* Exported from MasterCook * Almond Biscotti #4 Recipe By :www.whymilk.com site Serving Size : 16 Preparation Time :0:00 Categories : Cookies & Bars Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons almonds -- finely chopped 1 Tablespoon margarine -- corn oil 1/4 Cup sugar 2 egg whites -- lightly beaten 1 Teaspoon almond extract 1 Cup all-purpose flour -- bleached 1/2 Teaspoon baking powder 1/8 Teaspoon salt Preheat oven to 375 F. Place the chopped almonds in a pan and bake in the preheated oven for about 7 to 8 minutes, or until they are a rich golden brown. Watch them carefully as they burn easily. Set aside. Combine the margarine and the sugar and mix until completely blended. Add the egg whites and the almond extract and mix well. In another bowl, combine the flour, baking powder and salt. Mix well. Add the egg white mixture and the toasted almonds to the flour mixture and mix well. Spoon the dough into a standard-size (approximately 9" x 5") loaf pan that has been sprayed with non-stick vegetable cooking spray. Spread evenly over the bottom of the pan by wetting your hands and pressing down on the dough. Place in the preheated oven and bake for 15 minutes, or until a knife inserted in the center comes out clean. Remove from oven and turn onto a cutting board. Just as soon as the loaf is cool enough to handle, cut it into sixteen 1/2 inch slices. Place the slices on a baking sheet which is either covered with parchment paper or has been sprayed with non-stick vegetable cooking spray. Bake for 5 minutes and then turn the slices over and bake for 5 more minutes, or until a golden brown on both sides. Makes 16 servings. Nutrition facts per serving: 60 calories, 1 g protein, 9 g carbohydrates, 1.5 g fat, 0 mg cholesterol, 55 mg sodium. >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Amaretto Coffee Creamer Recipe By :Gifts of Good Taste Serving Size : 12 Preparation Time :0:00 Categories : Beverages Holidays & Gifts Homemade Mixes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup nonfat dry milk -- * 1 Tsp almond extract 1 Tsp cinnamon 3/4 Cup sugar * The original called for coffee creamer. Combine all ingredients in a jar and shake. Use 2 Tbsp in a mug. makes about 12 servings. Nutrition per serving (approx.) 185 Calories 38 g carb. 9 g protein .2 g fat 1% of calories >From: Lorraine Young - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Angel Food Cake Topping: Strawberry Paradise Recipe By :Barbara Rothenberger Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole angel food cake strawberry jam Cool Whip Free Slice the angel food cake into thirds horizontally, spread each layer with light strawberry jam and cool whip free. I mixed strawberry jam with cool whip free and then iced the cake with that. Everyone loved it and it was pretty for xmas. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple-cream Cheese Coffeecake Recipe By :Cooking Light Mar/Apr 1993 p. 138 Serving Size : 16 Preparation Time :0:00 Categories : Breakfast Cakes & Frostings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup firmly packed brown sugar 1/4 cup butter -- softened 1 egg 2 egg whites 1/2 cup nonfat yogurt 1/2 cup unsweetened applesauce 1 3/4 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 4 ounces nonfat cream cheese 1 1/2 tablespoons 1% low-fat milk vegetable cooking spray 1 1/2 cups granny Smith apple -- peeled and chopped 1/4 cup firmly packed brown sugar Cream 1/2 cup brown sugar and butter at medium speed of an electric mixer until light and fluffy (about 5 minutes). Add egg, and beat well. Add egg whites and beat well. Combine yogurt and applesauce. Combine flour and next 3 ingredients; add to creamed mixture alternately with yogurt mixture, beginning and ending with flour mixture. Mix well after each addition. Reserve 1 cup batter, and set aside. Combine cream cheese and milk, stirring with a wire whisk until smooth. Pour remaining batter into a 9 inch square pan coated with cooking spray. Spoon cream cheese mixture over batter. Top with 1 cup chopped apple. Pour 1 cup remaining batter over apple; top with remaining 1/2 cup apple. Sprinkle with 1/4 cup brown sugar. Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. >From: Katherine Rodman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple-glazed Lamb Rib Chops Recipe By :Cooking Light, June 1994, page 122 Serving Size : 8 Preparation Time :0:08 Categories : Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 lamb chops -- ribs (6-ounce) 1/2 cup apple juice -- unsweetened 1/3 cup firmly packed brown sugar 1/4 teaspoon dry mustard 1/8 teaspoon ground cloves Vegetable cooking spray Trim fat from chops; set chops aside. Combine apple juice and next 3 ingredients in a large zip-top heavy-duty plastic bag. Add chops; seal bag, and marinate in refrigerator 2 hours, turning bag occasionally. Remove chops from bag, reserving marinade. Place chops on a broiler rack coated with cooking spray, and place rack on a broiler pan. Broil 5-1/2 inches from heat 9 minutes on each side or to desired degree of doneness, basting frequently with reserved marinade. Yield: 8 servings. >From: Katherine Rodman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Applesauce Cranberry Muffins Recipe By : Quick and Healty Cooking Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour -- unbleached 1/2 cup sugar 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp ground cinnamon 1 cup unsweetened applesauce 3/4 cup skim milk 1 egg 3 tbsp canola oil 1/2 cup cranberries -- coarsely chopped Heat oven to 400. Coat 12 muffin cups with nonstick spray. Whisk flour, sugar, baking powder, baking soda and cinnamon in a bowl. In another bowl, whisk applesauce, milk, egg and oil. Stir in cranberries. Add cranberry mixture to dry ingredients and stir just until moistened; divide batter among muffin cups. Bake until a toothpick inserted into center of a muffin comes out clean, about 20 minutes. Remove muffins from pan and place on a wire rack to cool. Serve warm or cooled.. Makes 12 muffins. Per muffin; 153 calories, 4.1g fat (24% of calories), 18 mg cholesterol, 103mg sodium, 0.8g dietary fiber >From: bmann@jcn1.com (Beverly Manning) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot Marinade For Chicken/pork Recipe By :Sarah Shelton Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- apricot preserves soy sauce 1 teaspoon fresh garlic -- (1 to 2) Mix equal parts of preserves and soy sauce with garlic. Marinate meat and grill, basting occasionally. >From: BunnyMama@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Avgolemono Soup Recipe By :California Kitchen, Harvey Steiman Serving Size : 6 Preparation Time :0:00 Categories : Mediterranean Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups vegetable broth -- *Note -- nonfat chicken flavor 1/3 cup white rice -- uncooked Juice Of 1 Lemon 2 Tbsp Cornstarch 2 Tbsp Sherry 1 Egg -- **Note 1/4 cup Egg Beaters(r) 99% Egg Substitute Salt And Pepper -- To Taste *NOTE: Original recipe used regular chicken broth. **NOTE: Original recipe used 2 regular eggs. This Greek classic is so easy to make that you can throw it together at the last minute for a quick dinner starter or a late night snack. In a medium sized saucepan, combine the chicken broth and the rice. Bring to a boil, cover the pan, lower the heat and let it simmer for 15 minutes to cook rice. In a small bowl, mix the lemon juice, sherry and cornstarch until smooth. Stir this mixture into the simmering soup. Keep stirring until the soup thickens slightly. Season to taste with salt and pepper. Beat the eggs in the same small bowl. Stir the eggs into the soup. Do not let the mixture boil after the eggs have been added. Makes 4 - 6 first-course servings This is wonderful. We tasted it before adding the eggs and it was excellent at that point also. Sometime I will make it again and not put in the eggs. