* Exported from MasterCook * Spiced Lentils In Pocket Bread Recipe By :Sunset Crockery Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Legumes Spreads & Sandwiches Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lentils -- rinsed and drained 1 medium carrot -- shredded 1/2 cup red bell pepper -- finely chopped 2 cloves garlic -- minced or pressed 1 dried bay leaf 1 small dried hot red chile 1 teaspoon ground cumin 2 cups water Yogurt Sauce -- (see recipe) 3 tablespoons olive oil 3 tablespoons red wine vinegar 1/2 cup green onions -- thinly sliced 2 stalks celery -- thinly sliced salt and pepper 4 pita breads -- * * (each about 6 inches in diameter, cut into halves and warmed) In 3-quart or larger electric slow cooker, combine lentils, carrot, bell pepper, garlic, bay leaf, chile, and cumin; pour in water. Cover and cook at low setting until lentils are tender when mashed with a fork (6-7 hours). Prepare Yogurt Sauce. Drain lentil mixture, if necessary; remove and discard chile and bay leaf. Mix in oil and vinegar; stir in onions and celery. Season to taste with salt and pepper. To serve, spoon lentil mixture into pita bread halves; add Yogurt Sauce to taste. From Maria Rost Rublee Posted to ELF by "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : For a Sunday night sandwich supper, spoon this savory lentil filling--warm or at room temperature--into heated pita bread halves. [Maria Rost Rublee ] * Exported from MasterCook * Spiced Pork And Apples Recipe By :USA Rice Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 pound boneless pork tenderloin -- lean 1/4 teaspoon garlic powder 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg 1/4 teaspoon ground white pepper 1/4 cup unsweetened apple juice 1 teaspoon soy sauce 1 teaspoon cider vinegar 1 teaspoon cornstarch 1 teaspoon vegetable oil 1 apple (peel optional) -- cored, sliced 1 cup hot cooked rice Cut pork across grain into very thin slices. Blend spices and sprinkle over pork; set aside. Blend apple juice, soy sauce, vinegar and cornstarch in small bowl; set aside. Heat oil in medium skillet over medium-high heat. Add pork and cook, stirring constantly, 4 minutes or until browned. Remove pork from skillet. Add apple to skillet; stir and cook until apple is lightly browned. Return pork to skillet; add apple juice mixture and cook, stirring, until sauce is thickened. Serve over rice. Microwave Oven Instructions: Follow first three lines of conventional method. Combine oil and pork in medium microproof baking dish. Cover and cook on HIGH 1 minute. Stir and cook on HIGH one more minute. Add apples; cover and cook 2 minutes. Add apple juice mixture, stir, and cook uncovered on HIGH power 1 minute. Stir and cook on HIGH 1 additional minute. Pour liquid into 1-cup glass measuring cup. Cook uncovered on HIGH 1 minute; pour over pork mixture. Let stand 2 minutes. Serve over rice. Cuisine: "USA Rice" Source: "USA Rice Council" S(Email from): "(kitpath@earthlink.net)MC5 on 18 Dec 1999" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Tofu And Fruit Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Fruit Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces lowfat tofu -- cubed 1/2 cup dried apricot halves 1/2 cup prunes -- pitted 1/4 cup raisins 1/2 cup orange juice 1/4 cup white wine -- dry 2 tablespoons white wine vinegar 1 tablespoon cornstarch 2 tablespoons sugar 1/2 teaspoon cinnamon 1/2 teaspoon allspice 3 cups rice, cooked -- brown Put tofu, apricots, prunes, and raisins in crockpot. In small bowl combine other ingredients. Mix to dissolve cornstarch. Pour over tofu and fruit. Cover and cook on low for 8 hours. Serve over rice. Posted to ELF by "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Rice Bake Recipe By :USA Rice Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter or margarine 5 cups chopped fresh spinach -- cooked 3 cups cooked rice 1/2 teaspoon garlic powder 1/2 teaspoon dried basil 1/2 teaspoon thyme 3 beaten eggs -- or egg substitute 1/2 cup grated Parmesan cheese 1 cup chopped onion Cook onion in butter in large skillet until tender. Stir in spinach, rice, garlic powder, basil, thyme and eggs. Turn into greased 2-quart baking dish; sprinkle with Parmesan cheese. Bake at 375 degrees 20 minutes. Each serving with whole eggs provides 211 calories, 10 grams protein, 7 grams fat, 27 grams carbohydrate, 2 gram dietary fiber, 121 milligrams cholesterol and 410 milligrams sodium. With Egg-beaters: 209 cals, 19% cff (4g fat) Cuisine: "USA Rice" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : are you looking for a side dish or entree for the buffet? this one might be convenient and tasty - Bake at 375 degrees 20 minutes. * Exported from MasterCook * Spinach Tomato Terrine Recipe By :Laurie Burrows Grad Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cooking spray 10 ounces frozen chopped spinach -- thawed and dried 2 eggs 1/2 cup lowfat ricotta cheese 3 tablespoons grated parmesan cheese 2 tablespoons chopped fresh basil 1 teaspoon finely minced garlic 1/8 teaspoon ground nutmeg salt and white pepper -- freshly ground 1 medium tomato -- seed, peel, finely chopped To serve: cherry tomatoes fresh basil leaves sliced bread Preheat oven to 350F. Line a medium-sized (8x3x2-3/8 inch) loaf pan or a disposable aluminum foil loaf pan with aluminum foil leaving an overhang of about 3 inches and lightly coat the foil with nonstick cooking spray. Place all the ingredients except the tomato in a food processor and puree until smooth. Place half the spinach mixture in the bottom of the pan and smooth the top with a spatula. Top evenly with the tomato and then finish with the remaining spinach, smoothing the top. Loosely fold the foil over the terrine to cover, place the plan in a larger baking dish filled with 1 inch of hot water, and bake for 55 to 60 minutes or until set and the terrine is firm. Remove the pan from the water and allow to cool about 15 minutes. Loosen the edges with a sharp paring knife and invert the terrine onto a platter. Cover with plastic wrap and allow to chill for 2 hours. Cut the terrine into slices and serve garnished with cherry tomatoes and fresh basil leaves, accompanied by thin pumpernickel or black bread. TIP: An easy way to peel and chop a tomato, slice the tomato horizontally, and squeeze out and discard the seeds. Grate the tomato halves on the side of the grater with the largest holes. DO AHEAD PREP: The terrine can be prepared a day or two in advance, covered, and kept in the refrigerator until ready to serve. VARIATION: substitute broccoli for the spinach. Description: "Green and Red Chilled Vegetable Loaf" Source: "Entertaining Light and Easy, Laurie Burrows Grad (1998 Simon and Schuster)" S(Eat-Lowfat): "by Pat Hanneman (kitpath@earthlink.net) on 12/10/99" - - - - - - - - - - - - - - - - - - - NOTES : Green and red colors make this an appealing and attractive dish to serve at the holidays. Each 1-inch thick slice: 54 cals, 2 g fat (37%) 1g fiber. Here's a red and green terrine served cold. If you want sauces with it, maybe two: a curried yogurt and a red-pepper sauce. * Exported from MasterCook * Split Pea And Brown Rice Soup With Curry Recipe By :Cheri Fisher Slowcooker list Serving Size : 8 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups split peas -- rinsed and drained 2 cups Nonfat chicken broth 5 cups Water 3 chicken bouillon cube 1 large Onion -- chopped 2 large Potatoes -- cut in 1/2" cubes 2 large Carrots -- cut in 1/2" cubes 2 tablespoons Butter buds(r) 1 tablespoon Curry powder 1/3 cup Brown rice -- uncooked Put all ingredients in crockpot and cook for 4-6 hrs on HIGH or until peas are tender. Use immersion blender to puree. Cal 238 Fat 1.1 Fiber 13.9 CFF 4.1% From Penchard@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Split Pea And Ham Soup Recipe By :Vilma Bezek 1977 Serving Size : 8 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Legumes Meats Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups split peas -- uncooked 6 cups water -- heated 1 1/2 cups cooked ham -- cut in 1/2" cubes 1 stalk celery -- diced 1 onion -- diced 4 medium potatoes -- cut in 1/2" cubes 1 teaspoon salt -- if desired 1 carrots -- shredded (1 to 2) (use large holes on steel hand grater) Put water and split peas into crock pot. Set to high. Add ham, celery and onion. Add salt if ham had been reduced sodium. Cook for 2 hours on high. Add potatoes and carrots. Cook for another 2 hours. Serve. Boil ham on bone for 45 minutes. Use water for soup water. Remove ham from bone and cut into cubes and add to soup. Toss bone. Finish according to above directions. Alternative: Just put ham on bone into crockpot. Meat can be cut up and bone removed either before adding potatoes or afterwards. From Steph M MN Posted to ELF by "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : Start this at 1:30, be finished before 6 p.m. This soup is a little too soupy. Add only 4 cups of water and hold back on the other two cups unless needed. This recipe was from my Aunt who has used it many times. My family prefers it thick, almost like a stew, but the original recipe is a soup. As the recipe mentions, use only 4 cups of water and add more if you want it thinner. Freezes very well. I honestly never liked split pea soup (loved the smell) until I added potatoes to it. [Steph M MN ] * Exported from MasterCook * Split Pea Soup #8 Recipe By :Loretta Split Peas but modified by Ellen Pickett Serving Size : 10 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Cups water -- boiled 2 Cups split peas -- ready to cook 1 Medium Onion -- Chopped pepper -- freshly ground 23 Grams chicken bouillon cube -- Knorr, 2 Cubes 4 carrots -- peeled & sliced 4 Tablespoons pearl barley 1. Measure all ingredients and set aside. 2. In a stockpot or Dutch oven, bring water to a boil. 3. Add remaining ingredients to boiling water, then turn stove element down to level where mixture just boils. Cook, stirring occasionally to prevent soup from sticking to pot. Continue simmering over low heat until the peas and onions are pureed. 4. Serve or freeze in individual serving containers. Per serving, MC nutritional analysis (rounded): 176 Calories 1 g fat 12 g dietary fibre 4.6 % cff Modified and formatted by Ellen Pickett . Posted to Eat-lf by Ellen Pickett 1999-December-7. - - - - - - - - - - - - - - - - - - - NOTES : I don't eat ham, so I generally add 2 cubes of Knorr chicken bouillon cubes when cooking a pot of split pea soup. I like the taste, but I've never tested this soup on a die-hard ham eater. In my experience, the soup needs some seasonings in order not to be too bland. My pea soup recipe, by the way, is adapted from the recipe on the back of Loretta dried green split peas. I don't have a crock pot; I would probably get more consistent results if I did use one. I used to add potato chunks to the soup along with the peas etc., to thicken and add to the flavour, but I found that the potatoes were very unappealing after I froze and then reheated the soup. This is why I started using barley. Somehow the soup seems to be more of a treat if it is thick; at least that's my opinion. _____ -----Original Message----- * Exported from MasterCook * Stollen Fruit Breakfast Bread Recipe By :Adapted by Pat Hanneman 12/99 Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH: Ingredients at Room Temperature 3/4 cup water 1 Large Egg 2 tablespoons Butter Or Margarine -- cut into bits 1 1/4 teaspoons Salt 3 cups Bread Flour 1 pinch cardamom 1 pinch dried grated orange peel 2 tablespoons Sugar 1 1/2 teaspoons Bread Machine Yeast FRUIT: 1/4 cup Red Candied Cherries 1/4 cup Green Candied Cherries OR 1/2 cup Mixed Candied Fruit with Citron 1/4 cup Blanched or Slivered Almonds Or Chopped Nuts 1/4 cup Golden currants or raisins 2 tablespoons Bread Flour -- or as needed ICING: (optional) 1 cup confectioner's sugar 1 teaspoon fresh orange juice -- or less salt -- a few grains Add ingredients for the dough in the order recommended by the manufacturer. Set machine on standard, 1.5-lb loaf, medium crust (about a 3 hr cycle). Meanwhile, place fruit and nuts in a bowl. Dust with flour. Add the fruit, 1/3-cup at a time, starting at the beginning of the 2nd knead. (See tip.) After bread is done and cooled, combine the ingredients for the icing and drizzle over the top crust of the bread. TIPS: You could add the fruit near the end of the second knead, at the signal, but 1 cup of fruit needs more time to be incorporated. TIPS: If the dough appears too dry near the end of the first knead, add water from a spray bottle. OPTIONS: Omit icing. Sprinkle with powdered sugar or colored sugar crystals while the bread is warm (not hot). VARIATION: Tested the recipe with 1 medium egg, 3/4 cup water, and enough prune puree to measure 1 cup liquid (total). S(Email From): "various lists and archives: mcrecipe, tnt, elf, eat-L, mccategories" Yield: "1 loaf" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Add ingredients for the dough in the order recommended by the manufacturer. Set machine on standard, 1.5-lb loaf, medium crust (about a 3 hr cycle). Meanwhile, place fruit and nuts in a bowl. Dust with flour. Add the fruit, 