* Exported from MasterCook * Lebanese Green Bean Salad Recipe By :Veggie Life, Mar 1997 Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mediterranean Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Fresh Green Beans -- Ends Trimmed 1/2 cup Minced Red Onion 2 Tbsp Finely Chopped Fresh Parsley 2 Cloves Garlic -- Minced 2 Tbsp Lemon Juice 1 Tsp Olive Oil -- *Note Salt And Pepper -- To Taste Lebanese - for Passover/Purim A typical legumous Middle Eastern dish, this green bean salad is delicious, refreshing and very easy to make. *NOTE: Original recipe used 2 tsp olive oil... I decreased it. (MC counts are based on my measurements.) Cut beans into desired lengths or leave whole. Steam for 5 minutes, or until tender. Drain well and put into a large bowl. Add remaining ingredients and toss well to combine. Chill for at least 2 hrs before serving. Makes 6 servings Vegan According to Magazine: Per serving: Cal 51; Fat 2g; Carb 6.5g; Fib 2g; Pro 1.2g; Sod 5mg; CFF 0.3% This was very good. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 34.8 Fat 0.9g Carb 6.6g Fib 2.6g Pro 1.5g Sod 5mg CFF 19.3% * Exported from MasterCook * Leek And Potato Soup #3 (T) Recipe By :Faith Hood Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 lbs potatoes -- peeled, cubed -- cover with water to prevent them nice and white 4 Leek -- chopped whites only 2 medium onions -- chopped 8 carrots -- peeled, chopped 8 stalks celery -- chopped 1 1/2 cup vegetable broth -- (I used the canned variety) 2 vegetarian bouillon cubes -- or 4 cups homemade broth -- (I used Knorrs extra large cubes) Parsley and pepper to taste Saute onions and leeks in the 1 1/2 c. broth until tender. Add rest of broth, carrots and celery. Drain liquid from potatoes, then add to mixture. Add enough water to just cover veges. Bring to boil, then turn back and simmer. After about 10 minutes taste and add your parsley and pepper. When potatoes and carrots are done, scoop out veges to a large bowl (its ok to have some liquid in there too). Puree. I used a food processor and packed it pretty high. This left it a little chunky which added nice texture and color (from the carrots) to it. If you don't have a food processor then a potato masher would work. Mix pureed veges back into broth. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Leek And Potato Soup #4 Recipe By :Eating Well Secrets of Low-Fat Cooking Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Tsp Olive Oil 3 Leeks -- *Note 2 Cloves Garlic -- Minced 1 1/2 Tsp Chopped Fresh Thyme -- **Note 5 1/2 cups vegetable broth -- nonfat, low-sodium 1 1/4 Lb Potatoes -- ***Note 1/2 cup Nonfat Sour Cream -- ****Note Salt And Pepper -- To Taste *NOTE: trimmed, washed and thinly sliced (3 C) **NOTE: OR 1/2 tsp dried thyme leaves ***NOTE: peeled and cut into small chunks ****NOTE: Original recipe used reduced fat sour cream... I had planned on using fatfree but omitted it because I forgot it In a Dutch oven or soup pot, heat oil over low heat. Add leeks and cook, stirring, until softened, about 10 minutes. Add garlic and thyme; cook for 2 minutes more. Pour in chicken broth, increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes. Pour the soup through a strainer set over a large bowl. Puree the leeks in a food processor or blender until smooth, adding some of the broth if necessary. Return the puree and broth to the saucepan. Add potatoes and simmer, covered, until potatoes are soft, 10 - 15 minutes. Remove from the heat and mash potatoes thoroughly with a potato masher. Stir in sour cream, salt and pepper. Return to low heat and heat until hot but not boiling. Serve hot or chilled. Makes about 6 cups, for 6 servings This is one of the best potato and leek soups I have ever tasted. This is incredibly wonderful tasting. I forgot to add the ff sour cream and it still tasted wonderful. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 103.3 Fat 1.3g Carb 18.1g Fib 2.1g Pro 20.5g Sod 277mg CFF 7% * Exported from MasterCook * Lemon Basil Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Large Reynolds oven bag 1 Tablespoon Flour 3 Tablespoons Fresh lemon juice 4 Skinless Chicken Breasts -- bone in 2 Teaspoons Basil leaves 1 Teaspoon Seasoned salt 1 Small Onion -- sliced separated into rings Preheat oven to 350 F. Shake flour in oven bag; place in 13x9x2" baking pan. Add lemon juice to bag. Squeeze bag to blend ingredients. Place chicken in bag. Turn bag to coat chicken with sauce. Arrange chicken in an even layer; sprinkle with basil and seasoned salt. Place sliced onion over chicken. Close bag with nylon tie; cut 6 half-inch slits in top. Bake until chicken is tender, 30 to 35 minutes. Let stand in bag 5 minutes. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 264.8 Fat 2.9g Carb 4.2g Fib 0.6g Pro 52.3g Sod 625mg CFF 10.2% * Exported from MasterCook * Lemon Poppy Seed Scones Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Mix in one bowl: 2 1/2 Cups flour 1/4 Cup sugar 2 Teaspoons baking powder 1 Teaspoon baking soda 1/2 Teaspoon salt grated rind of 1 -2 lemon -- use 2 if you use plain yogurt 2 Tablespoons poppy seeds -- * Mix in a separate bowl: 1 Teaspoon lemon extract 1 egg beaters(r) 99% egg substitute 1 Container nonfat yogurt -- (8 oz) -- plain is OK -- but lemon is better * I find this is the minimum you can use and still keep the right taste Mix the dry ingredients into the wet ingredients. Try to use as few strokes as possible. Divide dough in half. Pat out each half onto a fat-free sprayed cookie sheet to a 7" circle. Cut each circle into 6 wedges. Bake at 425F for 12-14 minutes or until golden brown. >From: Chris Woods - - - - - - - - - - - - - - - - - - - NOTES : These come out more "cakelike" than a traditional scone. * Exported from MasterCook * Lemon Squares Recipe By :Woman's Day Low-Fat Meals Serving Size : 18 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick Cooking Spray 1 cup All-Purpose Flour -- Plus 2 Tbsp All-Purpose Flour -- Divided 1/2 Tsp Baking Powder -- Divided 1/4 Tsp Baking Soda 1/4 Tsp Salt 1 1/4 cup Sugar -- Divided 2 Tsp Diet Margarine -- *Note 2 Tsp Canola Oil -- **Note 1/2 cup Egg Beaters(r) 99% Egg Substitute -- Plus 2 Tsp Egg Beaters(r) 99% Egg Substitute -- ***Note, Divided 1 Tbsp Grated Lemon Rind -- Divided 1/4 cup Fresh Lemon Juice 1 Lg Egg Confectioner's Sugar -- For Dusting Adapted from The Eating Well Dessert Cookbook *NOTE: Original recipe used 1 T butter, softened **NOTE: Original recipe used 1 T canola oil ***NOTE: Original recipe used 2 lg egg whites, divided Preheat oven to 350 deg F. Lightly coat an 8 x 12" or 7 x 11" baking pan with cooking spray. In small bowl, stir together 1 C flour, 1/4 tsp baking powder, baking soda and salt. In mixing bowl, beat together 1/2 C sugar, lowfat margarine (butter), oil, egg white and lemon rind (zest) with electric mixer until smooth. Stir in dry ingredients until blended and crumbly. (Reggie Note: Mine never did get crumbly... it was a batter) Press dough in an even layer in baking pan. (Reggie Note: I just poured it into the baking pan.) Bake the crust 15 - 20 min or until it is puffed all over and browned around the edges. Meanwhile, in bowl, combine the remaining 3/4 C sugar, 2 tsp lemon zest, lemon juice, egg, the flour and 1/4 tsp baking powder; whisk until smooth. Pour evenly over hot crust and bake about 14 - 20 min longer, or until set. Let cool completely in pan on a wire rack. Cut into squares and dust with confectioner's sugar. (Reggie Note: I omitted the confectioners sugar) Servings: Makes 18 Prep Time: About 15 min Baking Time: About 30 - 40 min These are fabulous!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 96.7 Fat 1.1g Carb 20.5g Fib 0.1g Pro 1.5g Sod 75mg CFF 9.9% * Exported from MasterCook * Lemon Vinaigrette Recipe By :(Sarah Gruenwald ) Serving Size : 16 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 1/3 cup fresh lemon juice 1 tablespoon sugar 1 tablespoon minced fresh parsley 1 tablespoon vegetable oil 2 teaspoons Dijon mustard 1/2 teaspoon salt 1/4 teaspoon pepper Combine all ingredients in a jar. Cover tightly; shake vigorously. Yield: 1 cup (serving size: about 1 tablespoon). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon-spice Zucchini Bread Recipe By :Weight Watchers - Jan/Feb '97 Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups zucchini -- shredded 1 1/4 cups all-purpose flour 1 cup whole wheat flour 3/4 cup sugar 1 1/2 tsp baking powder 1 tsp ground cinnamon 1/2 tsp salt 1/4 tsp baking soda 1/4 tsp ground cloves 1/2 cup apple butter 1/2 cup water 1 tsp grated lemon rind 2 tbsp fresh lemon juice 1 tbsp vegetable oil 1 lg egg -- lightly beaten 1/2 cup chopped walnuts cooking spray Preheat oven to 350. Press zucchini between paper towels until barely moist; set aside. Combine flours and next 6 ingredients (flours through cloves) in a large bowl; make a well in center of mixture. Combine zucchini, apple butter, and next 5 ingredients (apple butter through egg); stir well. Add zucchini mixture to dry ingredients, stirring just until moist. Fold in walnuts. Spoon batter into a 9x5-inch loaf pan coated with cooking spray. Bake at 350 for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Let bread cool 10 minutes in pan on a wire rack; remove from pan. Let cool completely on wire rack. MC Formatting by taillon@access.mountain.net Per serving: 1B, 1FA, 70C Cals - 205 22%ff Fat - 5 g Carb - 37.2g Fib - 2.1g - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil Rice Loaf Recipe By :Joan's Special Recipes Serving Size : 6 Preparation Time :0:30 Categories : Burgers & Loaves Eat-Lf Mailing List Legumes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Cooked Brown Rice 1 cup Cooked Lentils 1 Egg Substitute, Liquid 1 Tsp Salt 1/2 cup Onion -- finely chopped 2 Tbsp Water 1 cup Croutons 1 cup Chopped Tomatoes -- canned 1/4 Tsp Thyme 1/2 Tsp Sage Saute onion until limp, but not browned. Add onions and all ingredients. Pour into greased casserole and bake 350 for 35 minutes. Serve with heated undiluted cream of mushroom or celery soup. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil-rice Roast Recipe By :(BrownleeShari ) Serving Size : 6 Preparation Time :0:00 Categories : Burgers & Loaves Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup lentils 3/4 cup millet 3/4 cup brown rice 4 1/4 cup water 1/2 cup bread crumbs 1/4 cup rolled oats 1/4 cup cashews -- finely ground -- [I used a combo of sunflower seeds and walnuts] 1/4 cup vegetable oil 1 1/2 Tbsp onion powder -- [I used 1 sm onion instead] -- finely chopped 3/4 tsp sage -- crumbled -- [I used ground] 1/4 tsp celery seed Salt to taste Garlic powder -- optional -- [I used real minced garlic -- 2 or 3 cloves] I also added Worcestershire sauce, a Tbsp I think, and Liquid Smoke, a couple shakes of the bottle, less than a Tbsp maybe a tsp, maybe a little more] In a skillet with a little vegetable oil, toast the millet until it starts to crackle and turn a little darker. Pick over lentils, then combine in a saucepan with the millet, rice, and water. Bring to a boil, lower the heat, and simmer until cooked, about 1 hour. Preheat the oven to 350 degrees. Lightly oil [or spray] a 8-1/2 by 4-1/2-inch loaf pan. Add the remaining loaf ingredients and mix well. Transfer mixture to loaf pan and bake for 1 hour, or until lightly brown and the top is dry to the touch. Serves 6 to 8 I was bad topped it with heated cream of celery soup mixed with a little cayenne pepper. Campbell's now has low fat versions of their Cream of Whatever soups, so that would work. The recipe that suggested this as a topping said to use cream of celery or cream of mushroom, but there are so many toppings that would taste good on this loaf. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light Potato Dippers Recipe By :Lansing State Journal Serving Size : 25 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Potatoes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup shredded Jarlsberg Lite cheese 1 cup instant mashed potato flakes 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 1 cup vegetable broth Preheat oven to 375 F. Mix cheese, potato flakes and seasoning well. Add broth and mix. For a lacy, crispy "break off" dipper, sprinkle evenly on a parchment or foil lined 10x10" baking sheet. Bake in a preheated 375 F. oven for 25 minutes or until brown around the edges. Break into free-form pieces. For a solid square, flexible cracker-type dipper, spread on a parchment or foil lined 10-10" baking pan. Pat down to make an even layer. Bake in preheated 375 F. oven for 35 minutes or until begining to brown. Invert on wire rack, peel off parchment or foil and replace in oven to bake another 10 minutes. Cut into 2" squares. Makes 25 squares. Serve with tomato sauce or salsa. Per serving: 20 calories, 2 mg. cholesterol, .68 g. fat, 58 mg. sodium, 1 g. protein, 2 g. carbohydrate. MC formatting by bobbi744@sojourn.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lime Chicken (Fajitas) Recipe By :Colleen Strong Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Mexican & Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 skinless boneless chicken breasts 1 cup fresh lime juice -- (I used less -- maybe 2/3 of a cup) 2 tbsp. lime zest -- minced -- (remove the white of the lime skin and dice the peel) 1 cloves garlic -- crushed (1 to 2) Mix the lime, garlic and zest in a shallow dish. Lay the chicken breasts in the mixture, coat well, seal and refrigerate for at least 2 hours (but not more than 18). Turn at least once during marinating time. Grill breasts on the bar-b-que approximately 5 minutes per side, until cooked through. If using for fajitas, slice into strips and serve with low-fat guacamole (ask me if you want the recipe and I'll post it), salsa, shredded lettuce, low-fat cheese (you don't need the cheese if you serve the guacamole),flour tortillas and fresh pico de gallo (pico de gallo - chop: tomatoes, Spanish type onion, fresh jalapeno and squeeze fresh lime juice over top. Let sit in fridge for at least one hour. You can add frozen corn kernels which have been run under cold water to thaw for added color and crunch), and any other fajita fixings you like. - - - - - - - - - - - - - - - - - - - NOTES : I made these the other night and they were juicy and delicious! I used them to make fajitas, but they would be lovely on their own with a nice rice side dish and some crisp veggies. The kids love this, it's fun, messy and delicious. * Exported from MasterCook * Macaroni And Cheese #3 Recipe By :Cooking Light Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups elbow macaroni -- uncooked 1 tablespoon margarine 2 tablespoons all-purpose flour 1 1/4 cups skim milk 1/2 teaspoon dry mustard 1/8 teaspoon pepper 1 teaspoon Worcestershire sauce -- 72%-less-sodium 1/8 teaspoon hot sauce 1 1/2 cups lowfat cheddar cheese -- shredded, (6 ounces) 3 tablespoons grated Parmesan cheese Preparation time: 8 minutes. Cook macaroni according to package directions, omitting salt and fat. Drain and set aside. Melt margarine in a saucepan over medium heat; add flour, and cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Bring to a boil; cook 1 minute. Remove from heat; stir in dry mustard and next 3 ingredients. Add cheeses; stir until melted. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately. Yield: 6 servings (serving size: 3/4 cup). Nutritional Info: CALORIES 266 (29% from fat); PROTEIN 15.6g; FAT 8.7g (SAT 4.1g, MONO 2.7g, POLY 1g); CARB 30.7g; FIBER 0.9g; CHOL22mg; IRON 1.6mg; SODIUM 307mg; CALCIUM 356mg >From: miller@micro.ti.com (Jenni Miller) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Many Bean Stew Recipe By :Dale & Gail Shipp, Columbia Md Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Potatoes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Onion -- chopped 1 tablespoon Oil 2 cloves garlic -- chopped 1 1/2 teaspoons Paprika 1/2 cup Pinto beans 1/2 cup great northern beans 1/2 cup Kidney beans 1/2 cup lentils -- red 5 cups Water 1 Bay leaf 1 tablespoon Celery seed 1 tablespoon Dill weed 2 teaspoons Salt 1/4 teaspoon Black pepper 1 vegetable bouillon cube -- or 1 tsp powder 2 cups potatoes -- Cubed -- (Potato, Carrots, etc) Saute onion, garlic in oil along with paprika. Put all ingredients in slow cooker, and simmer on high for about 4 hours. >From: Sarah Gruenwald - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mashed Sweet Potatoes Recipe By :Disney Institute, Healthy Cooking Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sweet Potatoes & Yams Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 sweet potatoes 1/4 cup brown sugar -- packed 1/4 cup skim milk 1 tablespoon. cinnamon Bake sweet potatoes in a 350 degree F standard oven for 50 minutes or until potatoes are soft. Scoop out the insides of potato with a spoon or peel off the outside skin with a knife. Place the soft potato in a large mixing bowl and add the remaining ingredients. Mix together using a wire whip or an electric mixer until potato mixture is smooth. Place in piping bag and pipe on plate or simply serve in a bowl. >From: "TeAntae Turner" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexican Kasha Recipe By :Low-Fat Cooking for Good Health, Gloria Rose (1996) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Mexican & Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 2 cloves minced garlic 4 tablespoons fat-free chicken broth 1 teaspoon dried oregano 1/2 teaspoon ground cumin 1 teaspoon chili powder -- mild 32 ounces no-salt-added whole tomatoes -- canned 3/4 cup uncooked kasha -- medium grain (roasted buckwheat, groats) (about 2.25 cups cooked) Here's an alternative to rice. KASHA: Roasted buckwheat, like groats. 