* Exported from MasterCook * Meringues With Sorbet And Raspberry Puree Recipe By :"Jessica R. Shawl" Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- individual sized meringues sorbet raspberry puree Also, an *excellent* dessert you can make is to make individual sized meringues, make sorbet, and make a raspberry puree. Layer meringues, sorbet, and drizzle raspberry puree in a pretty way. Garnish with some mint and it will not only be really pretty, but your guests will think it's the best Passover dessert they've ever had! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexican Chicken Vegetable Soup With Cocoa Recipe By :Pat Hanneman 1998-Mar Serving Size : 3 Preparation Time :0:45 Categories : Clay Pot Eat-Lf Mailing List Mexican & Southwestern Soups And Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon all-purpose flour 1 1/2 teaspoons olive oil 3 cloves garlic -- minced salt -- as needed coarsely ground pepper -- to taste 1 shallot -- diced 1 skinless boneless chicken breast halve -- chopped 1/2 teaspoon unsweetened cocoa powder 1/4 teaspoon dried oregano 1/4 teaspoon ground cumin 4 cups juice from tomatoes -- PLUS water and/or chicken base 1 1/2 cups chopped tomatoes -- see pantry 3/4 cup mixed vegetables -- see pantry 1/8 teaspoon red pepper flakes 1 teaspoon dried parsley 3 tablespoons chopped fresh cilantro -- or to taste Drain the tomatoes, catching the liquid in a 4 cup measure. Add water to the tomato juice to a level 4 cups. Add 1-1/2 Tsp. concentrated soup base or bouillon. Set aside. Heat a heavy-bottomed, non-stick soup pot over moderate to low heat. Add the flour and cook, stirring, until lightly brown. Immediately remove the flour from the pan, transferring to a plate to cool. Heat oil over medium heat in the pan. Add garlic and shallots and cook, until golden, about 10 minutes. Add the chicken pieces and saute until done (about 5 to 8 mins). Stir in the browned flour, the cumin, and the cocoa, stir to moisten and cook for about 1 minute; do not burn. Add the liquid for the soup very gradually, whisking with each addition. Add vegetables and red pepper flakes and parsley. Bring just to a boil. Reduce heat to low simmer for 20 minutes or to taste. Add fresh cilantro (or fresh parsley), stir, and warm through. Serve. >Adapted from RECIPES FROM THE NIGHT KITCHEN, by Sally Nirenberg (1991) >Pat Hanneman. mc-PER SERVING 25% cff: 115 cals; 3g fat; 9g prot; 13g carb; 17mg chol; 177mg sod. PANTRY : No-salt added stewed tomatoes. Mexican Vegetable medley includes corn, red and green bell pepper, black beans, celery. Chicken fillet is between 3 and 3.25 oz. >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : The cocoa is very very subtle. Bob didn't notice it was there until I mentioned it. It's more an after taste. * Exported from MasterCook * Mexican Spice Rub Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Mexican & Southwestern Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp chili powder 1 tbsp fresh chopped cilantro 2 cloves garlic -- minced 1/2 tsp ground cumin 1/8 tsp ground red pepper Makes about 2 1/2 tablespoons. >From: MOMnAaron - - - - - - - - - - - - - - - - - - - NOTES : Here is a wonderfully tasty and healthy ways to spice up your leans meats. Using fresh herbs in place of fats, will definitely add flavor and lower your fat intake. * Exported from MasterCook * Minestrone With Cabbage And Chickpeas Recipe By :VEGETARIAN SOUPS FOR ALL SEASONS, by Nava Atlas Serving Size : 4 Preparation Time :1:15 Categories : Eat-Lf Mailing List Italian Soups And Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1 medium onions -- finely chopped 1 clove garlic -- minced 1 medium carrots -- peeled and diced 1 medium celery stalks -- diced 1/2 Handful celery leaves -- chopped 1 medium potatoes -- peeled and diced 1 cup shredded white cabbage 1 cup diced tomatoes -- with juice or canned tomatoes 1/2 cup tomato sauce 2 tablespoons dry red wine -- optional 1 bay leaves 1 teaspoon Italian seasoning -- herb mix 8 ounces cooked chickpeas -- drained and rinsed 1/2 cup frozen green peas -- thawed 1 tablespoon chopped fresh parsley Salt and pepper -- to taste Heat the oil in a soup pot. Add the onions and garlic and saute over moderate heat until the onions are golden. Add the carrots, celery, celery leaves, potatoes, and cabbage, along with just enough water to cover. Add the tomatoes, tomato sauce, optional wine, bay leaves, and seasoning mix. Bring to a simmer, then simmer gently, covered, until the vegetables are just done, about 45 minutes. Add the chickpeas, green peas, and parsley. Correct the consistency with more water if necessary, then season to taste with salt and pepper. Simmer over low heat for at least another 20 to 30 minutes, or until the vegetables are completely tender but not overdone. 19% of 191 Cals from fat. Total fat: 4g. "Minestrone" - Recipe from VEGETARIAN SOUPS FOR ALL SEASONS, by Nava Atlas (1996) Little Brown. "Filling and tasty, this Italian vegetable soup becomes a meal when served with bread. It keeps exceptionally well and develops flavor as it stands." >REVIEW: Minestrone with Cabbage and Chickpeas was mild and mellow. Kind of soup that likely gets tastier with age. Children might like this: not too spicy especially if you use savoy or napa cabbage. Makes a lot. Serves 4 to 6. Mild goes well with any bread. I used savoy and tomato paste (not sauce) and dried herbs; 1 Tbs. Madeira. It will likely be better reheated. >From Pat Hanneman's Collection - - - - - - - - - - - - - - - - - - - NOTES : Minestrone with Cabbage and Chickpeas was mild and mellow. Kind of soup that likely gets tastier with age. Children might like this: not to spicy especially if you use savoy or napa cabbage. Makes a lot. Serve 4 to 6. * Exported from MasterCook * Miscellaneous Cooking Tips #9 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** ***** Stir that leftover pumpkin into an equal amount of vanilla pudding (my favorite is fat and sugar free) Add a little cinnamon, cloves, nutmeg and sweetener to taste. Enjoy! [jenk@midplains.net (Jennifer)] ***** On baking eggplant for lasagna: When I bake eggplant for eggplant parmigiana I brush the tops with beaten egg, then repeat when I turn it. Also, I find that making relatively thick slices ( ~ 3/8 inch) helps. Bake at 350 for about 5 minutes each side; you want the tops to be slightly brown, but not dark. The egg coating gives the eggplant a very rich taste, and keeps it moist. [Judi Schwartz ] --- I brown eggplant in the oven all the time. I slice it, dip in Egg Beaters, then in bread crumbs. Lay on a sprayed non-stick pan & put in the oven at about 400 degrees. Cook about 10 to 15 minutes, turn & cook another 10 minutes or so. It browns beautifully & can be eaten as is or used to make eggplant parm with non-fat or low-fat cheese & tomato sauce. [Dorothy V ] --- I do an eggplant manicotti (using eggplant slices instead of pasta to wrap around the filling) and I usually steam my eggplant slices for this. Works pretty well. ["Virginia Turnbull" ] ***** On storing ginger: I keep fresh ginger in the refrigerator in a jar of white wine. It's "preserved" this way and lasts several months. Wash and peel the ginger and cut it into small teaspoon and tablespoon size pieces so you can take out just what you need for the recipe you're making. I think you could also chop it up into little pieces and just scoop out what you need from the wine. Fresh ginger is wonderful in lots of recipes! ["Natalie Frankel" ] --- I keep my fresh ginger in the fridge in a glass jar filled with Sherry. The ginger keeps a long time like this and I also use the Sherry in stir-fry sauces.[ Penchard ] --- I keep fresh ginger in the freezer in a plastic bag, and grate off the required amount as needed, without defrosting. This is not suitable for some recipes, though, as the ginger does lose its texture after freezing (becomes mushy). [greg martin ] ***** On removing strong odors in the microwave: In the microwave in a ceramic or glass bowl, bring to a boil, then continue "cooking" for 30-45 minutes on level 1 or 2, either of the following: 2-3 Tablespoons - baking soda in 4 cups water -OR: 1 Tablespoon vanilla in 4 cups water (add a half stick of cinnamon, if desired) Once the microwave is steamy from this, wipe the inside (including door) with a mixture of warm water and a small amount of baking soda and wipe it periodically as you continue boiling the water. This does help remove the odors. Of course, putting the range fan on helps, too. You may need to repeat all of this several times a day and maybe even for a few days, especially if the popcorn has burned. (I just leave the bowl in the microwave as is, adding a bit more baking soda or vanilla to the original bowl and use it again.) Eventually, it goes away. (But then, hubby wants more popcorn, and so it goes... :) ["Natalie Frankel" ] --- One thing I have done to get rid of the odor of that low-fat popcorn in the microwave is to put newspaper crumpled up into the oven after popping the corn. The newspaper absorbs a lot of the odor. Not perfect, but it does help some.