* Exported from MasterCook * Ham And Bean Soup Recipe By :Family Favorites Made Lighter (LRW979@aol.com) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried navy beans 1 cup sliced celery 1 cup sliced carrots 1 cup chopped onion 3/4 cup cooked ham -- chopped 1 teaspoon chicken bouillon 1 teaspoon dried thyme -- crushed 2 bay leaves 1/4 teaspoon pepper Rinse beans; drain. In a large saucepan combine the beans and 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or skip boiling the water and soak the beans overnight in a covered pan.) Drain and rinse beans. In the same pan stir together the beans, 4 cups fresh water, celery, carrots, onion, ham, bouillon granules, thyme, bay leaves, and pepper. Bring to boiling; reduce heat. Cover and simmer for 1 1/4 hours or till the beans are tender. Discard bay leaves. Using a fork, slightly mash the beans against the side of the saucepan to slightly thicken the soup. Makes 4 servings. 247 calories per serving--2 grams fat per serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hawaiian Turkey Salad Recipe By :The USA Rice Council Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked brown rice 2 cups cooked turkey -- coarsely chopped 8 ounces pineapple chunks in juice -- drained 8 ounces waterchestnuts -- sliced and drained 1 medium apple -- unpeeled, cored -- and chopped 1/3 cup macadamia nuts -- chopped 1/2 teaspoon salt 1/2 cup plain yogurt lettuce leaves 1/4 cup toasted coconut -- shredded Combine rice, turkey, pineapple, water chestnuts, apple, nuts and salt. Toss lightly with yogurt and 1 tablespoon pineapple juice. Serve on lettuce leaves and garnish with coconut. Each serving provides: * 291 calories * 17.4 g. protein * 9.9 g. fat * 33.6 g. carbohydrate * 239 mg. sodium * 35 mg. cholesterol Source: Brown Rice Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias >From: Gruenwald - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hazelnut Chococchino Recipe By :Jennifer Kersten Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 jar Taster's Choice Hazelnut instant coffee -- (3 oz) 1 jar nonfat creamer -- (6 oz.) 50 packets Equal(r) sweetener -- or sweetener equivalent of 2 c. sugar 1/2 c. cocoa 1/2 c. nonfat dry milk 6 envelopes sugar-free hot chocolate -- (individual serving size) Mix all together in 2 quart size bowl. Use 2-3 teaspoons per serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hearty Gumbo Recipe By :First Magazine Serving Size : 4 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Eat-Lf Mailing List Fish & Seafood Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Brown Rice 3 Tsp Oil 2 Tbsp All-Purpose Flour 1 Red And Green Bell Peppers -- Chopped 2 Ribs Celery -- Chopped 1 Lg Onion -- Chopped 3 Cloves Garlic -- Minced 3 C Chicken Broth 1 C Black Beans -- Drained, Rinsed 1 C Black-Eyed Peas -- Drained, Rinsed 2 Tsp Cajun Seasoning 8 Oz Shrimp Notes: Original recipe called for 2 tsp oil, but I added one more while cooking because it was too dry. I also added some chicken broth when I put in the vegetables, it was absolutely dry. Prepare rice as package directs. In large saucepan over medium heat, cook oil and flour, stirring, 5 to 10 minutes until golden brown. Add peppers, celery, onion and garlic. Cook about 8 minutes until browned. Slowly whisk in broth; add beans and Cajun seasoning. Bring to a boil; reduce heat to low and simmer 10 minutes. Add shrimp; return to boil; reduce heat to low. Simmer about 5 minutes until flavors are blended and gumbo is thickened. Serve with rice. >From: Dawn Forsyth - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hearty Spinach And Mushroom Soup Recipe By :Fast & Healthy Nov-Dec 1996 (LRW979@aol.com) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons butter or margarine 8 ounces fresh mushrooms -- sliced (about 3 c.) 1/2 cup carrot -- finely shredded 1/2 cup onion -- finely chopped 14 1/2 ounces nonfat chicken broth 1 1/2 cups frozen spinach -- thaw & squeeze dry 1/8 teaspoon nutmeg 1 dash pepper 2 cups skim milk 1/4 cup all-purpose flour 4 ounces nonfat cream cheese -- cut in pieces 4 ounces lowfat Swiss cheese -- shredded Melt margarine in large nonstick saucepan over medium heat. Add mushrooms, carrot and onion; cook and stir 3 minutes. Add broth, spinach, nutmeg and pepper; mix well. In small bowl, combine milk and flour until well blended. Add to spinach mixture; cook, stirring constantly, until thickened and bubbly. Reduce heat to low. Add cream cheese and Swiss cheese; cook and stir until melted. Serve immediately. Makes 4 servings---250 calories per serving--70 fat calories per serving--8 grams of fat per serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herb Salad Dressing Mix Recipe By :Reader's digest Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Homemade Mixes Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup dried parsley 2 tablespoons dried oregano -- crumbled 2 tablespoons basil -- crumbled 2 tablespoons marjoram -- crumbled 2 tablespoons sugar 1 tablespoon fennel seeds -- crushed 1 tablespoon dry mustard 1 1/2 teaspoons black pepper NOTE:this low-sodium, low fat mix can be stored for up to six weeks. If you make salads often, double the recipe. Place all the ingredients in a 1 pint jar, cover tightly and shake well to mix. Store in a cool, dark, dry place. Makes 1 cup. To Make Herbal Vinaigrette Dressing: In a small bowl, whisk together 1 tablespoon Herb Salad dressing mix, 3/4 cup warm water, 2 1/2 tablespoons tarragon vinegar or white wine vinegar, 1 tablespoon olive oil and 1 crushed clove garlic. Taste and add 1/4 to 1/2 teaspoon of the Herb Salad Dressing Mix if you want a stronger flavor. Let stand at room temperature at least 30 minutes before using, then whisk again. Makes about 1 cup. One tablespoon of MIX: calories 13, total fat 0,.saturated fat 0 >From: cbmcam ) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 skinless boneless chicken breast halves 1/4 teaspoon garlic powder 1/8 teaspoon pepper 14 1/2 ounces Natural Goodness chicken broth 1/2 teaspoon dried thyme leaves -- crushed 1 1/2 cups uncooked quick-cooking brown rice 1 cup frozen peas 1/4 cup grated Parmesan cheese In a medium nonstick skillet over medium-high heat, cook chicken 10 minutes or until browned. Sprinkle with garlic powder and pepper. Set chicken aside. Stir in broth and thyme. Heat to a boil. Stir in rice. Reduce heat to low. Cover and cook 5 minutes. Return chicken to pan. Add peas. Cover and cook 5 minutes more or until chicken is no longer pink and rice is done. Remove chicken. Stir cheese into rice mixture. Makes 4 servings--317 calories--6 grams fat - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herbed Fillets Of Sole Recipe By :Martha Sheppard Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Small Sole fillets (12 oz) 1 1/2 Teaspoons Mixed Dried Herbs 1 Can Lf Butter-Flavored Spray 1/3 Cup Dry white wine 1/4 Cup Fresh white breadcrumbs Preheat oven to 450 degrees. Spray quiche dish or pie plate. Sprinkle fish with half of herbs. Season lightly with salt and pepper. Spray with butter-flavored spray well. Starting at 1 short side, roll up fillets into cylinders. Arrange seam side down in prepared dish. Sprinkle with remaining herbs. Season with salt and pepper. Pour wine around fish. Put breadcrumbs in a small bowl and spray until crumbs are evenly coated. Sprinkle breadcrumbs over fish. Bake until fish is cooked through and toppings crisp, about 15 minutes. Using slotted spoon, transfer fish to plates. Strain sauce into small skillet. Bring to simmer over low heat. Spoon over fish. ** Boiled small red potatoes, plus sugar-snap peas, could round out this main course. Any firm fish fillet can be substituted. I don't know if this is what you want - but it is a very easy, very elegant, very low fat and very good recipe. Hope you can use it, [Martha] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hidden Valley Ranch Salad Dressing Recipe By :Laurie Serving Size : 16 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope ranch salad dressing mix 2/3 cup fat free mayonnaise 2/3 cup fat free sour cream 2/3 cup skim milk Combine all ingredients. Mix well and serve. 