, peeled 1/2 cup Potato -- sliced with peel 1 tablespoon Corn oil 1/2 cup Onion -- sliced 2 cups canned Italian tomatoes -- undrained 2 cups Cabbage -- sliced thinly 1 cup Zucchini -- sliced 1/2 cup Celery -- sliced 1/2 cup canned chickpeas -- (garbanzo beans) -- drained canned 1/2 cup Rotini or other pasta -- uncooked 1 tablespoon fresh parsley -- finely minced fresh 2 teaspoons Dried basil -- crumbled 1/4 teaspoon Salt 1/4 teaspoon Ground pepper -- freshly Cover navy beans with water in a large pot. Over medium heat, bring just to the boiling point. Remover pan from heat, cover, and let stand for 1 hour. Drain. Add chicken broth, carrot, and potato. Cover and cook over medium heat until vegetables are almost tender, about 35 minutes. Heat oil in a small skillet and saute onion until tender. Add onion and all remaining ingredients to soup pot. Cook 15 minutes or until pasta is cooked. Serve hot. Food exchanges per serving: 2 STARCH EXCHANGES + 1 VEGETABLE + 1 FAT EXCHANGE. CHO: 34g; PRO: 12g; FAT: 4g; CAL: 216; (3 WW Points) LOW-SODIUM DIET: Omit salt. Substitute canned vegetables and broth Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton. Brought to you and yours via Nancy O'Brion and her Meal Master From hdeacey1@sympatico.ca - - - - - - - - - - - - - - - - - - - NOTES : Using MC Nutritional Values WW Points = 3 Dennis & I found this soup to be very good. I got this off a digest in late 97 or early 98, and we have had it several times. Helen D. This a repost of Nancy B from late 97 or early 98, I have added the WW Points. Soup is very delicious. * Exported from MasterCook * Sweet Potato Onion Bread (Abm) Recipe By :BHG Recipes Online Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Eat-LF Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces sweet potato baby food 1/3 cup water 1/3 cup sliced green onions 1 tablespoon butter or margarine 3 cups bread flour 1 teaspoon sugar 1 teaspoon dried thyme (crushed) -- triple when fresh 3/4 teaspoon salt 1 teaspoon active dry yeast or bread machine yeast Add the ingredients to the bread machine according to manufacturer's directions. Select the basic white bread cycle. Makes 16 servings. Yield: "1 1/2 pounds" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Don't be surprised by the surprise ingredeint in this bread. A jar of baby food lends convenience and flavor to this sweet potato loaf. Given the variety of junior's baby food, this recipe will get the creative juices flowing... * Exported from MasterCook * Texas Shepherd's Pie Recipe By :Carol Reaves in Cooking Light Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Meats Pies, Crusts & Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds ucuhuba butter oil -- peeld and cut -- in 1/4" slices 1/3 cup lowfat buttermilk 1/2 teaspoon salt -- divided 1/2 teaspoon pepper -- divided 1 pound trimmed sirloin steak -- ground 1/2 cup chopped onion 1/3 cup chopped celery 1/4 cup shredded carrots 1/2 teaspoon fennel seeds -- crushed 1 teaspoon minced garlic 1 1/2 cups salsa Cooking spray 1/2 cup shredded lowfat sharp cheddartrimm cheese Preheat oven to 375F. Place potato slices in a medium saucepan. Cover with water; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until tender; drain. Return potato slices to pan. Add buttermilk, 1/4 teaspoon salt, and 1/4 teaspoon pepper; beat at medium speed of a mixer until smooth. Set aside. Cook meat in a large nonstick skit over medium-high heat until browned stirring to crumble; drain. Return meat to pan. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, onion, celery, carrot, fennel seed and garlic; cook over medium heat 5 minutes or until vegetables are crisp tender, stirring frequently. Add salsa; simmer over medium-low heat 10 minutes. Spoon into an 8-inch square baking dish coated with cooking spray; spread potato mixture over meat mixture. Sprinkle with cheese. Bake, uncovered, at 375 for 20 minutes or until thoroughly heated Calories 434 (23% CFF) From Betsy Burtis - - - - - - - - - - - - - - - - - - - NOTES : 7 WW points We tried this last night. I liked it a lot, but hubby is not thrilled with ground beef casserole. I could have used ground turkey, but already had the beef (95% fat-free ground beef is what I used) * Exported from MasterCook * Thai Carrot Salad With Peanuts Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Eat-LF Mailing List Oriental Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup rice vinegar 3 Tbsp fresh lime juice 1 Tbsp fresh orange juice 1 Tbsp grated orange zest (i.e. orange peel) 1 