[ "Wilma Dye" ] --- I use a 4 cup Pyrex measuring cup filled with about a cup of water with the juice of one lemon. Bring to a boil in the micro & then let it simmer a while. The lemon juice usually takes care of most odors very well. [Dorothy V ] - - - - - - - - - - - - - - - - - - - NOTES : ***** Stir that leftover pumpkin into an equal amount of vanilla pudding (my favorite is fat and sugar free) Add a little cinnamon, cloves, nutmeg and sweetener to taste. Enjoy! [jenk@midplains.net (Jennifer)] ***** On baking eggplant for lasagna: When I bake eggplant for eggplant parmigiana I brush the tops with beaten egg, then repeat when I turn it. Also, I find that making relatively thick slices ( ~ 3/8 inch) helps. Bake at 350 for about 5 minutes each side; you want the tops to be slightly brown, but not dark. The egg coating gives the eggplant a very rich taste, and keeps it moist. [Judi Schwartz ] --- I brown eggplant in the oven all the time. I slice it, dip in Egg Beaters, then in bread crumbs. Lay on a sprayed non-stick pan & put in the oven at about 400 degrees. Cook about 10 to 15 minutes, turn & cook another 10 minutes or so. It browns beautifully & can be eaten as is or used to make eggplant parm with non-fat or low-fat cheese & tomato sauce. [D * Exported from MasterCook * Mixed Cinnamon Pecan Raisin Rolls, ~Re's Abm Recipe By :Paradise Manifest Serving Size : 12 Preparation Time :0:00 Categories : Breads Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup Warm milk -- ( 90- 110 deg F.) 1 Large Egg -- or Jumbo 3 Cups Bread Flour 3 tablespoon Brown Sugar 1 tablespoon White Sugar 1/2 Tsp Salt 2 tablespoon Chinese Cinnamon -- or Ground Cinnamon 4 tablespoon Butter -- or Corn Margarine 2 Tsp Dry Yeast -- or 1 1/2 Tsp Bread Machine Yeast -- My Preference 1 tablespoon Vital Gluten -- *optional* --- Filling: 1/2 Cup Butter or Margarine -- Melted 3 tablespoon Ground Cinnamon -- I use Spicy Chinese Cinnamon 1/4 Cup Light Brown Sugar 1 tablespoon White granulated sugar 1 tablespoon Ground Fresh Nutmeg 1/3 Cup Chopped Nuts -- (I use Pecans ) 1/3 Cup reconstituted raisins -- ( soaked in warm water ) ---- Sugar Icing: 3/4 Cup Powdered Sugar 1 tablespoon milk -- (1 to 2) 1/2 Tsp Vanilla Extract Yield 12 B I G Puffy Rolls stuffed with goodies Bread Directions: bread machine setting -Dough add milk and egg to pan top with dry ingredients, and then make a well in the center and each corner, drop 1 TBLSP butter or margarine into the corners and the yeast into the center well. lock pan into ABM start and allow to mix, watch for consistency of dough, making sure it is smooth and if need be adding another Tsp or so of water till the dough is satiny smooth while it mixes into a smooth shiny glutinous brown ball. When ABM is Done - remove bread to a floured surface knead dough about 1 minute, allow to rest about 15 mins. Roll dough into a rectangle about 15x 10. spread 1/3 cup butter onto dough within 1" of edges. then sprinkle sugar, cinnamon, nutmeg, nuts, & Raisins evenly over dough. Roll dough tightly and press to seal completely on open side, thereby forming a 12" long evenly shaped roll. take a sharp knife, dental floss or pastry cutter and cut roll in half, then each half into 6 pieces evenly. lay each piece flat, side by side into a greased 13 X 9" baking pan, or deep dish pizza pan (my preference) and brush tops of rolls with remaining butter and cover with nonstick wax paper or cling wrap and place in a warm draft free place to rise at least 45 mins to 1 hr, doubled in size, usually overflowing the pan edges looking GIGANTIC, remove cover and then.. bake in a Preheated 375 degree F.Oven for20 -25 mins, till just brown on top. remove from oven, cool in pan on rack for 20 or so minutes,then drizzle with thin sugar icing glaze, cut apart,remove from pan and store in covered cake plate, for the few minutes they last .. Sugar Icing: beat till smooth set aside covered until used - - - - - - - - - - - - - - - - - - - NOTES : Yield 12 B I G Puffy Rolls stuffed with goodies Bread Directions: bread machine setting -Dough add milk and egg to pan top with dry ingredients, and then make a well in the center and each corner, drop 1 TBLSP butter or margarine into the corners and the yeast into the center well. lock pan into ABM start and allow to mix, watch for consistency of dough, making sure it is smooth and if need be adding another Tsp or so of water till the dough is satiny smooth while it mixes into a smooth shiny glutinous brown ball. When ABM is Done - remove bread to a floured surface knead dough about 1 minute, allow to rest about 15 mins. Roll dough into a rectangle about 15x 10. spread 1/3 cup butter onto dough within 1" of edges. then sprinkle sugar, cinnamon, nutmeg, nuts, & Raisins evenly over dough. Roll dough tightly and press to seal completely on open side, thereby forming a 12" long evenly shaped roll. take a sharp knife, dental floss or pastry cutter and cut roll in half, then each * Exported from MasterCook * Molasses Cake Recipe By :family recipe Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup molasses 1/2 cup sugar 1 egg 3 Tablespoons vegetable oil 1 1/2 cups flour 1 teaspoon baking soda 1 cup boiling water Mix molasses, sugar, egg, and oil. Add flour and mix. In separate bowl mix boiling water and baking soda, and then mix that into other ingredients. Bake at 350 degrees for 25 minutes in 9 x 9 glass pan. formatted by Russell Fletcher cccwebauthor@bigfoot.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Moroccan Roasted Salmon With Mango Salsa Recipe By :Cooking Light, April 1998 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Salsas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups mango -- peeled and chopped 2 Tbsp red onion -- finely chopped 2 Tbsp mint -- chopped 2 Tbsp orange juice 1 1/2 tsp commercial harissa -- (see notes) 1 1/2 lb salmon fillet -- skinned and cut crosswise -- into 4 pieces 1/4 tsp salt cooking spray Preheat oven to 450F. Combine first 4 ingredients in a bowl; cover and chill. Spread harissa over both sides of salmon; sprinkle with salt. Place salmon on a baking sheet coated with cooking spray. Bake for 20 minutes or until the fish flakes easily with tested with a fork. Serve with mango salsa. >From: Judi Moseley - - - - - - - - - - - - - - - - - - - NOTES : Harissa is a hot sauce made with chile peppers, garlic, cumin, coriander, and caraway. It's sold in Middle Eastern markets and specialty food shops. Serve with Casablanca couscous. * Exported from MasterCook * Moroccan Spice Rub Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp chopped fresh mint 2 cloves garlic -- minced 2 tsp fresh ginger -- grated 1/2 tsp ground cinnamon 1/2 tsp ground cumin Makes about 2 tablespoons. >From: MOMnAaron - - - - - - - - - - - - - - - - - - - NOTES : Here is a wonderfully tasty and healthy ways to spice up your leans meats. Using fresh herbs in place of fats, will definitely add flavor and lower your fat intake. * Exported from MasterCook * Mushroom Barley Burgers Recipe By :Oaks at Ojai, CA 01/12/98 Serving Size : 8 Preparation Time :0:00 Categories : Burgers & Loaves Eat-Lf Mailing List Grains & Cereals Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup boiling water 1/3 Cup barley -- rinsed 1 Teaspoon vegetarian bouillon -- *see pantry 4 Cups fresh mushrooms 1/4 Cup scallions -- minced 4 egg whites 1 Teaspoon dried dill weed 2 Teaspoons grated parmesan cheese 1/4 Cup wheat bran 1/4 Cup brown rice flour 1/2 Cup nonfat cottage cheese 4 Ounces nonfat cheddar cheese 2 Ounces nonfat Swiss cheese ***TOMATO BALSAMIC CATSUP*** 3 Teaspoons tomato paste 2 Teaspoons balsamic vinegar 1 Teaspoon water PANTRY: BROTH: Jensen's broth powder (available at the Oaks, the Palms or other health food stores). Nonfat cheese by Lifeline. 1. Combine water, barley and broth powder and simmer until barley is tender. 2. Chop mushrooms coarsely and combine with scallions and the cooked barley. 3. Combine remaining ingredients except Swiss cheese, add to mushroom barley mixture, and mix well. 4. Form 8 patties and grill on a nonstick surface until brown. 5. Turn patties carefully and top each with a slice of Swiss cheese. 6. Serve on a whole grain bun as a Veggie Burger with lettuce, tomato, nonfat mayonnaise as desired. The Oaks At Ojai Health Spa and Resort Hotel, Ojai, CA. website www.keho.com/oaks/ Prepared by Kenneth W. Cluff tailspin@keho.com copyright 1998 by Fitness Inc. Notes: PER SERVING: 95 calories >from Kitpath with a little help from mcbuster 2.0d >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Not Chicken Soup Recipe By :Still Life With Menu, Mollie Katzen Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups And Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups water 2 teaspoons salt 1 8" parsnip -- cut in chunks 2 large carrots -- cut in chunks 8 cloves garlic -- halved 2 stalks celery -- chopped 2 scallions 1/4 cup mushrooms 1/2 teaspoon turmeric black pepper 1. Combine everything in a large kettle. 