* Exported from MasterCook * Creamy Pesto Rigatoni With Chunky Tomato Vinaigrette Recipe By :Cooking Light (modified) Serving Size : 6 Preparation Time :0:30 Categories : Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups diced fresh tomatoes 1/2 cup red onion -- chopped 3 tablespoons balsamic vinegar 1 cup low sodium chicken broth 3/4 cup fresh basil leaves 2 tablespoons grated parmesan cheese 1/2 teaspoon salt 1/4 teaspoon ground black pepper 3 cloves garlic 8 ounces nonfat cream cheese -- softened 1 pound rigatoni pasta 1 tablespoon pine nuts Combine first three ingredients in a bowl and set aside. Combine broth, basil, Parmesan cheese, salt, black pepper, garlic and cream cheese in a blender; process until smooth. Cook rigatoni according to package directions. Drain and place in Dutch oven with basil-cream cheese mixture and cook over low heat until thoroughly heated. Top pasta with tomato vinaigrette and pine nuts. >From: Joanne McAndrews - - - - - - - - - - - - - - - - - - - NOTES : We made this for dinner the other night and it was great. * Exported from MasterCook * Creamy Potato Vegetable Soup Recipe By :Pat Hanneman, Riverside, CA Serving Size : 4 Preparation Time :0:10 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large white onions 1 teaspoon mild olive oil freshly ground black pepper 3 medium potatoes 1 cup chopped leafy rib celery 1 cup diced carrot 1 teaspoon garlic -- minced 14 1/2 ounces canned Roasted Garlic Chicken Broth FF 14 1/2 ounces water 8 ounces canned chopped tomatoes -- with juice 1 tablespoon dried Italian seasoning 1 teaspoon garlic salt 2 1/2 ounces cooked butternut squash (baby food) -- may be doubled 2 teaspoons Better-than-Bouillon Mushroom Base water -- as needed 8 ounces Rancho Fiesta Blend (C&W-brand) OR other frozen mixed vegetables 2 ounces lowfat cream cheese 6 tablespoons nonfat Parmesan cheese Peel and dice the onion. Warm the oil in a 4-quart soup pan. Transfer onions to the pan, season with freshly ground black pepper. Cook over medium-low heat until aromatic and soft. Meanwhile, peel the potatoes and chop into bite-sized pieces. Add the potatoes to the pan along with chopped leafy rib celery, diced carrot and minced garlic. Stir well and continue to cook vegetables for up to 5 minutes. Add the broth, cans of water, canned tomatoes, seasonings, garlic salt, baby food, concentrated mushroom soup bouillon. Stir well. Add the vegetables and water to cover (about 12 cups of soup). Bring the soup just to a boil; reduce heat to a simmer and cook uncovered until potatoes are al dente (20 minutes). Adjust seasonings. Reduce heat and cook covered for about 40 minutes. Just before serving, stir in the lowfat cream cheese until it melts. Serve soup garnished with optional Parmesan cheese. Reheats well. Description: "Tested. A chunky soup made with potatoes, "rancho" vegetables and other items from the pantry" Source: "kitpath@earthlink.net" Copyright: "05/20/1999(Thu)" Yield: "12 cups" Start to Finish Time: "1:10" Per serving: 248 Calories (kcal); 5g Total Fat; (15% calories from fat); 15g Protein; 43g Carbohydrate; 17mg Cholesterol; 1182mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates - - - - - - - - - - - - - - - - - - - NOTES : Rancho Fiesta Blend is the name of an assorted of frozen vegetables packaged by California and Washington brand. The following are mixed in a 16-ounce bag: broccoli, carrot, Italian green beans, small white beans, garbanzo beans, dark red kidney beans, red bell pepper. Here's a new concoction. Surprising how much flavor developed in just over an hour. * Exported from MasterCook * Creole Seasoning Mix #2 Recipe By :Busy Cooks Serving Size : 1 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Eat-Lf Mailing List Homemade Mixes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons paprika -- PLUS 1 1/2 Teaspoons paprika 2 Tablespoons garlic powder 1 Tablespoon salt 1 Tablespoon onion powder 1 Tablespoon dried oregano 1 Tablespoon dried thyme 1 Tablespoon cayenne pepper 1 Tablespoon pepper Combine all ingredients. Yield: 1 gift ( about 1/2 cup ). Place in a pretty jar tied with a ribbon. Attach these instructions for use: Use as an All-Purpose Creole Seasoning. >From: Angie Phillips - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crockpot