* Exported from MasterCook * Roast Turkey Breast With Rosemary And Garlic Recipe By :Simply HeartSmart Cooking, Bonnie Stern Serving Size : 8 Preparation Time :0:00 Categories : Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Skinless Turkey Light Meat -- Breast Meat, Bone In -- about 3 lbs 2 Garlic cloves -- cut into Slivers 1/2 Tsp Dried Rosemary -- Or Tiny sprigs fresh rosemary 3 Tbsp Honey 1 Tbsp Dijon mustard 1 Tbsp Olive oil 1 Tbsp Lemon juice 1/2 Tsp Pepper Salt to taste Trim any fat from turkey. Make small slits in top of breast and insert garlic slivers and rosemary. (If you don't have any fresh rosemary, add dried to the honey mixture.) In small bowl, combine honey, mustard, oil, lemon juice and pepper. Brush all over turkey breast. Sprinkle with salt. Place turkey in baking dish, meaty side up. Roast at 350 F for 45 to 60 minutes, depending on size of breast. Baste every 10 to 15 minutes until done. To carve, slice meat off bone on diagonal. Source: The Vancouver Sun Oct 5/94 From the collection of Karen Deck >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cls 75.1 Fat 2.2g Carb 7.2g Fib 0.1g Pro 6.9g Sod 42mg CFF 26.3% * Exported from MasterCook * Roasted Onions, Potatoes, Carrots And Fennel Recipe By :Reggie Dwork Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Whole Cloves 1 Tbsp Fennel Seed 1 Tsp Salt 1 Tsp Peppercorns 1 Tbsp Herbs De Province 2 Yellow Onions -- Or White 2 Carrots 2 Potatoes 1 Fennel Bulbs Olive Oil 2 Tbsp Water -- To 3 T Preheat the oven to 350 deg F. Combine the cloves, fennel, salt, peppercorns and Herbs De Provence and grind to a near powder in a coffee mill reserved for spice grinding. Cut the onions lengthwise into quarters. Cut the carrots into 2" lengths, then cut the lengths in half. Cut the potatoes lengthwise into quarters, sixths or eights, depending on their size. Cut the fennel lengthwise into quarters or sixths, depending in its size. Place all the vegetables in a bowl and rub them with the herb and spice mixture. Let stand for 30 minutes. Lightly grease a baking sheet with olive oil or spray with nonstick cooking spray. Place the vegetables in a single layer on the baking sheet and bake for 45 minutes longer, or until the vegetables are tender. Serves 4 - 6. This smelled wonderful as it was cooking and tasted incredible!! Will definitely make it again. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 58.5 Fat 0.5g Carb 13.1g Fib 2g Pro 1.7g Sod 384mg CFF 7.6% * Exported from MasterCook * Ruby-red Grapefruit Sorbet Recipe By :Now You're Cooking! Serving Size : 11 Preparation Time :0:00 Categories : Desserts Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1 cup water 1 salt 1 tbsp red grapefruit rind -- grated 3 cup fresh red grapefruit juice 1 cup semisweet sparkling wine Combine first 3 ingredients in a saucepan; stir well. Bring to a boil; cook 1 minute or until sugar dissolves, stirring constantly. Remove from heat; pour into a large bowl, and stir in grapefruit rind. Let cool to room temperature. Add grapefruit juice and sparkling wine to sugar mixture. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's directions. Spoon into a freezer-safe container; cover and freeze 2 hours. Yield: 11 servings (serving size: 1/2 cup). >From: Patrick & Sarah Gruenwald - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salmon Patties, Landlubber's Recipe By :Now You're Cooking! Serving Size : 4 Preparation Time :0:00 Categories : Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pink salmon -- drained 1 egg -- or 2 egg whites 1/2 cup corn flakes -- crushed 1/4 cup Onion -- minced 2 tbsp lemon juice 1 tsp oil Mash salmon with fork. Add egg whites, crushed cereal, onion and lemon juice. Mix thoroughly; form 4 patties. Heat oil over medium heat in a nonstick skillet. Add patties and cook 6-8 minutes or until brown; turn and cook 4-6 minutes or until brown. Serving size: 4-oz patty Calories: 220 Fat: 11 gm Cholesterol: 106 mg Sodium: 652 mg >From: Patrick & Sarah Gruenwald - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salsa, Cutting Board Recipe By :BAKERS DOZEN Serving Size : 4 Preparation Time :0:00 Categories : Salsas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 21 large garlic cloves 2 jalapeno chile pepper -- (2 to 3) -- or 2-3 bird chiles 1/2 cup fresh parsley -- chopped -- lightly packed 3 tablespoons fresh mint -- chopped (3 to 4) 1 pound tomatoes -- garden fresh 1/4 teaspoon salt -- or to taste Juice of one lemon You will need a large cutting board. On a large cutting board, chop the garlic and then the chiles. Add the parsley and mint and continue to chop. Slice and then chop the tomatoes, adding them to the pile of other ingredients. Mix as you chop by turning the salsa with the flat of your knife or cleaver. Mix in the salt. When all the ingredients are well-chopped, put the salsa into a small attractive bowl and blend in the lemon juice. The salsa will be quite runny, ideal for being sopped up with flatbreads. Yield: approximately 2 cups >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sausage And