1/4 cup (3/4 cup prepared) contains 170 cals, 5 calories from fat. DRAIN tomatoes and reserve the liquid. Coarsely chop. 1) Saute onion, celery, peppers and garlic in broth 5 minutes or until soft. 2) Add herbs, spice and tomatoes with the liquid and the kasha. Bring to a boil, cover and simmer 15 minutes or until kasha is tender and liquid is absorbed. Fluff with fork. PER SERVING: 101 cals (2% cff); trace amount of fat; 38 mg sodium; estimated by author. 122 cals (7.6% cff); 1.2 g fat; 58 mg sodium; estimated by MC linking Kasha to Buckwheat Groats. Gloria Rose (1996) Low-Fat Cooking for Good Health. NY: Avery. (ISBN - 0-89529-686-1; paper ). 1993 edition HB. Edited for easier rescaling by PATh. >From PatH to ELF 2/24/97> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Millet And Basmati Pilaf Recipe By :Reggie Dwork Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup Basmati Rice 1/2 cup Millet 3 cup Water 2 Tsp Orange Zest -- Finely Chopped 1/2 Tsp Salt -- Or To Taste 1 Tsp Ground Cloves 1 Tsp Fennel Seed 1/2 cup Onion -- Finely Diced 1/2 Tsp Garlic -- Minced Fine 1 cup Raisins 2 Tbsp Orange Juice -- Freshly Squeezed 1/4 cup Slivered Almonds -- Toasted Put rice, millet, water, orange zest, salt, ground cloves, fennel seed, onion and garlic into rice cooker and cook till it is still slightly wet. Remove from rice cooker and put into a med size plastic bowl with lid. Add 2 T orange juice and raisins. I mixed them in very well and put the lid on the bowl. (I wanted the raisins to plump up.) When you are ready to serve, add in the toasted almond slivers and toss to mix. This was very good. Entered into MasterCook, developed and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 309.7 Fat 3.9g Carb 64.6g Fib 2g Pro 6.5g Sod 236mg CFF 10.9% * Exported from MasterCook * Millet Stew Recipe By :McDougall Cookbook - Volume 1 Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup millet 4 Cups water 2 Onions -- Cut In Wedges 2 Potatoes -- Cut In Large Chunks 2 Carrots -- Cut In Large Slices 1 Cup Celery -- Cut In Large Slices 1/2 Pound Mushrooms -- Chopped 2 bay leaves 1/2 Teaspoon basil 1/2 Teaspoon thyme Toast millet in dry skillet for about 5 minutes. Stir constantly to prevent burning. Add all ingredients to crockpot and cook 4 hours at high or 8 hours at low. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mocha Angel Food Cake Recipe By :Weight Watchers - Jan/Feb '97 Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 16 oz box angel food cake mix 1 1/4 cup water 2 tsp instant coffee granules 1 1/2 cup 2% milk 1 package chocolate pudding mix -- (3.9 oz) 1/2 cup cool whip Lite thawed 1 tsp almond extract Preheat oven to 350. Combine cake mix, water, and coffee granules in large bowl; beat at low speed of a mixer until moist. Beat at medium speed 1 minute (do not overbeat). Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350 for 40 minutes or until cake is golden and firm when touched. Invert pan onto a heat-proof glass bottle, and let cook upside down in pan 40 minutes. Loosen cake from sides of pan using a narrow metal spatula, and invert cake onto plate. Combine milk and pudding mix, and beat at low speed of a mixer 2 minutes or until thick. Fold in whipped topping and almond extract. Cover and chill at least 30 minutes. Cut cake into 12 slices; top each slice with pudding mixture. MC Formatting by taillon@access.mountain.net Per serving: 200C Cals - 206 6%ff Fat - 1.3 g Carb - 44.4g Fib - 0g - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mochaccino Meringues Recipe By :music_class@earthlink.net (Katja) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 egg whites -- see Note 1 1/4 teaspoon. cream of tartar 1/2 cup. sugar 2 teaspoon. espresso powder 2 teaspoon. cocoa 1 teaspoon. vanilla extract 2 tablespoon. chocolate chips -- chopped Preheat oven to 250F. Prepare 2 cookie sheets with parchment paper, brown paper bag or foil (I use parchment but see the other suggestions often). Whip room temperature egg whites with cream of tartar until foamy. Add sugar and whip at higher speed to stiff peaks. Fold in (by hand) espresso powder, sifted cocoa (and chips, if using). Drop with a spoon, ice cream scoop or pipe (I've been playing with piping from an everyday gallon plastic storage bag - snip a tiny bit off the corner) onto the baking sheet in whatever size you want (I like very small, about the size of a quarter to a half dollar to pop some flavor and crunch in my mouth when I have that urge). Bake for 60 minutes (stagger sheets and exchange oven racks half-way through), then turn off oven and leave them in for 2-8 hours. (The oven temperature varies in recipes from 250 - 300 degrees .. I've had some seem "burnt," especially with cocoa in them, so I keep it low and move the sheets). Time varies, too .. some say as little as bake 25 minutes and leave in for 25, then cool on rack, others bake 40 minutes, etc. ... just experiment for your preference, if you like the concept of meringues at all. The above is my preference.) Makes about 60 small cookies. Store in airtight tin. These don't last long .. they go soggy within a few days, in my experience. - - - - - - - - - - - - - - - - - - - NOTES : Meringue cookies are infinitely variable and here is one I came up with last night that I, personally, find truly flavorful and satisfying when sweet and crunchy is desired. Once you have egg whites beaten to stiff (not dry) peaks, you can flavor them most any way you want. These are the proportions I'm using now but you may want to use more or less ... add a different extract, etc. It's a very forgiving recipe .. a concept, really, it seems. I've seen the amount of sugar vary up to twice as much or more, the cooking time from 25 minutes to 40 to an hour, don't want cocoa? .. leave it out, etc. If you like the idea, experiment a bit and you'll find what you like. * Exported from MasterCook * Moroccan Chickpea And Lentil Soup Recipe By :Veggie Life, Mar 1997 Serving Size : 10 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Mediterranean Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Med Onion -- Finely Chopped 2 Stalks Celery -- Finely Chopped 2 Tsp Vegetable Oil 1/2 Tsp Cinnamon 1/2 Tsp Ginger 1/2 Tsp Turmeric 8 cup Water 1 1/3 cup Lentils -- Rinsed 1 1/2 cup Cooked Chickpeas -- Canned,Drained 4 Roma Tomatoes -- Finely Chopped 1/2 cup Finely Chopped Cilantro 1/4 cup Lemon Juice Salt And Pepper -- To Taste Middle Eastern for Purim In a large pot over med-high heat, saute onion and celery in oil until softened, about 4 min. Add cinnamon, ginger and turmeric and stir to coat vegetables. Add water and lentils. Bring to a boil, then reduce heat, cover, and simmer for 45 min. Add chickpeas and tomatoes and continue cooking for 15 min. Just before serving, stir in cilantro, lemon juice, salt and pepper. Makes 10 C Vegan According to Magazine Per serving: Cal 124; Fat 2g; Carb 20g; Fib 4g; Pro 6g; Sod 19mg; CFF 14% >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 154.8 Fat 2.1g Carb 25.8g Fib 8.9g Pro 10.3g Sod 78mg CFF 11.4% * Exported from MasterCook * Moroccan Sweet Potato Stew Recipe By :LA Times /King Sydication /1997 Jan /Judy Serving Size : 6 Preparation Time :1:00 Categories : Eat-Lf Mailing List Mediterranean Soups & Stews Sweet Potatoes & Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups chopped onion 2 cloves garlic -- minced water -- as needed --SPICE BLEND: 1 teaspoon turmeric 3/4 teaspoon cinnamon 1/2 teaspoon curry powder 1/2 teaspoon cumin 1/4 teaspoon nutmeg 1/4 teaspoon red pepper flakes 1/2 teaspoon salt -- or less 1/2 teaspoon black pepper STEWING VEGETABLES: 6 cups sweet potatoes -- cubed 1 cup chopped red bell pepper 2 cups chopped eggplant -- peel (optional) 1/2 cup water -- or broth 15 ounces garbanzo beans, cooked 16 ounces low-salt tomatoes -- chopped 1/2 cup raisins fresh cilantro leaves -- for garnish Prepare the vegetables as noted. Combine onions and garlic in a large saucepan and cook, covered, over low heat until tender, about 10 minutes, or until the onion is soft and translucent. Add a little water or vegetable broth as needed to prevent scorching. Measure spices into a bowl: the turmeric thru black pepper. Stir in the spice blend and cook for 3 minutes. Add the potatoes, bell pepper, eggplant and water or vegetable broth and bring to a boil. Reduce heat to low