Tbsp chopped fresh cilantro 3 Tbsp pure maple syrup 1/4 tsp red chili flakes 3 cups grated carrots 1 Cup chopped peanuts -- (optional) Finely chopped fresh mint -- for garnish In a food processor, blend all the vinaigrette ingredients. Add the chili flakes last, adding them a little at a time to taste. Wash the carrots with a brush and grate into a large bowl. Add half the dressing, saving the rest for another use. (It will keep, refrigerated, for up to 1 week.) Marinate the salad for 15 to 20 minutes before serving. Garnish with chopped peanuts and mint. Thanks to Bettina Vitell for this recipe! http://www.abbeysvegetarianrecipes.com/vegetarian-recipes.html Formatted by Whome40@aol.com Dec 2000 - - - - - - - - - - - - - - - - - - - NOTES : Here's a recipe. Adding the peanuts will make it too high fat for this list so I made them optional. * Exported from MasterCook * Triple Chocolate Drops Recipe By :Prevention Serving Size : 36 Preparation Time :0:00 Categories : Cookies & Bars Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ounce unsweetened chocolate 3 tablespoon canola oil 4 egg whites 1 egg 1 cup sugar 1/2 cup packed brown sugar 1/4 cup prune puree 2 tablespoon light corn syrup 1 teaspoon vanilla 1/4 cup mini semisweet chocolate chips Preheat oven to 350F. Coat 2 baking sheets with cooking spray. In a med. bowl, mix flour, cocoa, baking powder, and soda. Microwave chocolate and oil on high 1 min. Stir until melted and smooth. In a lg. bowl, combine whites, egg, and sugars. Beat on high 3 to 5 min. Reduce to low and beat in melted chocolate, prune puree, corn syrup and vanilla. Beat 1 min. Stir in flour mixture. Fold in chocolate chips. Use 1 tablespoon of batter for each cookie, leaving 2 inches between cookies. Bake 11 to 13 min., or until the centers just begin to set. Cool 2 min. on wire racks. Per cookie: 82 cal, 2.2 g fat (24% of cal), 31 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 * Turkey Breast In Crockpot Recipe By : "Marta Martin" Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Eat-LF Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** This is my favorite way to make turkey breast because it generally turns out very moist and tasty. I like to start with the frozen breast. I rub the breast with spices and seasoning...add some broth and I use butter/margarine, but understand that does not suit our purposes here. You will want to use some flavorful liquid. Of course, don't remove the lid more than you have to, since all the heat escapes when you do that; but DO take care that the top of the breast doesn't get dark or dried out....baste it with the cooking liquid. I've been known to start a frozen breast the night before and cook until dinner the next evening. Good luck with yours! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Creole Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Crockpot Eat-LF Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Onion -- diced 1 1/2 Bell Pepper -- diced 3/4 cup Celery -- diced 24 ounces Stewed Tomatoes 4 1/2 teaspoons Chili powder 3/4 teaspoon Salt -- (to taste) 4 cups Cooked Turkey -- cut up 6 cups Cooked Rice Put everything except rice in crockpot. Leave for most of the day. Serve over cooked rice. From "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Pot Pie Recipe By :Cooking Healthy Across America Serving Size : 6 Preparation Time :0:00 Categories : Eat-LF Mailing List Pies, Crusts & Pastry Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups turkey breast -- cooked and diced 10 3/4 ounces cream of celery soup, reduced fat 2 cups chicken broth, low sodium 2 cups green beans -- rinsed and drained 2 cups carrots, sliced -- rinsed and drained 1 1/2 cups reduced fat Bisquick(r) 2/3 cup nonfat dry milk 2 teaspoons dried onions 2 teaspoons parsley 2 tablespoons sour cream, fat-free 1/2 cup water Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with butter-flavored cooking spray. In a large bowl, combine turkey, celery soup and 1 cup chicken both. Stir in green beans and carrots. Spread mixture into prepared baking dish. In a medium bowl, combine baking mix, dry milk powder, onion flakes, and parsley flakes. Add remaining 1 cup chicken broth, sour cream, and water. Mix gently to combine. Pour batter evenly over turkey mixture. Bake for 55 to 60 minutes. Lightly spray top with butter-flavored cooking spray. Place baking dish on a wire rack and let set for 5 minutes. FREEZER INSTRUCTIONS: Freeze turkey, soup and vegetable mixture in a ziplock bag. HEATING: Defrost, prepare topping mixture