Shrimp Gumbo Recipe By :(Beverly Manning < bmann@jcn1.com >) Serving Size : 8 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Fish & Seafood Soups & Stews Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces reduced-fat turkey kielbasa -- halved lengthwise, then cut in 1/4-inch -thick slices 1 pound medium shrimp -- peeled and deveined 2 bell peppers -- preferably 1 green and 1 red, cut in 1/2-inch pieces 3 medium onions -- coarsely chopped 1 cup celery -- thinly sliced 2 tablespoons Creole spice mix -- see note 1/2 teaspoon dried thyme 1 cup water 1/2 cup all-purpose flour 3 bottles clam juice -- (8 ounces each) 3 cups chicken broth 1 pound frozen okra -- sliced 1 1/2 cups cooked rice 1. Cook kielbasa in a 4-quart pot over medium-high heat, stirring occasionally, until lightly browned, about 5 minutes. Add shrimp and stir 2 minutes. Remove sausage and shrimp with slotted spoon to a bowl and reserve. 2. to pot and peppers, onions, celery, spice mix, thyme and water. Cook over medium-low heat, stirring often, 7 minutes or until vegetables are soft. stirring constantly, add flour and cook 2 minutes or until thickened. 3. Stir in clam juice and chicken broth. Bring to a boil , stirring occasionally. Stir in okra and simmer 5 minutes. Stir in reserved kielbasa and shrimp and cook until hot. Serve with rice. Serves 8. Per serving: 250 cal, 20g pro, 33g car, 3g fat, 89mg chol, 1728mg sod. Exchanges: 1 starch, 3 vegetables, 21/2 very-lean meat, 1/2 fat Note: I thought it was to spicy but my hubby added hot sauce to his! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Scallion Cream Cheese Recipe By :Arnold Bochner Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz. cream cheese 3 stalks scallion -- cut into 1/4 inch 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 * Semolina Pasta Recipe By :Thomas P Collins Serving Size : 1 Preparation Time :0:00 Categories : Pasta Pasta Machine Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup semolina flour 1 Cup all-purpose flour 1/2 Cup water Simply mix the semolina and all-purpose flour and gradually add up to a half cup of water till the flour holds together in a ball. Cover and let rest for a half hour to an hour. Divide ball into quarters and roll through machine a quarter at a time. >From: "BrownleeS" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shepherd's Pie With Beef Recipe By :American Heart Association Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Meats Pies, Crusts & Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 1/2 cups beef broth 1 tsp freshly ground black pepper 2 bay leaves 2 whole cloves 1 dash thyme 1 cup carrots -- sliced 1 cup onions -- sliced 1 cup mushrooms -- sliced 1 cup celery -- diced 1 cup corn kernels 1 1/2 tbsp flour 1 pound potatoes -- cooked 1 tbsp margarine -- (I don't think this is necessary!) 1/2 cup skim milk 1 tbsp chives -- chopped 4 ounces mozzarella cheese -- shredded -- low fat or non-fat In a skillet brown beef and drain excess oil. Add 1 cup of broth, pepper, bay leaves, cloves and thyme. Cover and simmer for 30 minutes. Add carrots, onions, mushrooms, celery and corn. Simmer until vegetables are tender. In a small bowl gradually add remaining broth to flour, stirring constantly to form a smooth paste. Add to beef and vegetables. Simmer 5 minutes or until slightly thickened. Mash potatoes with margarine, skim milk and chives. Top meat mixture with the mashed potatoes, sprinkle mozzarella cheese over all and bake at 375 degrees for 10 minutes. approx. cal/serv: 370 >From: MizMo@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shepherd's Pie With Chicken Recipe By :American Heart Assoc Ckbk, Modified Serving Size : 4 Preparation Time :0:00 Categories : Chicken Pies, Crusts & Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 skinless boneless chicken breast halves 2 1/2 cups chicken broth -- divided -- made from bouillon 1/4 tsp ground black pepper 2 bay leaves 4 whole cloves 1/8 teaspoon thyme 1/2 teaspoon sea salt 1 cup carrots -- diced 1 cup onions -- diced 1 cup broccoli flowerets -- cut in small pieces 1 cup celery -- diced 1 cup corn kernels --- 3 tbsp flour 4 cups mashed potatoes -- * see below 1 Tbsp chives salt and pepper For mashed potatoes: 4 Russet potatoes -- cooked -- then mashed with skim milk til smooth Trim any visible fat off chicken, then cut into bite-sized slices. In a large skillet, cook chicken in 1/2 cup of the broth (medium heat) until no longer pink. Add 1 cup of broth, pepper, bay leaves, cloves and thyme. Lower heat, cover and simmer for 30 minutes. Add carrots, onions, broccoli, celery and corn. Simmer until vegetables are tender. (Sorry, I didn't time this.) In a small bowl gradually add remaining broth to flour, stirring constantly to form a smooth paste. Add to chicken and vegetables. Simmer 5 minutes or until slightly thickened. Turn oven to 375 degrees F. Divide filling into 4 oven proof dishes. Cover each with 1 cup mashed potatoes. Bake 25 to 30 minutes until topping is slightly browned Yield: 4 servings Approximately 5 grams of fat