20 calories per 16th of recipe---0 fat grams - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Holiday Fruitcake, Nan's Fresh Recipe By :Vegetarian Times, December 1994 (Revised by Laura Shears) Serving Size : 36 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dried pineapple -- chopped 1 cup golden raisins 1 cup dried figs -- Calimyrna, chopped 1 cup dried figs -- Mission, chopped 1 cup dates -- chopped 1 cup dried apricots -- chopped 1/4 cup orange peel -- grated 1 cup dark rum -- or pineapple juice 1 cup apple juice 6 cups whole wheat flour 4 teaspoons baking powder 1 teaspoon ground allspice 1 teaspoon nutmeg 1 1/4 cups Egg Beaters(r) 99% egg substitute 1 teaspoon vanilla extract 1 teaspoon almond extract 2 cups maple syrup 1/4 cup blanched almonds -- chopped, optional Combine all the ingredients through apple juice in a large bowl. Cover and let fruit macerate (soak) for 4 days. Stir twice a day. Preheat oven to 300°. Spray 3 loaf pans with nonstick spray. In a large bowl, sift together flour, baking powder, allspice, and nutmeg. In another bowl, combine egg replacer, extracts, and maple syrup. Stir soaked dried fruit into flour mixture to coat well. Add liquid mixture, then almonds if desired. Spoon batter evenly into prepared pans. Bake fruitcakes 2 hours, then check for doneness by inserting a toothpick into each cake's center. If the toothpick comes out clean, remove the cake from the oven and cool. If the fruitcake is still gooey, continue to bake as long as 30 minutes more. Baking time will vary depending on how much liquid the fruit has absorbed. A pan of water placed in the oven may help to keep the tops of the fruitcakes from cracking. Nutritional analysis for 3 loaves with 12 servings each: 217 calories/serving, with 1.2 g fat (5.2%CFF). I modified the original recipe to delete eggs and oil. The result was delicious and very different from most fruitcakes. I wrapped them with red and green cellophane and gave them to my neighbors, who raved about them! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Holiday Leftover Lifetimes In The Refrigerator Recipe By :Recipe Page Newsletter Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Holidays & Gifts Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Don't take the chance of getting sick by eating something that's been sitting in the refrigerator for awhile. There's a little phrase we've always adhered to: "When in doubt, throw it out." As a general rule of thumb, here are the lifetimes associated with popular holiday dishes. o Turkey: 2 days o Ham: 3-4 days o Stuffing: 1-2 days o Egg Nog: 4-5 days o Pumpkin Pie: 2-3 days o Cranberry Sauce: 7 days o Mashed Potatoes: 1-2 days o Cold Cuts Trays: 3 days o Sweet Potatoes: 7 days o Fruit Cake: No One Knows!?! >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Chicken Recipe By :(Nancy Eddy ) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Crockpot Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 skinless boneless chicken breast halves -- (5 to 6) 1/2 cup honey 1 1/2 tablespoon ketchup 1/4 cup soy sauce 1 clove garlic -- minced Mix all ingredients, pour over chicken in crock pot. Cook on low 5-6 hours. The last two are really good over rice; the first with some type of potatoes or potato salad and cole slaw. I'm gone 12 hours/day during the week between work and commute, so I make these over the weekend, refrigerate, and reheat at dinner time. I have honey chicken in my fridge right now, and the leftover rice from yesterday's "all-day" brown rice method. They originally called for chicken wings; however I split the amount of sauce ingredients in half and I use them for 5-6 boneless, skinless half breasts in my mini crockette. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Macaroonies Recipe By :Better Homes & Gardens, Homemade Cookies Ckbk(Anita Matejka) Serving Size : 36 Preparation Time :0:10 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c rolled oats -- uncooked 1/2 c coconut -- flaked 1/2 c walnuts -- chopped 1/2 c unbleached flour 3/4 c brown sugar -- packed 1/2 c margarine -- softened 2 tbsps honey 36 candied cherries -- red or green Preheat oven to 350. In a mixing bowl, combine oats, coconut, walnuts and flour.; set aside. In a saucepan, combine brown sugar, margarine, and honey. Bring mixture to a boil, stirring occasionally. Pour over oat mixture. Mix well. For each cookie, press one level tablespoon mixture into a prepared 1 3/4" muffin pan. Top each cookie with a candied cherry. Bake for 15 minutes or until lightly browned. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Orange Biscotti Recipe By :Fat-Free Holiday Recipes, Sandra Woodruff (Gruenwald) Serving Size : 24 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Flour 1/3 cup Sugar 2 teaspoons Baking powder 1 teaspoon dried orange rind -- grated 1/3 cup chopped pecans -- optional -- or currants 1/4 cup egg beaters(r) 99% egg substitute -- plus 2 tablespoons egg beaters(r) 99% egg substitute (can use egg whites) 2 tablespoons honey 2 tablespoons orange juice, frozen concentrate -- thawed 1. In a large bowl, combine the flour, sugar, baking powder and orange rind and stir to mix well. Add the pecans or currants if desired and stir to mix. Add the remaining ingredients and stir just until the dough holds together. 2. Turn the dough onto a lightly floured surface and shape into two 8 x 2 inch logs. (If the dough is too sticky to handle, knead in a little more flour.) Flatten out the logs a little bit or else the crust will split and crack. Coat a baking sheet with nonstick cooking spray and place the logs on the sheet. Bake at 350 degrees F for about 23 minutes, or until lightly browned. Transfer the logs to a wire rack and allow to cool for 10 minutes. 3. Place the logs on a cutting board and use a serrated knife to slice the logs diagonally into 1/2 inch thick slices. Place the slices on a baking sheet and bake at 300 degrees F for 20 minutes or until lightly browned, turning after 10 minutes. 4. Transfer the biscotti to wire racks and cool completely. Serve immediately or store in an airtight container. NOTE: These are very easy to make and taste great. I made them without the pecans or currants, so there were even less fat and calories. This recipe is from the same book the Cocoa Almond Biscotti came from. It is really wonderful with a hot cup of coffee. From: Fat-Free Holiday Recipes by Sandra Woodruff, RD >From: Gruenwald NUTRITIONAL FACTS (PER BISCOTTI) (calculated WITH almonds) Calories: 56 Cholesterol: 0 mg Fat: 0.1 g Fiber: 0.8 g Protein: 1.6 g Sodium: 19 mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot And Cold Salad Sampler Recipe By :The Potato Board Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound frozen potato wedges -- with skins 1/4 cup lowfat sour cream 1/4 cup nonfat Italian salad dressing 8 lettuce leaves 12 ounces roast beef, ham, or turkey deli slices 2 med tomatoes -- cut into wedges 1 sm cucumber -- sliced 1 sm red onion -- sliced 14 ounces artichoke hearts -- canned, drained Heat oven to 450 degrees. Arrange potatoes on baking sheet; bake until lightly browned and crisp, 20 to 25 minutes, as package directs. Meanwhile, in small bowl mix sour cream and dressing to blend thoroughly; set aside. Line four serving plates with lettuce. Arrange beef, tomato, cucumber, onion and artichokes on lettuce, dividing equally. Add hot potatoes to plates just before serving. Accompany each serving with a small dish of sour cream mixture for dipping and dressing. Menu: Tomato Soup, Instant Vanilla Pudding with Toasted Sliced Almonds Nutritional Information Per Serving: 490 calories; 19 g fat; 90 mg cholesterol; 330 mg sodium; 45 g carbohydrate; 7 g fiber; 34 g protein. >From: Gruenwald - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Pepper Jelly Recipe By :NATHALIE DUPREE Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup red chili peppers -- hot, seeded and -- coarsely chopped 1/2 cup green chili peppers -- hot, seeded and -- coarsely chopped 1 cup onion -- chopped 1 1/2 cups vinegar 5 cups sugar 2 pouches pectin -- liquid This Southern recipe is very good served with country ham or with green beans or peas. PLACE THE HOT CHILES, onion and vinegar in a food processor or blender. Process until very fine. Pour the sugar into a heavy non-aluminum pot. Stir in the chile mixture, bring to a boil, and boil for 1 minute. Remove from the heat and stir in the pectin. Let sit 5 minutes and then remove the foam with a slotted spoon. Ladle into sterilized jars and seal. Turn the jars upside down occasionally to keep the chiles mixed until the jelly is cool and set. This jelly makes wonderful Christmas gifts too. Makes 10 Cups NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hummus On Garlic Tostini's Recipe By :( Marie A. Kelson ) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Beverages Eat-Lf Mailing List Legumes Mediterranean Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 french bread loaf 1 Spray Butter 3 Tablespoons Italian seasoning 1 Cup Parmesan cheese -- freshly grated 8 Ounces hummus -- store bought Vegetable chips -- store bought 1 Bunch fresh parsley Cut the French Bread into thin rounds and spread evenly onto a large cookie sheet. Spray butter liberally onto the rounds. Sprinkle Italian seasonings and Parmesan cheese onto the buttered rounds. Bake at 350F for 15-20 minutes or until toasted. Spread the hummus onto the rounds and top with parsley. Serve with vegetable chips. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Imitation "Bisquick" Homemade Waffles Recipe By :200 Kid-Tested Ways to Lower the Fat,Elaine Moquette-Magee Serving Size : 3 Preparation Time :0:00 Categories : Breads: Quick & Muffins Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 2 egg white 1 1/8 cups lowfat buttermilk -- (1 cup+2 TB) 1 tablespoon vegetable oil 1 1/2 cups flour 3 teaspoons baking powder 2 teaspoons sugar 1/2 teaspoon salt Heat waffle iron, mix eggs with buttermilk and oil. Stir in flour, baking powder, sugar, and salt and mix until blended. When ready, generously coat waffle iron top and bottom with nonstick spray. Pour approximately 1/3 of batter onto hot waffle iron. Close and bake until the steaming stops and waffles are cooked and slightly brown. Makes 3 large waffles. >From: DaStanfill@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Just like the waffles made with Bisquick Light. * Exported from MasterCook * Indonesian Chicken With Green Beans Recipe By :Seattle Times,The Gilroy Garlic Festival Ckbk (Tina Bell) Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Chicken: 4 skinless boneless chicken breast halves -- cut into 1 thin strips 2 tablespoons fresh lime juice 1 tablespoon fresh ginger root -- finely minced Vegetables and sauce: 1/2 pound green beans -- cut into 2" pieces 1/2 cup low-sodium chicken broth 2 tablespoons fresh lime juice 1 tablespoon soy sauce 1 teaspoon brown sugar 1 teaspoon turmeric 1/4 teaspoon crushed red pepper 1 teaspoon cornstarch, dissolved in 2 teaspoons water 3 teaspoons oil 1 small onion -- thinly sliced 1 small red bell pepper -- thinly sliced 4 cloves garlic -- minced 1 tablespoon fresh ginger root -- minced fine 3 cups hot cooked rice 1. To prepare the chicken: Cut the chicken into strips and put into a glass bowl. Combine the lime juice, ginger and garlic. Pour over the chicken and marinate in refrigeration at least 1 hour. 2. To prepare the vegetables and sauce: Bring a medium pan of water to a boil, add the green beans and time about 5 minutes, or until tender. Drain the beans and rinse with cold water until completely chilled. Pat dry. 3. For the sauce, combine the chicken broth, lime juice, soy sauce, brown sugar, turmeric and red pepper. Prepare the dissolved cornstarch. 4. In a large skillet, preferably nonstick, heat 1 teaspoon oil over medium-high heat. Add half of the chicken strips and stir-fry until golden and just cooked through. Remove from the pan and add another teaspoon of oil. Stir-fry the remaining chicken. Remove from the pan. 5. Heat the remaining teaspoon oil. Add the onion and red bell pepper; stir-fry 2 minutes. Add the garlic and ginger; stir-fry 1 minute. Add the sauce mixture and bring to a boil. Stir in the dissolved cornstarch and boil until lightly thickened. Add the beans and chicken; cook 2 minutes. 6. With a slotted spoon, spoon the chicken and vegetables over the cooked rice. Bring the sauce back to a boil and boil until thickened. Pour over the dish and serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Indulge! Appetizers (Seafood) Recipe By :Prevention November 1996 (Tina D. Bell) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Fish & Seafood Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- PEARLY GREATS: 1 can smoked oysters -- drained arugula leaves -- separated sesame crackers cracked pepper -- assortment LOBSTER RAITA: 1 large cucumber -- peel seed chop 1 cup cooked lobster meat -- torn bits 1/4 cup diced onion -- red or green 1 teaspoon celery seeds 1 pinch ground cumin 1 cup yogurt 1/2 cup buttermilk 3 tablespoons chopped fresh parsley 4 radicchio leaves BOURSIN DIP: 1 package lite boursin cheese -- at room temperature 2 tablespoons sun-dried tomatoes -- reconstituted and finely chopped 1 small loaf French bread -- sliced CRABBY ARTICHOKE BOTTOMS: crab meat -- flaked fresh tarragon -- finely chopped lowfat mayonnaise -- or red pepper cayenne or flakes DATES STUFFED WITH ALMONDS: 6 dates 6 whole almonds PEARLY GREATS: Smoked oysters are packed in oil. Drain and pat dry with paper towels. Layer, 1 cracker with a leaf or two of arugula and a plump oyster; garnish the plate with freshly cracked peppers, pink, green and black. Watercress would work well, too. CLAWS CELEBRE aka Lobster Raita: Mix cucumber, seafood, onion, seasonings with yogurt; thin with buttermilk. Separate radicchio leaves, small, curled into a cup shape. Divide seafood salad into four servings. (about 100 cal) BOURSIN Cheese is creamy, flavorful, fairly light. Whip the cheese with softened sun-dried tomatoes. Dieters spread 1 tables on three bread slices. (110 cals for all three). CRABBY ARTICHOKES: Artichoke bottoms are bite-size edible cups, come in a can or jar, cleaned and ready to eat. Fill each 'cup' with a mixture of tarragon and crab salad. (3 cups, filled, 187 cal, 4.8 g fat) DATES STUFFED WITH ALMONDS: That 's it. Matthew Kenny, a NY chef, so simple, so popular. He leaves the skin on the almond but you could use blanched. (all 6 dates = 172 cals) Prevention November 1996 [Pat H. McRecipe, Oct 1996] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Info - Beans Recipe By :Bulk Bin Basics Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Legumes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Selecting: Look for smooth surfaces and bright colors. Cracked seams or dull wrinkled surfaces indicate dryness. Storing: Store in airtight glass jar away from heat. Use within 6 months. Freezing: Cooked beans freeze very well, making time spent very worthwhile. Very basic: 1 C beans to 4 C water, pressure cook soaked beans. Adzuki: boiling 2 hrs. or pressure cook for 30 min. Lower in fat and easier to digest than most beans. Add cubes of peeled winter squash during the last 30 min or splash with tamari and barley malt for an Oriental "baked bean" dish. Combine with brown rice and sauteed scallions, mushrooms and celery for rice patties. Black Turtle: 1 1/2 hrs boiling or 30 min pressure cooking. A staple of Latin American cooking. Combine with cumin, garlic and orange juice in soups or enchiladas. Toss with olive oil, fresh cilantro and chopped vegetables for a salad. Combine with rice and cumin for a Cuban-style dish. Black-eyed Peas: 1 - 1 1/4 hrs boiling or 25 min pressure cooking. Traditionally served with rice ("Hoppin' John"), black-eyed peas can be tossed with yogurt vinaigrette, tomatoes