Chicken Cacciatore Recipe By :Jane Paquet Serving Size : 6 Preparation Time :0:15 Categories : Chicken Crockpot Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces tomato sauce -- small can 10 ounces fresh mushrooms -- sliced Italian seasoning 6 chicken breast halves without skin 1/4 cup red wine -- up to 1/2 cup 8 ounces pasta -- cooked garlic powder -- optional Spray crockpot liner with non-stick cooking spray for easy clean-up. Place chicken in crockpot. Sprinkle generously with seasoning. Put mushrooms on top of chicken. Pour in tomato sauce and wine. Cook on low for about 5 hours. If dish will not be served until later, remove chicken and refrigerate. You can let sauce continue to cook on low for several hours. About 15 minutes prior to serving, return chicken to pot. Serve over hot noodles of choice. (I like bow-tie shape cooked al dente for this. After they're cooked, I throw them into the crockpot for those of us who will be eating a little later. I don't like the texture when the noodles spend more than a half hour in the crock pot ) This is a quick, light and tasty recipe that I developed one day from some "slim pickins" in my pantry and some thawed chicken breasts. It is fast and easy to make, and even my fussiest kids enjoy it. I'm sure that a can of sliced mushrooms (liquid and all) could be substituted for the fresh ones. Nutritional info from MasterCook: 332.6 cals 2.7 g fat (7.4%CFF) 2.4 g fiber WW Points: 6 REG 6 shared by JaneStarr -- CT, USA Janestarr@home.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crockpot Chicken Jambalaya Recipe By :Cooking Light (modified) Serving Size : 6 Preparation Time :0:20 Categories : Chicken Crockpot Eat-Lf Mailing List Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound boned and skinned chicken breast halves -- diced 14 ounces fat free turkey kielbasa -- sliced 1 1/2 cups finely chopped onion 1/2 cup diced green bell pepper 1/2 cup red bell pepper, chopped 1/2 cup yellow bell pepper -- chopped 1/2 teaspoon dried thyme 1/2 teaspoon ground black pepper 1/4 teaspoon cayenne pepper 1/2 cup water 16 ounces low-salt chicken broth 29 ounces canned tomatoes 1/2 teaspoon hot sauce 3/4 cup orzo Combine all ingredients except orzo in a 5 quart crockpot. Cook on low setting for 8-10 hours. Add orzo twenty to thirty minutes before serving and cook on low until orzo is done. >From: Joanne McAndrews - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crockpot Veggie Chili Recipe By :Michele Serving Size : 1 Preparation Time :0:00 Categories : Chilis Crockpot Eat-Lf Mailing List Tvp, Seitan, Tempeh Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 green pepper -- chopped 1 red bell pepper -- chopped 3 cloves garlic -- crushed, chopped 1 onion -- chopped 1 tomato -- chopped 1 ear of corn 30 oz red kidney beans -- drained and rinsed 1 lb harvest burger protein -- frozen 1 can whole peeled tomatoes -- (28 oz) -don't drain 1 pkg. chili mix -- vegetarian Put in crockpot and cook for 6 hrs. >From: Angie Phillips - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cucumber Soup With Leeks And Celery Recipe By :Cooking Light Serving Size : 5 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Teaspoons Stick Margarine 2 Cups Cucumber -- Peeled And Cubed 3/4 Cup Leek -- Thinly Sliced 1/2 Cup Diced Celery 2 Cups Low-Salt Chicken Broth 1 1/2 Cups Potatoes -- Diced 1 Cup Water 1/2 Teaspoon Salt 1/8 Teaspoon Pepper 1/3 Cup Cucumber -- Diced 1/3 Cup Plain Low-Fat Yogurt Melt margarine in a large nonstick skillet over medium heat. Add cucumber, leek, and celery; cover, reduce heat to low, and cook 10 minutes or until vegetables are tender, stirring occasionally. Add broth, potato, water, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender. Place cucumber mixture in a blender or food processor, and process until vegetables are finely chopped. Ladle soup into bowls, and top each serving with about 1 tablespoon diced cucumber and about 1 tablespoon yogurt. >From: Sherilyn - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Currant Scones Recipe By :Breads, Breads, and More Breads (Pillsbury pamphlet, 1983) Serving Size : 8 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups flour, all-purpose -- or unbleached 1/4 Cup sugar 1 Tablespoon baking powder 1/4 Teaspoon salt 1/4 Cup