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 76.2 Fat 0.8g Carb 12.7g Fib 0.2g Pro 2.9g Sod 604mg CFF 10.1% I made this for dinner last nite and it was really good. Extremely quick also!! * Exported from MasterCook * Baked French Toast #2 Recipe By :TV Guide Dec. 14/'96 Serving Size : 8 Preparation Time :0:00 Categories : Breakfast Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf white bread -- cubed -- NOTE: Don't see why you couldn't use -- wheat or even raisin bread 8 oz cream cheese -- softened and cubed (220 g) -- NOTE: Use low or no fat cream cheese 12 large eggs -- NOTE: Use egg substitute equivalent to -- 12 eggs 1/2 cup maple syrup -- (125 mL) 1 cup milk -- (250 mL) -- NOTE: Use skim or low fat milk Line the bottom of an 8x12 in. (20x30 cm) pan with half of the bread cubes. Next, layer the cream cheese on top of the bread. Add remaining bread cubes on top. Beat eggs, maple syrup and milk together. Pour entire mixture over bread. Cover and refrigerate overnight. Bake at 350 F (180 C) uncovered for 45 minutes or until lightly golden brown. NOTE: When I made it I found that it stuck to the bottom of the pan. You might want to spray the pan with cooking spray first. >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked French Toast #3 Recipe By :NFRITZ@nssdca.gsfc.nasa.gov Serving Size : 1 Preparation Time :0:00 Categories : Breads Breakfast Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 bread slices -- thick, homemade -- or 6 slices of regular store-bought bread -- home-made bread maker bread slices tend to be much larger 4 eggs -- or egg substitute 1/4 cup skim milk 1/2 tablespoon rum -- optional (1/2 to 1) -- or brandy cinnamon nutmeg Spray a 13x9 pan with nonstick spray. If using homemade bread, cut slices in half, and fit them into the pan. If using regular bread, fit it into the pan however you can (cut in half if necessary). Beat eggs well, and mix in milk and rum/brandy. Pour evenly over bread. Sprinkle lightly with cinnamon and nutmeg, and bake at 400 for about 20 minutes. Check to see that it doesn't burn. It should be browned and firmly set. Serve with your favorite topping, but it goes very well with pure maple syrup. (It is best to let the bread soak up the egg mixture for a few minutes before baking, but you could let it soak for a few hours or overnight-just be sure to cover it with plastic wrap.) - - - - - - - - - - - - - - - - - - - NOTES : Since we are doing breakfast recipes, we made a very tasty french toast recently that I will share. FYI, we used whole eggs, because we allow for it in our diets once a week. You can use Eggbeaters equivalent for the same results. Measures are approximate, and can be adjusted to suit your taste. This is very easy. * Exported from MasterCook * Baked Oatmeal Recipe By :Amish Cookbook, revised by Monica Schalock Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cup. oatmeal 1/2 cup. brown sugar -- (1/2 to 1) -- it's too sweet w/ more than 1/2c 2 tsp. baking powder 1/2 tsp. cinnamon 1/2 tsp. salt 1/2 cup. applesauce 1 tsp. vanilla 2 eggs -- or Egg Beaters -- or Ener-G egg replacer equivalent 1 cup. rice milk -- or skim milk -- or fat free half and half 1/2 cup. raisins -- (1/2 to 1) -- or blueberries Preheat oven to 350 degrees. Mix dry ingredients in one bowl. Mix wet ingredients in another bowl. Stir wet and dry ingredients together and add the raisins or blueberries. Spread in a 9x9 pan lightly sprayed with non-stick spray. Bake 20-3- minutes. Serve as-is, or top with some sort of milk. >From: Mary C <102663.166@compuserve.com> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Scallops With Oyster Cracker Crumbs Recipe By :Sheryl Julian, Boston Globe Magazine, 11/96 Serving Size : 4 Preparation Time :0:00 Categories : Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cloves garlic -- halved Italian Parsley -- a handful 2 Cups oyster crackers 1/2 Tsp paprika grated orange peel -- of 1 orange salt -- to taste freshly ground black pepper -- to taste 1 1/2 Lbs scallops 1/8 Cup olive oil -- for drizzling Preheat oven to 375 F. Have on hand a 9x13" baking dish. In the bowl of a food processor, combine the garlic and parsley. Pulse until the mixture is coarsely chopped. Add the crackers and process again just until they are crushed. Add the paprika, orange rind, salt, and pepper and process just until thoroughly combined. Set the scallops in the baking dish. Sprinkle with the crumb mixture and drizzle with the oil. Bake 20 minutes or until they feel springy when pressed. Serve at once. >From: Betsy Burtis - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Pasta Dough Recipe By :(BrownleeS ) Serving Size : 1 Preparation Time :0:00 Categories : Pasta Pasta Machine Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup semolina flour 1 teaspoon olive oil 1/4 cup water Combine the above ingredients to make a dough. wrap in a towel and let sit for 30 minutes. [start the sauce heating...] After the 30 minutes, [start the water boiling] divide the dough in half and roll out each half, allowing the first sheet of pasta to sit while rolling out the second. When the sheets are dryish, cut according to how you like your pasta. The pasta maker recommends rolling, and folding in half before rerolling. after rolling you are supposed to sprinkle some flour betwixt the two halves. If you create a dry enough dough, then you do not need to do this. in fact, the first time through the rollers, my dough is pretty crumbly at the edges, but a few more passes makes the dough much more workable. Cook for about 2 minutes. >From: " - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Pasta Dough #2 Recipe By :astels@fsd.cpsc.ucalgary.ca (astels) Serving Size : 1 Preparation Time :0:00 Categories : Pasta Pasta Machine Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup whole wheat pastry flour -- we've found it works much better if -- half of this is unbleached white 1 Pinch salt 1 Tsp. olive oil 1/4 Cup water Put it into a mixer with bread hooks or a food processor, and knead until really smooth. I suppose you could also do this by hand, but I haven't tried it! We've also substituted 1/4 of the flour with kamut, buckwheat etc. to add extra flavor, and the recipe suggested that chopped spinach, herbs, or tomato paste could be added. >From: "BrownleeS" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bean, Tomato And Roasted Poblano Salad Recipe By :Jump Up and Kiss Me,Jennifer Trainer Thompson Serving Size : 6 Preparation Time :0:00 Categories : Mexican & Southwestern Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 chiles -- poblano 2 cups black beans -- cooked (See note) 1 cup corn kernels -- (fresh)cooked 1 cup watercress -- coarsely chopped 1 tomato -- (large),diced 3 scallions -- thinly sliced *****Chile-Lime Vinaigrette***** 1/4 cup olive oil 1 tablespoon lime zest 2 tablespoons lime juice -- freshly squeezed 1 tablespoon Dijon mustard 1 teaspoon chili powder -- pure 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon red pepper flakes Snap off the chile stems, then roast the poblanos over a gas flame or under a broiler until the skins are lightly charred all over. Place the poblanos in a paper or plastic bag, cover, and let them steam for 15 to 20 minutes. Peel away the skin, and seed. Dice the peppers, then combine in a large bowl with the black beans, corn, watercress, tomato, and scallions. In a small bowl, whisk together the vinaigrette ingredients. Pour over the salad and toss to coat. Serve chilled or at room temperature. Note: You may substitute two 8-ounce cans black beans:. Be sure to rinse and drain them. Typos by Brenda Adams - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beans Slow Cooker Style Recipe By :Natalie Haughton, Star Tribune, 1/1/97 Serving Size : 6 Preparation Time :0:00 Categories : Crockpot Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces dried beans rinsed and picked over 5 cups hot water In a 3 1/2 quart electric slow cooker, combine beans and hot water. Cover and cook on high heat setting 3 to 4 hours or on low heat setting 5 to 7 hours, until beans are tender but not falling apart. Drain beans into a colander and rinse with cold water. Drain well before using. Makes 6 to 8 servings, 6 to 7 cups. Whether your dried beans are white, black, red or spotted, the slow cooker is the way to cook them effortlessly. Best of all, no presoaking is required. Cooking time will vary depending upon the size of the bean, how long it's been stored and even where the bean was grown; so it's a good idea to begin checking after 3 hours on high or 5 hours on low. The cooked beans can be stored in the refrigerator for two to three days. you can throw the beans into soups or stews, refry them,or toss them with pasta. Natalie Haughton wrote "The Best Slow Cooker Cookbook Ever" >From: Terry and Kathleen Schuller Per serving: 253 calories, 1g fat(3.3CFF), 16g protein, 46g carb, 0g cho, 16g sodium - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beer Cheese Bread Recipe By :Cooking Light March April 1992 Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons sugar 1 package dry yeast 1/2 cup beer -- warmed 2 1/2 cups bread flour 4 ounces shredded cheddar cheese -- extra sharp 1/3 cup instant dry milk 3/4 teaspoon salt 1/2 teaspoon dry mustard 1/4 teaspoon ground red pepper 1 egg -- beaten vegetable cooking spray 1 egg white -- lightly beaten 1 teaspoon sesame seeds -- lightly toasted Place all ingredients in pan of bread machine. Set for medium crust. >From: Katherine Rodman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Betty's Butter Recipe By :Betty Marks, Light & Easy Diabetic Cuisine Serving Size : 32 Preparation Time :0:05 Categories : Condiments & Seasoning Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whipped butter -- softened 1 cup olive oil Place ingredients in a blender or a food processor fitted with the metal blade. Process until mixed. Place in a plastic container; store in freezer. >From: ellen@qnetix.ca (ellen@qnetix.ca) - - - - - - - - - - - - - - - - - - - NOTES : recipe actually calls for polyunsaturated oil, such as safflower, sunflower seed, corn, vegetable, walnut, or a combination. The only oils I know I'm not allergic to are canola and olive, and olive oil gives this butter a nice flavour, especially when used for cooking chicken. Refer to Lemon Chicken Paillards. * Exported from MasterCook * Black Bean And Vegetable Burritos Recipe By :Betsy Burtis Serving Size : 4 Preparation Time :0:00 Categories : Legumes Mexican & Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 flour tortilla -- (10 inch) 3/4 Cup chopped onion 2 Tsps vegetable oil 1/2 Tsp cumin 1/2 Tsp chili powder 1 Cup red bell pepper -- chopped 2/3 Cup frozen corn -- thawed 1 Med carrot -- coarsely grated 1 2/3 Cups cooked black beans -- rinsed, drained 1/2 Cup canned tomatoes -- drained -- Mexican style 2 Tsps jalapeno pepper -- minced 8 Tablespoons lowfat Monterey Jack cheese -- shredded 4 Tbsps nonfat sour cream 4 Tbsps chopped fresh cilantro 1. Preheat oven to 350F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes. 2. Meanwhile, combine onion and oil in large non-stick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; saute until almost tender, about 5 minutes. Add beans, tomatoes and jalapeno; bring to simmer. Season with salt and pepper. Remove from heat. 3. Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tbs cheese, then 1 tbs each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down onto plate. I got this recipe from another list and finally tried it for dinner tonight after reducing some of the original fat content. It was excellent! I added more of the cumin and chili powder and left out the salt and pepper.[Betsy] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blackened Chicken Pitas Recipe By :Cooking Light Mar/Apr 1993 p.118 Serving Size : 4 Preparation Time :0:00 Categories : Chicken Spreads & Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon salt 1/4 teaspoon paprika 1/4 teaspoon ground red pepper 1/4 teaspoon black pepper 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 1/8 teaspoon ground cumin 16 ounces skinless boneless chicken breast -- 4 - 4 ounce breasts 1 tablespoon butter 1 teaspoon butter 1 cup onion -- vertically sliced 2 pita bread rounds -- cut in half 2 cups shredded lettuce 1 small tomato -- sliced Combine first 7 ingredients in a bowl; rub over chicken. Place a skillet over high heat until hot; add 1 tablespoon butter and quickly tilt in all directions so butter covers bottom. Add chicken; cook 2 minutes on each side or until blackened and charred. Remove chicken. Melt remaining butter in a skillet over medium-high heat; add onion and saute 1 minute. Reduce heat to medium, and cook 5 minutes or until tender, stirring occasionally. Line each pita half with 1/2 cup lettuce. Arrange 1 piece chicken and 2 tomato slices over lettuce; top with onion mixture. >From: Katherine Rodman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blue Cheese Dressing Recipe By :found on internet Serving Size : 6 Preparation Time :0:15 Categories : Salad Dressings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup blue cheese, crumbled 1 cup nonfat mayonnaise 1/2 cup nonfat sour cream 6 tablespoons buttermilk 3 tablespoons 1% low-fat milk 1/2 tablespoon lemon juice 1 1/2 tablespoons Worcestershire sauce 1 clove garlic -- minced 1/2 teaspoon salt 1/8 teaspoon pepper Mix all ingredients to a smooth consistency. Chill to combine flavors. ***For chunky style, reserve 1/2 of the blue cheese and crumble into dressing after it's been mixed. Per Serving: 119.6 Calories 5.1g Fat (41.% CFF) 5.1g Protein 11.1g Carbohydrate 17mg Cholesterol 835mg Sodium >From: - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blue Cheese Salad Dressing Recipe By :AVH1694@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Salad Dressings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz nonfat cottage cheese 1 oz blue cheese 1/2 cup buttermilk In a food processor or blender puree all of the above ingredients. Makes 1 1/2 cups of salad dressing. You may add a clove of garlic and/or some cracked pepper if you wish. The longer the dressing sits in the frig the stronger the taste of the blue cheese. I'll bet you think I got the wrong food list, Well, this Blue Cheese Salad Dressing is low-fat and delicious. I, usually, cannot stand low or non- fat salad dressings, but this is fabulous. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Muffins #2 Recipe By :Submitted By COOK4U@VIVANET.COM Serving Size : 14 Preparation Time :0:00 Categories : Breads: Quick & Muffins Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- sifted 1 teaspoon Baking soda 2 teaspoons Baking powder 1/2 cup sugar 1/2 teaspoon Salt 4 Egg whites 3/4 cup skim milk 1/2 cup water 1 cup Blueberries -- fresh or frozen (Thawed if frozen) Non-Fat Cooking Spray 1. Preheat oven to 400 degrees F. 2. Spray twelve 2 to 2 1/2 inch muffin pan cups 3. Into large bowl, sift flour with soda, powder and salt 4. Into medium size bowl beat egg whites and milk 5. Add sugar, then egg mixture into large bowl. With spatula, blend until thoroughly combined. (mixture should be slightly lumpy) 6. Gently fold blueberries into mixture 7. Spoon batter into prepared muffin cups about 2/3 cups from top. 8. Bake 18 to 22 minutes NOTES : Per Serving Calories - 108 Total Fat -.2 2%CFF - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry-cornmeal Pancakes Recipe By :Cooking Light March/April 1992 Serving Size : 3 Preparation Time :0:00 Categories : Breakfast Fruit Grains & Cereals Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup flour 1/2 cup yellow cornmeal 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 cup nonfat yogurt 3 tablespoons skim milk 1 tablespoon vegetable oil 1 egg -- lightly beaten 1 cup blueberries Combine first 6 ingredients in a large bowl; stir well. Combine yogurt and next three ingredients; add to dry ingredients, stirring until smooth. Gently stir in blueberries. Spoon about 1/3 cup batter onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. >From: Katherine Rodman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Braised Celery Recipe By :terry pogue Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- celery -- in 3" pieces chicken broth -- or any broth white wine butter or margarine My husband adores braised celery. I put a little margarine in a saucepan, the celery, nicely stringed and cut into pieces ohhh about 3" long. Cook on very low heat and add a little bit of chicken broth each time it starts to dry out. Often I add a splash of white wine. I cook with just a little bit of moisture at the bottom of the pan to keep it from burning for around 30 minutes. It is delicious. Of course you can omit the butter/margarine. And de-fat the chicken broth. Very low in fat and calories and very good for you. Plus it taste good! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broiled Lamb Patties Recipe By :Cooking Light, June 1994, page 124 Serving Size : 6 Preparation Time :0:08 Categories : Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable cooking spray 1/2 cup finely chopped onion 1/3 cup finely chopped celery 1 pound lean ground lamb 1 cup soft breadcrumbs 2 teaspoons reduced-calorie catsup 1 teaspoon Worcestershire sauce 1/2 teaspoon dried Italian seasoning 1/4 teaspoon salt 1/4 teaspoon pepper Coat a small nonstick skillet with cooking spray, and place over medium heat until hot. Add onion and celery; saute 5 minutes. Combine onion mixture, lamb, and remaining ingredients in a large bowl, and stir well. Divide mixture into 6 equal portions, shaping each into a 4-inch patty. Place patties on a broiler rack coated with cooking spray, and place rack on a broiler pan. Broil 5-1/2 inches from heat 4 minutes on each side or to desired degree of doneness . Yield: 6 servings. >From: Katherine Rodman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown Rice And Celery (The 1 Minute Lunch) Recipe By :Natalie Frankel Serving Size : 1 Preparation Time :0:00 Categories : Rice Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cooked brown rice 1 stalk celery -- peeled (1 to 2) -- coarsely chopped If the rice is not already hot, reheat 1 minute in the microwave. Add celery, stir and enjoy. Optional extras: chopped onion and mushroom pieces sauteed in vegetable broth until slightly cooked. - - - - - - - - - - - - - - - - - - - NOTES : I *love* to mix chopped celery in with brown rice. It gives it a great flavor and CRUNCH. I keep the celery chopped up so I can make a real quick dish, often taking it to work for lunch. * Exported from MasterCook * Brown Rice Apple Crisp Recipe By :Lundberg Family Recipe www.lundberg.com Serving Size : 10 Preparation Time :1:30 Categories : Desserts Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups brown rice -- (short grain),cooked 1 can tart apples -- for pies* 1 tablespoon lemon juice 1 cup brown sugar 1/4 cup corn syrup -- or rice syrup 1/2 teaspoon cinnamon 1/4 teaspoon salt -- optional 3/4 cup rice flour 1 1/2 cups oats, rolled (raw) 6 tablespoons reduced-calorie margarine 1/2 cup chopped nuts (almonds or walnuts) *Fresh apples are better! Peel and slice 6 large cooking apples mix with 1 cup of sugar 1/4 cup of water and microwave on high approximately 10 min or until soft. Combine the cooked rice the apples, lemon juice, rice syrup and pour into a 9 x 13" pan treated with non-stick oil spray or margarine. Mix flour oats brown sugar salt and cut in margarine until crumbly. Sprinkle over rice-apple mixture. Bake at 350 for 30 minutes or until brown and bubbly. patH Shared 31 Ja 97 (phannema@wizard.ucr.edu) / Interesting switch. A weekend brunch nibble. Tested with Fleischmann's; with Can't Believe (lite). Lundberg Family Farm produces a nutty (high fiber, organic) brown rice blend. This dessert/brunch recipe has a lot going for it. I mean, i like the taste and the crunchiness: I want to eat more of it! But it's a bit on the high calorie side. I'm just not wild about using the reduced-fat margarines (kinda watery). >From: PATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown Rice Salad, Jubilee Seafood Recipe By :Lundberg Family Recipe Serving Size : 4 Preparation Time :2:00 Categories : Fish & Seafood Rice Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Lundberg Jubilee Brown Rice Blend -- see pantry 1/2 cup bay shrimp, cooked -- rinsed and drained 1/2 cup sliced celery 1/4 cup chopped tomato 2 tablespoons sliced black olives 1 green bell pepper -- diced 1/2 cup Cuban black beans -- Spicy 1/4 cup nonfat Italian salad dressing lettuce leaves Cook 1 cup dry measure of the rice using instructions on package. Chill until cool. Combine rice and other ingredients in a large bowl. Shake well and pour over rice mixture toss lightly. Serve on lettuce leaves. Serve chilled. Makes 4 servings; 6 side dishes. Pantry . . . Lundberg Jubilee is a blend of 7 brown rices to include sweet, short, long, Wehani (red basmati), Black Japonica. Using Cuban spiced black beans is Path's idea. This is low cal/low fat. Variation: chop cooked, chilled shrimp and use Fat-Free Red Pepper Vinaigrette (Girard, or another). 249 cals (25 cals from fat) about 10% >From: PATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown Sugar, Raisin And Date Cream Cheese Recipe By :Arnold Bochner Serving Size : 1 Preparation Time :0:00 Categories : Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz. cream cheese -- use light or nonfat 1/8 cup raisins 1/8 cup chopped dates -- (dry type that are purchased in -- a plastic container) 1 tbsp brown sugar I agree that FF has no taste, but you can use a combination of FF and LF (1/3 lower fat) for these. I don't have any software to estimate the %fat!! BTW, I use my KitchenAid with paddle attachment to make these. You can use a heavy duty stand mixer of any type. However, I don't recommend a blender or food processor as they tend to make a homogeneous gloppy mixture of the ingredients and I like the different textures resulting from using the mixer. Take cheese out of the refrigerator at least 1 hour before making mixtures. It is easier to work with the softer cheese. I usually mix 2 8oz. bricks of cheese at a time and store in plastic containers. If kept in the refrigerator, most will last up to two weeks. Unfortunately, mine never last that long because they are fully consumed by my wife and I much before that elapsed time!!!! The recipes below are for 1 8oz. block; just double for each block used in the recipe. Place the cheese in the mixer, apply medium power (3 on KitchenAid) and blend cheese to a creamy stage. Add additional ingredients and blend on low (2 on KitchenAid) till fully mixed into cheese. Scrape out of mixer bowl with a spatula and store in covered plastic bowls in refrigerator for 24 hours for the flavors to mingle. Serve on toasted bagels, as an omelette filling, with crudites or crackers, etc. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brownie Oatmeal Cookies Recipe By :(cbmcam@cyberramp.net) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 Cups flour 1 1/3 Cups sugar -- or 2/3 cups sugar -- plus 8 packets Sweet 'N Low 2 Cups quick-cooking oats 2/3 Cup cocoa 2 Tsp. baking powder 1/2 salt -- optional 4 Egg Beaters(r) 99% egg substitute -- 1 cup 2/3 Cup light corn syrup 2 Tsp. vanilla extract Spray cookie sheets with non-fat cooking spray. In bowl combine flour, salt, baking powder, cocoa, sugar and oats. Add Egg Beaters, corn syrup and vanilla; stir until dry ingredients are moistened as you would in making regular brownies. Drop be spoonfuls onto prepared cookie sheets. Bake at 350 for 10 minutes. Remove from oven and let set 5 minutes before removing from sheets. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bulgur Breads Recipe By :BAKERS DOZEN Serving Size : 8 Preparation Time :0:00 Categories : Breads Indian Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups bulgur -- fine or medium 1 1/2 teaspoons salt 2 cups boiling water 1/2 cup minced onion 2 cups white flour -- unbleached hard -- Approximately -- or all-purpose flour You will need a medium-sized bowl, a food processor (optional), unglazed quarry tiles to fit on the bottom rack of your oven, and a rolling pin. Place the bulgur and salt in a food processor, pour the boiling water over, and stir or process briefly to mix. Let stand for thirty minutes. When you come back to the bulgur mixture, it will look like the bulgur has totally absorbed the water. However, proceed by adding 1 cup flour and the minced onion, and process for 1 minute. The dough should come together into a large ball as you process. If it does not, feel the dough: If it feels dry and floury, start the processor, add 2 tablespoons warm water and process for 30 seconds; again if the bulgur and flour still do not come together, add another 2 tablespoons water and process. Once a ball of dough forms, process for 2 to 3 minutes longer, then turn out onto a well-floured surface. (If your processor is too small to handle the whole dough, work with half at a time, adding 1/2 cup flour to each portion, then combine when you turn out of the processor and knead by hand). Knead by hand for 4 to 5 minutes. Alternatively, if you do not have a food processor, combine bulgur, salt and boiling water in a medium-sized bowl and let stand for 30 minutes. Add onions and 1/2 cup flour and stir in. Add another 1/2 cup flour and use your hands to fold flour into the dough. With a little persistence, you will soon have a dough (although somewhat sticky) that you can knead. Turn out onto a well-floured kneading surface and knead for 6 or 7 minutes. Dough will be sticky at first, but will soon come together into a smooth workable dough; you may be surprised to discover how kneadable bulgur is. When finished kneading, cover the dough with plastic wrap and let stand until you are ready to proceed further, for 15 minutes to an hour, whatever is convenient. To bake, have your oven preheated to 450 degrees with baking stone or quarry tiles in place on a rack in the bottom third of the oven. Divide the dough into 8 pieces, and flatten each on a well-floured bread board. With a rolling pin, roll out one or two breads until very thin, about 8 to 10 inches in diameter. Work with only one or two at a time, as many as will fit in your oven. When ready, handle the bread gently as you place it on the hot tiles. (You can also try dusting a peel or the back of a baking sheet with flour and using peel or sheet to transfer breads to hot tiles.) Bake on one side for 1 1/2 to 2 minutes then turn over to the other side for 1 to 1 1/2 minutes. The bread should begin to brown around the outside. When baked, keep breads warm by stacking them one on top of the other and wrapping them in a clean kitchen towel. Serve warm. Yield: 8 thin, supple and slightly chewy flatbreads between 8 and 10 inches in diameter. >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cajun Stew With Chicken And Ham Recipe By :Women's Day 1/7/97 Serving Size : 4 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Chicken Meats Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can stewed tomatoes -- Cajun recipe -- ( 14 1/2 ounces) 2 cups water 1 cup long-grain rice 1 small onion -- chopped 2 ribs celery -- sliced 2 boneless skinless chicken breast halves -- in bite sized pieces 1 1/2 cups ham -- diced, about 1/2 lb. 1/2 green bell pepper -- chopped Louisiana hot pepper sauce -- optional In a large saucepan, combine tomatoes, water, rice, onion, and celery; cook over medium-high heat to boiling. Reduce heat; cover and simmer for 8 minutes or until rice in nearly tender ( there will still be some liquid in pan). Stir in chicken, ham and green pepper. Cover and continue cooking until chicken is done, about 5 minutes. Season with hot pepper sauce to taste. Serve immediately. Makes 4 servings. Per servings: Calories 373; Cholesterol 68mg; Fat g; sodium 1212mg. >From: bmann@jcn1.com (Beverly Manning) - - - - - - - - - - - - - - - - - - - NOTES : This edition of a Louisiana classic is mild enough for everyone in the family. turn up the heat with hot pepper sauce. * Exported from MasterCook * California Breakfast Pudding Recipe By :Healthy Heart Recipes, Rick Collins Serving Size : 6 Preparation Time :0:00 Categories : Breakfast Grains & Cereals Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups quick-cooking oats 2 1/2 cups skim milk 1/4 cup raisins or other dried fruit 2/3 cup applesauce 1/2 cup nonfat lemon yogurt 1 banana -- sliced 1 small orange -- peeled and chopped In large sauce pan bring oatmeal and milk to a boil and cook for one minute. Add raisins, applesauce, yogurt, and chopped oranges. Stir gently to thoroughly heat fruits, add banana. Serve. Leftovers can be chilled and served as dessert! >From: Terry and Kathleen Schuller - - - - - - - - - - - - - - - - - - - NOTES : I made this for breakfast last weekend and I really enjoyed it