2. Bring to a boil, lower to a simmer, and partially cover. 3. Cook slowly for about 1 1/4 hours. Turn off heat and let it cool to room temperature. 4. Strain out and discard all the vegetables. 5. Heat the broth gently just before serving. Serves 8. >From: Annullas - - - - - - - - - - - - - - - - - - - NOTES : In the meantime, here's an easy recipe from Mollie Katzen's "Still Life With Menu." The garlic is essential; the parsnip is optional. Serve with matzoh balls. * Exported from MasterCook * Nutty Oatmeal Waffles Recipe By :Pat Hanneman 1998-Mar Serving Size : 3 Preparation Time :0:15 Categories : Breakfast Eat-Lf Mailing List Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup quick-cooking oats 1/3 cup blanched almonds -- and/or walnuts 2/3 cup reduced fat Bisquick 3 tablespoons Egg beaters(r) 99% egg substitute 3/4 cup skim milk 6 tablespoons low calorie pancake syrup Place oats, nuts and Bisquick in the bowl of a food processor fitted with a metal blade. Process to a medium-fine grain. Transfer to a mixing bowl. Add egg and milk to the mixing bowl and make a batter. Set aside. Heat the waffle iron. Stir the batter and thin if necessary with milk or water. Make 3 6-inch round waffles. Serve with syrup or try all-fruit. Tested 1998-Mar-29: Very tasty. This is a recipe we can play with. Next time try 1/2 cup Bisquick and 2 rounded tablespoons of "grape nuts" bran buds cereal. Heated blueberries would make a good syrup. (mc-PER SERVING 30% cff: 329 cals; 11g fat) Note: quick oats cook in 1 minute. >Hanneman (Kitpath) to McRecipe and Eat-Lf and Recipe-lu c/o Brenda - - - - - - - - - - - - - - - - - - - NOTES : Every once in a while we want waffles! We really liked the crunch of these multi-grain ones made easy with Bisquick. Hope you experiment with this recipe and let us know the results.. * Exported from MasterCook * Onion Twists Recipe By :First For Women, 8/97 Serving Size : 12 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lg Onion -- Thinly Sliced 2 Tbsp Olive Oil 2 Tbsp Minced Parsley 1/2 Tsp Cracked Black Pepper 1/2 Tsp Coarse Salt -- Divided 1 Lb Frozen Pizza Dough -- Thawed 1 Egg -- Beaten In skillet over med heat, cook onion in hot oil, stirring, 15 min. Stir in parsley, pepper and 1/4 tsp salt. Heat oven to 375F. On floured surface, roll dough to 15 X 12" rectangle. Spread onions on lower half of dough, leaving a 1" border. Fold dough lengthwise; press to seal and brush with egg. Cut crosswise into 12 strips. Twist each strip; place on baking sheet coated with cooking spray. Brush with egg; sprinkle with remaining 1/4 tsp salt. Bake 20 min or until golden. Work time: 20 min Total time: 55 min >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 110.9 Fat 3.6g Carb 16.6g Fib 0.4g Pro 2.9g Sod 130mg CFF 29.2% * Exported from MasterCook * Orange Cheesecake Recipe By :Healthy Choice: Desserts Mar98 Serving Size : 10 Preparation Time :2:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***CRUST*** 3/4 cup reduced fat graham cracker crumbs 1 tablespoon margarine -- melted 1 teaspoon instant coffee crystals -- dissolved in 2 teaspoons boiling water -- cooled slightly ***FILLING*** 1 cup nonfat cottage cheese -- well-drained OR low-fat cottage cheese 1 1/3 cups plain nonfat yogurt cheese OR vanilla flavored yogurt 8 ounces lowfat cream cheese -- softened 1 cup sugar 2 egg whites 1 tablespoon cornstarch 2 teaspoons grated orange peel 1 teaspoon vanilla 1/2 teaspoon almond extract 2 eggs ***TOPPING*** 3/4 cup nonfat sour cream 1 tablespoon sugar 3/4 teaspoon vanilla 1. Heat oven to 350F. Spray 8-inch springform pan with nonstick vegetable cooking spray. Set aside. In medium mixing bowl, combine crust ingredients. Press mixture evenly over bottom of prepared pan. Set aside. 2. Place cottage cheese in food processor or blender. Process until smooth. Add remaining filling ingredients. Process just until blended, scraping sides of bowl frequently. Pour filling into prepared pan. Bake for 50 minutes to 1 hour, or just until cake is firm around edges but still shiny and slightly soft in center. 3. Cool cheesecake for 15 minutes. Meanwhile, increase oven temperature to 425F. In small mixing bowl, combine topping ingredients. Spread evenly on cheesecake to within 1/2 inch of edges. Bake for 5 minutes. Immediately run a sharp knife between the cheesecake and the pan. Cool completely at room temperature. 4. (These steps help prevent cracking on the top of cheesecake.) Refrigerate 6 hours or overnight before serving. Garnish individual slices with orange peel or grated chocolate, if desired. 5. Tip: If bottom of springform pan is not a tight fit, place cheesecake on baking sheet before placing in oven. PER SERVING: one 130g slice, or one-tenth; 211 calories using non-fat ingredients. 6 grams fat (26% cff). Recipe from Healthy Choice, www.healthychoice.com RECIPE BOX (C) ConAgra Inc. >from Pat Hanneman (Kitpath) - - - - - - - - - - - - - - - - - - - NOTES : Mocha-Graham crust, orange and almonds, and lowfat! Suggested serving size would be hard to cut (1/10). * Exported from MasterCook * Orange Chiffon In Raspberry Sauce Recipe By :Family Circle - 4/1/98 Serving Size : 6 Preparation Time :0:20 Categories : Desserts Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Chiffon: 2 tbsp water 1 tsp grated orange peel 1 env unflavored gelatin 2 tbsp fresh orange juice 3 tablespoons orange juice, frozen concentrate 1/2 cup egg substitute 1/4 cup sugar 3/4 cup plain lowfat yogurt -- stirred until smooth Raspberry sauce: 1/2 pt raspberries 2 tbsp sugar 2 tbsp water raspberries and fresh mint -- garnish Prepare chiffon: Heat the water and the orange zest in a small saucepan; let steep for 3 minutes. Strain though fine-mesh sieve into a small bowl, reserving orange-flavored water. Discard zest. Add gelatin to the flavored water, and let stand to soften, 2 minutes. Microwave 15-20 seconds to dissolve gelatin, or pour into small saucepan and dissolve over low heat. Add orange juice and orange juice concentrate to gelatin mixture. Beat egg substitute and sugar in bowl until light and thickened. Add gelatin mixture; stir to combine. Fold in yogurt until thoroughly combined. Divide chiffon evenly among six 2/3 cup custard cups or shaped molds. Freeze overnight, until set. >From: Angie Phillips - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Julius #2 Recipe By :(http://www.topsecretrecipes.com) Serving Size : 1 Preparation Time :0:00 Categories : Beverages Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup orange juice 1 cup water 1/4 cup egg substitute 3/4 teaspoon vanilla extract 1/4 cup sugar 1 cup ice Combine all of the ingredients in a blender set on high speed for 15-30 seconds. Makes 2 drinks. (http://www.topsecretrecipes.com) >From: Mary - - - - - - - - - - - - - - - - - - - NOTES : Here's a quick-n-easy recipe from the first Top Secret Recipes book. Notice the egg substitute (which is made from egg whites) in the recipe. That's how you get a frothy, foamy drink. If you want a version of Strawberry and Pineapple Julius, check out the recipes in the second book, More Top Secret Recipes. * Exported from MasterCook * Party Punch #2 Recipe By :"smithg" Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 part white grape juice 1 part ginger ale One of the nicest, cleanest tasting punches (I ABHOR that ice cream or sherbet stuff) is equal parts white grape juice & gingerale. It sounds simple, and it is, but people really like it. It's a nice thing to have around, too, if you've got abstainers while everyone else is drinking champagne at a reception or party. I suppose you could die it green.... - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Passover Menu And Ideas Recipe By :"Jessica R. Shawl" Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Jewish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Matzo Ball soup - FF from the Passover web site Mixed Green Salad Main - Eggplant/veggie layer casserole - comes from vegetable napoleans I make (see recipe) Side - Spaghetti Squash and Zucchini casserole - from FF Passover web site Side - Potato Mushroom Cakes (see recipe) Angel Food cake - FF from the Passover web site rhubarb compote - to top cake - also from FF Passover web site Other ideas I have for the rest of the week are: lasagna with matzo instead of noodles potato carrot kugel - in FF web site, I like this but my parents hated it. Matzo Brie Matzoh veggie sandwiches Marinated roasted veggies Veggies Stews Meringues with Sorbet and Raspberry Puree (see recipe) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta E Fagioli Recipe By :Cooking Light Magazine 3/98 Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Pasta Soups And Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb. dried navy beans 1 Tbsp. olive oil 1 Cup chopped onions 1/2 Cup sliced carrot 1/2 Cup chopped celery 2 garlic cloves -- crushed 1 Can diced tomatoes -- (28-oz.) undrained 9 Cups water 1/4 Tsp. crushed red pepper 1 bay leaf 1 Tsp. salt 1 Tsp. dried oregano 1/2 Tsp. dried thyme 1/4 Tsp. dried rosemary 2 garlic cloves -- crushed 