canola oil 2/3 Cup currants 3/4 Cup soy milk -- or water 1 Tablespoon flax seeds -- ground sugar Heat oven to 400F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, sugar, baking powder and salt; blend well. Stir in oil. Stir in currants. Combine soy milk and ground flax seeds; add all at once stirring just until moistened. On well-floured surface, knead dough gently 5 or 6 times. Press into an 8-inch circle, about 1 inch thick. Place on ungreased cookie sheet. Cut into 8 wedges; do not separate. Sprinkle with sugar. Bake at 400F for 15 to 20 minutes or until golden brown. Serve warm. >From: Angie Phillips - - - - - - - - - - - - - - - - - - - NOTES : I got this recipe from Kortnee. She adapted this from the original recipe, which used 1/4 cup butter or margarine (cut into the dry ingredients with a pastry blender until the mixture became crumbly) instead of the oil and a 5.33-oz can of evaporated milk and 1 egg instead of the 3/4 cup soy milk and 1 tablespoon ground flax seeds. * Exported from MasterCook * Czech Prune (Kolacky) Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FILLING*** 1/2 cup Pitted prunes 1 tablespoon butter -- melted 1 tablespoon Sugar 1/2 teaspoon Cinnamon 1/4 cup Chopped walnuts ***BATTER*** 1 1/2 cups Flour 1/3 cup Sugar 1 1/2 teaspoons Baking powder 1/2 teaspoon Baking soda 1/4 teaspoon Mace -- or allspice 1 Egg 2 tablespoons Butter -- melted 1 cup Buttermilk Cinnamon/sugar Soak pitted prunes in water or overnight. also may stew in microwave. Drain and chop finely. Add remainder of ingredients and set aside. For muffins: Combine dry ingredients in a bowl. In another bowl mix the wet ingredients together.Quickly combine with dry ingredients. Spoon into muffin cups 1/3 full. Add one tbs prune filling and cover with batter 2/3 rds full. Sprinkle cinnamon and sugar over top. Bake 400 15 to 20 minutes or tested done. >From: aml@skypoint.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Diabetic Strawberry Jam (Sugarfree) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Condiments & Seasoning Diabetic Eat-Lf Mailing List Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Strawberries -- halved 1/2 cups Concentrated white grape juice -- (simmered down from 1-1/2 cups) 2 1/2 tablespoons Lemon juice 1/4 teaspoons Grated lemon rind 1 1/2 tablespoons Unflavored gelatin -- (1-1/2 envelopes) Place berries juices and lemon rind in saucepan. mash berries slightly to release juice. heat to boiling. Sprinkle with unflavored gelatin. Remove from heat, skim and pack into hot jars with hot lids. cool to room temperature before freezing. Because this is stored in the freezer, you may use any airtight, leakproof freezer container for storage, even plastic containers. Tastes better if allowed to sit for a week. freezes beautifully for up to 6 months. >From: Angie Phillips <nbe@flash.net>
- - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dilled Carrot Soup, Ktc's Recipe By :Kelly Watts Serving Size : 11 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 leeks 2 tablespoons butter 1 teaspoon salt 2 tablespoons flour 4 cups low-salt vegetable broth 3 cups water 2 pounds carrots 1 rib celery 1 bay leaf Salt and pepper 2 tablespoons finely chopped fresh dill Trim leeks and finely chop the white and pale green parts. Rinse and dry. Trim carrots, scrub well and grate. Saute leeks in butter with salt over medium heat in large saucepan until tender, about 8 minutes. Add flour; stir well and cook 1 minute. Add broth, water, carrots, celery and bay leaf; stir well, scraping up any bits of flour. Bring to boil, then simmer, uncovered, 10 minutes. Remove and discard celery. Puree soup in batches in blender and recombine in large saucepan. Season with salt and pepper to taste. Before serving, either reheat or chill soup as desired and stir in dill. Description: "With celery and leek. Use the extra to flavor couscous or rice." Source: "Kiss the Cook (1999 May)" S(URL): "www.kissthecook.com" Yield: "11 cups" >From: PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Kelly Watts of Kiss the Cook (1999 May) * Exported from MasterCook * Dinner Menu With Special Salad Recipe By :kitpath@earthlink.net Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** : Chilled Asparagus and Grape Salad (see recipe) : with Apricot