even though I usually don't care for hot cereal. The fruits add enough sweetener so that you don't have to add any at the table. * Exported from MasterCook * Caramel Coffee Sauce Recipe By :Light & Easy Cooking Collection, Oxmoor House Serving Size : 1 Preparation Time :0:00 Categories : Desserts Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tbsp. brown sugar 2 1/2 tsp. cornstarch 1/2 tsp. instant espresso powder 1/2 cup skim milk 1/4 tsp. vanilla extract Combine brown sugar, cornstarch and espresso powder in a small saucepan,stirring well. Gradually stir in milk; bring to a boil over medium heat, stirring constantly until thickened. Remove from heat; stir in vanilla. Place cake slices on individual dessert plates, and top each slice with 2 Tablespoons sauce. Serve immediately. The nutritional info per serving includes a 2 oz. slice of cake: 182 calories; Protein 4.2; Fat 0.2; Cholesterol 1; Iron 0.3; Sodium 100; Calcium 96 >From: hnewling@mindspring.com (Helen Newling) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cassoulet Recipe By :Cooking Light, July/Aug 1993, page 112 Serving Size : 2 Preparation Time :0:05 Categories : Casseroles Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound lean boneless leg of lamb Vegetable cooking spray 2/3 cup thinly sliced carrot 1/2 cup thinly sliced leek 1/2 cup chopped onion 2 slices turkey bacon -- chopped 2 cloves garlic -- minced 2/3 cup drained canned navy beans 1/2 cup Burgundy or other dry red wine 1/4 teaspoon dried whole thyme 1/8 teaspoon pepper 1 bay leaf 14 ounces no-salt-added whole tomatoes -- (1 can) undrained 1/4 cup fine dry breadcrumbs 2 tablespoons chopped fresh parsley 1 clove garlic -- minced Trim fat from lamb; cut lamb into 3/4-inch cubes, and set aside. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add carrot and next 4 ingredients; cover and cook 5 minutes. Add lamb, and cook, uncovered, 3 minutes or until browned, stirring occasionally. Add beans and next 5 ingredients; stir well. Bring to a boil over medium-high heat, and cook, uncovered, 8 minutes, stirring occasionally. Discard bay leaf. Combine breadcrumbs, parsley, and garlic, and set aside. Divide the lamb mixture between 2 (2-cup) individual casserole dishes coated with cooking spray, and top each casserole with 3 tablespoons breadcrumb mixture. Bake at 350 deg for 15 minutes. Yield: 2 servings (serving size: 1-1/2 cups). >From: Katherine Rodman - - - - - - - - - - - - - - - - - - - NOTES : What would a bistro menu be without cassoulet (ka-soo-LAY)? This upscale stew gained its name from the earthenware casserole it was usually cooked in. Our version includes the traditional navy beans, lamb, and tomatoes, but it doesn't take the traditional three days to make! _____ * Exported from MasterCook * Celery Bake Recipe By :BunnyMama@aol.com Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups celery -- cut in 1/4" diagonal slices 2 ounces pimientos -- drained and chopped 8 ounces waterchestnuts -- drained and sliced 1 can cream of chicken soup -- (10 3/4 ounce) 1/4 cup water 1/2 teaspoon salt Cook celery in 1" boiling salted water in tightly covered saucepan 5 minutes; drain. Mix all ingredients in ungreased 1 1/2 quart casserole. Heat oven to 350. Cover and bake 45 minutes. Stir before serving; garnish with salted nuts if desired. - - - - - - - - - - - - - - - - - - - NOTES : Here's my favorite celery side dish. If you serve it with rice, it tastes a lot like chow mein. You could certainly substitute the low-fat soup and reduce the fat even further. * Exported from MasterCook * Challah, Oil Free Recipe By :http://www.eskimo.com/~jefffree/recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Holidays & Gifts Jewish Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups water 2 eggs 1 1/2 Tablespoons applesauce 1 1/2 Teaspoons salt 3 Tablespoons honey 3 Tablespoons sugar 5 Cups white flour -- or white bread flour - omit gluten 1 1/2 Tablespoons gluten, wheat 3 Teaspoons yeast 5 Drops yellow food coloring -- optional 3/4 Cup raisins -- optional Add ingredients to ABM in order specified by model. Choose "DOUGH" cycle. Can add 3/4 cup of raisins during second kneading. If you want to cook the bread in the machine, just use the regular white/wheat cycle. After machine completes, take out the dough and break it into three parts. Cover lightly with plastic wrap (may spray lightly with PAM to keep wrap from sticking if you want) and let dough rise for one hour. Roll out and braid dough (lightly wet ends to help them stick and fold under loaf slightly for rounded appearance). Place loaf on cookie sheet sprayed lightly with PAM, cover with plastic wrap and let rise for another hour. Brush with one egg, beaten (I use Egg Beaters. A couple of teaspoons is all it takes.) Cook in oven at 350 degrees for 25-30 minutes. NOTES: (from original poster) Recommend using very warm water to offset the cold temperature of the egg and applesauce (which is usually in the fridge). The amounts of sugar and honey are equal; however, any amount of both or each totaling 6 Tbsp works fine. I've used this recipe to make over a dozen mini-challahs and frozen them for later use. Just make the pieces smaller. For Rosh Hashanah, make the loaf round. (meryl@onramp.net) NOTES: (from me) I changed all the amounts from the original recipe to achieve satisfactory results. This ended up producing 3 nice loaves of challah (all three baked sideways on the same cookie sheet), one of which lasts until the next day when I have to bake three more. You don't *have* to braid the loaves, but it only takes a few minutes. This gives it a wonderful texture, making it like pull-apart rolls. You can make any size loaf you want ... or rolls or hoagie-sized buns, etc. I think the classic way is to make one large loaf using four braids and then place a smaller loaf on top of the large one. >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - NOTES : After many less than satisfactory attempts (to put it mildly) at baking loaves of low fat challah (egg bread) that resembled those I grew up eating, I was about to give up. I found a recipe in the Jewish-foods mailing list archive that *almost* worked for me. I do believe I have finally tweaked and prodded it enough that I can honestly say that this is one incredible recipe. (Kudos to the original poster.) My changes may simply have more to do with the weather, etc., than anything else; but whatever the reason, I have been asked (ordered?) to keep this bread in ready supply. I have to hide them if I want to keep them for later. :) * Exported from MasterCook * Chapatis Recipe By :BAKERS DOZEN, ALFORD AND DUGUID SHOW #BD1A27 Serving Size : 8 Preparation Time :0:00 Categories : Breads Indian Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Atta flour -- sifted -- or whole wheat 1 teaspoon salt 1 cup warm water -- Approximately You will need a medium-sized bowl, a rolling pin, a cast-iron griddle or heavy skillet, and a small cotton cloth or a paper towel. In a medium-sized bowl, mix together the salt and the flour. Make a well in the middle and add just less than 1 cup warm water. Mix with your hand or with a spoon until you can gather it together into a dough (depending on the condition of your flour, you may need a little extra water or a little extra flour to make a kneadable dough). Turn out onto a lightly floured bread board and knead for 8 to 10 minutes. Cover with a damp cloth or a plastic wrap and let stand for 30 minutes or for up to 2 hours. The longer the dough stands, the more digestible the breads. Divide the dough into 8 pieces and flatten each with lightly floured fingers. Continue flattening with a rolling pin until each piece is 8 inches in diameter. Once you have started rolling, roll out each bread without flipping it over. To keep the bread from sticking to your bread board, make sure that the bread is lightly floured underneath. Cover the breads with the damp towel or plastic wrap as you roll out others (make sure not to stack the rolled out breads; if you don't have enough counter space for the breads, roll out just a few and begin cooking, rolling out the others as the breads cook). Heat a cast-iron griddle or skillet over medium-high heat. When the griddle is hot, place a chapati on the griddle, top side of the bread down first. Let cook for only 10 seconds and then gently flip to the second side. Cook on the second side until small bubbles begin to form, approximately one minute. Turn the chapati back to the first side and finish cooking (another minute approximately). At this stage, a perfect chapati will start to balloon. This process can be helped along by gently pressing on the bread. The bread is hot, so we find the easiest method is to use a small cotton cloth or a paper towel wadded up to protect your finger tips. Gently press down on a large bubble forcing the bubble to extend itself wider. If the bread starts to burn on the bottom before it has ballooned, move the bread (with the help of your paper towel) across the skillet, dislodging it from the point at which it is beginning to burn. When you are satisfied with your chapati, remove it and wrap in a clean towel. Continue to cook the other breads, stacking