3/4 Cup uncooked medium elbow macaroni -- (about 4 oz.) 1 Cup chopped flat-leaf parsley 1/4 Tsp. black pepper 3/4 Cup grated fresh Parmesan cheese -- (3 oz.) Soak beans overnight or quick-soak. Heat oil in pan over medium heat until hot. Add onion, carrot, and celery, and saute 5 minutes or until tender. Add 2 garlic cloves; cook 1 minute. Add tomatoes; bring to a boil. Cover, reduce heat and simmer for 10 minutes, stirring occasionally. Add beans, 9 cups water, red pepper, and bay leaf, and bring to a boil. Cover, reduce heat, and simmer for 1 hour and 50 minutes. Add salt, oregano, thyme, rosemary, and 2 garlic cloves; cover and simmer 25 minutes or until beans are tender. Discard bay leaf. Place 2 cups bean mixture in a food processor; process until smooth. Return bean puree to pan, and stir well. Add pasta; cook 7 minutes or until pasta is done. Remove from heat; stir in parsley and black pepper. Ladle soup into bowls, and sprinkle with cheese. Calories 339, (15% fat); Fat 5.5 g (sat 2.2g); Protein 19.8 g; Carb 54.6 g; Fiber 8.7 g; Chol 7 mg; Iron 5.4 mg; Sodium 626 mg; Calcium 261 mg. >From: "bill pawelko" - - - - - - - - - - - - - - - - - - - NOTES : I tried this soup last week. I used an assortment of beans--you know, those little bits in all those opened bags that you just don't want to throw away. Be sure to add the pasta right before serving because it does swell quite a bit on standing. NOTE: ["Reggie Dwork" ] Instead of soaking the beans: Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook for 2 minutes. Remove beans from heat; cover and let stand for 1 hour. Drain beans in a colander. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. WW Points 3.5 * Exported from MasterCook * Pasta Salad #8 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb. pasta -- (or so) any variety -- any shape fat-free Italian dressing lemon pepper 1 can kidney beans -- drained and rinsed frozen corn frozen baby lima beans Cook pasta, but do not overcook. Rinse. Add vegetables desired. I normally use those above, but fresh cauliflower and broccoli are good, too. Add enough FF Italian dressing to lightly coat the pasta and vegetables. Liberally sprinkle on lemon pepper. I usually use a couple teaspoonfuls, probably. Stir and store in airtight container in the fridge. This will keep several days, is best after sitting at least overnight. You can use any combination of vegetables, canned, fresh, or frozen, make a little or a lot. I've taken this to several "affairs" and gotten rave reviews even though it's EASY !! >From: Nancy Way Rummage - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta With Creamy Sauce Recipe By :"Taylor, Tamara" Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cook your favorite pasta --- Combine in a saucepan: 1 can Campbell's half fat cream of chicken -- (or any cream of soup you enjoy) 2 tsp. Worcestershire sauce 1 cloves garlic -- (1 to 2) 1 handful broccoli -- cut up in little spears 1 carrot -- julienned 2 tablespoon onion several green/red pepper strips 1/4 frozen peas Let above ingredients simmer while pasta is cooking and until veggies are crisp tender. Serve over pasta with some light parmesan cheese and hot pepper flakes. Very tasty and quick. Serves about 3. ***Note - I sometimes boil a chicken breast in the pasta water and then cut it up and add to the sauce for a few minutes. This provides a hearty meal with extra protein. - - - - - - - - - - - - - - - - - - - NOTES : I would like to share a very quick supper recipe that I have about once a week at least. It is very yummy!! * Exported from MasterCook * Peach Cobbler Recipe By :Microwave Cooking Serving Size : 8 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 29 Ozs peach slices in syrup -- drained 2 Tbsps granulated sugar 1 Tsp cinnamon 2 Cups reduced fat yellow cake mix 2 Tbsps olive oil 1 Tsp olive oil Arrange peach slice in a 8" glass square dish. Sprinkle with sugar and cinnamon. Microwave three minutes. In a mixing bowl, combine cake mix and oil. Mix well. Crumble over peaches in dish. Microwave twelve minutes on high, turning 1/4 turn every two minutes. Cool to room temperature before serving. >From: "Anita A. Matejka" - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with ice cream or whipped cream. NOTES : The key to actually cooking with a microwave is to know your microwave's wattage and adjust the recipe accordingly. You also need to use the appropriate cookware for your oven. Most cookware that can be used in the microwave will state "suitable for microwave" or "microwave safe". Avoid using cookware with metal trim, foil-lined bags, boxes, or baking trays. I substituted oil for margarine and added more peaches to cover the surface of the eight inch pan called for in the recipe. I let the cobbler set at room temperature a few hours before serving. Doing this let it set and we found it tasted better than right out of the microwave. * Exported from MasterCook * Pickled Beets #3 Recipe By :family recipe Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans beets -- 16 oz. each. 1 1/4 cups sugar 3/4 cup vinegar 1 1/2 teaspoons ground cloves 1 1/2 teaspoons cinnamon Add beet juice, sugar, vinegar, cloves, and cinnamon in saucepan. Heat mixture at medium-low until it boils. Add beets. Bring it back to a full boil and boil a few minutes. Cool. Recipe says to refrigerate at least 8 hours before serving, but they have never lasted that long in the refrigerator. They are lucky if they make it to the refrigerator. formatted by Russell Fletcher gimplimp@teleport.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pie Crust #5 Recipe By :BHG "Favorite Desserts Made Light" Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups flour salt 1/4 cup skim milk 3 tablespoons vegetable oil With the usual 1 1/4 cups flour and salt, they use 1/4 cup skim milk and 3 tablespoons cooking oil. The calorie count given is 113 per serving and the total fat is 5g. That is 2 grams less fat per serving than recipes in same cookbook using 1/4 shortening. >From: Lilyan Brower - - - - - - - - - - - - - - - - - - - NOTES : Note: This crust comes in at 40% CFF, but when it is filled with a vlf or nonfat filling, the %CFF are acceptable. * Exported from MasterCook * Pistachio Cream Recipe By :Diabetic Snack & Appetizer Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces evaporated skim milk 13 oz Sugar-free instant pistachio Pudding mix Chill evaporated milk thoroughly. Pour into 1 qt. measuring cup. Add enough cold water to make 3 c. liquid. Next, add pudding mix. With a wire whisk, beat until well blended. Pour into ice-cream maker. Freeze as directed by manufacturer. Serve immediately or pack in freezer container for later use. Yield: 6 servings Exchange, 1 serving: 1 starch/bread Calories, 1 serving: 73 Carbohydrates, 1 serving: 11 More? Submitted By JEANNE SWAFFORD On 10-17-94 >From: Kat - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Plum Sauced Pork Medallions Recipe By :Healthy Choice: Meats Mar98 Serving Size : 4 Preparation Time :0:20 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup chopped onion 1/2 teaspoon vegetable oil 1/2 cup red plum jam 1 tablespoon red wine vinegar 1 teaspoon low-sodium soy sauce OR tamari soy sauce 1/4 teaspoon ground ginger 2 small plums -- cut into 8-wedges 1 pound pork tenderloin -- trimmed and cut crosswise into 8-pieces Cayenne pepper 1. Spray 8-inch nonstick skillet with nonstick vegetable cooking spray. Add onion and oil. Cook over medium heat for 4 to 7 minutes, or until onion is tender, stirring occasionally. Reduce heat to low. Stir in jam, vinegar, soy sauce and ginger. Cook for 1 to 2 minutes, or until jam is melted, stirring occasionally. Stir in plums. Set sauce aside. 