per serving. >From: Sandra McGuire - - - - - - - - - - - - - - - - - - - NOTES : The filling was excellent, but the potato topping needed something. Next time I will add some sea salt and pepper to the potatoes when I am mashing them. I guess I should have not omitted the chives from the original recipe. Live and learn, huh. * Exported from MasterCook * Sicilian Bread Recipe By :The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Breads Italian Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 1 1/2 teaspoons Active Dry Yeast -- (2 1/4 Tsp) 1 3/4 cup Bread Flour -- (2 2/3 C) 1/2 cup Whole-Wheat Flour -- (3/4 C) 1/8 Tsp Black Pepper -- (1/4 Tsp) 2 Tbsp Capers -- (3 T) 1 Tbsp Red Wine Vinegar -- (1 1/2 T) 1/2 Tsp Salt -- (3/4 Tsp) 2 Tbsp Raisins -- Or Currants (3 T) 2 Tbsp Chopped Sun-Dried Tomatoes -- *Note, (3 T) 3/4 cup Water -- (1 C + 2 T) *NOTE: Not oil packed tomatoes. Pour boiling water over the sun-dried tomatoes halves. Soak 10 minutes, drain, and cool to room temp. With a scissors, snip into 1/4" pieces. Do not use tomatoes that are reconstituted and packed in oil for this recipe. Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. This is wonderful! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 145.4 Fat 0.7g Carb 29.9g Fib 2.1g Pro 5.1g Sod 173mg CFF 4.3% * Exported from MasterCook * Sloppy Joes With Tvp #5 Recipe By :Lyn Belisle Serving Size : 1 Preparation Time :0:00 Categories : Spreads & Sandwiches Tvp, Seitan, Tempeh Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup TVP 1 cup warm water 1 tablespoon maple syrup 1/4 teaspoon liquid Barbecue Smoke 1 whole onion -- chopped 1 can tomato sauce pinch brown sugar balsamic vinegar dill weed I don't know if you've gotten any responses, but TVP makes good Sloppy Joes -- you need to reconstitute it -- I do a cup of TVP and a cup of warm water, and then I add about a tablespoon of maple syrup and maybe a quarter teaspoon of liquid smoke. Let that sit while you "saute" a chopped onion in broth in a non-stick pan. Add a can of tomato sauce, a pinch of brown sugar, a little balsamic vinegar, maybe some dill weed. I'm sorry this is not exact, but i don't have a real recipe. Let everything simmer for twenty or thirty minutes until it's nice and thick. Serve on toasted whole wheat hamburger buns. You can use the same TVP mixture in chili. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Snowshoe Naan Recipe By :BAKERS' DOZEN, ALFORD AND DUGUID SHOW #BD1A26 Serving Size : 8 Preparation Time :0:00 Categories : Breads Indian Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups warm water 1 teaspoon dry yeast 1 1/2 cups whole wheat flour 4 cups white flour -- unbleached (4 to 5) -- or all-purpose flour 1 tablespoon salt 1 teaspoon Nigella -- black onion seed You will need a large bowl, and unglazed quarry tiles or a baking stone for the next-to-bottom rack of your oven. Place water in a large bread bowl, add yeast, and stir. Add whole wheat flour and 1 cup white flour and stir well, then stir 100 times in the same direction to develop the gluten (one minute). Let this sponge stand for 1/2 hour to 3 hours, covered. Sprinkle salt over the sponge, then add another cup flour and stir. Continue adding flour and stirring until you can stir no longer. Turn dough out onto a lightly floured surface and knead thoroughly, about ten minutes, until dough is smooth and easy to handle. Clean out bowl, oil lightly, and return dough to bowl. Cover with plastic wrap and let rise in a convenient place for 2 to 3 hours. When the dough has more than doubled in volume, push down gently and turn out onto a lightly floured surface. Divide the dough into eight equal pieces and shape each into a flat oval shape, approximately 4 inches wide by 8 inches long. Leave these flat disks out on the work surface and cover with plastic wrap to let rise for approximately 20 minutes. Place quarry tiles or large baking stone on a rack in the lower third of your oven, leaving a 1 inch space between the tiles and the oven wall to allow air to circulate. Preheat oven to 450'F. Five minutes after the oven has preheated, begin shaping the first bread. Place a small bowl full of cold water by the edge of your work surface. Using your fingertips, first dip them in the water and then, beginning at one end of the disk of dough, make tightly spaced indentations all over the surface of the dough, so that it looks pitted, though not pierced through. Now stretch the dough gently into a long oval strip by draping it over both hands and pulling them apart gently. The dough should stretch and give, and after several tries will extend to make a long oval about 12 inches long with attractive stretch marks along it from the stretched indentations (hence, the name "snowshoe bread"). Place the bread back on the work surface, sprinkle with a pinch (less than 1/8 teaspoon) of black onion seeds, then using both hands, place the bread directly on heated quarry tiles or stone. While the bread bakes, begin to shape the next bread. Cooking time for each bread is approximately 4 minutes. You