1/3-cup at a time, starting at the beginning of the 2nd knead. (See tip.) After bread is done and cooled, combine the ingredients for the icing and drizzle over the top crust of the bread. TIPS: You could add the fruit near the end of the second knead, at the signal, but 1 cup of fruit needs more time to be incorporated. TIPS: If the dough appears too dry near the end of the first knead, add water from a spray bottle. OPTIONS: Omit icing. Sprinkle with powdered sugar or colored sugar crystals while the bread is warm (not hot). VARIATION: Tested the recipe with 1 medium egg, 3/4 cup water, and enough prune puree to measure 1 cup liquid (total). S(Email From): "various lists and archives: mcrecipe, tnt, elf, eat-L, mccategories" Yield: "1 loaf" F * Exported from MasterCook * Storing Tomato Paste And Sauce Recipe By :http://www.contadina.com/FAQ.htm Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** A newsletter I get suggested that we can get more mileage from tomato paste in a tube. Because it has a long shelf life. Compared to throwing away the unused portion of a can of sauce or paste... well, true. and the taste of the tubed stuff is a wa-ha! But we can freeze unused sauce/paste. Can tomato paste be frozen? Virtually all tomato products can be frozen. Take the leftover product, whether stewed tomatoes, tomato paste or tomato sauce, and put it into a freezer container closest in size to the amount of product. Seal tightly. Leftover tomato sauce or paste can also be poured into ice cube trays, unmolded when frozen and the cubes stored in zip-lock bags. When you need to add extra flavor to a sauce, dressing, stew or soup - or for sauting vegetables, fish or chicken - reach for a cube or two. --- How long can tomato products be kept in the refrigerator after they are opened? Tomato products can be kept in the refrigerator for 2 to 3 days. Remove the balance of the product from the opened can and place it in a container equal in size to the amount of product. Seal tightly. This reduces the amount of air in contact with the tomato product. Air causes oxidation and the product will turn black. From Pat_H - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffing, Slow Cooker Recipe By :Butterball Makes Any Dinner Special Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Stuffing Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick butter or margarine 1 cup onion -- finely chopped 1 cup celery -- finely chopped 1 can mushrooms -- (8 ounce) drained 1/4 cup parsley -- chopped 1 1/2 teaspoons poultry seasoning 1/2 teaspoon salt 1/8 teaspoon pepper 12 cups toasted bread cubes 2 eggs -- well beaten 1 1/2 cups chicken bouillon Melt butter in skillet. Add onion and celery and saute until tender. Stir in mushrooms and parsley. Combine seasonings and sprinkle over bread cubes. Add eggs, bouillon and onion mixture. Toss thoroughly until well combined. Spoon lightly into slow cooker. Cover and set on high for 1 hour, then reduce to low and cook for 1 to 2 hours. 22 bread slices (24 ounce loaf) cubed and toasted for 15 minutes in a 300 oven = 12 cups toasted bread cubes. From the recipe files of Carole Walberg From "chickie" Posted to ELF by "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : How about making your holiday stuffing in your crockpot? Crockpots are wonderful ways to free up oven space when you're cooking a feast. While the following recipe has way too much margarine for my taste, it does fall within our guidelines. I particularly thought the procedure would be a good starting point. If were to make this stuffing, I'd use only a tablespoon or two of fat, Egg Beaters for the eggs, and vegetable stock. * Exported from MasterCook * Substitute Suggestions For Ham In Soups Recipe By :Pat_H Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** those new shiitake mushroom burgers at Sam's Club are smoked. I just used one in a 10-bean soup. not all mushroom burgers are smoked... Another thing might be to use Chinese firm tofu, sliced thin; drain and bake with a sauce.... something to simulate the ham - a bit sweet. how about puree of yellow tomatoes or carrot and a touch of tomato sauce. or just go for the texture and appearance - like banana squash diced or a pink bean. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Substitutes For Alcohol In Cooking #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** 2 tablespoons Grand Marnier or other orange-flavored liqueur: -- 2 tablespoons orange juice and 1/2 teaspoon orange extract -- or 2 tablespoons unsweetened orange juice concentrate 2 tablespoons rum or brandy: -- 1/2 to 1 teaspoon rum or brandy extract -- or 2 tablespoons water, white grape juice, or apple juice 2 tablespoons amaretto or other almond flavored liqueur: -- 1/4 to 1/2 teaspoon almond extract 2 tablespoons bourbon: -- 1 to 2 teaspoons vanilla extract 2 tablespoons sherry: -- 1 to 2 teaspoons vanilla extract -- or 2 tablespoons orange or pineapple juice 2 tablespoons Kahlua or other coffee or chocolate-flavored liqueur: -- 1/2 to 1 teaspoon chocolate extract plus 1/2 to 1 teaspoon instant coffee in 2 tablespoons water 1/4 cup or more port wine, sweet sherry, rum, brandy, or fruit-flavored liqueur: -- Equal measure of unsweetened orange juice -- or apple juice plus 1 teaspoon of corresponding flavored extract or vanilla extract 1/4 cup or more white wine: -- Equal measure of white grape juice, chicken broth, vegetable broth, clam juice, or nonalcoholic wines. If you use nonalcoholic wine, add a tablespoon of vinegar to cut the sweetness. (Consider the recipe and which of these would taste best with it.) 1/4 cup or more red wine: -- Equal measure of red grape juice,cranberry juice, apple cider, chicken broth, beef broth, vegetable broth,clam juice, flavored vinegars, or nonalcoholic wines. If you use nonalcoholic wine, add a tablespoon of vinegar to cut the sweetness. (Consider the recipe and which of these would taste best with it.) Note: Add water, white grape juice, apple juice, or broth, if necessary, to get the specified amount of liquid called for in the recipe. From "Tina Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Polenta Recipe By :Veggie Life, Jan 1997 Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains And Cereals Sweet Potatoes & Yams Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Sweet Potatoes 2 1/4 cups Nonfat Milk 2 cups Water 3/4 Tsp Cinnamon 1/2 Tsp Nutmeg 1 cups Polenta -- Or Cornmeal 3/4 Tsp Salt -- Optional Tiny bits of orange potato add flavor and texture to the golden cornmeal. Preheat oven to 400F. In a nonstick baking