each as it is finished on top of the others. Yield: 8 chapatis, 7 to 8 inches across, thin and supple. >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - NOTES : Making chapatis can be a very relaxing thing to do. In quite a short time you can produce eight or ten breads, each one turning out a little bit different from the others, but all of them attractive, nutritious, and good. We've grown so accustomed to making chapatis that they now feel almost like a convenience food, a household staple of the best kind. * Exported from MasterCook * Chicken And Cortland Apple Couscous Recipe By :"Apples" by Robert Berkley Serving Size : 8 Preparation Time :0:00 Categories : Chicken Grains & Cereals Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boned and skinned chicken breast halves -- cook & chopped 2 cup couscous -- dry 2 3/4 cup chicken stock -- boiling 1/2 cup Golden raisins 1/2 cup slivered almonds -- toasted 2 apples -- peeled and chopped 1/2 tsp coriander 1/4 tsp Ground cinnamon 1/8 tsp Ground cloves Preheat oven to 400F. Combine all ingredients in a 9x13x2 inch glass baking pan. Cover with foil and bake for 25 minutes. The original recipe called for 2 1/2 c stock and 1/4 c unsalted butter. I have adapted it to reduce the fat. >From: - - - - - - - - - - - - - - - - - - - NOTES : I tried this recipe for dinner last night. My husband has never liked couscous before, but I really like it so I figured I'd give it a try. After two helpings he pronounced it OK and said I could make it again sometime. Big of him, I thought! Anyway, it is a tasty recipe. The softened apples add a moisture that couscous sometimes lacks. The original recipe said it served 4, but it could have easily served 8. _____ * Exported from MasterCook * Chicken Breasts Stuffed With Veggies And Cheese Recipe By :366 Low-Fat Brand-Name Recipes Serving Size : 4 Preparation Time :0:20 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg Knorr Vegetable Soup Mix 1 1/2 cup water 1 cup white rice -- dry 1/2 med tomato -- coarsely chopped 1 oz part-skim mozzarella cheese 1/4 cup grated Parmesan cheese 1/4 tsp garlic powder 4 skinless boneless chicken breast halves In a medium saucepan, blend vegetable soup mix with water and bring to a boil. Stir in rice and simmer for 15 minutes. Stir in tomato, cheese and garlic and set aside. Preheat oven to 375. Using a sharp knife parallel to the cutting board, make a deep 3-inch-long cut in the center of each chicken breast half to form a pocket. Evenly stuff the pockets with rice and vegetable mixture. Place the stuffed breasts in a baking dish that has been sprayed with Pam. Bake, uncovered, for 35 minutes or until done. >From: The Taillons - - - - - - - - - - - - - - - - - - - NOTES : I used regular converted rice but found the rice was not done. I will try Minute Rice next time. * Exported from MasterCook * Chicken Etouffee (Low Fat Version) Recipe By :Paul Prudhomme's Louisiana Kitchen Cookbook, modified Serving Size : 12 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Chicken Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 lbs boneless skinless chicken breast halves -- (4 to 6) Salt Garlic powder Ground red pepper -- preferably cayenne 1 1/4 cups all-purpose flour -- approximately PAM -- or other spray ---- IN ALL: 1/2 cup onions -- finely chopped 1/2 cup celery -- finely chopped 1/2 cup green bell pepper -- finely chopped ---- 3 1/2 cups chicken stock -- approximately ---- 3/4 cup Baked Roux -- see recipe 3/4 cup cold water ---- Seasoning Mix: 1 1/2 teaspoons salt 1 1/2 teaspoons ground red pepper -- preferably cayenne 3/4 teaspoon black pepper 1/2 teaspoon white pepper 1/2 teaspoon garlic powder ---- 1 cup prepared Butter Buds -- (2 packets w/8 oz water) ---- 3/4 cup green onions -- very finely chopped ---- 12 cups cooked rice -- hot * Note: original recipe: 2 whole 3 lb chickens, cut up - be sure to remove skin Remove excess fat from the chicken pieces and cut into any size portion you desire. Rub a generous amount of salt (optional), garlic powder and red pepper on both sides of each piece, making sure each is evenly covered. Let stand at room temperature for 30 minutes. Meanwhile, in a paper or plastic bag combine the flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 teaspoon red pepper. Add the chicken pieces and shake until pieces are well coated. Spray a baking sheet with a light coat of PAM and arrange chicken pieces on it. Spray chicken with a light coating of PAM. Bake uncovered in 350 degree oven until done. (Time will vary depending on what cut of chicken is chosen for the dish.) Add 3/4 cup Baked Roux to 3/4 cup cold water and set aside. (Recipe to follow.) Bring 3 1/2 cups of the stock to a rolling boil in a 2-quart saucepan. Add 1/4 cup each of the onions, celery and bell peppers. Add the Baked Roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Bring the mixture to a rolling boil again and simmer uncovered over low heat for 15 minutes, stirring fairly constantly. (The etouffee sauce should be the consistency of very thick gravy.) Set aside. Combine the seasoning mix ingredients in a small bowl; mix well and set aside. Place 5 tablespoons of the Butter Buds in a large skillet. Add the remaining 1/2 cup each of onions, celery and bell peppers. Saute over very low heat until the vegetables are completely wilted, about 10-12 minutes, stirring occasionally. Add the reserved etouffee sauce and the seasoning mix. Simmer 15 minutes longer, stirring frequently. Place the remaining Butter Buds in a saucepan over medium heat; add the green onions and saute about 2 minutes. Add the etouffee sauce to the green onions and place chicken in saucepan with sauce. Spoon sauce over chicken pieces to cover. Remove pan from heat and let sit 15 minutes. Reheat the sauce just until well heated. You may need to thin the sauce with additional stock (preferred) or water. (The end result should be a thick brown gravy.) Serve immediately. To serve, place 1 cup of rice and 2 pieces of chicken on each serving plate. Top rice with 1/3 cup sauce. NOTE: Since this dish is a bit labor-intensive, I double the amount of sauce and freeze half of it for later use. Then I just bake the chicken as directed and smother it with the defrosted sauce. We also like it very spicy, so I add extra cayenne pepper. >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - NOTES : The original recipe called for frying the whole cut-up chickens, skin still on, in 1-1/2 inches of oil, using 1/2 cup of this oil for making the roux and 1/2 pound of unsalted butter. My changes eliminate all of this fat (a savings I approximate at somewhere in the vicinity of 400 grams of fat, or 3,600 calories). This recipe came out tasting so good we couldn't believe it. We could not tell the difference between my low fat version and his Heart Attack in a Saucepan. I recommend it very highly. Do yourself a favor and double the sauce and freeze it for later. You won't regret it. * Exported from MasterCook * Chicken Noodle Soup, "Almost Home-made" Recipe By :Woman's Day Magazine, 9/1/96 Serving Size : 4 Preparation Time :0:00 Categories : Chicken Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cup chicken broth 2 cup water 1/2 cup onions -- thinly sliced 1/2 cup celery -- coarsely chopped 1 bag frozen mixed vegetables -- (16 oz) -- peas, carrots, corn, green beans, limas 3 cups egg noodles -- wide, uncooked 1/2 tsp curry powder -- optional 2 cups cooked chicken -- in chunks 1 clove garlic -- pressed (1 to 2) Bring the broth, water, onion and celery to a gentle boil. Stir in the frozen vegetables. When soup returns to a gentle boil, stir in the noodles, garlic, and if desired, the curry powder. Cook uncovered, stirring often, 12 minutes or until noodles are tender. Stir in the chicken and cook about 30 seconds to heat through. Makes 10 cups----4 servings Per serving: 384 calories 11g fat ******NOTE***** To further reduce the fat and sodium, I use low-sodium fat-free canned broth for 1/2 to all of the required 8C. I also like to substitute bow-tie pasta for the noodles, and add additional onions and celery. >From: cdryan@juno.com - - - - - - - - - - - - - - - - - - - NOTES : It's quick, easy, freezes beautifully, and tastes like you've been slaving over the stove all day. * Exported from MasterCook * Chicken-wheat Berry Saute Recipe By :Weight Watchers New 365 Day Menu Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Chicken Grains & Cereals Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tsp olive oil 1 cup green onion -- thinly sliced 1/2 cup diced carrot 1 clove garlic -- minced 2 cups wheatberries -- cooked -- 3/4 c uncooked 1/2 cup fresh orange juice 11 ounces skinless boneless chicken breast halves -- cooked 1 ounce slivered almonds 2 tablespoons minced parsley 1/2 tsp fresh thyme -- minced 1/2 tsp freshly ground black pepper 1/4 tsp salt 1. In a nonstick skillet, heat oil; add scallions. Cook over medium-high heat, stirring frequently, 4 minutes, until softened. Add carrot and garlic; cook stirring frequently, 5 minutes, until carrot is softened. 