Vinaigrette (See recipe) (salad: 86 cals, 4g fat per serving) : Boiled Baby Peas and New Potatoes : Grilled Salmon Fillets or Grilled Chicken : Low Fat Corn Muffins : Angel Food Cake or Low-Fat Frozen Yogurt, topped with Fresh Berries - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ezekiel Bread (Ezek 4:9 Nkj Version) Recipe By :Russell Fletcher GIMPLIMP@EFFECTNET.COM Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1.5 lb 1 cup water 1 1/2 Tablespoons olive oil 1/4 cup red kidney beans, cooked -- drained 1/4 cup lentils, cooked -- drained 1 1/2 Tablespoons honey 3/4 teaspoon salt 3/4 cup bread flour 3/4 cup barley flour 3/4 cup millet flour 3/4 cup spelt flour 3 tablespoons gluten flour 1 1/2 teaspoons active dry yeast This bread had a surprisingly good taste, considering that a version of it (eaten as barley cakes) was eaten by Ezekiel for a fast for 390 days. This bread recipe is for Ezekiel bread, which is the recipe God gave Ezekiel in Ezek 4.9 and told him to eat for 390 days. This recipe is made easier in that you can use cooked beans rather than grinding beans as a lot of other Ezekiel bread recipes are. However, a batter bread is probably closer to what Ezekiel actually ate. There are additions such as honey, salt, olive oil, and a little gluten flour to help it out in the bread machine, but then the text doesn't mention the water that would be needed to make bread either. Since I am not good at making bread by hand, I've modified the recipe from the verse for the bread machine. I started with other recipes and modified them for the NKJ version. I used this version because it agrees with Strong's concordance, and others. The Old English in the KJV had fitches, which was translated various ways by some. say is spelt). "And take for yourself wheat, barley, beans, lentils, millet, and spelt; put them into one vessel, and make bread of them for yourself . . . Put all ingredients into the bread pan in the order suggested by your bread machine. I use the White Bread setting, Large Loaf (#2 for Oster machine). This is a bread based on Ezekiel 4:9, New King James Version. There are additions such as honey, salt, olive oil, and a little gluten flour to help it out in the bread machine, but then the text doesn't mention the water that would be needed to make bread either. Since I am not good at making bread by hand, I've modified the recipe from the verse for the bread machine. I started with other recipes and modified them for the NKJ version. I used this version because it agrees with Strong's concordance, and others. The Old English in the KJV had fitches, which was translated various ways by some. say is spelt). "And take for yourself wheat, barley, beans, lentils, millet, and spelt; put them into one vessel, and make bread of them for yourself . . . made and formatted by Russ GIMPLIMP@EFFECTNET.COM . This is the first time I have posted this recipe with the nutritional information (and the 2nd time altogether). 14.2% calories from fat. Per Serving Nutritional Information Calories (kcal): 1,836.9 % Calories from Fat: 14.2% Total Fat (g): 29.0 % Calories from Carb.: 70.0% Saturated Fat (g): 3.1 % Calories from Protein: 15.9% Monounsaturated Fat (g): 15.3 % Refuse 0.0% Polyunsaturated Fat (g): 2.7 Vitamin C (mg): 1 Cholesterol (mg): 0 Vitamin A (i.u.): 4 Carbohydrate (g): 322.6 Vitamin B6 (mg): 0.29 Dietary Fiber (g): 41.4 Vitamin B12 (mcg): 0 Protein (g): 73.3 Thiamin B1 (mg): 1.12 Sodium (mg): 1,627 Riboflavin B2 (mg): 0.94 Potassium (mg): 601 Folacin (mcg): 317.7 Calcium (mg): 50 Niacin (mg): 11.0 Iron (mg): 14.1 Caffeine (mg): 0.0 Zinc (mg): 2.5 Alcohol (g): 0.0 Daily Values % Daily Value % Daily Value 2000 Calorie Diet 2500 Calorie Diet Total Fat (g): 29.0 45% 36% Saturated Fat (g): 3.1 15% 12% Cholesterol (mg): 0 0% 0% Sodium (mg): 1,627 68% 68% Carbohydrate (g): 322.6 108% 86% Dietary Fiber (g): 41.4 166% 138% Protein (g): 73.3 147% 117% Vitamin A: 0% Vitamin C: 2% Calcium: 4% Iron: 78% - - - - - - - - - - - - - - - - - - - NOTES : This version is adapted for a bread machine, so it is like a regular loaf of bread, not a porridge. It's texture is the same throughout. The beans (including skins) are completely mashed so you wouldn't know there were beans in there. there is an interesting taste you can't quite place