pan, bake potatoes until tender, 45 min to 1 hr, depending on size and shape of potatoes. Remove potatoes and set aside until cool enough to handle. Using a spoon, scoop flesh into a bowl, and mash lightly with 1/4 C of the milk. Set aside. In a large pot, combine remaining milk, water, cinnamon, and nutmeg. Whisk in polenta. Bring mixture to a boil, then reduce heat and simmer, stirring frequently, about 20 min, until polenta is thick enough for a spoon to stand upright in it. Stir mashed potato into polenta, mixing well. Makes about 6 C. This was very tasty, quick and easy to prepare. We wouldn't hesitate to serve it to company. Tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : This was very tasty, quick and easy to prepare. We wouldn't hesitate to serve it to company. Cal 201.8 Total Fat 0.6g Sat Fat 0.1g Carb 42.5g Fib 4.3g Pro 6.3g Sod 327mg CFF 2.7% * Exported from MasterCook * Swiss Chicken Casserole Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Chicken Crockpot Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 skinless boneless chicken breasts 6 slices nonfat Swiss cheese -- (provolone is good too) 1 can lowfat cream of mushroom soup -- undiluted 1/4 cup skim milk 2 cups herb stuffing mix 1/2 cup Butter Buds(r) -- orig was 1/2 cup butter or margarine -- melted Spray crock pot with cooking spray. Arrange chicken breasts in crock pot.Top with cheese, layering cheese if necessary. Combine soup and milk; stir well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted margarine over stuffing mix. Cook on Low 8 to 10 hours or on High 4 to 6 hours. Serves 6 From Vickie - - - - - - - - - - - - - - - - - - - NOTES : Hi, this one is a little late for crockpot week, but it is worth posting. It was yummy! Again, this is too high in fat so here are the changes I made: I used Kraft Free Swiss Singles, Healthy Request soup, nonfat milk, and 1/2 cup liquid butter buds. This one is a definite keeper. NOTE: I would reduce the time to about 6-7 hours on low (my husband likes his chicken a little dryer than me so the 8-10 hours worked fine) * Exported from MasterCook * Tangy Red Bulgur Recipe By :Gourmet Grains, Beans, & Rice, Dotty Griffith Serving Size : 4 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil -- or vegetable oil 1 cup red or green bell pepper -- Chopped 1 cup zucchini or yellow squash -- Chopped, or both 2 1/4 cups Bloody Mary mix -- or vegetable juice 1 cup Bulgur wheat 1 tablespoon Lemon juice 1 teaspoon Dried basil -- crushed -- or 1 tablespoon fresh -- minced 1/3 cup green onions -- Chopped Heat oil in large saucepan over medium heat. Cook pepper(s) and squash(es) until tender-crisp, 3 to 4 minutes, stirring occasionally. Stir in Bloody Mary mix or vegetable juice, bulgur, lemon juice, and basil. Heat to boiling. Reduce heat to low. Cover and simmer 5 to 8 minutes or until liquid is absorbed, stirring occasionally. Garnish with green onions. May be served warm or as a salad at room temperature. To Microwave: In a 2 quart microwave-safe casserole dish, combine oil, red pepper and zucchini. Cover with lid; microwave on high 4 minutes or until vegetables are tender-crisp, stirring twice during cooking. Add vegetable juice, bulgur, lemon juice, and basil. Cover and microwave 10 minutes or until liquid is absorbed, stirring twice during cooking. Let stand, covered, 5 minutes. Garnish with green onions. Crockpot: I have made this in a crockpot, tossing all the ingredients except the basil and green onions in and cooking on low for 8 hours, adding the basil after 7.5 hours, and garnishing with green onions just before serving. The resulting dish is indistinguishable from one made using the stove top method. I refuse to try the microwave method. I generally use only two cups of Bloody Mary mix since the brand I buy comes in quart bottles. Shared by Steven J Boege on the MasterCook list - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ten Bean Southwest Soup With Cajun Spice Recipe By :Hanneman nov 99 Serving Size : 8 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup pinto beans 1/4 cup navy beans 1/4 cup kidney beans 1/4 cup black beans 1/4 cup baby lima beans 1/4 cup great northern beans 1/4 cup lentils 1/4 blackeyed peas 1/4 green and yellow split peas For the Seasoning Packet: 3 tablespoons Schilling(R) Vegetable Flakes 1 tablespoon Cajun Style Seasoning 1 1.5 grams Knorr (R) Tomato Bouillon Cube 1/4 teaspoon dried orange peel In a clear, airtight, 4-cup container, layer the beans. In a small, self-sealing plastic bag, combine the seasonings. Attach the recipe. PREPARATION: Rinse and pick over beans. Place in large pot with water to cover. Bring to a boil and boil 5 minutes. Turn off heat, cover and let soak 1 hour. Drain and add 8 cups fresh water and contents of seasoning package. Bring to a boil, reduce heat and simmer, covered, 2 hours or until beans are tender. Remove 1 cup beans and mash; return to pot and simmer, uncovered, about 40 minutes, until soup is thick. Season to taste with salt and pepper. OPTIONS: Recommend adding 1/4 cup Chipotle Barbecue Sauce to the 1-cup of bean mash; add fresh ingredients at that time, such as finely diced carrots, bell peppers, celery, tomatoes, peas, corn, and/or new potatoes. VEGETABLE FLAKES : carrots, tomatoes, celery, cabbage, onions, spinach, sweet peppers, parsley CAJUN SPICE : Cayenne, crushed red peppers, dried thyme, Greek oregano, paprika, garlic salt Yield: "2 quarts" From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : If substituting "Tone's Perc" for the vegetable flakes, halve the amount. This gets hotter with reheat. * Exported from MasterCook * Tiramisu With Kahlua Recipe By :Oxmoor Serving Size : 2 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces coffee-flavored lowfat yogurt -- drained overnight 1/4 cup nonfat cottage cheese 1/4 cup Neufchatel cheese -- softened 1/3 cup sifted powdered sugar 1 1/2 tablespoons water 2 teaspoons Kahlua coffee flavored liqueur 4 ladyfinger cookies -- split 1 teaspoon grated semisweet chocolate or cocoa chocolate curls (optional) fresh strawberries or raspberries -- for garnish Spoon drained yogurt into a small bowl; discard liquid. Using a blender or Cuisinart, process the cottage cheese, Neufchatel cheese and powdered sugar until smooth. Add this mixture to the yogurt. Stir well. Small loaf pan: 5+3/4- x 3+1/4- x 2-inch. Line the pan with aluminum foil, allowing foil to extend 1 inch from both sides of pan. Set aside. Combine water and liqueur. Brush cut sides of half of the ladyfinger halves with the liquid; place, cut side down in bottom of