and continue with recipe. NOTE: Have frozen leftovers....reheated in 350 degree oven with great results From Vickie - - - - - - - - - - - - - - - - - - - NOTES : I skipped the cooking spray over the top. Hi, this has become a family favorite; and it is easy to prepare. * Exported from MasterCook * Turkey Vegetable Soup With Brown Rice Recipe By :Desperation Dinners by Beverly Mills and Alicia Ross 11/22/0 Serving Size : 6 Preparation Time :0:00 Categories : Eat-LF Mailing List Soups & Stews Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups water 2 cups instant (10-minute) brown rice 1 teaspoon vegetable oil 1 cup chopped onions 1 8 ounce bag cole slaw mix 2 teaspoons bottled minced garlic 2 cans fat-free chicken broth -- 14.5 oz 1 can diced tomatoes seasoned with garlic and -- 14.5 oz onions 1 bay leaf 1/4 teaspoon dried thyme leaves 1/8 teaspoon ground black pepper 1 tablespoon reduced-sodium soy sauce 1 tablespoon Worcestershire sauce 1 can mixed vegetables (such as Veg-All) -- 15 oz 1 cup frozen corn kernels 8 ounces chopped leftover turkey meat (no skin) -- (1 1/2 cups) Bring the water to a boil in a 2-quart or larger pot. When the water boils, stir in the rice and return the pot to a boil. Reduce heat to low, cover, and simmer 5 minutes. Remove the pot from the heat and stir. Cover and let the rice stand until the soup is ready. Meanwhile, heat the oil on medium in a 4 1/2-quart or larger pot. Add the onions and cook, stirring, until just defrosted, 30 seconds. Add the cole slaw mix and garlic. Raise the heat to high and cook 1 minute. Add the chicken broth, tomatoes, bay leaf, thyme, black pepper, soy sauce and Worcestershire sauce. Bring to a boil. Reduce the heat to medium-low. Rinse and drain the canned vegetables. Add the vegetables, corn and chopped turkey to the pot. Simmer 5 minutes or until ready to serve. To serve, put equal portions of rice in the serving bowls. Spoon the soup over the rice and serve at once. Start to Finish Time: "0:20" From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuscan Tuna And Bean Salad Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Legumes Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups cooked small white beans 2 chopped tomatoes 6 1/8 ounces canned tuna -- well drained 3 tablespoons fresh lemon juice 3 tablespoons wine vinegar 2 tablespoons olive oil 3 tablespoons fresh basil -- chopped -- or parsley 1 clove garlic -- crushed 2 scallions -- chopped 1/4 teaspoon salt 1/4 teaspoon black pepper In a medium bowl, combine 3 1/2 cups cooked small white beans, 2 chopped tomatoes, 1 (6 1/8-ounce) can well-drained solid white tuna, 3 tablespoons each fresh lemon juice and wine vinegar, 2 tablespoons olive oil, 3 tablespoons chopped fresh basil or parsley, 1 garlic clove, crushed through a press, 2 chopped scallions, and 1/4 teaspoon each salt and freshly ground pepper. Toss gently to mix. Serve at room temperature or slightly chilled. Makes 4 servings. From "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ultimate Root Vegetable Soup Recipe By :Barbara Grunes & Anne Elise Hunt, Roots: underground cookboo Serving Size : 8 Preparation Time :0:00 Categories : Chicken Eat-LF Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 pounds chicken (skin removed) -- trimmed, cut 1/2 cup sliced peeled celery root 2 medium onions -- sliced 3 large carrots -- peeled and sliced 1 medium parsnip -- peeled and sliced 1 turnip -- peeled and sliced 1 large parsley root -- peeled and sliced 1 teaspoon salt -- or to taste 1/2 teaspoon freshly ground pepper 4 cups hot cooked rice or noodles -- approximate measure Arrange chicken pieces and vegetables in a stock pot or other large pot. Cover ingredients with water. Heat to boiling; reduce heat and simmer uncovered for 2 1/2 to 3 hours. Add more water if necessary to cover chicken and vegetables as they cook. Skim any foam that appears on top. Season with salt and pepper the last half hour of cooking. Refrigerate soup in the pot. Strain into a clean pot. Remove chicken from bones and add to stock. Cut up or puree vegetables and add to stock. Taste to adjust seasonings. Refrigerate, covered at least 8 hours. Reheat and serve with cooked rice or noodles. Chicken with skin, no skimming: 651 Calories; 37g Fat (51.6% calories from fat). chicken with skin removed: 318 Calories; 5g Fat (15.4% calories from fat). Description: "Pureed root vegetables with chicken" Copyright: "1993 Chicago Review Press ISBN 155652174X" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Soup is best the day