and simmer, covered, for 5 minutes. Add the garbanzos, tomatoes and raisins and simmer, covered, until the potatoes are tender, about 35 minutes. Sprinkle with fresh cilantro before serving. CALS 324 (0 CHOL; 2 G FAT) 705 MG SODIUM (publisher's estimate) PREPARE VEG: Potatoes: 2 or 3, peeled, cut into 2-inch cubes (2-1/2 pounds); Use sweet potatoes, yams, Yukon golds, etc. Red Bell Pepper: 1 medium, core and coarsely chop (1 cup); use raw. See Judy's note. Eggplant: 1 small (about). Jab peel with fork; cut into 2-inch cubes (2 cups). Garbanzo beans (or chickpeas): cooked/canned. Rinsed (about 2 cups) Tomatoes: canned, chopped; with juice (about 2 cups). Raisins: black or golden. Cilantro or other fresh herb like lemon basil, mint, Italian parsley, watercress, etc. +Judy's version: sweet potatoes, whole tomatoes (chopped), omit garbanzos, a 7-oz jar of "fire-roasted" red peppers, rinsed. +Pat's version: as written except yams; lemon slices. >From: PATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mushroom And Red Pepper Sauce Recipe By :The Herb Companion Serving Size : 3 Preparation Time :0:15 Categories : Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Red bell pepper Vegetable stock to saute 8 oz Mushrooms 1/2 Onion Salt or celery salt 1/2 teaspoon Dried mixed herbs Black pepper 2 tablespoons White wine vinegar -- or to taste Chop the red pepper, mushrooms and onion finely. Put the red pepper into a frying pan (skillet) with enough vegetable stock to just cover. Bring to the boil; then reduce heat and simmer for about 7 minutes or until liquid is almost gone and pepper is soft. Add the mushrooms and onion; do not need to add any more liquid. Cook, stirring, until the onion is translucent and the liquid has come out of the mushrooms. Cook off all the liquid. Blend in the blender; season with the (celery) salt, mixed herbs and black pepper. Mix in the vinegar to taste. Recipe adapted from one from the archives of Mark Satterly, originally from Karen Iacobbo in "The Herb Companion" Oct/Nov 1993. >From: Kate Pugh - - - - - - - - - - - - - - - - - - - Serving Ideas : This is a ketchup-type thick sauce. Serve with vegeburgers. NOTES : CONVERSIONS: 8 oz mushrooms = 4 large ones = 225 g * Exported from MasterCook * Mushroom Sauced Pork Recipe By :Better Homes and Gardens - 1/90 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 lb pork tenderloin 1/2 tsp lemon pepper vegetable oil spray 1/3 cup plain nonfat yogurt 1/4 cup dry white wine 1/4 cup water 1 tbsp cornstarch 1 tsp beef bouillon 4 ounces sliced mushrooms -- canned, drained 2 tbsps chopped green onions Cut pork crosswise into 8 slices. Place each slice between 2 sheets of plastic wrap. Using the flat side of a meat mallet, pound slices to 1/4" thickness; sprinkle with lemon pepper. Spray a skillet with nonstick spray. Heat over medium-high heat. Add pork to skillet and cook for 4 minutes. Turn pork over and cook 2 to 4 minutes more until no more pink remains. Transfer to serving platter; cover and keep warm. For sauce, combine yogurt, wine, water, cornstarch, and bouillon; add to skillet along with mushrooms and onion. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over pork. >From: - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mushrooms In Sherry Vinaigrette Recipe By :Lean And Luscious And Meatless, Vol 3 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Dijon Mustard 3 Tbsp Red Wine Vinegar 1 Tbsp Sherry 1 Tsp Dried Parsley 1/2 Tsp Dried Oregano 1/8 Tsp Salt 1/8 Tsp Pepper 1/8 Tsp Garlic Powder 4 cup Sliced Mushrooms -- *Note, Portobellos By Bobbie Hinman and Millie Snyder *NOTE: I used 2 large (6") Portobello mushrooms that I wiped clean, removed the stem and cut into 1/2" wide slices then did a large dice on the slices. NOTE: Original recipe also used 2 T vegetable oil... I omitted completely This can be served hot as a wonderful, tasty side dish or as a topping for any meatless burger or chill the leftovers and enjoy them cold. In a medium bowl, combine all ingredients, except mushrooms. Mix very well. Add mushrooms, stirring until evenly coated. Preheat a large nonstick skillet over med-high heat. Add mushrooms and sauce. Cook, stirring, until mushrooms are tender, about 5 min. Serve hot or chill and serve cold. Makes 4 servings. Reggie Note: I doubled the vinaigrette and then after it was cooked with the mushrooms I put all of it on hamburger buns. I didn't use it as a topping for a burger but as the burger itself. It really tasted good this way. I would not use it as a side dish as there is too much bite for us with it just plain. Excellent on a hamburger bun with nothing else. Serves 2 this way. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 27 Fat 0.5g Carb 4.5g Fib 1g Pro 1.7g Sod 117mg CFF 15% * Exported from MasterCook * Natalie's Fatfree Tabouli Recipe By :based on the einstein ingredients Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Jewish Low Fat Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Dry Bulgur 2 C Water 15 Oz Frozen Corn Niblets -- Canned Or Cooked 1 C Chopped Cucumber -- Peel, Seeds Removed 1/2 C Chopped Red Onion 1/2 C Chopped Fresh Parsley 1 Chopped Fresh Tomatoes 1 Chopped Small Bell Pepper -- Red Or Green 1/2 C Chopped Celery 1/2 C Mild Salsa 1/4 C Fresh Lemon Juice -- (1/2 Lg Lemon) 2 Tbsp Balsamic Vinegar -- Or Wine Vinegar 2 Cloves Minced Garlic -- Or -- 1 Tsp No-Oil Garlic In A Jar 1/8 Tsp Freshly Ground Pepper 1/4 Tsp Salt-Free Seasoning (Like Mrs. Dash) Boil water. Put bulgur in a good sized bowl and pour the boiling water over it. Cover and let stand one hour. Squeeze or drain off any remaining liquid. Add the remaining ingredients and toss until thoroughly mixed. Cover and refrigerate overnight. Correct seasonings as desired, possibly adding a bit more lemon juice and vinegar for additional tang. Serve as a salad, on pita bread, on bagels, for a lunch meal, a snack, a side dish, whatever.... Makes 6 servings: Calories 151 CFF 4% Natalie Frankel natalie.frankel@mixcom.com >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * New Orleans Dirty Quinoa Recipe By :(Patrick & Sarah Gruenwald ) Serving Size : 8 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Chicken Eat-Lf Mailing List Grains & Cereals Meats Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon olive oil 4 Oz chicken livers -- finely -- chopped 1 Cup chopped onion 3/4 Cup diced celery 1/2 Cup diced green bell pepper 2 Tablespoons shallot -- chopped 1/2 Pound Canadian bacon -- lean style, chopped 2 Lg cloves garlic -- minced 1 bay leaf 3 Cups quinoa -- uncooked 1/3 Cup water 1 Tablespoon Worcestershire sauce 2 Teaspoons creole seasoning -- Emeril's 1/4 Teaspoon hot sauce 27 1/2 Oz no-salt-added chicken broth -- (2 cans) 1/2 Cup sliced green onions Heat olive oil in a large saucepan over medium-low heat. Add chicken livers, and saute 4 minutes or until done. Add onion and next 6 ingredients; saute 3 minutes or until vegetables are crisp-tender. Add quinoa, and cook 2 minutes, stirring constantly. Add 1/3 cup water and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until liquid is absorbed, stirring occasionally. Remove from heat; discard bay leaf, and stir in sliced green onions. Yield: 8 cups (serving size: 1 cup). - - - - - - - - - - - - - - - - - - - NOTES : You'll find the grain quinoa (KEEN-wah) next to the rice at your supermarket. * Exported from MasterCook * Oatmeal Recipe By :stevegold@webtv.net (steve gold) Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Grains & Cereals Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons oat bran 3 tablespoons oatmeal 1 1/2 tablespoons plain low-fat yogurt 6 ounces skim milk 2 packages sweet 'n Low(r) sweetener 2 tablespoons raisins cinnamon to taste Heat in microwave 2.5 min. if not thick enough add a dash of instant oatmeal and cook another min. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Cookies, Best Recipe By :No Red Meat Serving Size : 40 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup diet margarine -- softened 2 whole egg whites -- slightly beaten 1 teaspoon vanilla extract 1 1/2 cups flour -- unbleached 1 1/2 cups rolled oats 1 cup raisins 1 cup granulated sugar 1/2 cup brown sugar -- packed 2 tsps cinnamon 1/2 tsp nutmeg 1 tsp baking soda In a mixing bowl, combine margarine, egg whites, and vanilla extract. In another mixing bowl, combine flour, oats, raisins, sugars, cinnamon, nutmeg, and baking soda. Mix dry ingredients with wet ingredients just until well blended. Chill 1 hour, dough will be sticky. Preheat oven to 350. Roll a teaspoon of dough into a ball and place on prepared baking sheet. Repeat with remaining dough. Bake for 12 minutes or until light brown. >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - NOTES : These cookies taste very good but the dough is very sticky and hard to work with because of the reduced fat margarine. _____ * Exported from MasterCook * Oatmeal Lace Wafers, Glazed Or Flourless Recipe By :The Joy of Cooking, adapted by cbmcam@cyberramp.net Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Beat: 3/4 cup Egg Beaters(r) 99% egg substitute -- ***NOTE Add gradually -- beating constantly: 2 cups sugar Stir in: 2 tablespoons applesauce -- ***NOTE 3/4 teaspoon vanilla 1 teaspoon salt 2 cups rolled oats -- orig called for 1C shredded coconut meat -- ***NOTE About 8 Dozen 2-inch wafers Preheat oven to 350 degrees F. (Original recipe called for: 1 cup shredded coconut ***NOTE) Line cookie sheet with foil. Drop the dough by half-teaspoons 1 inch apart. Bake about 10 minutes or until the edges are lightly browned. Lift foil from pan; cool until wafers can be easily removed. NOTES: 1. I used the equivalent amount of Egg Beaters instead of the 3 whole eggs. 2. I used the Smuckers butter substitute (applesauce would work just as well). 3. I omitted the coconut completely and added about another 1/2 cup of oatmeal. 4.I found that the cookies stuck to the foil, so I recommend a light spray of PAM either on the foil or on the cookie sheet itself. I prefer using just the cookie sheet sprayed with PAM. The cookies seem to be crisper, but are wonderful either way. This is a definite keeper. - - - - - - - - - - - - - - - - - - - NOTES : I made these last night and they are all gone now. They were pronounced "addicting" by my husband. A pale yellow, crisp yet chewy cookie with a shiny bottom. * Exported from MasterCook * Orange Juice Glaze Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Powdered sugar 1 1/2 Tablespoons Vodka 1 1/2 Tablespoons Galliano 1 1/2 Tablespoons Orange juice Glaze. Combine orange juice and sugar in a saucepan, and heat, stirring constantly until sugar is dissolved. Remove from heat, and add vodka and Galliano. Pour on cake. This is a glaze used with a recipe for "Harvey Wallbanger Cake." >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Mint Yogurt Dressing Recipe By :(Sarah Gruenwald ) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup plain low-fat yogurt 2 tablespoons honey 2 teaspoons orange peel -- grated 1 1/2 teaspoons candied ginger root -- finely chopped 1 1/2 teaspoons chopped fresh mint 1/8 teaspoon salt Whisk together all ingredients until well combined. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Sauce Recipe By :Fresh Start Cookbook, Julee Rosso Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup orange marmalade -- low sugar 1/2 teaspoon crushed red pepper 1/2 teaspoon molasses 6 dashes Tabasco sauce -- 4 to 6, or to taste 1 pinch cinnamon 1 pinch cumin In a small bowl, combine the ingredients and blend well. >From: irene@1starnet.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Tea Biscuits Recipe By :Williamsburg Kitchens/adapted Serving Size : 16 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 4 teaspoons baking powder 1/2 teaspoon salt -- Morton's Lite Salt 1 teaspoon orange rind -- grated 4 teaspoons diet margarine -- Fleischmann's nonfat 3/4 cup 1% milk 16 sugar cubes orange juice Sift flour before measuring. Stir together flour, baking powder, salt & orange rind. Cut in margarine. Add milk. Roll dough approximately 1/2 inch thickness. Cut into 2 inch biscuits. Place on a baking sheet sprayed with Pam. Dip a sugar cube into the orange juice & press one cube into the middle of each biscuit. Bake at 450F for approximately 10 minutes. Watch these carefully as they burn easily due to the sugar cubes. 16 biscuits: 97.7 cal, 1.2 g fat, 0 mg chol, 133 mg sod >From: JusNeedlin@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oreo Cheesecake Recipe By : http://www.nabisco.com Serving Size : 16 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 42 Reduced Fat OREO Chocolate Sandwich Cookies Nonstick cooking spray 1 pound nonfat cottage cheese 1 1/2 cups egg beaters(r) 99% egg substitute 1 package nonfat cream cheese -- (8-ounce) 1 cup sugar 1/2 teaspoon almond extract Nonfat whipped topping -- for garnish Finely crush 10 cookies; coarsely chop 16 cookies. Set aside. Lightly spray a 9-inch springform pan with nonstick cooking spray. Press ground cookies on bottom of pan. In electric blender or food processor, blend cottage cheese and egg product until smooth, scraping down side of container as necessary; set aside. In large bowl, with electric mixer at medium speed, beat cream cheese and sugar until smooth. Blend in cottage cheese mixture and almond extract; beat at low speed for 3 minutes. Stir in coarsely chopped cookies. Pour into prepared pan. Bake at 325 F for 30 minutes; cover pan with foil. Bake for 35 minutes more or until center is set. Cool in pan on wire rack. Chill at least 3 hours. To serve, cut cheesecake into 16 wedges. Garnish with whipped topping and cookies. Makes 16 servings. NUTRITION INFORMATION PER SERVING (without whipped topping): 212 calories, 4g total fat, 1g saturated fat, 4mg cholesterol, 412mg sodium, 1g dietary fiber >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oriental Dressing Recipe By :Heart Center Diet cook booklet Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Orange juice 3 tablespoon Cider vinegar 1 tablespoon Soy sauce -- low-sodium 2 teaspoon. Honey 1 teaspoon. Sesame oil 1 teaspoon. Grated orange peel 1/4 teaspoon. Ground ginger 1 dash Crushed red pepper Combine all ingredients; mix well to blend 17 Calories/tablespoon 0.5 gm fat 52 mg sodium 0 mg cholesterol >From: Barbara Cope - - - - - - - - - - - - - - - - - - - NOTES : I like it very much. It is fresh and flavorful.... I like this the best with fresh squeezed orange juice, fresh grated orange peel and fresh grated ginger. I also find I am happier with the dressing when I omit the crushed red pepper..... * Exported from MasterCook * Oven Fried Chicken Recipe By :Sims Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup nonfat ranch salad dressing 1/4 cup corn flake crumbs -- or more 1/4 salt 1/4 pepper skinless boneless chicken breasts Coat the chicken in the ranch dressing, then put the corn flakes, salt and pepper into a baggie.Shake bag to mix. Add chicken a piece at a time and bake on foil lined pan at 450 for 20 min or till it's done. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oven Fried Coconut Shrimp Recipe By :Fresh Start Cookbook, Julee Rosso Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large egg whites 1 1/3 cups bread crumbs -- fine, or Panko 1/2 teaspoon ground cumin 6 tablespoons coconut -- flaked, sweetened 2 tablespoons garlic -- finely minced black pepper -- freshly ground 24 large shrimp -- peeled and deveined Preheat the oven to 500*F. Lightly spray a baking sheet with olive oil spray. In a small bowl, beat the egg whites lightly with a fork. In a small plastic bag, combine the bread crumbs, cumin, coconut, and garlic and pepper. One at a time, dip each shrimp into the egg whites and then into the plastic bag and shake to coat with bread crumb mixture. Lay the shrimp on the baking sheet and bake for 10 to 12 minutes, until the shrimp are golden and cooked through, turning once with a spatula halfway through cooking. Serve immediately with Orange Sauce. >From: irene@1starnet.com - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with Orange Sauce * Exported from MasterCook * Oven Fried Dijon Chicken Recipe By :Deal-A-Meal Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoon Dijon Mustard 1 Tsp Lemon Juice 3 cloves garlic -- minced 1/2 teaspoon dried rosemary Freshly Ground Pepper 6 small skinless chicken thighs 3 cups Bran Flakes Cereal -- ** 6 tablespoon Grated Parmesan Cheese Reheat oven to 350 degrees. In small bowl, combine mustard, lemon juice, minced garlic, salt and pepper. Set aside. Combine cereal and cheese in sealable bag and crush flakes well. Coat chicken thoroughly in mustard mixture and place in bag with cereal and cheese a few pieces at a time. shake gently, but coat well. Place chicken in dish lined with foil - single layer only. Cover with foil. Bake 25 minutes, uncover, and bake 20 minutes longer or until chicken is thoroughly cooked. >From: nancee - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oven Fried Fish Recipe By :Lansing State Journal, Chris Sagolla-Flood, Healthy Habits Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups seasoned croutons -- crushed 1/4 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley paprika 1 egg white 1 teaspoon water 2 pounds cod fillet -- or orange roughy Heat oven to 400 F. Line a large flat baking pan with foil and spray with non-stick spray. In a small bowl, combine crushed croutons, cheese and parsley. In another small bowl, beat egg white and water until frothy. Place fish on foil-lined pan and brush with egg mixture. Sprinkle with crouton crumb mixture, then dust with paprika. Bake for 15-20 minutes or until fish flakes with a fork. Serves 8. Per serving; 130 calories, 46 mg. cholesterol, 3 g. fat. Chris Sagolla-Flood is a MSU grad with a degree in dietetics and food and nutrition. MC formatting by bobbi744@sojourn.