prepared loaf pan. Spread half the yogurt mixture over ladyfingers in pan. Repeat layers with remaining cookies, liquid, and yogurt. Cover loosely with plastic wrap and chill at least 8 hours. To serve, carefully lift foil out of pan, and cut in half crosswise. Place each half on a dessert plate. Sprinkle evenly with chocolate, and garnish with chocolate curls, if desired. Add 2 or 3 berries per serving (optional). Source: "Light Cooking for Two by Oxmoor House (1995)" S(Email from): "Pat Hanneman 1999-Dec-15" - - - - - - - - - - - - - - - - - - - NOTES : there are so many versions of tiramisu. this is closest to what i think of. If you cannot get coffee flavored yogurt, I'd add a little instant espresso to french vanilla flavored. EACH 293 cals, 23% cff; 7g fat, 1g fiber. Present as squares on a white plate, dust with cocoa; garnish with chocolate curls and fresh fruit. Or, mold in sherbet or champagne glasses. -pat * Exported from MasterCook * Tofu And Spinach Manicotti Recipe By :Sunset Crockery Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Pasta Tofu Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- finely chopped 1 stalk celery -- thinly sliced 3 cloves garlic -- minced or pressed 2 teaspoons Italian herb seasoning -- or 1/2 teaspoon each dry basil marjoram -- oregano, and thyme 1 pound soft tofu -- rinsed and drained 1 package frozen chopped spinach -- (about 10 oz) thawed and squeezed dry 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 1/8 teaspoon pepper 6 ounces dry manicotti shells -- (12 shells) 2 large cans tomato sauce -- (about 15 oz each) 1/2 cup dry red wine 1 cup shredded lowfat mozzarella cheese -- (about 4 oz) In 5-quart or larger electric slow cooker, combine onion, celery, garlic, and herb seasoning. In a large bowl, combine tofu, spinach, Parmesan cheese, salt and pepper; mix well. Stuff manicotti with tofu filling. Arrange filled manicotti in a single layer over onion mixture in cooker. In bowl you used for filling, mix tomato sauce and wine; pour over manicotti. Cover and cook at low setting until manicotti are tender when pierced and no raw, starchy flavor remains (4-6 hours). Sprinkle with mozzarella cheese. Increase cooker heat setting to high; cover and cook until cheese is melted (about 15 more minutes). Makes 6 servings. From Maria Rost Rublee Posted to ELF by "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : Big pasta shells, stuffed with a flavorful filling of spinach and tofu, simmer until tender in a wine-accented tomato sauce. Depending on the brand of manicotti you use, the cooking time will vary; test and taste after 4 hours, then continue to cook, if necessary. * Exported from MasterCook * Tofu Cream Cheese Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces Tofu 1/2 teaspoon Salt 1/8 teaspoon Caraway seed 1/4 teaspoon Dill Juice of 3 small limes 2 tablespoons Water Place all ingredients in blender and blend until creamy. Serve on bread or baked potatoes. From "Tina Bell" From ???@??? Wed Feb 02 12:50:04 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tofu Pho Recipe By :Mauny Kasenburg, 1998 Serving Size : 5 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups vegetable broth 2 pieces star anise 1/2 cinnamon stick 3 thin slices fresh ginger 2 cloves garlic smashed with flat side of knife 1 pound rice sticks (1/4-in. wide) -- soaked in hot water -- for ten minutes 1 pound extra-firm tofu -- 1/2" cubes 1 1/2 cups mung bean sprouts 2 scallions -- thinly sliced 2 jalapeno or serrano peppers -- thinly sliced 2 limes -- cut in 8 wedges 1 bunch mint leaves -- washed 1 bunch Asian basil or cilantro leaves -- washed 1/2 cup fish sauce -- (1/2 to 1) 1. In large saucepan over medium-high heat, combine broth, anise, cinnamon, ginger, and garlic and bring to boil. Reduce heat to simmer and cook, partially covered, 15 minutes. 2. Meanwhile, bring large pot of water to boil over high heat. Add rice sticks and stir once. Drain immediately and divide among 4 large serving bowls. 3. Place tofu on top of noodles in bowls. Ladle hot broth over and serve with remaining ingredients placed in small bowls as condiments. ONE-FIFTH: [EACH 704 cals, 18% cff, 15g fat, 7g fiber, high sodium] Description: "Thai noodle soup" Cuisine: "Southeast Asian" Source: "Mauny Kasenburg's Kitchen, Seattle, WA" S(Adapted by): "" From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : This noodle soup with tofu pushes the envelope on your favorite vegetarian stock, in all the best ways. The Vietnamese have taught us to add aromatics and flavors like star anise, fresh ginger and cinnamon to soups; then toss in some fresh herbs after it's in the bowl. The herbs don't cook, so they stay distinct and crunchy, a wonderful contrast to the hot, fragrant soup. * Exported from MasterCook * Tofu Yogurt Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Tofu 1 Frozen banana, sliced 1 Ripe banana, sliced Chopped fruit 2 Tbsp Sugar 1/4 Cup Water 1 Teaspoon Vanilla 1 Teaspoon Raisins Combine all ingredients, except chopped fruit and raisins in blender; blend at medium speed for 45 seconds. Add fruit and rains. Chill in freezer for 30 minutes. From "Tina Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Topping For Pot Pie Recipe By :WhoMe40@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Topping: 2 cups self-rising flour 1 teaspoon salt 1 teaspoon pepper -- (white if you like) 2 cups nonfat buttermilk 1 stick butter or margarine -- melted I put everything in a 9 x 13 baking dish. Mix topping ingredients. Pour over chicken/veggie/soup mixture. Bake at 425 for 25 - 30 minutes or until slightly browned and bubbly. Serves 12. I don't know if this is less than 30% fat or not, it's lower fat than most pot pies though I'd guess. The original recipe called for 2 sticks of melted butter so I don't know if you could reduce the butter further. I have also tried making a white sauce froms scratch using Butter Buds. That reduces the fat a little more. My kids like the Campbell's soup version better. Here's a thought...since pot pie is usually part of a meal, why not try to have the entire meal come in at less than 30% fat? That way you could add a couple lowfat side dishes, maybe increasing the amount of vegetables you eat ? - - - - - - - - - - - - - - - - - - - NOTES : I make a fairly lowfat chicken pot pie by combining poached white meat chicken, partially cooked veggies and a sauce made out of reduced fat cream of chicken soup. The soup needs to be thinned considerably. I heat it with skim milk, sometimes a bit of sherry, and tarragon. DON'T OMIT THE TARRAGON. * Exported from MasterCook * Tuna On A Foreman Grill Recipe By :PatHanneman Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Grilled, Smoked, Bbq Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- tuna steak see Marinade for Grilled Tuna You can grill tuna steak on a foreman. takes between 3 to 4 minutes for a 1-inch thick piece of fish - looking for opaque in the center. but you might like it more raw than that. I've enclosed on idea [see Mahimahi with Tequila Tomato Salsa]. Some people leave some of the skin but i don't like it much so always cut it away. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Legs Osso Buco Recipe By :Paul Gayler Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2 pound turkey leg steaks (skin removed) -- (sawn through the bone into 2inch steaks) 4 tablespoons flour -- or more if needed salt and black pepper 2 tablespoons oil -- may need more 1 teaspoon butter -- or more if preferred 1 onion -- finely chopped 2 carrots -- diced 2 celery stalks -- diced 1/2 leek -- diced 1 clove garlic -- crushed 1 tablespoon tomato paste 5 tablespoons dry white wine 3 tablespoons fresh orange juice 2 cups defatted chicken broth To Serve: 4 cups risotto or cooked rice 4 cups seasonal vegetables Preheat the oven to 325F. Remove the sinews and any small bones from the turkey steaks. Coat the turkey with flour, seasoned with salt and pepper . Heat the oil in a saucepan or flameproof casserole dish wide enough to take the turkey steaks in one layer. Brown the turkey on both sides in the hot oil, then remove and set aside. Drain off any excess oil and add the butter to the pan. Add the vegetable dice and garlic to the pan and cook over low heat until tender. Add the tomato paste and stir in. Cook over low heat for 2 to 3 minutes. Add the wine and orange juice and boil for 3 to 4 minutes. Pour in the broth and return to a boil, adding a little salt and pepper. Return the turkey to the pan, cover with a lid, and put in the oven for 60 to 90 minutes. Alternately, simmer on the top of the stove. Serve hot, with seasonal vegetables and if you like, risotto, which is the classic accompaniment to osso buco. Source: "Two Dollar Dinners by Paul Gayler (1996 Artus Books)" S(Eat-Lowfat): "by Kitpath@earthlink.net 12/99" - - - - - - - - - - - - - - - - - - - NOTES : This is very similar to the Turkey Osso Buco that I have been making for years. I think it would be great in the slow cooker. I would brown the turkey as you suggested and put it on High for 2-3 hrs and Low for 4-5 hrs. Slow cookers vary in temps, so these times are just suggestions. [Penchard@aol.com] * Exported from MasterCook * Turkey Legs Osso Buco #2 Recipe By :Pat Gold Eat-L List 10-30-95 with my modifications Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Turkey Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons Olive oil 2 skinless turkey thighs -- remove skin 1 cup Carrots -- chopped 1 cup Parsnip -- chopped 1/2 cup Onion -- chopped 3 cloves Garlic -- minced 1 teaspoon Dried thyme 1 Bay leaf 1 28 oz can Italian tomatoes -- undrained 1/2 cup Dry white wine 1/4 cup Parsley -- chopped Preheat oven to 350F. Spray a large Dutch oven with cooking spray. Heat over med-high heat. Season turkey thighs with salt and pepper. Cook until brown on all sides, about 8 mins. Transfer to platter. Add carrots, parsnips, onion, garlic, thyme and bay leaf to Dutch oven. Stir in tomatoes and their juices. Bring to boil. Return turkey thighs to Dutch oven and bake in oven until turkey is tender, about 1 hr and 10 mins. Transfer turkey to work surface and let cool slightly. Remove turkey from bones. Cube meat and return to Dutch oven. Discard bay leaf. Season with salt and pepper. From Penchard@aol.com - - - - - - - - - - - - - - - - - - - NOTES : I've enclosed my recipe that is tried-n-true. I serve this over mashed potatoes or polenta. Can be made 1 day ahead. Freezes well. * Exported from MasterCook * Turkey Tangier With Two Grain Pilaf Recipe By :Charlotte Balcomb Lane Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds turkey breast with bone and skin 1 tablespoon olive oil 1 medium onion sliced -- 1-cup rings 2 cloves garlic peeled -- sliced lengthwise 1 teaspoon grated lemon zest 6 stuffed green olives -- sliced 1 tablespoon juice from the olives (optional) 14 1/2 ounce defatted chicken broth 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/8 teaspoon ground cinnamon 4 dried apricots -- diced 1 cup long-grain or basmati rice 1/2 cup brown lentils Salt Wash the turkey breast under cold running water and pat dry with paper towels. Set aside. Heat oven to 350 degrees. Heat the olive oil in a large, nonstick skillet over medium-high heat. It should be very hot. Add the turkey, skin side down, and cook until the skin is very brown, 12 to 14 minutes. Turn and lightly brown the other side. Remove from pan and blot skin with paper towels to remove excess oil. Place in an oven-safe casserole dish. Reduce heat in the skillet to medium and add the onions and garlic. Cook until the onions are soft, about 5 minutes. Add the lemon zest, olives, olive juice and chicken broth, stirring well to scrape up any brown bits from the bottom of the skillet. Bring broth to a boil. Add cumin, paprika, cinnamon and apricots and stir well. Pour broth and onion mixture over turkey. Cover tightly with foil and bake 1 hour. Meanwhile, prepare the rice according to package directions. Simmer lentils in 2 cups water for 25 minutes, or until soft. Drain if necessary. Stir lentils into rice, season to taste with salt, and set aside, covered, to keep warm. Discard the skin from the turkey and slice. Serve with sauce and equal portions of the onion and olive mixture and the pilaf. Makes 5 servings. Source: Charlotte Balcomb Lane, Eat for Life (Knight Ridder). Featured 1999 by the Miami Herald Per serving: 412 calories, 4.6 grams fat, 10 percent of calories from fat, 44 grams protein, 47 grams carbohydrate, 1.3 grams dietary fiber, 95 milligrams cholesterol, 353 milligrams sodium. Analysis by Charlotte Balcomb Lane. Source: "Cook for Life 1999" From kitpath@earthlink.net - - - - - - - - - - - - - - - - - - - NOTES : A flavor-packed turkey dish served with an easy pilaf I don't remember if I've tried green olives and apricots in the same dish! you'd think I'd remember something like that. * Exported from MasterCook * Ultimate Tuna Melt Recipe By :Cooking Light Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup drained canned artichoke hearts -- finely chopped 1/4 cup sliced green onions 1 tablespoon fresh lemon juice 1 teaspoon olive oil 1/2 teaspoon