and fresh parsley. Chick Peas (Garbanzos): 3 hrs boiling or 35 - 40 min pressure cooking. Puree well-cooked chick peas with tahini, garlic, lemon, sea salt and olive oil to make hummus. Add cooked chick peas to salads, soups and pasta dishes. Great Northern: 2 hrs boiling or 30 min pressure cooking. Good in pasta dishes with tomatoes, basil, Parmesan cheese and olive oil. Toss in Italian soups or serve as a salad with a vinaigrette and roasted vegetables. Serve cooked with lamb or sausage dishes. Red Kidney: 1 1/2 hrs boiling or 25 min pressure cooking. Use in chili, marinated salads and soups. For refried beans, saute well-cooked kidney beans in canola oil with garlic, onions, cumin and chili powder (place in fresh tortillas). Combine with tomatoes, mustard, onions and barley malt for savory baked beans. Red Lentils**: 20 - 25 min boiling avoid pressure cooking. Combine with olive oil, red onion and balsamic vinegar for a salad, or as a side dish with fish or chicken or puree with basil, thyme and shallots. Mix with curry pasta to serve over couscous or rice. Green Lentils**: 45 min boiling or 20 min pressure cooking. Season green lentils with tarragon in soups. Combine with olive oil, balsamic vinegar, mustard, parsley and garlic as a salad. Puree with cumin, ground ginger and turmeric for an Indian dal. Lima (baby): 1 1/2 hrs boiling or avoid pressure cooking. Combine with corn and green beans for succotash. Add to minestrone soup. Pinto: 2 1/2 hrs boiling or 30 min pressure cooking. Combine beans with onions, chili powder, garlic and tomatoes for chili enchiladas. Saute cooked beans in olive oil, garlic and tamari for refried beans. Place in corn tortillas. Navy: 2 1/2 hrs boiling or 20 - 30 min pressure cooking. Navy beans make a great soup with squash and kale. Partially puree with basil, garlic and tomatoes for a cool summer side dish. Use in chili or as a salad with a vinaigrette, red onions and olives. Soy: 3 hrs boiling or avoid pressure cooking. Well-cooked soybeans can be made into a sweet and sour dish with garlic, ginger, pineapple and tomatoes. Yellow Split Peas**: 1 - 1 1/4 hrs. boiling or 25 min pressure cooking. Good in curried dishes over brown basmati rice, or pureed in a mint and garlic yogurt sauce, with lemon and cumin in soups. Green Split Peas**: 1 - 1 1/4 hrs boiling or 25 min pressure cooking. Most often used in soups with tomatoes, carrots, celery and a touch of balsamic vinegar. Or puree with cumin, coriander and turmeric. Serve with minted yogurt for an Indian touch. To prevent overcooking, check beans 10 min before these times have elapsed. Salts, fats, sugars and acidic ingredients (tomatoes, wine) will extend cooking time and harden skins, so add them near the end. One pound of most dry beans measures 2 1/2 - 3 C and yields 6 - 7 C of cooked beans. **DO NOT PRE-SOAK >From: Reggie Dwork Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Light cream 14 ounces Sweetened condensed milk 1 2/3 cups Whiskey 1 teaspoon Instant coffee 1 teaspoon Vanilla 1 teaspoon Almond extract 2 tablespoons Chocolate syrup Blend on high speed for 30 seconds, bottle tightly, and then refrigerate. This will keep for two months if kept cool. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kahlua #2 Recipe By :cbmcam Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Boiling water 3 Cups Sugar 2 Ounces Instant coffee 2 Cups Brandy 2 Teaspoons Vanilla Yield: about 1.8 quarts Dissolve the coffee in the boiling water, add sugar and stir until the sugar is dissolved. Set aside to cool. Add the brandy to the cooled liquid (The alcohol will evaporate in hot liquid) and add the vanilla. Pour into bottles, put on a label, and put on the shelf. *note: add to hot water for non-alcoholic version. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Latkes, Not-fried-in-oil (Potato Pancakes) Recipe By :Natalie Frankel Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Holidays & Gifts Jewish Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 potatoes -- scrubbed but not peeled 1 Medium vidalia onion -- or other sweet onion 2 egg whites -- or equivalent 1/4 Teaspoon salt 2 Tablespoons matzo meal 2 Tablespoons whole wheat flour -- or white flour Makes approximately 12 latkes Shred potatoes and onion (I use a food processor). Drain liquid. Beat egg whites and add with other ingredients to potato and onion mixture. Add more matzo meal as needed until latkes are a thick consistency. Spray a non-stick frying pan with vegetable spray. Heat over medium heat. Add 1/4 cup latke mixture for each latke. Flatten slightly to make an even pancake. Cook over medium heat until browned on the bottom, turn over with wide spatula and cook on the other side. Spray a bit more vegetable spray, if needed. Turn latkes over several more times if needed to get the inside cooked. (I had to add a little more vegetable spray each time I turned them over - still MUCH better than frying in oil.) Heat oven to 325 degrees F. While continuing to cook the rest of the latkes, transfer cooked latkes to a pizza pan with holes and place in oven. They will continue cooking and get crispier. (And they don't drip because there isn't oil accumulated in them.) Note: Shredding the potatoes is the trick for me. The shredded edges help make the latkes crisp, even when not fried in oil. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Angel Roll Recipe By :The Reader's Digest Great Recipes Good Health Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup granulated sugar 2/3 Cup sifted cake flour 6 Large egg whites 3/4 Teaspoon vanilla extract 1/4 Teaspoon cream of tartar 2 Tablespoons confectioner's sugar Lemon filling: 1/4 Cup granulated sugar 2 Tablespoons cornstarch 1 1/4 Cups evaporated skim milk 3 Tablespoons lemon juice 1 Tablespoon grated lemon rind Preheat oven to 300. Spray 15 X 10 X 1 jelly roll pan with cooking spray, line with wax paper, spray again. Sift 6 T of the granulated sugar with the flour and set aside Beat the egg whites, vanilla extract and cream of tartar @ moderate speed until foamy, then beat in the remaining granulated sugar, 1 T @ a time. Increase the speed to moderately high and beat the whites until they hold very soft peaks. Do not overbeat of cake will be tough. Sift 1/4 of the flour mixture at a time into whites and, with a rubber spatula, fold in gently but thoroughly. With spatula, spread batter evenly in pan and bake 20-25 minutes until pale tan and top springs back when touched. With thin bladed metal spatula, loosen cake around edges and invert immediately into a clean dish towel that has been sprinkled with 1 T confectioners sugar. Peel off the wax paper and trim any crisp edges. Sprinkle with half the remaining confectioners sugar and, starting at a narrow end, roll it up in the towel; cool seam side down for 1 hour on a wire rack. Meanwhile, prepare filling. In a small heavy saucepan combine the granulated sugar and cornstarch. Blend in the milk and lemon juice, set over moderate heat, and cook, stirring, for 3 minutes or until thickened and clear. Remove from heat and stir in the lemon rind. To fill, unroll cooled cake and remove towel. Whisk the filling until smooth,then spread evenly over cake leaving 1/2" margin at edge. Reroll the cake and set seam side down on platter. Sift remaining confectioners sugar over. Cut slightly on bias into 1" slices. Variation: strawberry filling Whirl 1/2 c. sliced fresh or frozen dry pack strawberries in food processor or blender for 30 seconds or until smooth. In small heavy saucepan, combine 3 T sugar and 2 T cornstarch. Blend in 3/4 c evaporated skim milk, strawberry puree, and 1 & 1/4 T lemon juice. Set over moderate heat and cook, stirring, 3 minutes or until thickened and clear. Remove from heat, stir in 1/2 c thinly strawberries, cover, cool to room temperature. Fill and roll. I'm thinking it would be good with the strawberry filling and, if they make green confectioner's sugar, that would be great for the cake. >From: dana@mattmccoy.com (Dana Muller) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Blueberry Biscuits Recipe By :Taste of Home June/July '96 Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c all-purpose flour 1/3 c sugar 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 8 ozs nonfat lemon yogurt 1 egg -- lightly beaten 1/4 c butter or margarine -- melted 1 tsp grated lemon rind 1 c blueberries Glaze: 1/2 c confectioner's sugar 1 tbsp lemon juice 1/2 tsp grated lemon rind In a large bowl, combine dry ingredients. Combine yogurt, egg, butter and lemon peel; stir into dry ingredients just until moistened. Fold in blueberries. Drop by tablespoonfuls onto a greased baking sheet. Bake at 400 for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm biscuits. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Grove Bundt Cake Recipe By :Jo Anne Merrill Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Butter -- Softened 2 Cups Sugar 3 Eggs -- Large 3 Cups Flour -- All-Purpose, Sifted 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt 1 Cup Buttermilk 2 Tablespoons Lemon Peel -- Grated 2 Tablespoons Lemon Juice -- Fresh Lemon Icing: 1/4 Cup Butter -- Softened 2 Cups Powdered Sugar 1 1/2 Tablespoons Lemon Peel -- Grated 1/4 Cup Lemon Juice -- Fresh Preheat oven to 325 degrees. In a very large bowl, cream butter (or margarine) until very light; slowly add sugar until mixture is very light and fluffy. Beat in eggs one at a time. In another bowl, sift flour, baking soda and salt together. Add flour mixture alternately with buttermilk to butter mixture. Begin and end with flour. Mix in lemon peel and juice. Pour batter into greased and floured 10-inch tube or 12-inch bundt pan. Bake for 65-75 minutes or until toothpick inserted in center comes out clean. Place pan on rack for 10 minutes to cool. Turn cake out of pan onto rack. Spread with as much lemon icing as the cake can absorb (about a third of the icing) Allow cake to cool completely then frost with remaining icing. ICING: Blend butter and sugar together in a medium bowl. Mix in peel and juice, 1 tablespoon at a time, until the frosting is of spreading consistency. If the entire amount of juice is used, the icing will be thin and possibly difficult to spread evenly, however a very tangy frosting greatly enhances the flavor of the cake. This cake was a second place winner at the Del Mar fair. Jo Anne Merrill >From: The Taillons - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Herb Chicken Recipe By :Swanson Easy Low Fat Recipes (Laurie ) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 1/2 ounces Swanson Chicken Broth -- (1 can) 3 Tablespoons lemon juice 1 teaspoon dried basil leaves -- crushed 1 teaspoon dried thyme leaves -- crushed 1/8 teaspoon pepper 4 chicken breast halves -- skinned In a bowl mix broth, lemon juice, basil, thyme, and pepper. Set aside. Place chicken on lightly oiled grill rack over medium-hot coals. Grill uncovered 20 minutes, turning often. Brush with broth mixture and grill 20 minutes more or until chicken is no longer pink, turning and brushing often with broth mixture. 155 calories per serving--4 grams fat. Herb Broiled Chicken: Prepare as above. Place chicken on rack in broiler pan. Broil 6 inches from heat 30 minutes or until chicken is no longer pink, turning and brushing often with broth mixture. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Jelly Recipe By :(cbmcam@cyberramp.net ) Serving Size : 2 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 lemons 4 large apples -- (tart--granny smith) water -- to cover 3 cups granulated sugar Slice the lemons, including the rind, seeds and all, thin, and place into a saucepan. Core the apples, but do not peel, and chop coarsely. Add the apples to the pan and pour in enough water to just cover the fruit. Cook over moderate heat, until the fruit becomes mushy. Pour the mixture into a jelly bag or a colander lined with several thicknesses of damp cheesecloth and let drip into a bowl for about an hour. Using a spoon, force as much liquid through the cheesecloth as possible. Measure the juice; you should have about 4 cups. For each cup of juice, add 3/4 cup of sugar. Return to the pan and boil for another 15 minutes or so, until the mixture reaches the jelly stage, about 220- to 225-degrees F on a candy thermometer. To be absolutely certain, place a tablespoon of the hot mixture into a saucer and set it in the freezer for a few minutes. If it jells, the mixture is ready. Pour the jelly into HOT, sterilized jars and seal. Process in boiling water bath for 10 minutes. Or it may be store in a covered container in the refrigerator for several months. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Meringue Pie, Diabetic Recipe By :Janet Baker Serving Size : 6 Preparation Time :0:00 Categories : Diabetic Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Water 4 packages Equal (or 1T sweetener) 4 1/2 teaspoons Cornstarch 2 Eggs 1/3 cup Lemon juice 4 Egg whites (meringue) 4 packages Equal (meringue) 1 1/2 teaspoons Cream of tartar (meringue) Cook all ingredients in double boiler until thickened. Pour into pie shell. Top with meringue which has been beaten stiff. Bake 450F for 15 minutes or until golden brown. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Thyme Orzo Recipe By :Food & Wine, 10/96, pg 39 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Orzo 1/2 Cup Nonfat Chicken Broth 1 1/2 teaspoons lemon zest -- finely chopped 1 teaspoon Dried Thyme Salt And Pepper 1 teaspoon diet margarine -- *Note Freshly Grated Parmesan Cheese -- **Note *NOTE: Original recipe used 1 T unsalted butter...I cut it way back and used lowfat margarine and it worked fine. **NOTE: Original recipe used 1/3 C Parmesan cheese...I omitted completely. Bring a large saucepan of water to a boil. Salt the water and add the orzo. Cook until barely al dente, 8 - 10 minutes. Drain the orzo and return it to the saucepan. Add the stock, lemon zest, thyme, 1/2 t salt and 1/4 t pepper. Cook over moderately high heat, stirring occasionally, until most of the liquid is absorbed. Stir in the butter and Parmesan just before serving. This was very, very tasty. Really enjoyed it. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : We had these for dinner tonight and they were both very good (see Crispy Baked Eggplant, too). We will definitely be making them again. If you make the eggplant be sure and be ready to sit down to eat right away...it gets cold very quickly and probably wouldn't re-heat very well. Cal 86.6 Fat 0.9g Carb 16.1g Fib 0.7g Pro 3g Sod 47mg CFF 10% * Exported from MasterCook * Lentil And Brown Rice Soup Recipe By :Gourmet Connection Recipe Page 8 Dec 1996 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Rice Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup dried lentils 1/2 cup brown rice -- uncooked 6 cups water 1/2 tsp ground cumin 1 tsp salt 1/4 tsp black pepper 1/2 package onion soup mix -- (one 2.5 oz. envelope) 1 cup spinach -- sliced into strips 2 tbsp fresh cilantro -- diced -- or use parsley 3 tbsp lemon juice - Heat lentils, rice, water, cumin, salt, pepper, and soup mix (dry) to boiling in a 4-quart Dutch oven; reduce heat. Cover and simmer, stirring occasionally, until lentils are tender, about 40 minutes. Add spinach, cilantro, lemon juice and serve. >From: Barbara Cope ) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil Stew Creole Recipe By :(Deborah Lorraine ) Serving Size : 1 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Eat-Lf Mailing List Legumes Soups & Stews Turkey Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds turkey sausage 2 carrots 1 stalk celery 1 large onion 1 clove garlic 1 tablespoon red wine 1 tablespoon apple juice, frozen concentrate 1 tablespoon soy sauce 8 ounces okra -- fresh or frozen 4 ounces green beans -- fresh or frozen 1/2 green bell pepper 16 ounces stewed tomatoes -- Cajun Style, w/juice 1 can water -- or broth -- to 2 cans, as needed 1 cup cooked lentils 1 tablespoon cornstarch hot sauce Saute the sausage in large, non-stick pot; drain any fat. Add and saute a few minutes more: 2 carrots, 1 lg celery, 1 lg onion, 1 lg clove garlic, 1 T red wine. (I think I used about 1/4 Cup!) 3. Add and bring to boil, then simmer 10 - 20 min.: 1 T frozen apple juice concentrate, 1 T soy sauce, 8 oz fresh or frozen okra, * 4 oz fresh or frozen green beans, * 1/2 gr. bell pepper, 1 16 oz can Cajun Style stewed tomatoes with juice (add 1 or more cans of water or broth as desired). 