2. Add wheat berries and juice to vegetable mixture; bring liquid to a boil. Reduce heat to low; simmer, stirring occasionally, 5 minutes, until liquid is absorbed. Add chicken, almonds, parsley, thyme, pepper and salt; cook, stirring frequently, 3-5 minutes, until mixture is heated through and flavors are blended. 283 calories, 8 g total fat, 1 g saturated fat, 66 mg cholesterol, 204 mg sodium, 24 g total carbohydrates, 5 g dietary fiber, 29 g protein, 71 mg calcium, 25% CFF >From: - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chilled Cranberry Soup Recipe By :Better Homes And Gardens, Dec. 1993 Serving Size : 8 Preparation Time :0:00 Categories : Fruit Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cup Cranberries -- fresh 3 cup Water 1 1/2 cup Sugar 1 stick Cinnamon -- 3 inches 2 tablespoons Lemon Juice 1/4 Tsp Ground Cloves 1 Tbsp Orange Peel -- finely shredded Orange Peel -- curl, optional Mint Leaves -- optional In a 3 qt. saucepan combine cranberries, water, sugar, cinnamon sticks, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, about 5 min. or till about half of the cranberries are popped. Remove from heat. Stir in lemon juice and orange peel. Cool. Cover and chill for 4 - 24 hrs. Before serving, remove cinnamon stick. To serve, ladle into soup bowls. If desired, top each serving with orange peel and mint. This is really good!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal. 181 Fat 0.3 g Carbs 47.8 g Sodium 5 mg Dietary Fiber 4.1 g Protein 0.4 g CFF 1.2% * Exported from MasterCook * Chocolate Angel Food Cake Recipe By :(cbmcam@cyberramp.net) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 egg whites -- room temp. 1/4 teaspoon salt 1 1/2 teaspoons cream of tartar 1/2 teaspoon almond extract -- I never use this-- I just use vanilla 1 1/2 teaspoons vanilla 3/4 cup sugar -- plus 2 tablespoons sugar 3/4 cup cake flour 4 teaspoons cocoa 3/4 cup sugar Beat egg whites until soft peaks form. Add salt, cream of tartar, flavoring, and 3/4 c. + 2 tblesp. sugar. Beat until stiff peaks form. Sift together flour, cocoa, and 3/4 c. sugar. Fold into egg mixture with wire whisk. Pour into an ungreased tube pan. Bake in preheated 375 deg. over for 30 minutes. Cook completely in upside down position. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Filled Oatmeal Bars Recipe By :Barbara Schmidt/Adapted Serving Size : 48 Preparation Time :0:00 Categories : Cookies & Bars Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup diet margarine -- Fleischmann's Lower Fat margarine 2 cups brown sugar -- tightly packed 2 large eggs 2 teaspoons vanilla 3 cups oatmeal -- quick cooking 2 1/2 cups flour 1 teaspoon baking soda 1 teaspoon salt -- Morton's Lite Salt Filling: 1 tablespoon diet margarine -- Fleischmann's Lower Fat margarine 1/2 cup chocolate chips 14 ounces condensed milk, sweetened -- nonfat 2 teaspoons vanilla 1/2 cup coconut 1/2 cup raisins Bars: Beat softened margarine & brown sugar until creamy. Add eggs one at a time then vanilla & stir in. Combine oats, flour, baking soda & salt. Gradually add oatmeal mixture to margarine mixture & beat until well blended. Set aside 2 cups of the dough. Press remaining dough into a greased 15 x 10 jelly roll pan. Filling: Melt margarine. Add choc. chips & cook on medium until chocolate melts, stirring frequently. Stir in condensed milk & vanilla until uniform in color. Stir in raisins & coconut. Spread the filling over the crust in the pan. Scatter small pieces of the remaining dough over filling. Bake at 350F for 25 minutes or until top is golden brown. Cool on wire rack & cut into bar. Each piece: 137 cal., 3.5g fat (22.3%), 10 mg chol, 143 mg sod. >From: JusNeedlin@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Mint Creamer Recipe By :Gifts of Good Taste Serving Size : 16 Preparation Time :0:00 Categories : Beverages Holidays & Gifts Homemade Mixes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup nonfat dry milk -- * note 1/2 cup cocoa powder 3/4 cup sugar 1/2 tsp peppermint extract * The original called for coffee creamer. Combine all ingredients in a jar and shake. Use 2 Tbsp in a mug. makes about 16 servings. Nutrition per serving (approx.) 194 Calories 42 g carb. 7 g protein .4 g fat 2% of calories >From: Lorraine Young - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Muffins Recipe By :www Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups Flour 3/4 Cup Sugar 1/4 Cup Cocoa -- Hershey Low Fat 2 Teaspoons Baking Powder 1 Teaspoon Baking Soda 1/2 Teaspoon Salt 2/3 Cup nonfat yogurt -- Silhouette No Fat -- plain or vanilla 2/3 cup skim milk 1/2 teaspoon vanilla Mix dry ingred. Stir in yogurt, milk and vanilla. Mix just until combined. Spray 12 muffins tins with Pam. Bake at 400 for 15 - 20 min. NOTES : Calories 129.6, Total Fat .8g, 5.4%CFF In this next recipe - I changed the 2% milk to skim milk. This is the only change I made to the original recipe as posted. >From: "Linda Gordon" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Sorbet Recipe By :Now You're Cooking! Serving Size : 6 Preparation Time :0:00 Categories : Desserts Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cocoa 3/4 cup sugar 2 1/2 cup water 1 tsp vanilla extract Combine all but vanilla in a saucepan. Heat on medium, stirring frequently, until the mixture reaches a boil. Turn off heat, and stir in vanilla. Chill. Freeze according to your ice cream maker's instructions. >From: Patrick & Sarah Gruenwald - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Raisin Bread Recipe By :The Mormon Diet Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Breakfast Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Tsp Active Dry Yeast -- (1 Pkg) 2 1/2 cup Bread Flour 1 cup Whole-Wheat Flour 2 Tbsp Sugar 1 Tsp Salt -- Optional 2 Tsp Cinnamon 1 Tbsp Corn Syrup 1/4 cup skim Milk -- Or Skim Soy Milk 1 1/4 cup Warm Water 2/3 cup Raisins In the order listed, put all ingredients into the pan, select white bread and push "Start". Or, wait and add the raisins at the "beep" in the second mixing. Set to "light". Prep Time: 15 min Serving: 1 large loaf This is excellent!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : This was very, very good and sure smelled wonderful while baking. Cal 178.9 Fat 0.7g Carb 38.6g Fib 2.7g Pro 5.5g Sod 186mg CFF 3.6% * Exported from MasterCook * Citrus Tarragon Chicken Recipe By :ReaLemon Serving Size : 6 Preparation Time :0:00 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup ReaLemon Lemon Juice 1/2 cup Orange Juice 6 Cloves Garlic -- Finely Chopped 1 Tsp Ground Ginger 1 Tsp Tarragon Leaves Salt And Pepper -- To Taste 6 Skinless Boneless Chicken Breasts *NOTE: Original recipe included 2 T vegetable oil... I omitted it completely. Combine all ingredients except chicken; pour over chicken. Cover; marinate in refrigerator 2 hrs. Drain chicken; discard marinade. Grill or broil chicken as desired, until fully cooked. This was wonderful!! Will definitely make it again. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 209.3 Fat 2.8g Carbs 5.1g Fib 0.2g Pro 39g Sod 114mg CFF 12..6% _____ * Exported from MasterCook * Cocoa-berry Muffins Recipe By :www Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Egg Whites 1/2 Cup Applesauce -- Unsweetened 1/2 cup nonfat yogurt -- (Silhouette No Fat) 1 3/4 cups Flour 1/2 cup Cocoa -- (Hershey Low Fat) 3/4 Cup Brown Sugar -- (Lantic) 1 Tablespoon Baking Powder 1/2 Teaspoon Baking Soda 1 Cup Strawberries Mix egg whites, applesauce, and yogurt in one bowl. Mix dry stuff in another bowl. Mix the two together, mixing only enough to combine well. Put into well-greased muffin tins. Bake at 350 for 25 min. or until tester comes out clean. Remove from pan to cool. NOTES : Fresh or Frozen berries of any kind can be used. Calories - 149.6, Total Fat .6g, 3.5%CFF >From: "Linda Gordon" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coffee Jello Recipe By :cbmcam@cyberramp.net Serving Size : 1 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups warm water 100 grams sugar 3 teaspoons instant coffee 28 grams unflavored gelatin -- try Knox 1 cup cold water Whipped cream -- low fat or no fat Dissolve sugar in warm water, place it in a pot and cook it on low. Add coffee. Turn off heat. Dissolve gelatin in cold water and add to the coffee-sugar mixture. Place in a gelatin mold and refrigerate until firm. Cut into cubes and serve in cups. Decorate with whipped cream. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Soup (Creamy Style) Recipe By :The Mormon Diet Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cup Frozen Corn -- Thawed 4 cups skim milk -- Or Skim Soy Milk 4 Tbsp Cornstarch -- Or 4 T Flour 1/2 Tsp Dill Weed 1/4 Tsp Black Pepper 1 Tsp Seasoned Salt -- Or Mrs. Dash Put the corn in a food processor and process it until slightly chopped. Empty the corn into a large saucepan. In a pint jar, place 1 C of milk and cornstarch or flour. Cover tightly; shake vigorously to mix thoroughly. Add to corn along with the remaining milk and seasonings. Over medium heat, cook 7 - 10 minutes until thickened. Prep Time: 15 min Cooking Time: 15 min Servings: 4 - 6 This is excellent. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 170.9 Fat 0.9g Carb 35.8g Fib 2.7g Pro 8.7g Sod 316mg CFF 4.2% * Exported from MasterCook * Corny Oatmeal Breakfast Patties Recipe By :Lean and Luscious and Meatless, Vol 3 Serving Size : 8 Preparation Time :0:00 Categories : Breakfast Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cup Water 1/2 cup Yellow Cornmeal -- (3 Oz) 1 cup Rolled Oats -- (3 Oz) 2 Tsp Ground Cinnamon 2 1/2 Tbsp Sugar -- *Note 1 Tbsp Vanilla Extract 1/2 cup Raisins by Bobbie Hinman and Millie Snyder They keep well in refrigerator. Lightly spray an 11 x 7" baking pan with nonstick cooking spray. Bring water to a boil in a med saucepan over medium heat. In a small bowl, combine cornmeal, oats, cinnamon, and sugar, mixing well. Add to boiling water, stirring briskly with a fork or wire whisk to prevent lumps. Reduce heat to low and cook 15 minutes, stirring frequently. Remove from heat and stir in vanilla and raisins. Spread mixture evenly in prepared pan. Cover and chill overnight. To Serve: *NOTE: I decreased the sugar a bit... original recipe was 3 T sugar. Cut chilled mixture into 8 even pieces. Preheat a nonstick skillet or griddle over medium heat. Spray it lightly with nonstick cooking spray. Place patties in skillet and cook until crisp on both sides, turning several times. Serve hot, drizzled with maple syrup or spread with your favorite jam. This was pretty good. I will make it again but add a bit of salt to it. I liked it better with seedless raspberry jam on it. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : This was pretty good. I will make it again. It is nice that you can make it the night before and then cook it in the morning. Also very nice that it keeps well in the refrigerator for a few days. Mine did not seem to set up as well as I expected, and when I "fried" them, they got even softer. They taste wonderful, but I think I may try it with 1/2 cup less water next time-I'd like to get them to a firm enough consistency to be able to carry them to work for breakfast on the run. [NFRITZ@nssdca.gsfc.nasa.gov] Cal 116 Fat 0.8g Carb 25.2g Fib 2.4g Pro 2.7g Sod 5mg CFF 6.4% * Exported from MasterCook * Cranberry Pumpkin Bread #3 Recipe By :(MS LIN A PEARSALL ) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 1 tsp. vanilla 1/2 cup pumpkin 1/4 cup molasses 1/4 cup Egg Beaters(r) 99% egg substitute 3 cups wheat flour 3 tbsp. gluten, wheat 1 1/2 tsp. pumpkin pie spice 3/4 tsp. salt 1 pk. yeast 3/4 cup dried cranberries -- Craisins 1 1/2 lb.loaf. Load in bread machine according to your manufacturer's directions. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Chicken Enchiladas Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chicken Mexican & Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Pound skinless boneless chicken breast 10 Ounces frozen spinach -- thaw & drain well -- drained 1/4 Cup green onions -- thinly sliced 8 Ozs lowfat sour cream 1/4 Cup plain yogurt 2 Tablespoons flour 1/4 Tsp cumin 1/4 Tsp salt 1/2 Cup skim milk 4 Ounces green chili peppers -- diced and drained 6 tortillas -- 7 inch 1/3 Cup Monterey Jack cheese In a large saucepan place chicken in enough water to cover. Bring to boil and reduce heat. Cover; simmer about 15 minutes or until chicken is no longer pink. Remove chicken from pan. When cool enough to handle, use a fork to shred chicken into bite-size pieces. (You should have about 1 1/2 c chicken.) Set aside. If using fresh spinach, place spinach in a steamer basket over boiling water. Reduce heat. Steam, covered for 3 to 5 minutes or until tender. Drain well. In a large bowl combine chicken, spinach, and green onion; set aside. In a bowl combine sour cream, yogurt, flour, cumin, and salt. Stir in milk and chili peppers. Divide sauce in half and set one half aside. For filling, combine one portion of the sauce and the chicken-spinach mixture. Divide the filling among the tortillas and roll up each tortilla. Place, seam side down, in an ungreased 2 qt rectangular baking dish. (You can cover dish and chill for up to 24 hours. Chill the reserved sauce separately in a covered container.) When ready to bake, preheat oven to 350 F. Spoon reserved sauce over tortillas. Bake, uncovered, about 25 minutes or until heated through (add 10 to 15 minutes if dish was chilled). Sprinkle with cheese; let stand for 5 minutes. If desired, garnish with chopped tomato or salsa and additional sliced green onion. >From: Betsy Burtis - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Muffin Recipe By :Fast and Healhy, Oct 96 Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/2 cup sugar 3 teaspoon baking powder 1/2 teaspoon salt 3/4 cup skim milk 3 tablespoon oil 1 egg -- beaten (note) 1 heat oven to 400F> Line muffin cups with paper baking cups. ( I spray mine with cooking spray ). Lightly spoon flour into measuring cup: level off. In medium bowl, combine flour, sugar,baking powder and salt; mix well. 2 In small bowl, combine milk, oil and egg; blend well. Add to dry ingredients; stir just until dry ingredients are moistened. Divide batter evenly among muffin cups. 3 Bake at 400F. for 18 to 23 minutes or until light golden brown. Cool 1 minute, remove from pan. Serve warm. 12 muffins. (note. I use egg beater or 2 egg whites) ( I never add salt) 1 muffin: calories 150; fat 4g; cholesterol 20mg;sodium220mg;carbohydrate25g;fiber 1g; sugar 9g; protein3g. Exchanges: 1 starch, 1/2 fruit,1 fat or 1 1/2 carbohydrate, 1 fat VARIATIONS APPLE: Decrease sugar to 1/2 cup. Add 1 teaspoon cinnamon and 1 cup finely chopped, peeled apple to the dry ingredients. Substitute apple juice for the milk. BLUEBERRY: Stir 1 cup fresh or frozen blueberries ( do not thaw) and 1 teaspoon grated lemon or orange peel into dry ingredients. I have also added raisins, cranberries or mixed dried fruit (chopped) to the basic recipe. >From: bmann@jcn1.com (Beverly Manning) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Four Cheese Vegetable Lasagna Recipe By :Cooking Light Serving Size : 9 Preparation Time :0:00 Categories : Italian Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package frozen spinach -- (10-ounce) thawed -- chopped Vegetable cooking spray 2 teaspoons vegetable oil 2 cups fresh broccoli -- chopped 1 1/2 cups carrot -- thinly sliced 1 cup green onions -- sliced 1/2 cup chopped red bell pepper 3 cloves garlic -- crushed 1/2 cup all-purpose flour 3 cups 1% low-fat milk 1/2 cup grated fresh Parmesan cheese -- divided 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups lowfat cottage cheese 1 cup mozzarella cheese -- shredded (4 ounces) -- part-skim 1/2 cup shredded Swiss cheese -- (2 ounces) 12 lasagna noodles -- cooked, * see note -- cooked without salt or fat * To prevent a "watery" lasagna, cook the noodles first, and let them drain while preparing the remaining ingredients. The cooked noodles will be slightly tacky but will pull apart easily and be dry by the time you are ready to use them. Press spinach between paper towels until barely moist, and set aside. Coat a Dutch oven with cooking spray; add oil, and place over medium heat until hot. Add broccoli and next 4 ingredients; saute 7 minutes. Set aside. Place flour in a medium saucepan. Gradually add milk, stirring with a wire whisk until blended. Bring to a boil over medium heat, and cook 5 minutes or until thickened, stirring constantly. Add 1/4 cup Parmesan cheese, salt, and pepper; cook an additional minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup, and set aside. Combine cottage cheese, mozzarella, and Swiss cheese; stir well. Spread 1/2 cup spinach mixture in bottom of a 13- x 9- x 2-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over spinach mixture; top with half of cottage cheese mixture, half of vegetable mixture, and half of spinach mixture. Repeat layers, ending with noodles. Spread reserved 1/2 cup spinach mixture over noodles, and sprinkle with remaining 1/4 cup Parmesan cheese. Cover and bake at 375 degrees for 35 minutes. Let stand 5 minutes before serving. Yield: 9 servings (serving size: 1 [4- x 3-inch] piece). Nutritional Info: CALORIES 340 (22% from fat); PROTEIN 21.6g; FAT 8.4g (SAT 4.3g, MONO 2.2g, POLY 1.1g); CARB 44.6g; FIBER 3.7g; CHOL 21mg; IRON 3.1mg; SODIUM 457mg; CALCIUM 395mg Cooking Light Homepage: http://pathfinder.com/@@bEh4sgQAmHaN7pWW/cl/recipebox >From: boos - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Four Grain Soup Recipe By :The Mormon Diet Cookbook Serving Size : 10 Preparation Time :0:00 Categories : Grains & Cereals Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup Lentils 1/4 cup Barley 1/2 cup Wheatberries -- Whole 1/2 cup Brown Rice 10 cup Water 1 Tbsp Onion Powder 1 Tsp Basil Leaves 1/4 cup Parsley -- Flakes 1 1/2 Tsp Garlic Powder 1/2 tbsp Cumin 1 1/2 cup Onions -- Chopped 1/2 cup Carrots -- Sliced 1/2 cup Celery -- Sliced 1/2 cup Potatoes -- Cubed 1 cup Frozen Peas -- (I Omitted) 1 cup Frozen Corn Kernels 3 Tbsp Low Sodium Soy Sauce In a large soup kettle, place the grains, water, herbs and spices. Bring to a boil and cook over medium heat for 1 hr. Add the fresh vegetables and cook an additional 30 minutes. Add the frozen vegetables and cook 10 minutes longer. Stir in soy sauce. Prep Time: 30 min Cooking Time: 1 1/2 hrs Servings: 8 - 10 This was quite good. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 139.7 Fat 0.8g Carb 27.5g Fib 6.6g Pro 7.2g Sod 273mg CFF 4.9%