dried oregano 1/8 teaspoon black pepper 1/8 teaspoon ground red pepper 1 can albacore tuna in water -- (6-ounce) lightly drained and flaked 2 English muffins -- split and toasted 6 tablespoons grated provolone cheese -- (1-1/2 ounces) Tips: You can substitute Swiss or cheddar cheese for the provolone. It's important to use the albacore tuna called for in the recipe; albacore is a firm, white tuna that holds up better than flaked tuna. When picking lemons, look for ones that are firm with skin that is smooth and bright. They will keep for two to three weeks if stored in a plastic bag in the refrigerator. To get more juice out of your fruit, let the lemon return to room temperature, and then roll it across the countertop while applying pressure with the palm of your hand. You'll get about 3 tablespoons of juice from one lemon. Since you only need 1 tablespoon of juice for this recipe, you can either squeeze just one-half of the lemon (and section the rest for use in drinks), or you could squeeze the entire lemon and store the remaining juice in an airtight container in the refrigerator for up to five days. 1. Preheat broiler. 2. Combine first 8 ingredients in a medium bowl. Divide evenly among muffin halves; sprinkle with cheese. Place on a baking sheet; broil 5 inches from heat for 4 minutes or until golden brown. Yield: 2 servings (serving size: 2 muffin halves). CALORIES 374 (26% from fat); FAT 10.8g (sat 4.7g, mono 4.3g, poly 1.3g); PROTEIN 27.6g; CARB 41.8g; FIBER 0.5g; CHOL 38mg; IRON 3.3mg; SODIUM 845mg; CALC 303mg From "Tina Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Soup, Easy Recipe By :Ellen C." Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tomatoes water or broth 1 package frozen mixed vegetables -- or 2 pkgs dehydrated onions garlic powder soy sauce All I do is open a can of tomatoes, add some water or canned broth, and a bag or two of frozen mixed vegetables. That's it. If you want more flavor, you can add dehydrated onions and garlic powder. If it isn't "tomatoey" enough for you, add some tomato sauce or paste. I often add a splash of soy sauce, but a bouillon cube would also add some flavor and saltiness. - - - - - - - - - - - - - - - - - - - NOTES : I did want to tell you about one of our easiest and favorite vegetable soups. * Exported from MasterCook * Vegetable Stock #4 Recipe By :Charlie Trotter's, Chef Owner Charlie Trotter, Chicago Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 leeks -- cleaned and chopped 4 Spanish onions -- peeled and chopped 6 stalks celery -- chopped 1 celery root 2 carrots -- peeled and chopped 2 red bell peppers -- seeded and chopped 1 rutabaga -- peeled and cut up 1 fennel bulb -- peeled and cut up 6 tomatoes -- chopped 1 pound button mushrooms -- cleaned 2 heads garlic -- cut in half 2 parsnips -- peeled and cut up METHOD Place the vegetables in a large pot. Cover with cold water and bring to a boil. Simmer for 1 hour, skimming away any impurities that rise to the top. Strain and reduce to about 1 1/2 quarts. Note: Vegetables may be deleted or substituted, depending on the flavor desired. Blond Vegetable Stock: Use 6 leeks, 4 Spanish onions, 8 stalks of celery, and 2 celery roots and follow the method above. Yield: About 1 1/2 quarts Formatted for RecipeCafe 10/98 by JoAnn Pellegrino S(Email From): "Joann Pellegrino to RecCafe 1999" Yield: "1 1/2 quarts" From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Stock And Soup, High Potassium Recipe By :New Spa Food (1990) Serving Size : 12 Preparation Time :2:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 leeks 1 red or green bell pepper -- or more 3 carrots -- peeled 2 onions -- or more 3 celery stalks -- or more 4 garlic cloves 2 zucchini or yellow squash 4 medium tomatoes 1/2 head green cabbage -- or 1/2 bunch broccoli 1/2 bunch Italian parsley 4 sprigs fresh thyme 4 sprigs fresh basil -- or rosemary or oregano 2 bay leaves 10 black peppercorns Trim off the root end and most of the green part of the leeks, wash very well, and chop them coarsely. Core, seed, and coarsely chop the bell pepper. Roughly chop the carrots, onions, celery, garlic, zucchini, tomatoes, cabbage, and medium-sized bunch of parsley. Place the vegetables in a large stockpot and cover with cold water; you'll need about 1 gallon. Place the pot over high heat and bring to a boil. Add the thyme, basil, bay leaves, and peppercorns, reduce the heat, and simmer the stock, uncovered, for 1-1/2 hours, skimming as needed. Strain the stock into a bowl and cool to room temperature. Chill the stock and freeze it in plastic containers. COUNTRY VEGETABLE SOUP (57 cals per cup) To 5 cups of High-Potassium Vegetable Stock, add a diced carrot, celery stalk, and parsnip. Simmer until the vegetables are tender, about 5 minutes. Serve with chopped scallion and a dash of vegetable seasoning. ----- (See "Spa Navy Bean Soup" for another soup that uses this stock.) From (1990) Edward J. Safdie, New Spa Food: Hearty, healthy Recipes, from the Norwich Inn and Spa. NY: Clarkson Potter. Pat H. McRecipe 28 Oc 96. Yield: "3 quarts" - - - - - - - - - - - - - - - - - - - NOTES : The spa serves one vegetarian meal a day. This stock is the robust basis for many soups and sauces on their menu. It's aromatic, especially when made with fresh vegetables. Makes 3 quarts, 28 cals per cup. If you want to make your own vegetable stock and freeze it in two cup portions here's a flavorful stock to try. * Exported from MasterCook * Vegetable, Bean And Pasta Soup Recipe By :Bon Appetit 6/93 Serving Size : 8 Preparation Time :0:45 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups vegetable broth 1 cup dry vermouth 1 large onion -- chopped 1 bulb fennel -- trimmed, chopped 3 cloves garlic -- chopped 14 ounces Italian style stewed tomatoes 8 oz penne or other tubular pasta 1 zucchini -- diced 1 yellow squash -- diced 15 ounces canned cannellini -- rinsed, drained 4 green onions Bring broth and vermouth to boil in large heavy pot or Dutch oven over medium heat. Add onion, fennel and garlic. Cover and cook until just tender, about 10 mins. Add tomatoes, pasta, zucchini and squash; cook until pasta is almost tender, about 15 mins. Add beans and green onions. Cook until pasta and veggies are tender and soup is thick, about 10 mins. From jaclyn@itexas.net (Jack Dickson) - - - - - - - - - - - - - - - - - - - NOTES : Here is a great soup for pasta lovers. You may feel free to omit the Vermouth if desired. * Exported from MasterCook * Veggie Dinner In The Crockpot Recipe By :www.quickneasyrecipes.com (originally from