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oven Fried Potatoes And Sweet Potatoes Recipe By :Eating Well Magazine - Jan-Feb/97 Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Sweet Potatoes & Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound potatoes -- Yukon Gold - 2 large 1 pound sweet potatoes -- 2 med, scrubbed 1 tablespoon olive oil 1/4 teaspoon paprika 1 dash salt -- to taste 1 dash freshly ground black pepper -- to taste 1. Set oven rack in upper third of oven. Preheat to 450 degrees. Lightly oil a baking sheet, or coat it with a non-stick spray. 2. Cut each potato lengthwise into 8 wedges. Cut the sweet potatoes into wedges about the same size. 3. Place potatoes and sweet potatoes in a large bowl, and toss with oil, paprika, salt, and pepper. 4. Spread potatoes and sweet potatoes on the prepared baking sheet, and roast for 20 mins. Loosen and turn; roast for 10-15 minutes longer, or until golden brown. Serve immediately. >From: Naralon Thorn - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pan Seared Scallops And Fennel Over Whole Wheat Pasta Recipe By :Disney Institute, Healthy Cooking: Italy Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Italian Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces scallops 1/8 teaspoon lemon pepper -- or Mrs. Dash 1 ounce Pernod -- an anise flavored aperitif 1/4 cup fennel -- julienned 1 clove garlic -- minced 1/4 cup red and yellow bell pepper -- julienned 4 ounces orange juice 1 tablespoon cornstarch -- slurry (mix with water) 1/2 lemon -- fresh 1 tablespoon fresh herbs (your choice) -- chopped 4 ounces soba noodles 1 quart water -- for cooking pasta 1 tablespoon tomatoes -- diced 1 tablespoon green onions -- sliced Season scallops with lemon pepper or Mrs. Dash seasoning and put to the side. Lightly coat saute pan with olive oil, put over heat, and once hot sear off the scallops that have been seasoned. Cook the scallops until golden brown, on both sides. Remove the scallops from the pan and place on a small baking dish or pan. Place it in the oven at 350 degrees F. for about 5 minutes or until the scallops are firm. The scallops should be cooked medium-rare for the best flavor and texture. (This is the proper way to cook scallops). In the same saute pan used to sear the scallops add and saute the fennel, peppers, and garlic until fennel becomes tender. Add Pernod and deglaze. Add orange juice and squeeze the juice from the half of a fresh lemon. Add cornstarch slurry (for a thick sauce), until desired consistency. Meanwhile, cook pasta in boiling water, until al dente (about 5 minutes). remove the pasta from the water and strain. Arrange pasta on a plate and top with scallops and vegetables. Garnish with fresh herbs, tomatoes, and green onions. Amount Per Serving: Calories- 587; Cal. from Fat- 34; Fat- 6%; Protein 21%; Carb.- 61%; Total Fat- 4g; Saturated Fat- 0g; Cholesterol- 117mg; Sodium 527mg; Total Carb.- 89g; Dietary Fiber- 1g; Sugars-0g; Protein- 32g; Vitamin A- 34%; Vitamin C- 183%; Calcium- 0%; Iron- 26% >From: "TeAntae Turner" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta With Lentils And Chard Recipe By :Sunset Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Swiss Chard -- oz or leaves? 1 Lentils -- rinsed and drained -- cup or pound? 1 whole Onion -- finely chopped 2 cloves Garlic -- minced or pressed 1 Cumin Seeds -- coarsely crushed -- tsp or tbsp? 1/2 teaspoon Crushed Red Pepper Flakes 1/8 teaspoon Coarse Ground Black Pepper 2 cups Water 12 ounces Linguine Salt 6 ounces Neufchatel Cheese -- at room temperature Grated Parmesan Cheese -- optional Rinse and drain chard well. Trim off coarse stem ends; then cut stems crosswise into 1/4-inch-wide strips and set aside. Cover chard leaves and refrigerate. In a 3-quart or larger electric cooker, combine chard stems, lentils, onion, garlic, cumin seeds, red pepper flakes, and black pepper. Pour in water. Cover and cook at low setting until lentils are tender when mashed with a fork (6 to 7 hours). Cut chard leaves crosswise into 1/2-inch-wide strips; stir into cooker. Increase heat setting to high; cover and cook until chard is wilted and bright green (about 15 minutes more). Meanwhile, in a 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions. Drain well; pour into a warm wide 4-quart bowl. Season lentil sauce to taste with salt. Add lentil sauce and Neufchatel cheese to linguine; mix lightly to coat well. Offer Parmesan cheese to add taste, if desired. Makes 6 servings. >From: Sarah Gruenwald - - - - - - - - - - - - - - - - - - - NOTES : Sunset writes, "Well-seasoned lentils combine with tart greens in t his piquant pasta sauce. Combine this sauce along with chunks of creamy Ne ufchatel cheese with hot cooked linguine to make a hearty entree." * Exported from MasterCook * Pineapple Cheese Ball Recipe By :To Your Health Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package lowfat cream cheese -- (16 oz) 1 can crushed pineapple -- (7 oz) very Well drained 2 cups pecans -- crushed 1/4 cup green pepper -- chopped 2 tablespoons onion -- chopped 1 teaspoon Seasoned salt While cream cheese is softening, drain the pineapple in a sieve. It must be very dry or the ball will be hard to work with. Mix cheese with dry pineapple, green pepper, onion, seasoned salt and one cup of the pecans. Place in the refrigerator, cover with Saran wrap overnight to allow to harden. With a spatula force the cheese up into the shape of a ball. Place the remaining cup of pecans on a sheet of waxed paper and roll the ball shape out onto them, rolling and shaping the ball as you cover the entire ball with pecans. Place on a large platter and surround with half slices of sliced pineapple or just crackers. >From: Sandra McGuire - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Plums (Pears) Poached In Sauternes And Vanilla Recipe By :Cooking Light, Jan/Feb 1996, pg 102 Serving Size : 4 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Inch Vanilla Beans -- (1), split lengthwis 1 1/2 cup Sauterne Wine -- or other sweet -- white wine 4 Lg Plums -- *Note, Halve, Pit, -- about 10 oz 2 Tbsp Honey 1 Tbsp Fresh Lime Juice 1/4 cup Lowfat Vanilla Yogurt 4 Lime Rind -- strips, optional *NOTE: Original recipe used the plums...I didn't have them so I used fresh pears and it was great!! Scrape seeds from vanilla bean into a saucepan, reserving bean for another use. Add sauterne and stir well. Bring mixture to a boil over med-high heat. Add plum halves, cut sides up, in a single layer in saucepan; cover, reduce heat, and simmer 15 min. Remove plums from saucepan with slotted spoon; set aside and keep warm. Bring sauternes mixture to a boil over med-high heat; cook 4 min or until reduced to 1 C. Remove from heat; stir in honey and lime juice. Place 2 plum halves into each of 4 dessert compotes; top each with about 1/4 C sauternes mixture and 1 T yogurt. Garnish with lime rind, if desired. Yield: 4 servings This was really, really good. I used fresh pears and it was excellent. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 139.7 Fat 0.6g Carb 20.8g Fib 1.6g Pro 1.4g Sod 15mg CFF 5.5% * Exported from MasterCook * Polenta #2 Recipe By :(MS LIN A PEARSALL ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Italian Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water 1 cup cornmeal -- (polenta) 1 tsp. salt Bring water and salt to a boil, slowly whisk in polenta.Stir continuously for 5-10 minutes as it thickens. When it is thick enough to leave the sides of the pot, remove from heat and pour into a pie plate or 8X8 pan. Chill 2 hours and serve cold, or cut into squares or wedges and bake or grill. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Portobello Mushroom Pasta Recipe By :NFRITZ@nssdca.gsfc.nasa.gov Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 bag egg noodles -- yolkless stem portions of 2 large portobello mushrooms 1 teaspoon chicken bouillon water splash of red wine 1/4 cup nonfat sour cream Chop stems, and saute them in bouillon mixed with about 1/4-1/3 cup water-add a splash of wine, and season with a little pepper. Just before serving, add sourcream, and heat but don't boil, while mixing thoroughly. Serve over noodles. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Cheese Soup Recipe By :Weight Watchers Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces potato -- peel,cut in 1" cubes 1 teaspoon chicken bouillon 1 cup broccoli -- chopped 1 dash black pepper 3/4 cup celery -- chopped 1/2 cup 1% low-fat milk 1/2 cup carrot -- chopped 2 tablespoons all-purpose flour 1/4 cup onion -- chopped 4 1/2 ounces Velveeta Cheese 1 tablespoon Italian parsley 1 ounce cooked ham -- diced In large saucepan, combine potatoes, broccoli, celery, carrot, onion, parsley, boullion, pepper, and 1c water. Bring to a boil, reduce heat to low, cover and simmer until tender, about 20 minutes. In a small bowl, whisk mil and flour together. Slowly pour into vegetable mixture stirring constantly. Cook over medium heat, stirring occasionally until slightly thickened, about 5 minutes. Add cheese spread and ham and cook stirring occasionally until cheese is melted(about 3 minutes). Makes 4--1 1/4c servings. Personal note: Lower the fat by changing milk to skim and cheese to Velveeta Light. Possibly substitute turkey ham for regular ham. 2P/M, 1 1/4 FR/V, 1/2B, 30 bonus calories >From: kedmunds@juno.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Bagel Topping Recipe By :NFRITZ@nssdca.gsfc.nasa.gov Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Spreads & Sandwiches Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons pumpkin 2 teaspoons sugar 1/2 teaspoon cinnamon nutmeg I mixed about 2 tbs of pumpkin with 2 tsp of sugar, 1/2 tsp cinnamon, and a few good shakes of nutmeg, and spread it on a toasted bagel, and it was wonderful! And much more filling than jam, more like having hummus or something. So, I pondered other ways I could spice up the pumpkin for the next time, and decided that it might do well with a little curry and salt, for a spicy rather than sweet topping. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Cake #2 Recipe By :Duncan Hines, Treasury Of Baking Serving Size : 16 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 1/4 ozs butter recipe golden cake mix 6 whole egg whites 1 cup water 1 cup pumpkin, canned 1 tbsp olive oil 1 env Dream Whip(r) whipped topping mix 2 tsps cinnamon 1/2 tsp ginger 1/2 tsp nutmeg 1/4 cup walnuts -- chopped Preheat oven to 375. Prepare a 13 x 9" pan with cooking spray and flour; set aside. In a mixing bowl, combine cake mix, egg whites, water, pumpkin, olive oil, dry whipped topping mix, cinnamon, ginger, nutmeg, and walnuts. Mix until well blended. Pour into prepared pan. Bake for 35 minutes. Cool completely. >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Chili Recipe By :FF Mailing List Serving Size : 4 Preparation Time :0:00 Categories : Chilis Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water 1 can canned tomatoes -- 28 oz size, crushed 3 cans red kidney beans -- 16 oz size 1 can pumpkin -- 16 oz size 1 cup onion -- chopped 1 cup red bell pepper -- chopped 1 cup bulgur -- uncooked 1 cup green chile -- chopped 1 tablespoon chili powder 1 teaspoon garlic -- minced 1 teaspoon ground cumin 1 tsp salt Drain and rinse the beans. Put all ingredients into a pot and bring to a boil. Reduce heat and simmer for 35 min. >From: Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : Double the chile powder. Use tons of jalapenos. Yellow bells work well. Pumpkin adds great color and texture--you don't know it's pumpkin, however. * Exported from MasterCook * Pumpkin Curry Soup Recipe By :Nathalie Chiva (nathalie.chiva@ci.unil.ch) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- onion -- chopped oil curry powder pumpkin -- peeled and in chunks skim milk salt Fry an onion in a dollop of oil in a non-stick pot. Add some curry (to taste), fry a little more. Add raw pumpkin, peeled and cut in chunks. Fry a little more. Add skim milk (enough to just cover the pumpkin) and salt. Cover, cook until the pumpkin is tender. Puree until smooth, correct the seasoning, serve. Very tasty. Sorry for the lack of precise quantities, I made this up the other night as I had some beautiful pumpkin sitting in the fridge. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Pie, Low-fat Recipe By :Disney Institute, Healthy Cooking Serving Size : 10 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 oz. canned pumpkin 1 12 oz. evaporated skim milk 3/4 cup sugar 1/2 cup egg whites 1 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. allspice 2 tsp. vanilla extract -- pure Preheat oven to 325 degrees F. Mix all ingredients together in a large mixing bowl or food processor. Place in pie crust and bake in oven until pie is firm, about 25 minutes. >From: "TeAntae Turner" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Soup #3 Recipe By :The Healing Foods Cookbook, Prevention Mag, Rodale Press Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Quick & Simple Ideas Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- minced 2 cups nonfat chicken broth -- or vegetable broth 1 1/2 cups pumpkin -- cooked and pureed -- or canned pumpkin 1/2 teaspoon dried oregano 1/4 teaspoon hot pepper sauce -- or more, to taste 1/4 cup pumpkin seeds, roasted -- optional In a 2-quart saucepan, cook the onions in 2 Tbsp of the stock until limp. Add the remaining stock, pumpkin, oregano, and hot-pepper sauce. Simmer for 15 minutes. Serve sprinkled with pumpkin seeds. >From: Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : This is extremely easy and quick and incredibly delicious! * Exported from MasterCook * Pumpkin Soup #4 Recipe By :Weight Watchers Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons diet margarine -- reduced calorie 1 cup canned pumpkin 1/4 cup chopped onion 1 teaspoon chicken bouillon 2 tablespoons green pepper -- chopped 1/8 teaspoon dried thyme 1 tablespoon all-purpose flour Chopped parsley for garnish 1 cup skim milk In small saucepan, melt margarine and cook onion and pepper until soft but not brown. Whisk in flour, stir in pumpkin, milk, 1c water, boullion, and thyme. Cook over med-high until thickened and just to boiling. Garnish if desired. Makes 1 serving. 1P/M, 1FA, 2 3/4FR/V, 40 bonus calories >From: kedmunds@juno.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Potatoes Anna Recipe By :Woman's Day Low-Fat Meals Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick Cooking Spray 2 Lbs White Potatoes -- *Note 1 1/2 Tsp Olive Oil -- **Note 2 Cloves Garlic -- Peel, Mince 1 Tsp Salt 1/4 Tsp White Pepper -- Finely Ground 1 Tbsp Finely Chopped Fresh Parsley Adapted from Healthy Side Dishes *NOTE: Small, waxy white-fleshed potatoes, peeled and cut crosswise into 1/4" thick slices (I left the skins on) **NOTE: Original recipe used 2 T olive oil. Preheat oven to 400 deg F. Lightly coat a 9" round baking dish with nonstick cooking spray. In a bowl, combine potato slices, olive oil, garlic, salt and pepper. Toss to coat well. Using a slotted spoon to remove them from the bowl, arrange potato slices in rows in a circular pattern in baking dish, starting at outer edge of dish and overlapping slices a little. Pour any of the oil mixture remaining in bowl over potatoes. Lightly coat a piece of aluminum foil with nonstick cooking spray and lay it, sprayed-side down, over potatoes. Place another baking dish of the same size on the foil, bottom-side down, and press firmly. Bake 40 min. Remove top dish and foil. Continue to bake about 15 - 20 min longer, until potatoes are tender, browned and crispy. To serve, sprinkle parsley over the top. Serving: 4 Prep Time: About 30 - 35 min Cooking Time: About 55- 60 min This was very good. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 62.1 Fat 1.8g Carb 10.7g Fib 1g Pro 1.3g Sod 537mg CFF 24.8g * Exported from MasterCook * Quick Spinach Ricotta Calzone Recipe By :365 Ways to Cook Vegetarian Serving Size : 6 Preparation Time :0:30 Categories : Eat-Lf Mailing List Pizzas & Calzones Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbsp Water 1/4 Lb Mushrooms -- sliced 1 cup Frozen Chopped Spinach -- thawed and drained 1 cup Nonfat Ricotta Cheese 1 Tbsp Nonfat Parmesan Cheese 2 Tbsp Onion -- minced 2 Cloves Garlic -- minced 3/4 cup Nonfat Mozzarella Cheese -- shredded 1 tsp Dried Basil 1/2 tsp Salt 1/4 tsp Pepper 1 lb Pizza Dough 1 Egg Substitute, Liquid Preheat oven to 4000. In a large frying pan, heat 2 tb. water. Add mushrooms and cook over medium heat, stirring occasionally, until mushrooms are limp and liquid evaporates, 4-5 minutes. Add drained spinach and cook, stirring, 1 minute. Set mixture in a colander to drain. In a medium bowl, mix ricotta cheese with Parmesan, onion, garlic, mozzarella, basil, salt, and pepper. Mix in spinach and mushrooms. Separate dough into 6 equal parts. On a lightly floured surface, roll out each part to a 6 in. circle. With fingertips or a small brush, paint each circle lightly with some olive oil. Divide spinach-mushroom mixture equally among 6 circles. Brush edges with egg wash, fold calzones over and p press to seal. Paint tops of calzones with a little olive oil. Transfer to a lightly oiled baking sheet. Bake 15-20 minutes, until calzones are golden brown. Serve at once. >From: paulsbluff@centuryinter.net - - - - - - - - - - - - - - - - - - - NOTES : For a thicker crust, use frozen bread dough, thawed. * Exported from MasterCook * Quinoa With Leek And Currants Recipe By :Fatfree Archives Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups quinoa 2 2/3 cups vegetable stock -- or water 4 small leeks 1/2 cup canned tomatoes -- or 2 roma size tomatoes 5 tablespoons currants -- (rounded 1/4 cup) 1 tablespoon ground cumin 1 teaspoon cinnamon 1 teaspoon garlic powder 1/2 teaspoon turmeric Slice leeks in half length-wise. Wash all of the larger leaves very well (leeks are very dirty. If you don't wash it well enough your final dish will be gritty). Chop washed leeks cross-wise into thin slices. Place quinoa in a fine-meshed colander and rinse well for several minutes. You want to remove the bitter coating of saponin that quinoa sometimes has. You can also do this in a regular bowl if you are careful (fill with water, swirl quinoa around, pour out water, repeat until water is clear). Place leeks in nonstick pan and cook until limp and reduced (no need to add liquid, leeks will have some water from being washed and tend to give up liquid as they cook). Add spices to the leeks and stir until well mixed. Add quinoa and cook for a couple minutes. Add stock[, currants,] and tomatoes, bring to a boil, lower heat and simmer, covered, for 15-20 minutes until done. Serves 8 Calories: 186.6 Fat grams: 2.6 %CFF: 11.9% Michelle Dick Peter_Brooks@sj.hp.com From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV) >From: Patrick & Sarah Gruenwald - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raspberry Sauce #2 Recipe By :Disney Institute, Healthy Cooking: Italy Serving Size : 14 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups raspberries -- fresh or frozen 1/4 cup sugar Place ingredients in a blender and puree until smooth (1 minute). Strain through a sieve and reserve in a container for future use (may be prepared in advance) Shelf life of one week under refrigeration. One month if kept frozen. Amount Per Serving: Calories- 24; Cal. from Fat- 1; Fat-4%; Protein- 3%; Carb.- 94%; Fat- 0g; Saturated Fat- 0g; Cholesterol- 0mg; Sodium- 0mg; Total Car.- 6g; Dietary Fiber- 1g; Sugars- 4g; Protein- 0g; Vitamin A- 0%; Vitamin C- 7%; Calcium 0%; Iron- 1% >From: "TeAntae Turner" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Bean Shepherd's Pie Recipe By :BETTER HOMES & GARDEN 2/97 Serving Size : 5 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound red potatoes -- sliced 1/8" thick 1 tablespoon extra virgin olive oil 2 medium onions -- chopped 2 stalks celery -- sliced 4 cloves garlic -- minced 1/4 teaspoon black pepper 1 can garbanzo beans -- drained and rinsed 1 can red beans -- drained and rinsed 1 cup frozen green peas 1 cup green bell pepper -- chopped 1 can cream of potato soup, condensed 1/4 cup skim milk 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 cup reduced-fat Monterey jack cheese -- shredded Scrub potatoes and thinly slice. Cook, covered, in enough boiling water to cover for 4 to 5 minutes or till nearly tender. Drain. Run cold water over potatoes in colander. Drain and set aside. In a large saucepan heat oil. Add onions, celery, garlic, and black pepper; cook for 5 minutes or till vegetables are tender. Mash 1/2 cup of the garbanzo beans; add to vegetable mixture along with the remaining garbanzo beans, red beans, peas, sweet pepper, soup, milk, cumin, and coriander. Gently stir to combine. In a greased 2 quart casserole (with cover), place a single layer of potato slices. Spoon bean mixture on top and cover with remaining potato slices in layers, overlapping if necessary. Bake shepherd's pie, covered, in a 350 degree overn for 35 minutes. Uncover and top with cheese. Bake 10 minutes more or until cheese melts. Makes 5 servings. >From: Kay Talbott - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rhubarb Cobbler Recipe By :Unknown Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Fruit Mixture: 3/4 cup sugar 2 tablespoons cornstarch 1 cup water 1/2 cup orange juice 4 cups rhubarb, frozen -- 1" pieces Dumpling Mixture: 1/2 cup flour 1/4 cup flour, whole-grain wheat 1/4 cup oatmeal 1 1/2 teaspoons baking powder 1/2 cup skim milk 2 tablespoons oil Topping: 1 tablespoon sugar 1/4 teaspoon cinnamon Fruit Mixture: Combine sugar & cornstarch in saucepan. Add water & orange juice. Cook until thickened & bubbly, stirring occasionally. Add rhubarb. Cook & stir until mixture returns to boiling. Remove from heat. Put mixture in a 2 1/2 qt. casserole that has been sprayed with Pam. Dumplings: Combine flours, oatmeal & baking powder. Stir in milk & oil just until flour is moistened. Spoon 8 dumplings on top of fruit mixture. Topping: Combine sugar & cinnamon. Sprinkle over dumplings. Bake at 425F for about 20 minutes. Per serving: 194.2 cal, 3.9g fat (17.3%), 0 mg chol, 105 mg sodium >From: JusNeedlin@aol.com - - - - - - - - - - - - - - - - - - - NOTES : This is our favorite rhubarb recipe. * Exported from MasterCook * Risotto With Winter Squash Recipe By :Great Vegetarian Cooking Under Pressure, Lorna Sass Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- sauteing liquid -- original called for 1 Tbsp olive oil 1 cup shallots -- finely chopped -- or onions 1 teaspoon dried sage -- heaping 1 1/2 cups arborio rice 3 1/2 cups vegetable stock -- up to 4 cups 1 pound butternut squash -- peeled, seeded, -- cut into 1-inch pieces (about 3 cups) 1 teaspoon salt -- or to taste For serving garnishes: 1/4 cup Parmesan cheese -- freshly grated -- or balsamic vinegar -- to taste freshly ground black pepper 2 tablespoons fresh parsley -- minced Saute the shallots over medium-high heat in sauteing liquid, stirring frequently, for 1 minute. Add the sage and rice, stirring to coat the rice with the oil. Stir in 3 1/2 cups of the stock and bring to the boil. Add the squash and salt. Lock the the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 5 minutes. Reduce the pressure with a quick-release method. remove he lid, tilting it away from you to allow any excess steam to escape. If the risotto isn't creamy, stir in a bit more stock. Cook over medium heat, stirring constantly, until the rice achieves the desired consistency (it should be tender but chewy) and the squash is partially pureed. Stir in the Parmesan or vinegar, pepper and parsley. Serve immediately in shallow soup bowls. - - - - - - - - - - - - - - - - - - - NOTES : This is very good, but sweeter, if you use Delicata squash. It does not need to be peeled. Lorna Sass also recommends unpeeled kabocha squash. * Exported from MasterCook * Roasted Garlic Angel Hair Pasta Recipe By :www.nabisco.com Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 heads garlic -- * note 1 tablespoon diet margarine -- Fleischmann's Margarine Nonstick cooking spray 1/4 cup Dijon Mustard -- GREY Poupon 1 medium tomato -- chopped 2 tablespoons lemon juice 8 ounces angel hair pasta -- cooked and drained 1/8 teaspoon ground black pepper 1 cup zucchini -- julienned 1 cup sliced fresh mushrooms Spray each head of garlic lightly with cooking spray; wrap each head separately in foil. Place in small baking pan; bake at 400 F for 45 minutes. Cool 10 minutes. Separate cloves; squeeze cloves to extract pulp (discard skins). In food processor or electric blender, puree garlic pulp, mustard, lemon juice and pepper; set aside. In skillet, over medium-high heat, saute zucchini and mushrooms in margarine until tender-crisp, about 3 minutes; add garlic mixture, water and tomato. Reduce heat to low; cook and stir until sauce is heated through. Toss with hot cooked angel hair pasta. Serve immediately. *1 teaspoon garlic powder may be substituted for garlic heads. In small bowl, blend garlic powder with mustard, lemon juice and pepper; proceed with rest of recipe as above. Makes 4 servings. NUTRITION INFORMATION PER SERVING: 328 calories, 5g total fat, 1g saturated fat, 0mg cholesterol, 403 mg sodium. - - - - - - - - - - - - - - - - - - - NOTES : I have had this and it is delicious-especially if you like garlic. COurse I always add about twice what the recipe calls for. I recommend this one highly:-) [Chris Woods ]