2. Pound pork pieces lightly to 1-inch thickness. Sprinkle both sides of each piece lightly with cayenne. Spray 10-inch nonstick skillet with nonstick vegetable cooking spray. Heat skillet over medium-high heat. Add pork. Cook for 6 to 8 minutes, or just until meat is no longer pink, turning over once. Serve topped with plum sauce. PER SERVING 2-medallions (156g): 272 cals, 5g fat (16.5% cff) Recipe from Healthy Choice, www.healthychoice.com RECIPE BOX (C) ConAgra Inc. Notes: Fresh plums make a prepared plum jam/jelly chunky. One tenderloin will serve 4 to 8 diners. >from Pat Hanneman (Kitpath) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Poached Grouper Recipe By :DOCTOR'S 30-DAY CHOLESTEROL BLITZ Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 grouper fillets 1/2 cup white wine 1/2 lemon -- juiced 1 cup prepared salsa 1/4 cup capers diced onion 1 tablespoon chopped black olives -- optional Saute onion in white wine and lemon juice until onions are transparent. Add grouper and salsa; cover tightly. Cook over medium heat about 10 minutes or until done. Add capers and chopped black olives. Serve with cooked brown Basmati rice and black beans. Servings: 4 AnyTime Healthy Breakfast Quiche (Blitz) B: DOCTOR'S 30-DAY CHOLESTEROL BLITZ S: 6 C: *Hearts 1 package Simply Potatoes shredded hashbrowns 9 egg whites, beaten stiff 1 tsp. Worcestershire sauce 1 dash Tabasco sauce 1 tsp. whole grain mustard 10 ounces frozen chopped spinach, thawed 1 medium onion, diced 2 tbsp. olive oil NoSalt (R) pepper, to taste 1/2 cup chopped mushrooms 2 tbsp. chopped bell pepper nonfat cheese, grated Brown potatoes and onions in oil and place in 9 1/2 x 11 baking dish. Set aside. Saute mushrooms and bell pepper for 5 minutes or until tender. Stir in spinach until heated through. Add veggie mixture to beaten eggs in mixing bowl. Mix until well blended. Then add water, Worcestershire, Tabasco, mustard and seasonings to mixture. Pour mixture over potatoes. Bake at 375 degrees in oven for 30 minutes or until done. Add no fat cheddar cheese and place under broiler for 2 to 3 minutes longer just prior to serving. Serve with salsa or baked tomatoes. Servings: 4 to 6 >Advanced Health Institute (Florida) presents THE DOCTOR'S 30-DAY CHOLESTEROL BLITZ, by Leslie C. Norins, MD, PhD and Rainey Norins ($12.95). URL: http://www.wellville.com/recipes.html debute: 4 Nov 96. >Heart-Healthy edited by Pat Hanneman KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Popcorn Shrimp Recipe By :Healthy Meals in Minutes Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons miracle whip Free 2 tablespoons dijon mustard 1 tablespoon fresh parsley -- chopped 1 tablespoon lemon juice 1/8 teaspoon Tabasco sauce 1/2 cup bread crumbs 1/2 teaspoon dried tarragon 1 pound shrimp -- peeled and deveined 1. Preheat broiler. Line broiler pan with aluminum foil. Spray foil with vegetable cooking spray. 2. In a small bowl, combine mayonnaise, mustard, parsley, lemon juice and Tabasco sauce. Mix well. One a sheet of waxed paper, combine bread crumbs and tarragon. Mix well. 3. Dip shrimp in mayonnaise mixture, turning to coat. Dredge shrimp in bread crumb mixture, turning to coat and patting so crumbs adhere. 4. Place shrimp on prepared pan. Broil 4 inches from heat, turning once, until golden brown, about 5 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pork With Pineapple Salsa Recipe By :Healthy Meals in Minutes Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Tbsp firmly packed light brown sugar -- divided 2 Tbsp Dijon mustard 1 Tsp paprika 1/2 Tsp ground ginger 1 pork tenderloin -- trimmed 1 Cup diced fresh pineapple -- or 1 can (8 1/2 oz) unsweetened pineapple rings diced 1/4 Cup unsweetened pineapple juice 1/3 Cup finely chopped red or green bell peppers 1/4 Cup sliced green onion 1/8 Tsp crushed hot red pepper flakes 1.. Preheat oven to 450F. In a small bowl, combine 2 Tbsp of brown sugar, mustard, paprika, and ginger. Mix well. 2.. Tie the pork at intervals with kitchen twine. Place on the rack in broiler pan; spread evenly with half of brown sugar mixture. Roast for 15 minutes. 3.. Spread pork with remaining brown sugar mixture; roast until an instant read meat thermometer inserted in thickest part of meat registers 160F., about 20 minutes. 4.. In a medium bowl, combine the remaining brown sugar, pineapple, pineapple juice, bell pepper, green onion and red pepper flakes. 5.. Transfer pork to a serving platter; let stand for 5 minutes. Remove and discard kitchen twine. Slice and serve with the salsa. Calories: 171 (21% from fat) Carbohydrates: 13g Protein: 20g Sodium: 194mg Fat: 4g Cholesterol: 56mg >From: "Lisa Whittington" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato And Wild Mushroom Gratin Recipe By :PROVENCAL LIGHT, by Martha Rose Shulman Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried cepes -- *see note 1 quart boiling water 4 large minced garlic cloves -- PLUS 1 garlic clove -- cut in half lengthwise 1 pound fresh wild mushrooms -- *see note Salt -- to taste 5 teaspoons olive oil 2 teaspoons fresh thyme leaves -- OR 1-teaspoon dried 2 tablespoons red wine -- such as Cotes du Rhone Freshly ground pepper -- to taste 3 pounds waxy potatoes -- scrubbed -- and sliced 1/2-inch thick 1 ounce Gruyere or Parmesan cheese -- grated Place the dried mushrooms in a bowl and pour on the boiling water. Let sit for 20 to 30 minutes, or until the mushrooms are softened. Drain through a cheesecloth-lined strainer over a bowl and squeeze the mushrooms over the strainer. Rinse thoroughly to remove the grit, squeeze dry and chop coarsely. reserve the soaking liquid. Preheat the oven to 400 degrees. Rub the inside of a 3-quart gratin dish with the cut clove of garlic. Combine the fresh wild mushrooms and salt in a large, heavy-bottomed, nonstick skillet and heat over medium-high heat until they begin to release water, about 1 minute. Cook, shaking the pan or stirring with a wooden spoon, for 5 minutes, until most of the liquid has evaporated. (If fresh wild mushrooms are unavailable, omit this step altogether.) Add 1 tablespoon of the olive oil (or heat the olive oil in a nonstick skillet if you don't have fresh wild mushrooms), the chopped dried mushrooms, the remaining garlic and the thyme, and continue to cook, stirring, for another 2-3 minutes, until the garlic is fragrant and beginning to color. Add the red wine and pepper and cook for a minute, stirring, until the wine has been absorbed. Remove from the heat and toss with the sliced potatoes. Add more pepper if desired. Arrange the potatoes and mushrooms in an even layer in the prepared dish. Measure out 3 cups of the mushroom-soaking liquid and season with 1 teaspoon salt (or more or less, to taste). Pour it over the potatoes. Bake for about 1-2 hours, until the potatoes are tender and the top is crusty. Every 20 minutes, stir the potatoes from the bottom up to the top. When the top is beginning to color, after about an hour and 15 minutes, sprinkle the cheese and remaining olive oil over the top. Continue to bake until the top is browned, 15 to 30 minutes. Advance preparation: The gratin can be assembled several hours before baking. The mushrooms can be prepared a day or two ahead of time and held in the refrigerator. Nutrition information per serving: 20%: 274 calories, 6 grams fat, 406 milligrams sodium, 8 grams protein, 49 grams carbohydrate, 5 milligrams cholesterol. >From"PROVENCAL LIGHT," by Martha Rose Shulman (Bantam, 1994). >Article: "An evening in Provence," February 18, 1998, By ANN BURGER, Post and Courier Food Editor, 1998-Feb-18 http://www.charleston.net/pub/entertain/food/hea0218.htm Notes: If you can't find fresh wild mushrooms for this recipe, omit them and use the dried cepes (porcini mushrooms) only. If fresh wild mushrooms are available, clean them of grit and slice them 1/2-inch thick if large. >Edited by Pat Hanneman (Kitpath) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Chips, Homemade Recipe By :Woman's Day's 12/19/95 Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Snacks Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 baking potato -- well scrubbed seasonings such as: salt, dried thyme, coarse ground cumin, basil, oregano, chili powder, black and red pepper 1. Heat oven to 375F. Line a cookie sheet with foil. Lightly coat with nonstick cooking spray. 2. Hold potato over a paper towel. Using a vegetable peeler and slow strokes, peel potato, skin and all, removing strips as wide as possible. 3. Cover strips with another paper towel and press down to absorb some of the moisture. 4. Spread strips on prepared cookie sheet. (You don't have to be too careful. They can overlap in spots) Lightly sprinkle with salt and seasonings 5. Bake about 10 minutes until some potato strips are golden Turn strips over with a broad spatula, separating any clumped strips. Move browned strips to center of pan and pale ones towards edges. Bake 5 minutes longer or until strips are golden and crisp. >From: BLAdams96 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Mushroom Cakes Recipe By :"Jessica R. Shawl" Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Jewish Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- mashed potatoes mushrooms soy sauce The potato mushroom cakes, you basically make mashed potatoes, stir-fry some mushrooms with a little soy sauce and whenever you like, form potatoes into palm-sized cakes, put a spoonful of mushrooms in the middle and put another potato cake on top. So it's like having mashed potatoes stuffed with mushrooms. Then you brown in a pan and finish baking. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpernickel Bread Recipe By :Kitchen Magic site Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 lb loaf: 1 cup water 2 tablespoons water 1 1/2 teaspoons salt 1/3 cup molasses 2 tablespoons vegetable oil 1 cup rye flour 1 tablespoon rye flour 1 cup whole wheat flour 2 tablespoons whole wheat flour 1 1/2 cups bread flour 3 tablespoons baking cocoa 1 1/2 teaspoons instant coffee -- (dry) 1 tablespoon caraway seed 1 teaspoon yeast -- (I used bread machine yeast) Chose regular size loaf medium crust normal cycle >From: Naralon Thorn - - - - - - - - - - - - - - - - - - - NOTES : I went to the Kitchen Magic site on the internet, and got the following recipe. I measured carefully, but only ended up with a lovely crust filled with soggy goo. It just was not cooked. * Exported from MasterCook * Pumpkin Bread, Glazed Recipe By :Lean and Lovin' It, Don Mauer Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sifted all purpose flour 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp nutmeg 1/2 tsp ground cloves 1/2 tsp ground cinnamon 1/4 tsp ground allspice 1/4 tsp salt 1 1/2 cups granulated sugar 1 1/4 cups solid-pack pumpkin 1/2 cup nonfat egg substitute -- such as Egg Beaters 1/2 cup fresh squeezed orange juice 1/4 cup nonfat plain yogurt 1 packet Butter Buds -- (1 1/2 oz) --- Glaze 1/4 cup powdered sugar 2 tsp warm water 1/2 tsp fresh-squeezed lemon juice 1. Set the oven rack in the middle of the oven and preheat to 350 degrees. Lightly spray the bottom and sides of a 9X5X3 inch loaf pan with vegetable oil spray. Set aside. 2. Sift together the flour, baking soda, baking powder, ground spices, and salt. Set aside. 3. In a large bowl , whisk together the sugar, pumpkin, egg substitute, orange juice, yogurt, and Butter Buds until well combined and the sugar seems to have dissolved, about 45 seconds to 1 minute. Add the dry ingredients to the bowl and, with a rubber spatula, stir and fold until just moistened, 30-40 seconds. 4. Pour the batter into the prepared pan and bake for 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean. 5. Cool bread in the pan on a wire rack for 15 minutes. Lift the bread from the pan and return it to the rack. Let sit for 1 hour, or until thoroughly cooled. 6. Glaze: In a small bowl whisk together the powdered sugar, water and lemon juice until combined. Brush the glaze evenly over the cooled bread and serve. To store, when the glaze is set and dry, wrap the bread in aluminum foil and refrigerate. per slice (18 per loaf) 132 calories, 0.21 grams of fat, 2.4 grams of protein, 31.3 grams of carbohydrate, trace of cholesterol, 129 mg of sodium. >From: Eileen and Andrew Johnson - - - - - - - - - - - - - - - - - - - NOTES : This pumpkin bread is really really good!!! It came from "Lean and Lovin' It" by Don Mauer. So far I have been impressed with his baked goods. They are not low in sugar, but there is hardly any fat to speak of. I am in month 3 of maintenance after a 140 pound loss and I am trying to slowly reintroduce sweets back into the system--this bread makes me feel like I am eating a fully fatty treat!! * Exported from MasterCook * Pumpkin Dessert Recipe By :WW recipe card from 1988 Serving Size : 16 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 graham crackers -- crushed -- (2.5-inch square) 1/2 cup margarine -- melted 8 teaspoons powdered sugar 1/2 gallon vanilla nonfat or lowfat ice cream -- (16 servings) artificial sweetener to equal 1 Cup sugar 2 cups pumpkin -- canned 2 teaspoons pumpkin pie spice Mix first three ingredients and line 9x13 pan, reserving some to sprinkle on top of dessert. Soften ice cream and blend into it: sweetener, pumpkin, pumpkin pie spice. Pour into graham cracker lined pan and refreeze. Top with reserved crumb mixture. Each Serving: 1B; 1 1/2 Fat; 1/2 P/M; 1 V/F; 15 opt Submitted by Roberta >From: Kat - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quinoa Corn Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Grains & Cereals Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cornmeal 1 cup quinoa meal 1 tsp salt 1/2 tsp baking soda 1 tablespoon honey 1 large egg -- beaten 3 tablespoon melted butter 2 1/2 cups buttermilk Preheat oven to 425 degrees. Prepare quinoa meal by grinding raw quinoa in a blender. Combine dry ingredients. Combine wet ingredients. Mis the two together. Bake in greased 9 x 9 pan or greased muffin tin until golden (about 25 minutes.) Serve hot with lots of butter. For a spicier variation add 4-oz can of chopped green chilies or jalapena-and-tomatoe relish. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quinoa Corn Chowder Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Soups And Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 1/4 cup rinsed quinoa 1/2 cup potatoes -- cubed 2 tablespoon carrots -- diced 1/4 cup chopped onion 1 1/2 cups corn -- (fresh - frozen - or canned) 2 cups milk 1 tsp salt 1 dash black pepper 1/4 cup chopped parsley butter Simmer quinoa, potato, carrot, and onion until tinder (about 15 minutes). Add corn. Bring back to boil and simmer another 5 minutes. Add milk. Bring just to boil. Season to taste. Garnish with parsley and dab of butter. Serves 4-6 >From: MOMnAaron - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quinoa Potato Petite Croquettes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups mashed potatoes 2 cups cooked quinoa 2 eggs -- beaten 1/2 cup chopped onion 1/4 cup chopped parsley 1/2 tsp salt 1/2 tsp cumin 1/2 tsp oregano Combine all ingredients. Mis well and form into 1" balls. Deep fry until golden brown. >From: MOMnAaron - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quinoa Stuffed Peppers Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Quinoa 2 cups Water 4 large green peppers -- Or 6 medium 1 medium Onion -- diced 1/2 pound Fresh mushrooms -- sliced 2 tablespoons Butter 28 ounces canned tomatoes -- coarsely diced -- juice reserved 2 Garlic cloves -- crushed 12 oz Salsa -- (1 jar) 10 oz nonfat Mozzarella cheese -- shredded Rinse quinoa and add to water; bring to a boil. Reduce heat and simmer for 5 minutes. Set aside. Steam green peppers until soft but not limp; set aside. In large skillet, saute onion and mushrooms in butter. Add tomatoes, garlic cloves and salsa. Cook over medium heat for 10 minutes. simmer 10 more minutes. Fold in quinoa. Put peppers in baking dish; fill peppers with quinoa mixture. This will take about half the mixture. Thin remainder with reserved juice and pour around peppers. Sprinkle cheese over peppers. Bake at 325 F. for 30 to 35 minutes. >From: MOMnAaron - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quinoa Vegetable Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Soups And Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water 1/4 cup quinoa -- rinsed 1/2 cup carrots -- diced 1/4 cup celery -- diced 2 tablespoons chopped onion 1/4 cup green pepper -- diced 2 cloves chopped garlic 1 tablespoon safflower oil 1/2 cup chopped tomatoes 1/2 cup cabbage -- chopped 1 tsp salt chopped parsley Saute quinoa, carrots, celery, onion, green pepper, and garlic in oil until golden brown. Add water, tomatoes, and cabbage, and bring to a boil. Simmer 20 - 30 minutes or until tender. Season to taste and garnish with parsley. Serves 4 - 6 >From: MOMnAaron - - - - - - - - - - - - - - - - - - - NOTES : This is a basic recipe for quinoa vegetable soup. For variations try adding some of your other favorite vegetables. Quinoa can be a welcome addition to just about any type of soup. * Exported from MasterCook * Quinoa Vegetable Stew Recipe By :Moosewood Restaurant Low-Fat Favorites Serving Size : 4 Preparation Time :0:30 Categories : Eat-Lf Mailing List Grains & Cereals Soups And Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup quinoa 1 1/2 cups water 1 cup corn kernels -- fresh or frozen 1 cup chopped onions 3 cloves garlic -- minced or pressed 1 tablespoon olive oil 1 cup chopped green bell pepper 2 cups summer squash -- zucchini or yellow chopped 5 cups fresh tomatoes -- chopped OR 28 ounces canned tomatoes -- undrained 1 tablespoon fresh cilantro -- chopped 1 tablespoon fresh basil -- chopped salt and pepper -- to taste additional cilantro or basil sprigs -- for garnish Thoroughly rinse the quinoa in a fine mesh strainer under cool running water and set aside to drain. Combine the quinoa and water in a saucepan, cover, and simmer for 15 - 20 minutes, until tender and fluffy. When the quinoa has cooked for about 10 minutes, stir in the corn, cover, and continue to cook. Meanwhile, in a nonreactive or nonstick skillet, saute the onions and garlic in the oil for about 5 minutes, or until the onions begin to soften. Add the bell peppers and zucchini or yellow squash and saute for 5 more minutes. Stir in the tomatoes, cilantro, and basil; cover and simmer for about 10 minutes, or until the vegetables are tender. Add salt and pepper to taste. Fluff the quinoa mixture, spoon it onto individual serving plates, ladle on the vegetable sauce, and top with cilantro or basil sprigs. Nutritional analysis according to the book: 301 calories 9.2 grams protein 6.5 grams fat (.6 grams saturated, .6 grams polyunsaturated, 2.8 monounsaturated) 52.8 grams carbohydrate >From: ilenewar@starnetinc.