McDougall) Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Potatoes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 potatoes -- sliced 1 large onion -- sliced 2 carrots -- sliced 1 green pepper -- sliced 1 zucchini -- sliced 1 cup corn -- frozen or fresh 1 cup peas -- frozen or fresh --- Optional Vegetables mushrooms broccoli green beans --- Sauce 2 1/2 cups tomato sauce 1/4 cup soy sauce 1 tsp dried thyme 1 tsp dry mustard 1 tsp basil 2 tsp chili powder 1/2 tsp cinnamon 1/8 tsp sage 2 tablespoons dried parsley flakes Mix together ingredients for sauce and pour over vegetables. Cook six hours at high or 12 at low. From Tonkcats@cs.com Posted to ELF by "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wassail #2 Recipe By :BHG Crockery Cooker Cook Book 1976 (Meredith) Serving Size : 14 Preparation Time :0:00 Categories : Beverages Crockpot Eat-Lf Mailing List Holidays & Gifts Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium orange -- halved 10 whole cloves 2 bottles claret -- (4/5-quart bottles) 1/2 cup sugar 1 stick cinnamon -- (4 inches) broken 1/2 tsp ground ginger Stud orange halves with cloves. Place in crockery cooker; add remaining ingredients. Stir to dissolve sugar. Cover; heat on low-heat setting for 4 hours. Remove cinnamon and orange halves. Makes 14 (4-ounce) servings From Pat_H - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Western Pork Cutlets With Marionberry Glaze And Menu Recipe By :Hanneman 1999-Dec-19 Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces pork medallions cut from center rib chops 4 teaspoons Western Spice Blend 4 small red potatoes, whole salt and black pepper 1 pound fresh asparagus -- trimmed 2 tablespoons marionberry preserves -- mixed with 1 tablespoon balsamic vinegar preferably fig cracked wheat poppyseed dinner rolls -- optional Trim the meat from the bone leaving just the center medallion of pork. Remove all visible fat. Cut the meat to give each serving 2 pieces. Rub with a Western Spice Blend containing fennel seed and set aside at room temperature. Rinse the potatoes. Place in microware with a cover; set aside. Wash the asparagus. Remove the tough white stem sections and discard. Cut the spear tips 5 to 6 inches long and reserve the remaining asparagus stalks for another purpose. Place in microware with a cover. Combine the berry preserves and vinegar. Set aside. Warm bread or rolls in oven (optional). Preheat an electric grill-iron, such as the George Foreman's two-sided grill. Cooking: * While the grill is heating, microwave the potatoes on high for 3 minutes. * Put the asparagus in the oven and continue to microwave both dishes for 3 1/2 to 4 minutes. * Meanwhile ppsition all the pork pieces on the grill. Close the lid and grill for 3 minutes. Unplug the unit. Do not allow the pork to sit more than 15 seconds in the grill before serving. Arrange on warm plates; drizzle some of the sauce over the pork. Serving Ideas : Use bones and asparagus stalks to make a soup stock. Source: "see page 48 in Pillsbury Fast and Healthy cooking Nov/Dec 1999 v8 n6" From kitpath@earthlink.net - - - - - - - - - - - - - - - - - - - NOTES : Trim the meat from the bone leaving just the center medallion of pork. Remove all visible fat. Cut the meat to give each serving 2 pieces. Rub with a Western Spice Blend containing fennel seed and set aside at room temperature. Rinse the potatoes. Place in microwave with a cover; set aside. Wash the asparagus. Remove the tough white stem sections and discard. Cut the spear tips 5 to 6 inches long and reserve the remaining asparagus stalks for another purpose. Place in microware with a cover. Combine the berry preserves and vinegar. Set aside. Warm bread or rolls in oven (optional). Preheat an electric grill-iron, such as the George Foreman's two-sided grill. Cooking: * While the grill is heating, microwave the potatoes on high for 3 minutes. * Put the asparagus in the oven and continue to microwave both dishes for 3 1/2 to 4 minutes. * Meanwhile ppsition all the pork pieces on the grill. Close the lid and grill for 3 minutes. Unplug the unit. Do not allow the pork to sit mo * Exported from MasterCook * Western Spice Blend Recipe By :Cheese Factory, Wisconsin Dells Serving Size : 16 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Homemade Mixes Information, Tips, Misc. Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon dried oregano 1 tablespoon dried thyme 1 tablespoon onion powder 1 tablespoon ground black pepper 1 tablespoon ground white pepper 2 tablespoons cayenne pepper 2 tablespoons ground fennel seed 3 tablespoons paprika 3 tablespoons garlic powder Combine all ingredients. Store in a sealed container. Makes almost 3 ounces TIPS: Combine and grind briefly in a coffee grinder. Substitute aniseed for fennel. Use rounded tablespoons full when substituting seed for ground spice. Instead of "tablespoons" use teaspoons to make enough to fill half a Schilling spice jar. Description: "A handy blend to add to salad dressings, grilled vegetables, beans, soups, stews or rice." Cuisine: "Vegetarian" Source: "Vegetarian International Cuisine" S(Collection:): "KitchenPath (http://home.earthlink.net/~kitpath/)" Copyright: "1997 The Cheese Factory Restaurant" Yield: "1 cup" From kitpath@earthlink.net - - - - - - - - - - - - - - - - - - - NOTES : Address: 132 Hines Terrace, Wisconsin Dells, WI * Exported from MasterCook * Wild Rice Soup, Byerly's Recipe By :Eat-L List - Deborah Kirwan Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Butter 1 tablespoon Minced onion 1/3 cup Flour 3 cups Chicken broth -- low sodium 2 cups Cooked wild rice 6 oz Cooked chicken breast halves 1/2 cup Carrots -- finely grated 2 tablespoons Almonds -- chopped 1/2 teaspoon Salt -- optional 1 cup evaporated skim milk 2 teaspoons Dry sherry Parsley -- minced Melt butter in saucepan, saute onion until tender. Blend in flour, gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil 1 min. Stir in rice, chicken, carrots, almonds and salt, and simmer about 5 mins. longer. Blend in evaporated milk and sherry, heat to serving temperature. Garnish with parsley. Cal 226.7 Fat 6.0 Fiber 1.4 CFF 23.9% From Penchard@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yogurt Sauce Recipe By :Sunset Crockery Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup nonfat plain yogurt 2 tablespoons golden raisins 2 tablespoons chopped fresh mint In small bowl, mix 1 cup plain lowfat or nonfat yogurt and 2 tablespoons each golden raisins and chopped fresh mint. - - - - - - - - - - - - - - - - - - - Suggested Wine: Use with Spiced Lentils in Pocket Bread