will soon develop a rhythm so that you can bake two breads side by side across your oven, one going in when the other is half done. When done, breads will have golden patches on top and a crusty browned bottom surface. To keep breads warm and soft, wrap them in a cotton cloth five minutes after they come out of the oven. Serve warm or at room temperature. Yield: 8 rippled flatbreads about 12 inches long and 3 to 5 inches wide, with both soft and crispy textures. >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Southwestern Turkey #2 Recipe By :Now You're Cooking! Serving Size : 4 Preparation Time :0:00 Categories : Mexican & Southwestern Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable cooking spray 1 Pound turkey light/dark meat, no skin, R-T-C -- 1/4 inch thick -- cut into 2-1/2- x 1 1/4 Tsp chili powder 1/4 Tsp ground cumin 1 Tsp vegetable oil 1 1/4 Cups green bell pepper -- in strips 1 Cup onion -- thinly sliced -- separated into rings 1 Cup frozen whole kernel corn 3/4 Cup salsa -- thick and chunky Coat a large nonstick skillet with cooking spray, and place over high heat until hot. Add turkey; stir-fry 3 minutes. Stir in chili powder and cumin. Remove turkey from skillet; set aside. Add oil to skillet, and heat over medium-high heat. Add bell pepper and onion; stir-fry 3 minutes. Return turkey to skillet, and stir in corn and salsa. Stir-fry 2 minutes or until thoroughly heated. Yield: 4 servings (serving size: 1 cup). >From: Patrick & Sarah Gruenwald - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spaghetti Sauce, Low Fat Crockpot Recipe By :Healthful Cooking, Mary Carroll Serving Size : 11 Preparation Time :0:00 Categories : Crockpot Italian Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon balsamic vinegar 6 cloves garlic -- minced 2 cups minced onion 1/2 cup red wine -- or apple juice 8 ounces fresh mushrooms -- minced 56 ounces tomatoes, canned 6 ounces tomato paste 1 cup water 2 tablespoons honey -- or sugar 1 tablespoon dried basil 1 teaspoon ground oregano 2 bay leaves fresh mushrooms -- sliced Parmesan cheese Heat balsamic vinegar in large saute pan over medium-high heat. Add garlic and onions and cook 10 minutes, stirring frequently to prevent browning. Add wine and mushrooms and cook 15 minutes. Add tomatoes with juice, tomato paste, water, honey, basil, oregano and bay leaves. Bring to boil. Transfer mixture to crockpot. Cover and cook on low 3 hours or until thickened .Remove bay leaves. Put sauce in blender and puree to desired texture. Makes about 11 cups. To serve: heat sauce and add sliced mushrooms to taste. Spoon over pasta or baked potatoes. Sprinkle with Parmesan cheese. Based on: Healthful Cooking, Mary Carroll (Star Tribune, 1/22/97) Per one cup serving without the added mushrooms and Parmesan: 77 cal, .7g fat, CFF 7.5%, 3g protein, 16g carb, and 3g fiber. >From: Terry and Kathleen Schuller - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spiced Honey Recipe By :(Regentwo@aol.com) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Holidays & Gifts Homemade Mixes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint honey 5 whole cloves 5 whole allspice berries 2 sticks cinnamon This is an recipe I found in a magazine a long time ago. Use a pretty jar and tie a raffia bow around its neck - makes a lovely gift. Into a pint jar of honey, place five whole cloves, five allspice berries, and two cinnamon sticks (you might have to pour off one or two tablespoons of the honey). Cover jar loosely with plastic wrap. Bring a pan of water to a boil; allow to cool just a bit. Place jar in water and allow water to come to room temperature. Put lid on jar; wait one week to use honey. So nice for tea, toast, muffins. Enjoy! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Beef Carbonnade Recipe By :Carla Serving Size : 1 Preparation Time :0:00 Categories : Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds sirloin steak -- tips, or stew beef 1/4 lb. bacon -- chopped -- *NOTE: I used about 4 slices of -- Canadian bacon instead 2 large onions -- chopped 4 cloves garlic -- minced -- *NOTE: I doubled the garlic...just -- 'cause I like garlic -- 1 Tbsp olive oil -- *NOTE: I omitted ....definitely not needed 1 tbsp. brown sugar 1 tbsp. red wine vinegar 1 1/2 cups dry red wine -- *NOTE: Had about 1 cup of dry, so used -- Marsala to complete amount -- worked fine 1 tbsp. chili powder -- *NOTE: I was out of this -- so substituted Indian Red Pepper 1 tsp. rosemary -- thyme, oregano 2 bay leaves 1 dash Tabasco sauce -- or habanero sauce -- *NOTE: Ummm...about 10 dashes of Tabasco salt and pepper -- *NOTE: Oops...I knew I forgot -- something... 2 tbsp. cornstarch -- *NOTE: Stir cornstarch into a little bit of water first. 