1 C cooked lentils. 4. Add: 1 T cornstarch dissolved in a 1/4 cup water. Stir til thickened (almost instantly). If desired add a few tobacco drops. Chop the vegetables to the size you like. Although the recipe calls for cooked lentils, I cooked them in the stew the last time I made this, and added the veggies later (I let the lentils cook for about 25 minutes first). *I used 2 fresh zucchinis and 2 crookneck squash instead of the okra and green beans the first time I made this recipe. - - - - - - - - - - - - - - - - - - - NOTES : There are never any leftovers when I make this lentil stew for dinner, so I have to take out enough for my "leftovers" lunch before I serve it. My husband has tolerated my lentil recipes before - now he asks for this stew regularly. * Exported from MasterCook * Light Cherry Tart Recipe By :Comstock (Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Pillsbury Pie Crust -- 2 In A Box 21 Oz Light Cherry Pie Filling -- Comstock Brand 1/4 C Egg Beaters(r) 99% Egg Substitute -- Mixed With 1 Tsp Water 1/2 Tsp Ground Cinnamon -- Mixed With 1 Tbsp Sugar I used 1 from the pre-made box that has 2 crusts in it - the Pillsbury Pie Crust. Roll into a 14" circle. *NOTE Pour 1 can of Comstock light cherry pie filling into center of crust leaving a border. Gently fold crust over filling. Brush with an egg wash (I used egg beaters with 1 tsp water). Sprinkle with cinnamon sugar. Bake at 375 deg F for about 40 minutes or until crust is golden brown. This was good. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 160.8 Fat 4.9g Carb 26.5g Fib 0.1g Pro 0.9g Sod 147mg CFF 28.5% * Exported from MasterCook * Low-fat Pie Crust Hints Recipe By :Martha Sheppard Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Pies, Crusts & Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Traditional pie, with it's flaky, buttery crust, has been a long-time holdout in the trend to reduce the fat content in favorite foods. That's because fat, in the form of lard or shortening, is normally an essential component of pie crust. However, there are some great low-fat alternatives. A delicious, lowfat crust can be made with crushed graham crackers, held together with jam that's been heated in the microwave until it melts (about 20 seconds). You can further reduce fat by substituting Grape-Nuts for some of the graham cracker crumbs. If the recipe calls for 1 cup of graham cracker crumbs, use just 3/4 cup of crackers plus 1/3 cup of Grape-Nuts. This crust has only 3 grams of fat per serving compared to 10 grams in a serving of regular pie. Another alternative is phyllo dough crust. Coat your pan lightly with a vegetable oil spray, then put in a layer of phyllo, spray lightly and repeat until you have 6 layers. Of course, you can cut the fat from pie crust in half by leaving off the top crust on a two-crust pie. If you feel a top is essential, apply a crispy sprinkle made of 1/2 cup rolled oats, 1/2 cup brown sugar, 1/4 cup whole wheat flour, 1/4 teaspoon nutmeg, and 4 tablespoons Grape-Nuts. Mix the dry ingredients, add 1/4 cup buttermilk, and sprinkle over the filling. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Macaroni And Cheese #2 Recipe By :Cooking Light, May/Jun 1993, page 108 Serving Size : 6 Preparation Time :0:08 Categories : Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups elbow macaroni -- medium, uncooked 1 tablespoon margarine 2 tablespoons all-purpose flour 1 1/4 cups skim milk 1/2 teaspoon dry mustard 1/8 teaspoon pepper 1 teaspoon Worcestershire sauce -- 72% less sodium 1/8 teaspoon hot sauce 1 1/2 cups lowfat cheddar cheese -- shredded (6 ounces) 3 tablespoons grated Parmesan cheese Cook macaroni according to package directions, omitting salt and fat. Drain and set aside. Melt margarine in a saucepan over medium heat; add flour, and cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Bring to a boil; cook 1 minute. Remove from heat; stir in dry mustard and next 3 ingredients. Add cheeses; stir until melted. Combine cheese sauce and macaroni in a bowl; stir well. Yield: 6 servings (serving size: 3/4 cup). >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve immediately. * Exported from MasterCook * Manana Chicken Bake Recipe By :Casseroles, Range-Top & Oven (Tina D. Bell) Serving Size : 8 Preparation Time :0:12 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tsp olive oil 1 lb ground chicken breast, skinless 1 c onions -- chopped 1 c mushrooms -- sliced 1 c red and green bell peppers -- chopped 10 3/4 ozs low-fat cream of mushroom soup 3/4 c skim milk 2 tsps Worcestershire sauce 1 tsp salt 1/8 tsp black pepper 3 3/4 c No Yolks(r) egg noodle substitute -- cooked 1 c low-fat Monterey Jack cheese -- grated Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. In a skillet, heat oil over medium heat. Add chicken, onions, mushrooms, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in soup, milk, Worcestershire sauce, salt, and black pepper. Pour cooked and drained noodles in prepared pan. Then, place meat mixture over noodles. Sprinkle with cheese. Bake, covered, for 1 hour. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with green beans and garlic bread. NOTES : To freeze, seal in a freezer-safe container for up to 3 weeks. To bake, unwrap frozen block from container and place in a 2-quart casserole dish. Cover and thaw in refrigerator. Bake according to recipe directions. * Exported from MasterCook * Mango Sorbet #2 Recipe By :Sorbets! (Jim Tarantino) Serving Size : 6 Preparation Time :0:45 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1/2 cup sugar 3 mangos 1 lime -- juiced 1 lemon -- juiced Make a syrup by combining the water and sugar in a noncorrosive saucepan and bring to a boil. Simmer for 5 minutes. Remove from the heat and cool. Peel mangos and then puree them in a food processor or blender. Combine the syrup, mango puree, lime juice, and lemon juice. Freeze in ice cream machine according to manufacturers directions. ----- Per serving: 118 Calories; less than one gram Fat (2% calories from fat); 1g Protein; 32g Carbohydrate; 0mg Cholesterol; 4mg Sodium >From: Joanne McAndrews Eisenman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marinated Tenderloin Of Venison Recipe By :Cooking Light Nov/Dec 1995 Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup dry red wine 2 tablespoons freshly ground pepper 2 tablespoons fresh rosemary -- chopped 2 tablespoons fresh thyme -- chopped 3 tablespoons Olive oil 2 tablespoons red wine vinegar 2 tablespoons Dijon mustard 1/2 teaspoon juniper berries -- ground -- about 1 t ground 1 teaspoon coriander seed -- ground -- about 1 t ground 1/2 teaspoon salt 1/2 teaspoon cardamom -- pods, ground -- about .5 t ground 4 cloves garlic -- minced 1 star anise -- ground -- about .5 t ground 1 bay leaf 2 lb venison tenderloin Vegetable cooking spray Combine the first 15 ingredients in a large zip-top heavy-duty plastic bag. Seal the bag, and marinate in the refrigerator 24 hours, turning the bag occasionally. Remove the venison from the bag, and discard the marinade. Place the venison on a broiler pan coated with cooking spray, and broil 10 minutes on each side or until done. Cut the venison crosswise into thin slices. Yield: 8 servings (serving size: 3 oz.) >From: "Joan Andersen-Ward" Cal: 154 (25% from fat); Protein 25.8g; Fat 4.2g (sat 1.2g, mono 1.7g, poly .6g); Carb .7g; Fiber .2g; Chol 95mg; Iron 4mg; Sodium 78mg; Calc 12mg. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marinated Turkey Breast Recipe By :Swanson Easy Low Fat Recipes (Laurie ) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds turkey breast 14 1/2 ounces Natural goodness chicken broth 1 teaspoon dried rosemary leaves -- crushed 1 teaspoon dried thyme leaves -- crushed 1/8 teaspoon pepper Rinse turkey with cold water and pat dry. Mix broth, rosemary, thyme, and pepper in a large deep nonmetallic dish. Add turkey and turn to coat. Cover and refrigerate 2 hours, turning turkey occasionally. Remove turkey from marinade and place meat-side up on a rack in shallow roasting pan. Insert meat thermometer into thickest part of meat not touching the bone. Roast at 350 for 1 3/4-2 1/2 hours or until thermometer reads 170, basting occasionally with marinade. Begin checking doneness after 1 1/2 hours roasting time. Allow turkey to stand 10 minutes before slicing. Serves 6-8----122 calories 1 gram fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mashed Potatoes And Brown Gravy Recipe By :( Marie A. Kelson ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Large Idaho potatoes -- peel,slice (5 to 6) 1/2 Cup milk -- (1/2 to 1) 3 Tablespoons butter or margarine 1 Tablespoon Miracle Whip(r) light -- or Nayonaisse Salt and Pepper 2 Packages Brown gravy -- Pioneer Brown Gravy Mix (Fat or No-Fat) Boil the spuds in water until soft. Drain well and mash with potato masher in large bowl. Use electric mixer and whip potatoes, adding milk as desired. Stir in butter or margarine, salt, pepper, and the secret to creaminess: the tablespoon of miracle whip or nayo! Prepare the brown gravy according to package directions to serve with potatoes and meatloaf. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mashed Potatoes With Broth Recipe By :(Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Potatoes 1/4 C Nonfat Vegetarian Broth -- Or More To Taste Salt -- To Taste Peel and boil till soft the potatoes in salted water. Mash and add vegetarian chicken flavored broth and salt. These were really tasty...didn't need butter at all!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 66.9 Fat 0.1g Carb 15.2g Fib 1.3g Pro 1.8g Sod 41mg CFF 1.1% * Exported from MasterCook * Meat Loaves In Puff Pastry Recipe By :( Marie A. Kelson ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Pies, Crusts & Pastry Tvp, Seitan, Tempeh Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Packages Green Giant Patties -- thawed 1 Cup Ketchup 3 Tablespoons Vegetarian Worcestershire 1 Cup Colby cheese -- grated 1 Can mixed vegetables -- mashed 3/4 Cup seasoned bread crumbs 2 Teaspoons ground black pepper --- 1 Package puff pastry shells -- thawed Mix the patties with all the ingredients (except the pastry.) Beware... you may have to use your hands! Roll out the thawed pastry and cut into (roughly) 5x5 inch squares. Shape the meatloaf mixture with your hands into squares smaller than the puff pastry and center on top of a pastry square. Fold up the edges of the pastry until it covers the loaf entirely, or leave the top open and make a lattice as we did, pinching the edges together as you would a pie. (See above.) Place the loaves into the fridge or freezer for ten-twenty minutes to firm up the dough. Bake in a preheated, 400 degree oven for 20-30 minute or until pastry is golden brown and knife comes out clean when inserted into center of meatloaf. Serve with brown gravy. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Med-white Sauce, Non-fat Recipe By :(cbmcam@cyberramp.net) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1/3 cup instant dry non fat milk 2 tablespoons flour 1/4 tsp salt few grains pepper Beat with rotary beater until blended. Cook over med. heat, stirring constantly, until sauce thickens. Cook 1 - 2 minutes longer, stirring constantly. Makes 1 cup. 195 calories per srv. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Meringue Icing (Royal Icing) Recipe By :(Liz Penney ) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons meringue powder 4 cups sifted icing sugar 1/2 cup water -- less 2 tsp. Combine all ingredients. Beat for 7 to 10 minutes on high speed until the icing stands in peaks. Keep in tightly covered container and cover with a damp cloth when container is open and standing for a considerable length of time. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexican Black-eyed Peas Recipe By :The Eyes of Texas Cookbook, 1987, p. 132 Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Mexican & Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried black-eyed peas -- soaked in water 4-8 hours ham bone or ham scraps 2 onions -- chopped 1 can tomatoes -- undrained 3 cups celery -- chopped 4 teaspoons chili powder 1 teaspoon salt -- optional freshly ground black pepper Drain soaked peas. Add ham, onions, and fresh water to cover, and cook slowly for several hours until peas are tender. Then add tomatoes, celery and seasoning to taste. Add fresh ground pepper and let simmer until thoroughly cooked. We always add Tabasco or other hot sauce. Serve with rice. >From: Lou Parris - - - - - - - - - - - - - - - - - - - NOTES : 4.3% calories from fat Recipe by Ernestine Gilmore, Conroe TX Lou Parris 12/96 * Exported from MasterCook * Middle Eastern Salsa Verde, Matthew Kenny's Recipe By :Matthew Kenny, chef, Matthews Restaurant, NYC (Tina Bell) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mediterranean Salsas Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons fresh cilantro 1 tablespoon fresh basil 1 tablespoon fresh parsley 1 tablespoon fresh mint 1 teaspoon ground cumin 1 teaspoon ground allspice 1 clove garlic 1 scallion 1 tablespoon red wine vinegar 1 tablespoon lemon juice 1/4 cup extra virgin olive oil 1 pinch cayenne pepper 1 pinch black pepper A pesto made with many herbs flavors and less oil than usual. Roughly chop fresh herbs; dice the onion. Have all measured. Put into a food processor in listed order. Stop when a paste forms (about 1 minute maximum) Makes about 1/4 to 1/3 cup of pesto. Transfer to a glass or plastic container. Cover surface with piece of plastic wrap. Refrigerate until needed. Use 1 tablespoon per serving of risotto, pasta, stews, sauces, broths, etc., or to taste taste. Flavors are intense. Printed in Prevention November 1996. [Pat H. McRecipe, Oct 1996] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Minestrone In Minutes Recipe By :The Mormon Diet Cookbook (Reggie Dwork) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Meats Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Water 1 C Onion -- Chopped 16 Oz Tomatoes, Canned -- Chopped 2 Sm Zucchini -- Cubed 3 Low Sodium Beef Broth -- Vegetarian Kind 3 C Water 2 C Cabbage -- Finely Chopped 15 Oz Great Northern Beans -- Undrained 1 Tsp Dried Basil 2 Tbsp Fresh Parsley -- Chopped In a Dutch oven or soup kettle, saute onion in 1/2 C water for 5 minutes. Add all remaining ingredients. Simmer 1 hour. Prep Time: 20 minutes Cooking Time: 1 hr 5 min Servings: 8 - 10 This was very good. I added some salt but it probably didn't need any additional for "normal" people...but salt is a food group for me. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 211.9 Fat 0.9g Carb 39.1g Fib 1.3g Pro 1.8g Sod 418mg CFF 3.3% * Exported from MasterCook * Mini Yeast Loaves Recipe By :Beverly Manning Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1 1/4 cups warm water 3 1/2 cups all-purpose flour -- (3 1/2 to 4 1/2) 2 teaspoons coarse salt -- (Kosher) 1 egg 1 tablespoon water 1. Sprinkle yeast over 1/4 cup of the warm water in a measuring cup. Gently mix to moisten yeast. Let stand for 10 minutes to soften. Combine 3 1/2 cups of the flour and the salt in a bowl. Stir to mix well. 2. Pour yeast mixture into flour. Add remaining 1 cup water. Stir to form ball. Add a little water if too dry, or flour if to wet. Knead dough on lightly floured surface, with heel of hand, stretching dough away from you. 3.Fold dough back over on itself. Turn the dough a quarter turn. Repeat the kneading, pushing with heel of hand and folding back over, until dough is smooth and elastic, 10 to 15 minutes. 