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quinoa Vegetable Stir Fry Recipe By : Serving Size : 4 Preparation Time :0:30 Categories : Eat-Lf Mailing List Grains & Cereals Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup quinoa 1 1/2 cups water 1 cup corn kernels -- fresh or frozen 1 cup chopped onions 3 cloves garlic -- minced or pressed 1 tablespoon olive oil 4 cups broccoli florets 1 pint cherry tomatoes -- halved red pepper flakes -- optional Thoroughly rinse the quinoa in a fine mesh strainer under cool running water and set aside to drain. Combine the quinoa and water in a saucepan, cover, and simmer for 15 - 20 minutes, until tender and fluffy. When the quinoa has cooked for about 10 minutes, stir in the corn, cover, and continue to cook. Meanwhile, in a wok, saute the onions and garlic in the oil for about 5 minutes, or until the onions begin to soften. Add the broccoli and saute for several more minutes. Add a few tablespoons water, cover the wok, and steam for a minute or two until the broccoli is crisp tender, stirring once or twice. Stir in the cherry tomatoes and stir-fry for a few moments to warm through. Season with red pepper flakes, if desired. Mound the quinoa/corn mixture on individual plates. Top with the broccoli/cherry tomato stir fry. >From: ilenewar@starnetinc.com - - - - - - - - - - - - - - - - - - - NOTES : The mild flavor of the quinoa lets the fresh flavors of the vegetables to shine through. Quick and easy. I changed it from a stew to a stir-fry to incorporate the ingredients on hand. It went over so well, that I have since made it several times the same way. * Exported from MasterCook * Raisin Bars Recipe By :family recipe Serving Size : 30 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **FILLING** 2 1/2 cups raisins 2 Tablespoons cornstarch 3 Tablespoons lemon juice 1/2 cup sugar 3/4 cup water **CRUMB MIXTURE** 3/4 cup margarine, soft 1 cup brown sugar, packed 1 3/4 cups flour -- sifted 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups rolled oats FILLING: Mix the filling ingredients in saucepan and cook on low heat, stirring constantly until thickened. (about 5 minutes). Cool. CRUMB MIXTURE: Mix margarine with sugar. Sift flour, salt, and soda together, and stir into the sugar mixture. Mix in rolled oats. Press half this mixture into a well greased and floured 9x13x2" pan and flatten with your hands. Spread cooled filling on top. Cover with remaining crumb mixture, patting down lightly. Bake in 400 degree oven for 25 to 30 minutes or until lightly browned. While warm cut into bars, remove from pan to cool. Makes about 30 1 1/2 x 2 1/2 bars. >From: "Russell J. Fletcher" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raspberry And Kiwi Smoothie Recipe By :Weight Watchers, 123 Success plus program for 1998 Serving Size : 1 Preparation Time :0:00 Categories : Beverages Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Kiwi fruit -- 1 point 100 Grams Raspberries (approx 4 oz) -- 0.5 points 100 Ml orange juice -- 0.5 points 2 Tablespoons low fat natural yoghurt -- 1 point 1 Tablespoon icing sugar -- 1.5 points Total 4.5 points Process all ingredients in a blender and chill before serving. >From: Donna Slater - - - - - - - - - - - - - - - - - - - NOTES : The number after each ingredient stands for the number of Weight Watchers 123 success points that ingredient contains. * Exported from MasterCook * Red, White And Blueberry Delight Recipe By :Cooking Light Serving Size : 32 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups cold skim milk 3 packages JELL-O Instant Pudding -- (4 serving size) sugar-free vanilla 1 container COOL WHIP Lite Whipped Topping -- (8 ounce) thawed 4 packages JELL-O Brand Gelatin -- (4 serving size) sugar-free strawberry 3 cups boiling water 2 cups cold water Ice cubes 2 cups blueberries 2 cups sliced strawberries 1/4 cups flaked coconut -- optional Pour milk into a large bowl; add pudding mix and beat until well blended. Let stand 5 minutes. Fold in 1/2 of whipped topping and blueberries; chill. Dissolve 2 packages of gelatin in 1 1/2 cups boiling water. Combine 1 cup cold water and ice cubes to make 1 1/2 cups. Add to dissolved gelatin stirring until slightly thickened. Stir in half of the sliced strawberries. Spoon into a 4-quart bowl. Chill until thickened. Prepare remaining gelatin as directed above. Top gelatin mixture with half of pudding mixture, then remaining gelatin mixture. Chill until thickened. Top with remaining pudding mixture. Chill about 3 hours or until firm. Garnish with remaining whipped topping, fruit and coconut. Makes 32 half-cup servings. Nutrient analysis per serving: Calories, 92 KCAL; Fat, 3.3 g; Cholesterol, 5.5 mg; Protein, 5 g; Sodium, 160 mg; Carbohydrates, 10.5 g. >From: "K Lim" - - - - - - - - - - - - - - - - - - - NOTES : Got this from Cooking Light - it's great! * Exported from MasterCook * Roasted Potatoes And Garlic Recipe By :Reggie Dwork Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Sweet Potatoes & Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 White Potatoes Peeled, Sliced In Rounds Abt 1/4" Thick 2 Sweet Potatoes Peeled, Sliced In Rounds Abt 1/4" Thick 1 Tsp Olive Oil Salt -- To Taste 1 Tsp Dried Thyme 2 Cloves Minced Garlic Preheat oven to 425F. Place all ingredients into a 13 x 9" baking dish and cover with foil. Bake 1 hr covered. Stir about half way thru. This was very quick and easy. Tasted great. Entered into MasterCook, created and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 128.7 Fat 1.4g Carb 27.2g Fib 2.8g Pro 2.6g Sod 12mg CFF 9.4% * Exported from MasterCook * Salmon Fillet With Dilled Potatoes Recipe By :Family Circle 6/24/97 Serving Size : 4 Preparation Time :0:30 Categories : Eat-Lf Mailing List Fish & Seafood Potatoes Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **POTATO SALAD** 1/2 cup nonfat sour cream 1/2 cup plain low-fat yogurt 3 tablespoons dijon-style mustard 1 tablespoon fresh dill -- snipped salt pepper 1 1/2 pounds new potatoes -- cut in 1/4" slices 10 ounces fresh spinach -- chopped **FOR THE SALMON** 4 salmon fillets -- (4 ounces each) 4 teaspoons dijon-style mustard 1/8 teaspoon salad herbs black pepper 1 teaspoon fresh dill -- chopped 1 teaspoon olive oil 1. Prepare salad: Stir sour cream, yogurt, mustard, dill, salt and pepper in a large bowl. Cook potatoes in a pot of water for 10 minutes. Add spinach. Cook 2 minutes, until potatoes are tender. Drain. Add to bowl; fold into dressing. 2. Meanwhile, prepare salmon: Prepare grill or heat broiler. Spread each fillet with 1 teaspoon mustard. Sprinkle evenly with the salt, pepper and dill. Drizzle oil over fillets. 3. Grill or broil salmon 4 to 6 inches from heat for 8 to 10 minutes, or until cooked through. Remove from heat; let stand 5 minutes. Serve with dilled potatoes. >From: "Lisa Whittington" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salsa Mexicana Recipe By :Rancho La Puerta, Baja California, Mexico Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Salsas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ripe plum tomatoes -- (1-1/4-lbs) -- chopped 1/2 cup red onion -- finely chopped 1 serrano pepper -- OR jalapeno -- seeded and minced 2 tablespoons chopped fresh cilantro 1 tablespoon fresh lime juice 1/2 teaspoon salt 1/4 teaspoon pepper Combine in the order listed, adding salt and pepper to taste. Cover and refrigerate until ready to sense. Makes about 2 cups. SPA FOOD, by Lori Longbotham and Diane Quagliani, Jan/Feb 1998 AMERICAN HEALTH, Readers' Digest Publication, see also www.americanhealth.com Notes: See "Enchiladas with: Salsa Mexicana" by Rancho La Puerta for serving suggestion. >from Kitpath with a little help from mcbuster 2.0d >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salsa Rice Enchiladas Recipe By :Easy Meatless Dishes by Betty Crocker Serving Size : 6 Preparation Time :0:35 Categories : Eat-Lf Mailing List Mexican & Southwestern Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces salsa -- thick and chunky 1 teaspoon chili powder 1 cup instant rice -- uncooked 15 ounces black beans -- rinsed & drained 6 flour tortillas 1/4 cup nonfat cheddar cheese -- shredded 1/4 cup Monterey jack cheese -- shredded 1. Heat oven to 375 F. Spray rectangular baking dish, 11x7x1 inches, with cooking spray. 2. Heat 1 1/2 cups of the salsa and the chili powder to boiling in 2-quart saucepan. Stir in rice; remove from heat. Cover and let stand 5 minutes. Stir in beans. 3. Spread 1/2 cup of the salsa in baking dish. Dip tortillas into additional salsa; spoon about 1/2 cup rice mixture onto one side of each tortilla. Roll up tortillas; place seam sides down on salsa in baking dish. Spoon remaining salsa over tortillas. Sprinkle with cheeses. 4. Bake uncovered 15 to 20 minutes or until salsa is bubbly and cheese is melted. >From: "Lisa Whittington" - - - - - - - - - - - - - - - - - - - NOTES : * For a different taste, use vegetable flavored or jalapeno flavored tortillas. Calories: 521 (11% from fat) Fat: 7g Cholesterol: 5mg Carbohydrate: 105g Fiber: 20g * Exported from MasterCook * San Francisco Pork Chops Recipe By :Healthy Meals in Minutes Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tsp olive oil 4 lean boneless pork chops -- trimmed 4 cups no-yolk egg noodles Diced red or green bell peppers -- for garnish 1/4 cup dry sherry -- or apple juice 2 Tbsp firmly packed dark brown sugar 2 Tbsp soy sauce 1/4 tsp red pepper flakes 2 tsp cornstarch 2 Tbsp water 1.. To prepare the sauce, in a small bowl, combine sherry, brown sugar, soy sauce and hot red pepper flakes. Set aside. 