2 1/2 cups nonfat beef broth -- hot -- *NOTE: I used 3 cups...the extra replaced the fat for sauteing 1/2 tsp. cayenne -- *NOTE: I doubled this, of course. ORIGINAL INSTRUCTIONS: In a large flameproof casserole dish (we used a Dutch oven), add bacon, olive oil, onions, and garlic. Saute until tender. Add beef, sugar, vinegar, wine, broth, chile, herbs, Tabasco, salt and pepper. Place lid on dish to keep in juices. Cook on high for 10 minutes, then reduce to simmer for 1 hour (we cooked at least 1 1/2 hours due to the cut of meat we used). Remove lid, discard bay leaves, mix in cornstarch. Add a little more wine, cook on high for 10 minutes, stirring often until thick. Serve over rice or pasta. * Ken suggests making this as hot as you like. NOTE: The only thing I did differently was to use some beef broth to saute the onions. This was great served over noodles. Next time I will not make it so hot and I will steam some vegetables separately to place on top of the noodles before spooning the beef mixture on top. Not only will this serve to cut down on the fat content even further, but I think the added flavors of the vegetables will enhance the dish. Since it is stew-like, broccoli, carrots and potatoes, etc. would work very well with it. Enjoy :) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach-orange Salad Recipe By :Hold The Fat, Sugar,& Salt Serving Size : 4 Preparation Time :0:00 Categories : Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup fresh lemon juice 1/2 cup fresh orange juice 1/2 teaspoon paprika 1 teaspoon garlic powder 1/8 teaspoon white pepper 1 bunch spinach leaves 1/2 cup jicama -- sliced 2 oranges -- peeled, bite sized 1 red onion -- thinly sliced In a small jar or blender, combine juices, paprika, garlic powder and pepper: shake or blend until mixed. Cover and refrigerate until ready to use.Wash spinach and tear into bite-sized pieces. Combine with prepared jicama, oranges and onion in a large bowl. Pour dressing over and toss. >From: igoldman@sfo.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Steak Marinade Recipe By :BunnyMama@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Grilled, Smoked, Bbq Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces pineapple juice 1/4 cup packed brown sugar 1/3 cup cider vinegar 1/8 cup soy sauce 2/3 cup catsup -- or barbecue sauce 1 teaspoon ground ginger 1 1/2 teaspoons honey -- or liquid smoke Combine all ingredients. Add with meat to a large shallow dish or into a ziplock bag. Refrigerate overnight. Remove meat and cook. If you wish to use marinade as a baste, boil it for 10 minutes in saucepan or microwave first. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet And Savory Chicken Recipe By :Pensacola News Journal Serving Size : 4 Preparation Time :0:00 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Chicken: 1/2 cup cilantro -- minced 1 Tbsp. fresh garlic -- chopped 4 boneless skinless chicken breast halves 1 tsp. pepper 1/2 tsp. salt Sauce: 8 ounces tomato sauce 1 Tbsp. brown sugar 1 Tbsp. vinegar 1/2 cup raisins 2 large cloves garlic -- peeled 1/2 tsp. salt Combine all the chicken ingredients in a large plate or bowl and turn the chicken breast to coat it all over with seasonings. Combine all the sauce ingredients in a blender and set aside so the raisins can soften. Heat oven to 400 degrees. Lightly grease a shallow baking pan (or spray it with non-stick cooking spray). Put the chicken on the pan and bake for 15 minutes, or until it is cooked through. Whisk the sauce ingredients until smooth. Serve over chicken. Or slice chicken on the diagonal and fan it on a bed of sauce. Makes 4 servings. >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Corn Muffins Recipe By :Secrets of Fat-Free Baking, Sandra Woodruff, RD Serving Size : 14 Preparation Time :0:00 Categories : Breads: Quick & Muffins Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon baking powder 1/2 teaspoon baking soda 1 1/3 cups lowfat buttermilk -- recipe specifies nonfat 1/4 cup molasses -- or sugarcane syrup 2 tablespoons molasses -- or sugarcane syrup 2 egg whites 1/2 cup dates -- chopped 1 1/4 cups whole wheat flour 1 cup cornmeal -- whole grain Yield: 14 Muffins (1 muffin per serving) Combine the flour, cornmeal, baking powder, and baking soda, and stir to mix well. Add the buttermilk, molasses or sugarcane syrup, and egg whites, and stir just until the dry ingredients are moistened. Fold in the dates. Coat muffin cups with nonstick cooking spray, and fill 2/3 full with the batter. Bake at 350 for about 15 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature. Amount Per Serving Calories 125 Calories from Fat 5 Percent Total Calories From: Fat 4% Protein 12% Carb. 84 >From: DaStanfill@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Surprise Recipe By :Still Life With Menu, Mollie Katzen Serving Size : 10 Preparation Time :0:00 Categories : Fruit Sweet Potatoes & Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Lb Sweet Potatoes -- Or Yams 4 Bananas -- Peel, Chop 2 Lg Green Apples -- Or Ripe Pears -- (Not Bosc) 1 Tbsp Butter -- Or Canola Oil, *Note 2 Tbsp Minced Fresh Ginger 1/2 Tsp Cinnamon 1/2 Tsp Allspice 1 Tsp Salt 1 1/2 cup Apple Juice 1/2 cup Fresh Lemon Juice -- Or Lime Juice 1/2 cup Chopped Dried Apricots *NOTE: Original recipe used 2 T butter or canola oil... I used 1 T. **NOTE: Original recipe also used 2 C chopped nuts (optional) Pureed sweet potatoes are combined with fresh ginger and sweet spices, plus several surprises. The effect is delicious but subtle, and your guests will have trouble identifying all the ingredients. This can be assembled a day ahead and stored unbaked and tightly covered in the refrigerator. Peel the sweet potatoes or yams, and boil until soft. Drain. Meanwhile, saute apples and bananas in butter or oil with ginger, cinnamon, allspice and salt. Cook slowly, covered, but stirring intermittently for 10 - 15 minutes. Preheat oven to 350 deg F. Spray nonstick cooking spray on a 9 x 13" baking dish or deep casserole. Puree the potatoes or yams with the fruit juices. A food processor with the steel blade attachment works ideally for this. Stir the sauteed fruit into the puree. (For a smoother texture you can puree the fruit first before adding it to the sweet potatoes or yams.) Add the apricots. Heap into the prepared baking pan and, if desired, top with chopped nuts. (If it looks like the pan is getting too full, spray a pie pan and bake the extra in there.) Bake uncovered for 45 minutes. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : This was absolutely incredible tasting!! I decided not to puree the fruit and the texture difference was great. Cal 227.3 Fat 1.8g Carb 52.4g Fib 5.3g Pro 2.9g Sod 245mg CFF 6.8% _____ * Exported from MasterCook * Tabouli #2 Recipe By :Lyn Belisle Serving Size : 2 Preparation Time :0:00 Categories : Grains & Cereals Mediterranean Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup bulgur 3/4 cup Diced onion 1/2 cup green onions -- including tops,diced 1 1/2 tsp Parsley 1 tsp Basil 1/2 cup Fresh mint -- cut fine 1/2 cup Lemon juice 1/4 cup Oil 2 Tomatoes -- cut in slices Cover bulgur with water; let stand 1 hour; drain; pan dry in skillet over low heat, stirring occasionally. Add remaining ingredients and mix well. Chill at least 1 hour; serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tajik Non Recipe By :Bakers Dozen Serving Size : 8 Preparation Time :0:00 Categories : Breads Indian Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water 1 teaspoon sugar 1 tablespoon dry yeast 1 cup plain yogurt 1 cup water 1 tablespoon sea salt 2 cups whole wheat flour 2 1/2 cups all-purpose flour -- unbleached -- (2 1/2 to 3 1/2) -- or hard white flour Topping: 2 tablespoons shallot -- finely chopped -- approximately 1 teaspoon salt -- approximately Water for spritzing You will need a large bread bowl, a small heavy-bottomed saucepan, unglazed quarry tiles or a baking stone or one or two baking sheets, to fit on a rack in your oven, a rolling pin, a bread stamp or a fork or a wire whisk, a peel or a long-handled spatula, small spray bottle for spritzing (optional). Place 1/2 cup warm water in a large bowl, stir in sugar, then sprinkle on yeast and stir to dissolve. Place yogurt and one cup water in a saucepan, stir to mix, then place over medium heat, stirring occasionally, until lukewarm. Add the yogurt mixture to the yeast and water mixture and stir. Add the whole wheat flour one cup at a time, stirring in one direction only as you add the flour. Then stir one hundred times (for about one minute) in the same direction to activate the gluten. Let this sponge stand, covered, for 10 minutes or for as long as 2 hours. Sprinkle 1 tablespoon salt over the sponge, then stir in unbleached flour one cup at a time until dough is too stiff to stir. Turn it out onto a lightly floured surface and knead for 10 minutes, until the dough becomes smooth and elastic, incorporating more unbleached flour as necessary to prevent dough from sticking. Rinse out, wipe and lightly oil your bread bowl. Add the dough, cover with plastic wrap, and let rise until doubled in volume, approximately 1 1/2 hours. Position a rack in the top third of your oven. Arrange unglazed quarry tiles on it, leaving a 1-inch gap between tiles and the oven walls (to allow air to circulate). Alternatively place a baking stone or baking sheets on the rack. Preheat the oven to 500 degrees F. Gently punch down the dough and turn out onto a lightly floured surface. If you have time, let rest, covered, for 10 minutes. Place shallots and remaining salt beside your work surface, together with a bowl of lukewarm water. Divide dough into 8 equal pieces. Using lightly floured hands, press each piece into a 3 to 4-inch round. Work with one round at a time, leaving the others covered at the back of your work surface. Working on a lightly floured surface, roll out to a 6-inch round. With a fork or bread stamp, or the edge of a wire whisk, stamp a 1 1/2-inch diameter circle at the center of the bread thoroughly, to flatten and pierce it (to prevent it from rising). Sprinkle onto the center approximately 1/2 teaspoon chopped shallot, a pinch of salt, and a sprinkle of water. Quickly roll out and prepare one, two, or three more breads (depending on the size of your oven), then transfer prepared breads to the hot tiles, stone, or baking sheets. Begin shaping your next breads as the first batch is baking. Let bake for