that evaporates after a couple of days. * Exported from MasterCook * Fantastic Fruit Muffins Recipe By :Sandra Woodruff's SECRETS of FAT-FREE BAKING Serving Size : 12 Preparation Time :0:35 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup quick-cooking oats 3/4 cup skim milk 1 1/2 cups whole-wheat flour 1/4 cup brown sugar -- plus 2 tablespoons brown sugar -- combined use 1 tablespoon baking powder 1/4 teaspoon baking soda 2 tablespoons prune puree -- plus 1 1/2 teaspoons prune puree -- combined use 2 egg whites 1 teaspoon vanilla extract 1 cup finely chopped fresh pears (about 1-1/2 medium) 1/3 cup coarsely chopped cranberries (fresh or frozen) 1/3 cup golden raisins ***PRUNE PUREE*** 3 ounces prunes -- soft (about 1/2 cup) 1 cup water OR fruit juice For the puree: use a blender or food processor to puree the prunes. Use immediately or store in airtight container in fridge. For the muffins: Combine the oats and skim milk, stir to mix well, and set aside for at least 5 minutes. Combine the flour, brown sugar, baking powder, and baking soda, and stir to mix well. Add the oat milk mixture and the Prune Puree, egg whites, vanilla extract, and pears, and stir just until the dry ingredients are moistened. Fold in the cranberries and raisins. Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Bake at 350F for 15 to 17 minutes, or just until a wooden toothpick inserted in the center of the muffin comes out clean. Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temp. Freeze or eat within about two hours. mc-edit by kitpath@earthlink.net 5/99 EACH 132 cals, 1g fat (5%) 3g fiber. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Favorite Fruit Clafouti Recipe By :Better Homes and Gardens - June 1997 Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 egg white -- slightly beaten 2 eggs -- slightly beaten 1/3 Cup granulated sugar 3 Tbsp honey 2 Tbsp raspberry liqueur -- or any fruit flavor 1 Tsp vanilla 1 Dash salt 1 1/2 Cups plain nonfat yogurt 1 Cup all-purpose flour 3 Cups raspberries -- * see note 2 Tsp sifted powdered sugar * Can use blueberries or sliced strawberries instead of raspberries. In a large bowl beat together egg whites, eggs, granulated sugar, honey, liqueur, vanilla and salt with a wire whisk or an electric mixer on low speed till light and frothy. Stir in yogurt till mixture is smooth. Add flour; beat till combined and mixture is smooth. Grease a 10-inch quiche dish; arrange desired berries in bottom of dish. Pour batter over fruit. Bake in a 375F oven for 30-35 minutes or till center appears set when shaken. Cool on a wire rack for 30 minutes. Serve warm. Just before serving, sprinkle with powdered sugar and, if desired, garnish with additional raspberries and edible flowers. >From: Betsy Burtis - - - - - - - - - - - - - - - - - - - NOTES : I made this for dessert over the weekend and it was very good. I used raspberries, despite the ridiculous high price at this time of year, and grand marnier. 3 points * Exported from MasterCook * Festive Vegetable Fajita Wraps Recipe By :1998 Ohio Soybean Council Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FILLING*** 1 1/2 cups cooked dried soybeans -- see note 1/2 cup chopped red onion 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper -- (yellow- red or orange) 1 chili pepper -- cored (seeds and ribs removed) 1 chipotle chili pepper 2 tablespoons lime juice 2 tablespoons chopped fresh cilantro 1/2 teaspoon chopped garlic 1/4 teaspoon cumin 1/2 cup lowfat cheddar cheese ***SHELLS*** 8 soft corn or flour tortilla sprouts -- garnish to taste Combine filling ingredients and mix well. Spoon filling into shells and top with sprouts. Warm filled shells in oven or microwave. Serve fajitas with salsa, guacamole or lowfat sour cream. *To prepare the soybeans, soak them overnight, rinse well with water to release the sugars, then rinse again. The beans may be cooked on the range top for approximately an hour and a half, or placed in the microwave on 50 percent power for 60 to 70 minutes. Cooked soybeans may be stored in the refrigerator for three to four days. Makes 8 servings 27% cff NUTRITIONAL ANALYSIS for one serving: Calories 201; Total Fat (g) 6; Saturated Fat (g) 1.1; Protein (g) 10.6; Cholesterol (mg) 1; Sodium (mg) 212; Carbohydrate (g) 25.9; Dietary