after it's cooked. Remove and discard any fat that accumulates on the top. This soup is a complete meal. * Exported from MasterCook * Vegetable And Pasta Soup Recipe By :adapted from Best Loved Slow Cooker Recipes Serving Size : 8 Preparation Time :0:00 Categories : Crockpot Eat-LF Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans vegetable broth -- (14.5 oz ) 14 ounces canned whole tomatoes -- undrained 2 zucchini -- thinly sliced 1 1/2 cups water 1 onion -- chopped 2 carrots -- peeled & thinly sliced 2 tablespoons dried parsley -- plus 1 teaspoon dried parsley 1 tablespoon dried oregano 1 1/2 cups uncooked small shell-shaped pasta grated parmesan cheese In slow cooker, combine broth, tomatoes, zucchini, water, onion, carrots, parsley, and oregano. Cover and cook on low for 8-10 hours or on high for 4-5 hours. Stir in uncooked pasta and cook an additional 30 minutes or until pasta is tender. Garnish with grated Parmesan cheese. Serve. From "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Walnut Cherry Bread With Orange Zest (Abm) Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 1/4 cup water 1/4 cup light corn syrup 2 tablespoons walnut oil 3 cups bread flour 1 teaspoon finely shredded orange zest or lemon zest 3/4 teaspoon salt 1 1/4 teaspoons active dry yeast or bread machine yeast 3/4 cup snipped dried tart cherries or cranberries 1/3 cup chopped walnuts -- toasted Add the ingredients to the pan in the order recommended by the manufacturer. Select the loaf size and the basic white bread cycle. Source: "BHG Complete Guide to Bread Machine Baking" Yield: "1 1/2 pounds" From PatHanneman - - - - - - - - - - - - - - - - - - - Serving Ideas : Orange Ginger Butter * Exported from MasterCook * 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 -------- ------------ -------------------------------- 2 quarts apple cider 1/2 cup brown sugar 1 1/3 cups lemon juice 6 cinnamon sticks 12 whole cloves 12 whole allspice 1 1/2 teaspoon nutmeg 2 fifths dry sherry Old recipes call for cakes, apples, and sugar to be placed in a bowl. Then it was filled with warm ale. The ale was drunk and the rest was eaten when the ale was gone. While this sounds less than appetizing, it may indicate where the fruit cake tradition came from and why a lot of recipes call for cider. Combine juices, sugar and spices in pot. Bring to a boil, cover and simmer 20 minutes. Remove spices and add sherry. Heat until just below boiling. Fill a punch bowl with boiling water. Let stand one minute, then empty. Fill punch bowl with spiced wine. Garnish wassail bowl with orange or lemon slices, studded with cloves. http://cocktails.about.com/food/cocktails/library/blwassailbowlb.htm?PM=n441 From "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Bean Soup With Sweet Potato And Pasta Recipe By :Joyce Goldstein Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Legumes Pasta Sweet Potatoes & Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons olive oil -- divided 1 cup chopped onion 1 cup chopped leafy celery 1 carrot -- chopped salt and pepper 1/2 teaspoon dried basil 1/4 teaspoon dried thyme 1 pinch fennel seed roasted garlic -- to taste 1 8 ounce sweet potato -- diced 3 cups meat-flavored broth Additions: 15 ounces cooked cannelini beans -- rinsed 15 ounces cooked navy beans -- rinsed 1 cup young spinach leaves 1 ounce dried fettucine -- broken in 1-inch pcs salt and black pepper additional water -- if needed fresh basil -- shredded extra virgin olive oil Using a heavy bottom stock pot and some olive oil, saute the onion, celery and carrot, together, seasoned with salt, pepper, basil, thyme, a few fennel seed, and garlic. Saute, stirring often, until almost soft (5 to 6 minutes). Add the diced sweet potato and the rest of the olive oil. Saute for 2 to 4 minutes or until aromatic. Add the broth. Bring almost to a boil; reduce heat; cover and simmer for 1 hour. Add the beans, spinach, pasta and water if needed to properly cook the pasta. Cover, vented, and simmer for 20 minutes. Keep warm until or reheat gently for dinner. Correct seasoning. Cook long enough to develop the flavors but not so long that it turns to mush. Serve in deep bowls, garnish with fresh basil and a drizzle of fruity olive oil. Source: "Cucina Ebraica: Flavors of the Italian Jewish Kitchen" S(KitchenTested): "Hanneman 12/07/00" - - - - - - - - - - - - - - - - - - - NOTES : Here's a version of a Venetian bean soup that I found in Joyce Goldstein's "Cucina Ebraica: Flavors of the Italian Jewish Kitchen." It shares most of the same