2.. In a large nonstick skillet, heat oil over medium high heat. Add chops; cook until browned, about 2 minutes each side. 3.. Pour the sauce over chops. Reduce heat to low; cover and simmer until cooked through, about 10 minutes. Add water, if needed, to keep sauce from cooking down too much. 4.. While chops are simmering, cook the noodles according to package directions, but do not add salt. Drain well and place on serving plates. 5.. Using tongs, place pork chops over noodles; cover to keep warm. In a small bowl, combine cornstarch and water; stir into sauce in skillet. Cook over medium heat until thickened, about 1 to 2 minutes. Pour sauce over chops. Garnish with bell pepper and serve. Calories: 373 (22% from fat) Carbohydrates: 38g Protein: 31g Sodium: 387mg Fat: 8g Cholesterol: 108mg >From: "Lisa Whittington" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Savoy Cabbage And Fresh Pineapple Stir-fry Recipe By :Health Which magazine, February 1998 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Oriental Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 milliliters vegetable oil -- (1 tbsp) 2 small fat red chilies -- finely chopped -- (Fresno chillies) 3 large garlic clove -- crushed 350 grams Savoy cabbage -- shredded (12oz) 1 medium red pepper -- finely sliced 85 grams raisins -- (3 oz) 1 medium pineapple -- cubed, plus any juice from it -- (14 fl oz) 400 ml vegetable (or chicken) stock -- boiling 30 ml arrowroot -- (2 tbsp) -- dissolved in a spoonful of cold water 8 spring onions -- finely sliced 300 grams low-sugar marmalade -- (10 1/2oz ) 25 grams fresh ginger root -- (1oz) unpeeled - very finely grated salt and pepper -- (to taste) Assemble all ingredients before you start to cook. Gently heat oil in wok or large skillet. Add chilli and garlic. Stir for 1 minute. Add cabbage, red pepper and raisins. Stir over medium heat until mixture is hot through and cabbage is slightly softened (approx 3 minutes). Add all remaining ingredients except ginger. Squeeze ginger over pan to catch juice; discard fibres. Stir gently over full heat until boiling. Season. Serve immediately. Approximate nutrition per serving: Energy 300 calories, total fat 5g, saturated fat less than 1g, sodium 600mg, fibre 6g, total sugars 60g. Serves 4 Preparation and cooking time: 30 minutes inclusive. Advance preparation: ingredients can be prepared earlier and refrigerated. >From: Donna Slater - - - - - - - - - - - - - - - - - - - NOTES : Serving suggestions: for a side vegetable with grilled fish or meat, enclose each stir-fry portion inside two small, lightly steamed cabbage leaves, cupped together. Glaze the leaves with stir-fry juices. For a delicious vegetarian main course, add 125g/4&1/2 oz cubed smoked or marinated tofu per person after the cabbage has softened. Serve with rice or noodles. * Exported from MasterCook * Scalloped Corn Recipe By :Kathy Reckner Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Pasta Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cooked macaroni creamed corn crushed saltines warm milk butter salt and pepper I don't have that recipe book, but when I was living in Maine they had a dish that sounds very much like what you described. They called it "corn scallop". It was simply layering cooked macaroni, creamed corn and crushed saltines (in that order) in a casserole dish. They ended with the crushed saltines on top. They would then pour about a cup of milk (it was whatever amount you desired) over the casserole. Add a few pats of butter to the top, then bake at 350-degrees until it was hot and bubbly. You could also add salt and pepper to taste in the layers. - - - - - - - - - - - - - - - - - - - NOTES : I don't know what amount of fat is contained in creamed corn, but you can reduce the fat in the casserole by using skim milk and ICBINB spray in place of the butter, and low-fat saltines in place of the regular saltines. * Exported from MasterCook * Scalloped Corn #2 Recipe By :So Fat,Low Fat, No Fat Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup chopped onion 1/4 cup chopped green pepper 1 egg white -- slightly beaten 1/2 cup crushed fat-free saltine crackers -- divided 1/2 cup skim milk 1/8 teaspoon seasoned salt 1/8 teaspoon pepper 1 can whole kernel corn -- (8 oz) 1 can cream-style corn -- (8 oz) 1 teaspoon fat-free margarine -- melted Preheat oven to 350. Coat 1-quart casserole with cooking spray. In a med. saucepan, saute the onion and green pepper in a small amount of water until crisp-tender. Drain. In a large mixing bowl, stir together the egg white, 1/4c of the crumbs, the milk, seasoned salt, and pepper. Add the cooked onion and peppers, and both cans of corn. Mix thoroughly. Pour the mix into the casserole. In a small bowl toss the remaining crumbs with the margarine. Sprinkle over the corn mix. Bake for about 35-40 minutes, or until knife inserted in center comes out clean. Let stand for 5-10 minutes before serving. Serves 4 >From: Abtaxel >From: "SUSAN W. BEALE" - - - - - - - - - - - - - - - - - - - NOTES : I find fat free saltines simply at the grocery store. And..last but not least: I have made this recipe with saltines, with cheese crackers, and with garlic-herb crackers. One can basically be pretty creative with this one. * Exported from MasterCook * Scalloped Corn #3 Recipe By :"smithg" Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large bag frozen corn 8 oz brick fat free cream cheese 1 can evaporated skim milk -- (4 oz) 1 small cans diced green chilies -- (1 to 2) -- OR 3 or 4 or 20 chopped jalapenos Combine all and microwave until heated through, stirring after every minute. Garlic doesn't hurt it much either. - - - - - - - - - - - - - - - - - - - NOTES : I like this one: * Exported from MasterCook * Scalloped Corn, Stove Top Recipe By :Quick & Healthy Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can cream style corn -- ( 14.75 oz.) 1/2 cup skim milk 1/4 cup fat-free egg substitute 1/4 cup coarsely crushed fat-free saltine crackers 2 tablespoon scallions -- thinly sliced 1 Pinch coarsely ground black pepper Combine corn, milk, egg substitute, cracker crumbs, scallions and pepper in a saucepan. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Serving:4 Per serving: 95 calories, 0.4 g fat (4% of calories), 1 mg cholesterol, 323 mg sodium, 1.1 dietary fiber >From: bmann@jcn1.com (Manning, Beverly) - - - - - - - - - - - - - - - - - - - NOTES : It's time to say so long to slowly baked scalloped corn. this tasty version is ready to eat in just minutes. * Exported from MasterCook * Siam Stir Fry Wrap Recipe By :Cooking Light, March 1998 (modified) Serving Size : 4 Preparation Time :0:45 Categories : Eat-Lf Mailing List Oriental Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon dark sesame oil 1/2 cup chopped red bell pepper 1 tablespoon fresh ginger root -- peeled and minced 2 teaspoons curry powder 4 garlic cloves -- minced 1 1/2 cups shredded cabbage -- red 1 1/2 cups shredded carrots 2 tablespoons low sodium soy sauce 2 tablespoons minced fresh cilantro 1/2 teaspoon dried basil 2 tablespoons fresh lime juice 12 1/3 ounces extra-firm tofu -- diced 3 3/4 ounces bean threads -- (cellophane noodles) 4 lettuce leaves 4 fat-free flour tortillas SPICY PEANUT SAUCE: 1/4 cup fresh lime juice 3 tablespoons creamy peanut butter 3 tablespoons low sodium soy sauce 3 tablespoons honey 1 teaspoon chile paste with garlic 4 garlic cloves -- minced Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, ginger, curry powder, garlic, cabbage and carrots; saute 4 minutes or until cabbage wilts. Stir in soy sauce, cilantro, basil, lime juice, and tofu; remove from heat. Cook bean threads in boiling water for 1 minute and drain well. Combine all ingredients for spicy peanut sauce in a small bowl; stir well with a whisk. Place 1 lettuce leaf on each tortilla; divide bean threads evenly over lettuce. Place 1 1/4 cups tofu mixture over bean threads; spoon 2 tablespoons of spicy peanut sauce over mixture and roll up. >From: "Joanne M. McAndrews" - - - - - - - - - - - - - - - - - - - NOTES : Had this for dinner last night. It was very good!! * Exported from MasterCook * Southwest Potato Topping Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Potatoes Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup 1% low-fat milk 1 cup nonfat plain yogurt 2 tablespoons reduced-calorie mayonnaise 4 tablespoons lowfat cheddar cheese -- grated 2 teaspoons mustard -- coarse ground 4 oz jalapeno peppers, canned -- chopped 4 baking potatoes -- baked 1. In a medium bowl, combine all ingredients. 2. Mix with pulp of baked potatoes, and refill shells; work quickly. 3. Return to oven and heat for 10 minutes or until hot. >From: RecipeLu - - - - - - - - - - - - - - - - - - - NOTES : Try these.. you'll like them.. I used to make these potatoes without all the low fat ingredients and lots of butter... we don't even notice the difference and there are never any left over. Per Potato: 161 calories, 1.5 grams fat, 8.3 grams protein, 1.9 grams dietary fibre, 8.6 % CFF and for those on the WW 123 this = 3 WW points !