4. Lightly grease a bowl with margarine. (I sprayed the bowl with cooking spray.) Place the dough in the bowl turning it around in the bowl so it is evenly coated. cover the bowl with a clean towel or a piece of plastic wrap. 5 Let the dough rise in a warm place away from drafts until doubled in volume, 1 1/2 to 2 hours.To test, lightly stick a finger in the dough. The dent should slowly fill in when the finger is removed. 6. Punch dough down. Divide in half. On lightly floured surface, roll half into 6-inch-long rope. Divide into thirds; shape into cigar-shapes. repeat with other half. 7. Place mini-loaves on lightly greased (sprayed) baking sheets. If you wish, cut slashes in top of each loaf with a thin knife. 8. Combine the egg and the 1 tablespoon water in a small cup. brush glaze over mini-loaves. Sprinkle with poppy, sesame or other seeds, if you wish. 9. Bake the mini-loaves in preheated hot oven (400) for 25 minutes or until gold brown and crusty. remove with spatula to wire rack to cool. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Miniature Pumpkin Soup In The Shell Recipe By :COOKING LIVE SHOW #CL8744 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 small pumpkin -- each about the size of a large tomato 1/2 cup onion -- thinly sliced 1 1/2 tablespoons unsalted butter 1/2 tablespoon fresh sage -- minced -- or 1 teaspoon dried 3 cups chicken stock 1/4 cup Parmesan cheese -- freshly grated Chopped fresh parsley for garnish Cut the top 1/4 off 4 pumpkins, reserving the lids and discard the seeds. Cut the remaining pumpkins in half and discard the seeds. Bake the pumpkins (including the reserved lids), cut side down, on lightly oiled baking sheets in a preheated 350 degree oven for 40 minutes or until they are tender. (Remove the lids after about 20 minutes.) When they are cool enough to handle, scrape all the pulp out of the halved pumpkins. Scrape most of the pulp out of the remaining pumpkins, leaving just enough in each so that it retains its shape. In a skillet cook the onion in the butter over low heat, stirring, until it is softened. Add the sage and cook for 2 minutes. Add the pumpkin pulp and chicken stock and simmer for 20 minutes. Puree the mixture in batches in a blender and transfer it to a saucepan. Stir in salt and pepper to taste and water to thin the soup if necessary. Ladle about 1/2 cup of soup into each of 4 heated soup bowls and put one of the hollowed-out reheated pumpkin shells on top. Fill each pumpkin shell with the soup and garnish with a sprinkling of the Parmesan and some of the parsley. Top with the reserved lids. Yield: 4 servings >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mint Pizza Dough And Shrimp Topping Recipe By :The Best Pizza Is Made At Home, Donna German (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Pizzas & Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tsp Active Dry Yeast 2 C Bread Flour 1/4 Tsp Salt 1 Tbsp Dried Mint Flakes 1 Clove Garlic -- Minced Or Pressed Olive Oil -- (I Omitted) 2/3 C Lukewarm Water Topping: 1 1/2 Tsp Olive Oil -- *Note,Optional 2 Oz Feta Cheese -- To 3, Crumbled 1/2 Lb Shrimp -- **Note 2 Cloves Garlic -- Minced,**Note Mozzarella Cheese -- Grated,***Note Mint -- Or Cilantro, Basil -- To Taste *NOTE: Original recipe used 1 T ... we reduced it. **NOTE: Can use more shrimp to your liking. We used 3/4 lb and omitted the mozzarella as Jeff doesn't deal well with lactose in cheese. Shell, devein, cook and dice shrimp. Original recipe did NOT use the garlic cloves for the topping. I added it and it was really good with it. ***NOTE: 1 - 2 C, we left the mozzarella out completely and could really taste the wonderful flavor of the shrimp and feta. If using chopped fresh mint, use 3 T or a scant 1/4 C. This dough is superb topped with any Greek or Middle Eastern topping. Bread Machine Method: Warm liquids to lukewarm, 110 deg F. Add ingredients to your bread machine in the order specified for your machine. Use the dough cycle, which will knead the dough and allow it to rise on time. It is not necessary to let the dough rise any longer than 1 hr. If your machine has a double kneading dough cycle, remove the dough after an hour or so and turn off your machine. Allowing the dough to knead the second time causes bubbles that are difficult to roll. Either active dry or rapid rise yeast can be used. It is not necessary to proof the yeast in water; just mix it in with the flour. Food Processor Method: Warm liquids to lukewarm., 110 deg F. Combine all dry ingredients (including yeast) in a food processor bowl (steel blade) and process for 10 seconds. Either active dry or rapid rise yeast can be used. It is not necessary to proof the yeast in water; just mix it in with the flour. Pour the oil and remaining liquid ingredients through the feeding tube until the dough forms a ball. If the dough is sticky, add flour a tablespoon at a time until the dough is not sticky. Process dough into a ball, place it in a greased bowl and cover with a kitchen towel. Place the bowl in a warm, draft-free location for 50 - 60 minutes. Heavy-duty Mixer with Dough Hook Method: Prepare dough as you would for a food processor. Allow to knead for about 5 minutes. Add just enough flour to cause the dough to cling to the dough hook. Allow the dough to rise and in food processor instructions. By Hand Method: If using a quick or rapid rise yeast, mix it with the flour. There is no need to proof it. If using active dry yeast, place 1/4 - 1/3 of the warm water in a large bowl and sprinkle a pinch of sugar and the yeast into the water. Stir until dissolved and let sit in a warm, draft-free location for 5 minutes. Add remaining water (liquid) and oil and stir well. Add all remaining ingredients and stir together until you can no longer work the dough with a spoon. Turn out on a lightly floured counter. Pat the dough into a ball and flatten it slightly. Fold the dough over, and using the heels of your hands, push the dough away from you with a rolling motion. Rotate the dough one quarter each time you repeat the process. Continue kneading the dough for 5 - 10 minutes. Place the dough in a large greased bowl and cover it with a clean towel. Place it in a warm draft-free location (such as an oven or microwave) and let rise for 50 - 60 minutes. Preheat oven to 475 deg F for at least 30 minutes if using a pan and from 30 minutes - 1 hr if using a stone. Grease the pizza pan with olive oil or spray it with nonstick vegetable spray. If using a peel and stone, dust the peel with cornmeal to prevent the dough from sticking so that you can easily slide it off the peel and onto the stone. Or cut a parchment paper circle slightly larger than your pizza, put the paper on the peel and make your pizza on the paper. You will slide pizza and paper onto the stone. After the dough has risen once, divide it in half, roll it out on a lightly floured or cornmeal countertop or hand stretch the dough into a circle. Pick up the dough and turn it over and roll or stretch from the center outwards until a circle is formed. Dust the dough with either flour or cornmeal, only as needed to prevent sticking. The thinner the dough the thinner the crust. A thinly rolled dough that does not rise a second time (after rolling) will give the thinnest crispiest crust. Lay the dough on your prepared pan or peel. Pull the dough up around the edges of the pan so a slight lip is formed, and crimp the edges. For a thin crisp crust top and bake immediately. For a thicker chewier crust allow to rise for 15 to 30 minutes. The longer the rise the thicker the dough. Top after rising and then bake. Place toppings to leave 1/4 - 1/2" border to prevent spillage and provide a crust to hold while eating. Bake on the bottom rack of the oven or directly on the pizza stone until golden brown, 5 - 10 minutes. Makes one (15") or two (10") pizzas Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : This was really incredible!! Cal 365.7 Fat 6.9g Carb 51.8g Fib 2g Pro 22.2g Sod 379mg CFF 17.2%