ingredients but we decreased the amount of carrot and used a whole sweet potato (Carolina yam). The book recipe called for beef sausage rolled into tiny meatballs. We substituted a spicy Boca burger (beans); it was the right texture but didn't help the flavor -- so we left it off the above ingredient list. This is wonderful; a hearty bean soup. Two different beans; two sweet roots (carrots and Yams). We had this for dinner; Bob was late. The soup kept warm on the stovetop with the diffuser. It was thick but rich. Still I wouldn't let it sit that long next time. Two different beans; two sweet roots (carrots and Yams) - wonderful! * Exported from MasterCook * Wild Rice Sweet Potato Salad With Creamy Mango Dressing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Salad Dressings Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup wild rice 2 cups nonfat chicken broth 1 cup water 1 large sweet potato 1 apple 1 tablespoon orange juice, frozen concentrate -- thawed 1/2 cup golden raisins -- to 3/4 cup 1 bunch green onions 1/2 cup minced parsley 7 ounces fresh spinach -- cut in ribbons Creamy Mango Dressing 3/4 cup mango chutney -- *see Note 3 tablespoons white wine vinegar 1/8 teaspoon dry mustard 1/8 teaspoon salt 1/4 cup nonfat sour cream -- *see Note I used one 9 oz jar of Cross and Blackwell Hot Mango Chutney. If you don't like things spicey use a milder mango chutney. Original recipe called for 1/4 cup oil instead of sour cream. To Make the Dressing: Combine all ingredients in a blender or food processor. Blend until smooth. Set aside. Cook the wild rice in the broth and water until tender, about 45 minutes - drain. Meanwhile preheat the oven to 450. Peel and dice the sweet potatoes. Cover a cookie sheet with foil. Spray it with Pam. Add the potatoes. Spray them with Pam. Roast until soft and starting to brown. Dice the apple and toss it with the thawed OJ concentrate. Slice the green onion, including some green tops. Combine all ingredients except spinach in a large bowl. Add enough dressing to taste. You won't use it all. Stir in the spinach a few hours before serving. Any sooner and it wilts so much it's a mess. Source: "Several Recipes Moshed into this by Kristin Nov 2000" - - - - - - - - - - - - - - - - - - - NOTES : I like to put this over romaine but it's great on it's own. Adding chopped mint would be good. _____ * Exported from MasterCook * Wilted Winter Greens And Black-eyed Peas Recipe By :Honeysuckle White Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Legumes Meats Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound dried black-eyed peas (1 1/3 cups) 2 pounds greens -- trimmed and washed -- (collards, kale and/or escarole) 1 tablespoon canola oil 2 ounces country ham or prosciutto -- 1/2-cup diced 2 tablespoons red wine vinegar -- or to taste freshly ground black pepper -- to taste Soak peas overnight in cold water. (Alternatively, place peas in a large saucepan, cover with water and bring to a simmer. Cook for 2 minutes. Remove from heat and let stand for 1 hour.) Drain peas, rinse well and place in a large saucepan. Add water to cover and bring to a boil. Reduce heat to medium; cook, stirring occasionally, until tender, about 45 minutes. Add salt to taste. Let sit, covered, for 1/2 hour, then drain and rinse. Slice greens into 1/4" wide strips. Heat oil in a very large skillet or casserole over high heat. Add country ham or prosciutto and saute until lightly browned, about 2 minutes. Add the greens and cook, stirring constantly, until wilted, 5 to 10 minutes, adding more water if needed. Add the reserved black-eyed peas and heat through. (The recipe can be prepared ahead and stored, covered, in the refrigerator for up to 2 days. Reheat on the stove top or in the microwave.) Season with vinegar, salt, and pepper. S(Filename): "http://www.honeysucklewhite.com/novfeature.html on 23-Nov-2000" From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ye Olde Wassail 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 Quart Ale (or Beer if you must) Nutmeg Ginger Grated Lemon Peel 3 eggs 4 oz. Powdered Sugar 1 Quart Rum -- or Brandy Heat ale to almost boiling with spices. Beat eggs with sugar while ale is heating up. Combine both into a large pitcher. Put Rum or Brandy into another large pitcher & turn from one to another until mixed well. Then pour into a holiday wreathed wassail bowl (or punch bowl). Best served hot! http://cocktails.about.com/food/cocktails/library/blwassailbowlb.htm?PM=n441 From "Ellen C." - - - - - - - - - - - - - - - - - - -