approximately 5 minutes, or until lightly golden; you can also let breads brown to a deeper hue by leaving them in for 7 to 8 minutes. Use a long-handled spatula to remove from the oven. Place on a rack to cool, then stack and wrap loosely in a cotton cloth to keep soft and warm. Shape and bake remaining breads in the same way. Yield: 8 breads about 6 inches in diameter, with a soft raised rim and flattened center topped with shallots >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thai Sauce For Noodles Recipe By :Lyn Belisle Serving Size : 1 Preparation Time :0:00 Categories : Homemade Mixes Oriental Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons low-sodium soy sauce 2 tablespoons rice wine -- or rice wine vinegar 1 teaspoon sesame oil 1 tablespoon ginger root -- minced 1 tablespoon garlic -- minced 1 teaspoon hot chili paste -- you can omit if you don't like hot sauce -- but I do 1 teaspoon sugar You can mix a double or triple batch of this and keep it in a jar in the refrigerator. Drain the noodles, put them back in the pan, pour about 1/4 cup of sauce over them, then heat them through and let the sauce reduce a little bit. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Chili Recipe By :Now You're Cooking! Serving Size : 4 Preparation Time :0:00 Categories : Chilis Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable cooking spray 1 cup green bell pepper -- chopped 3/4 cup celery -- chopped 1/2 cup carrot -- chopped 1/2 cup onion -- chopped 1 lb ground turkey 2 tsp chili powder 1 tsp dried Italian seasoning 1 1/4 cup V-8(r) vegetable juice 8 oz tomato sauce -- no-salt-added -- (1 can) Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add next 4 ingredients; saute 8 minutes or until tender. Add turkey and next 2 ingredients; cook 2 minutes or until turkey is browned, stirring to crumble. Add remaining ingredients; reduce heat, and simmer, uncovered, 30 minutes or until thickened, stirring occasionally. Yield: 4 servings (serving size: 1 cup). >From: Patrick & Sarah Gruenwald - - - - - - - - - - - - - - - - - - - NOTES : Kathryn Patterson, of San Francisco, substitutes ground turkey for ground beef in this thicker-than-most version of chili. * Exported from MasterCook * Turkey Patties Oriental Recipe By :Now You're Cooking! Serving Size : 4 Preparation Time :0:00 Categories : Burgers & Loaves Oriental Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 lb ground turkey 1/3 cup dry bread crumbs 1 egg 3/4 tsp garlic salt 1 tbsp cooking oil 2 stalks celery -- cut diagonal 1 onion -- cut in thin rings 1 green pepper -- cut 3/4pieces 2 tomatoes -- med., cut in 1/8's -- Oriental sauce: 1 cup chicken broth 1 tbsp soy sauce 2 tsp cornstarch 1 tsp sugar 1 tsp vinegar 1 dash white pepper Mix first 4 ingredients. Form into 4-6 patties, each about 3/4-thick. Heat oil in large skillet over medium-high heat. Saute burgers 3 mediums each side, until browned. Mix Oriental Sauce and pour over burgers; bring to a boil, stiring occasionally. Reduce heat; add celery, onion and pepper. Simmer, covered, 6 minutes. Salt and pepper to taste. Add tomato; simmer 2 to 3 minutes, until meat is no longer pink. >From: Patrick & Sarah Gruenwald - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Cream Cheese Recipe By :Arnold Bochner Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz. cream cheese 2 tbsp carrot -- finely chopped 1 tbsp scallion -- white part -- finely chopped 1 radish -- finely chopped 1 piece celery stalk -- (1 inch) -- finely chopped (1 to 2) 1/8 tsp white pepper -- optional 1/8 tsp salt -- optional 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 * Vegetable Soup, Wanamaker's Recipe By :Wanamaker's Department Store Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup carrots -- diced (to 1-1/2c) 1/2 cup onions -- diced 1 stalk celery -- diced 1 clove garlic -- finely chopped 1 Tbsp flour 2 cup stewed tomatoes 1/2 cup tomato puree 1 1/2 cup string beans -- cut into pieces 3 beef bouillon cubes 1 quart water 1 cup water 1 pinch basil 1 Tbsp Worcestershire sauce 1 Tbsp barley *****This is a very good and satisfying low fat/low calorie soup. Some optional add ins are: 1C cooked pasta (stirred in after soup is cooked) I like ditalini; corn kernels, peas, lima beans, etc. I personally make this soup in my pressure cooker---high pressure for 5 minutes--- and it comes out great. Saute the carrots, onions, celery and garlic in a pot spray with Pam (or 2 tsp canola oil) for three minutes. To this mixture and 1T flour and mix well. Add the tomatoes, puree, string beans, bouillon cubes, water, basil, Worcestershire, and barley. Simmer for 30 minutes. Serves 6 >From: cdryan@juno.com (Cindy in PA) - - - - - - - - - - - - - - - - - - - NOTES : Growing up near Philadelphia, PA several times a year my mother would take me to Wanamaker's tea room ( very old world style restaurant ) for lunch. We would sit at a table near the enormous chandelier, and I would always order their famous vegetable soup. The restaurant closed years ago, and the store is being converted to a Lord & Taylor. Glad I was able to get the recipe from the chef . Thought you might like to have it too. Enjoy! * Exported from MasterCook * Vegetarian Chili #3 Recipe By :Moosewood Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Chilis Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Cups dried kidney beans 1 Cup bulgur -- uncooked 1 Cup tomato juice 4 Cloves garlic -- crushed 1 1/2 Cups chopped onion 1 Cup celery -- chopped 1 Cup carrots -- chopped 1 Cup green peppers -- chopped 2 Cups chopped fresh tomatoes 1/2 lemon -- juiced 1 Teaspoon ground cumin 1 Tsp basil 1 Tsp chili pepper -- or more to taste salt and pepper 3 Tbsp tomato paste 3 Tbsp dry red wine 1 Dash cayenne -- more to taste Olive oil for saute -- about 1-1 1/2 Tab. 6-8 servings Start beans 4-5 hours early. Several hours to prepare and cook. 1. Put beans in a sauce pan and cover them with 6 cups of water. Soak 3-4 hours. Add extra water and 1 tsp salt. Cook til tender about one hour. Watch the water level and add more if necessary. 2..Heat tomato juice to a boil. Pour over raw bulgar. Cover and let stand at least 15 minutes. It will be crunchy so it can absorb more later. 3. Saute onions and garlic in olive oil. Add carrots, celery, and spices. When veggies are almost done add peppers. Cook til tender. 4. Combine all ingredients and heat together gently-either in kettle over double boiler, or covered, in a moderate oven. Serve with fresh parsley and low fat cheese. >From: Chris Woods - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wheat Berries Recipe By :Kathleen Schuller Serving Size : 1 Preparation Time :0:00 Categories : Grains & Cereals Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Also known as unprocessed whole wheat, wheat berries are generally presoaked and precooked before using in a recipe. Wheat berries still remain decidedly crunchy. They are high in protein and B vitamins and low in calories. Fully cooked wheat berries may be eaten as is, with vegetables or in a salad. They can also be used for texture in breads or as a binder in meat loaf. Cooking Guide: Soak overnight to reduce cooking time. Cook 1 cup in 3 1/2 to 4 cups of water for 50 to 55 minutes. Yield: 2 1/2 cups. Nutritional information: Serving Size: 1 ounce (28g) Calories = 90, CFF = 5. Total Fat = 5g Saturated Fat = 0g Cholesterol = 0mg Sodium = 0g Total Carbohydrates = 20g Dietary Fiber = 3 g Sugars = 0g Protein = 4g Vitamin A = 0% Calcium = 1% Vitamin C = 0% Iron = 6% - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Bread #2 Recipe By :(MS LIN A PEARSALL ) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cup water 3 cups bread flour 1 1/2 tsp. salt 3 tbsp. sugar 2 tbsp. diet margarine -- Fleischmann's nonfat 2 tbsp. nonfat dry milk 1 pk. yeast OPTION 1: Add 1/4 cup cracked wheat berries -- (1/4 to 1/2) OPTION 2: Add 1/4 cup Quaker Multi Grain Oatmeal -- (1/4 to 1/2) 1 1/2 lb.loaf. Load in bread machine according to your manufacturer's directions. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Chili With Chicken Recipe By :Chicago Tribune (modified) Serving Size : 4 Preparation Time :1:00 Categories : Chicken Chilis Mexican & Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 1/2 cups onions -- chopped 1 clove garlic -- minced 1 teaspoon fresh ginger -- minced 1 jalapeno chile pepper -- finely chopped 1 pound boned and skinned chicken breast halves -- cubed 2 pounds white beans, canned -- drained and rinsed 14 1/2 ounces low sodium chicken broth 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground cinnamon 1. Heat olive oil in a large saucepan over medium heat until hot. Add onions, garlic, ginger and jalapeno; cook 5 minutes. 2. Add chicken, beans, broth and spices; heat to boil. Reduce heat and simmer, covered, until chicken is cooked, 10 to 15 minutes. Garnish with chopped green onions and chopped fresh cilantro >From: Joanne McAndrews Eisenman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini-noodle Soup With Turkey Meatballs Recipe By :Now You're Cooking! Serving Size : 10 Preparation Time :0:00 Categories : Soups & Stews Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 lb ground turkey -- raw 1/2 cup soft breadcrumbs 1/4 cup fresh parsley -- minced 1/2 tsp salt 1/2 tsp poultry seasoning 1/8 tsp coarsely ground pepper 1 tbsp vegetable oil -- coarsely chopped 1 1/2 cup carrot -- diced 4 cup zucchini 5 1/2 cup no-salt-added chicken broth 1 tbsp chopped fresh oregano 1/4 tsp salt 1/8 tsp coarsely ground pepper 2 cup egg noodles -- medium, uncooked Chopped fresh parsley -- (optional) Combine first 6 ingredients in a bowl, and stir well. Shape mixture into 1-inch meatballs; set aside. Heat oil in a large Dutch oven over medium heat. Add carrot; stir well. Cover, reduce heat, and cook 10 minutes or until tender. Add zucchini and next 4 ingredients; bring to a boil. Add noodles; cover, reduce heat, and simmer 5 minutes. Add meatballs; cover and simmer 7 minutes. Yield: 10-1/2 cups (serving size: 1-1/2 cups). Garnish with parsley, if desired. >From: Patrick & Sarah Gruenwald - - - - - - - - - - - - - - - - - - -