Fiber (g) 3.6. SOURCE: Winner - 1997 Ohio State Fair "Cooking With Soyfoods Recipe Contest" internet source: http://www.soyohio.org/cuisine/ >From: PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fiesta Dip, Lawry's Recipe By :Favorite Brand Name Recipes Serving Size : 10 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Mexican & Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Lawry's Taco Spices and Seasonings 1 pint sour cream, light -- or FF 1 medium bowl, combine ingredients. Blend well. Refrigerate until ready to serve. Serve in medium-size bowls with fresh cut vegetables. I use 1/4 cup of Tone's (bulk) Taco Seasoning mix from Sam's club. Per MasterCook: If made with reduced fat sour cream: 26.2 cals, 0.9g fat (29.3%cff) = 1 ww POINT OR LESS I would use Land 'O Lakes FF Sour Cream and count as a WW free food in moderation (when served w/ veggies due to fiber addition and fat reduction) REG 6 shared by JaneStarr -- CT, USA 5/99 Janestarr@home.com NOTES : I linked to light sour cream for nutritional analysis and estimated 10 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fish Soup, Christopher's Recipe By :Christopher Gross, Christopher's Restaurant and Bistro Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- thinly sliced 2 stalks celery -- chopped 7 cloves garlic -- lightly smashed 3 pounds white-fleshed fish bones (halibut or turbot or sole) 3 cups dry white wine 6 medium tomatoes -- peel, seed and chop -- or 2x28-ounce cans -- drained and chopped 1/4 teaspoon saffron threads BOUQUET GARNI: few sprigs thyme -- and parsley -- tied in a cheesecloth bag 1/2 pound scallops 1/2 pound mahi mahi -- or swordfish 1/2 pound salmon fillet salt and freshly ground black pepper -- to taste 6 French bread slices -- 1/2-inch thick Cut the fish into bite-sized pieces. In a large stockpot, heat oil over medium heat. Add fennel, onion, celery and 6 cloves garlic and saute for 5 to 6 minutes, or until softened. Add 3 cups water, fish bones, wine, tomatoes, saffron and bouquet garni and bring to a boil. Reduce heat to low and simmer for 45 minutes, skimming any foam. Carefully remove as many bones as possible and the bouquet; discard. Puree the soup in batches in a food processor or blender. Strain through a fine sieve back into the stockpot. Boil vigorously for about 20 minutes, or until slightly thickened and reduced to about 6 cups. Reduce heat to low and add scallops, mahi-mahi or swordfish, and salmon. Simmer, uncovered for 2 to 4 minutes, or until fish flesh is opaque. Season with salt and pepper. Toast bread slices in a 350F oven until they begin to color, about 10 minutes, and rub each with the remaining garlic clove. To serve, place a piece of toast on the bottom of each bowl and ladle the soup over top. Locations: Christopher's * 2398 E Camelback Rd * Phoenix * (602)957-3214 Christopher's Bistro * 2398 E Camelback Rd * Phoenix * (602)957-3214 Description: "Essentially, it is a bisque with the seafood added at the last moment so it is perfectly cooked." Cuisine: "Phoenix" Source: "Dining Well by Corby Kummer, in Eating Well, May/Jun 1991" >From: PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Saffron and tomato give this soup a rich amber color. It makes a very good supper. * Exported from MasterCook * Flattened Cumin Grilled Chicken Breasts With Garlic Couscous Recipe By :More Heart Smart Cooking with Bonnie Stern, p. 161 Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Grilled, Smoked, Bbq Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 Ounces Boned And Skinned Chicken Breasts -- 6 Single, 4 Oz Ea 1 Tablespoon Olive Oil 2 Tablespoons Grapefruit Juice Concentrate -- See Note 1 1 Teaspoon Ground Cumin 2 Cloves Garlic -- Minced 1/2 Teaspoon Salt 1/2 Teaspoon Pepper Garlic Couscous: 4 Cups Chicken Stock Or 10 Oz Can Chicken Broth Plus Water 8 Oz Couscous -- (Israeli) See Note 2 Or Orzo -- 2 Cups 1 Head Garlic -- Roasted And Pureed Or 2 Tbsp Basil Pesto Sauce Salt -- To Taste Pepper -- To Taste 1. Remove filets from chicken breasts [freezing them for stir-fries or chicken fingers]. Pound remaining pieces of chicken until about 1/2 inch / 1 cm thick. 2. In small bowl, combine olive oil, juice concentrate, cumin, minced garlic, salt and pepper. Rub mixture into chicken breasts. Marinate for 10 minutes or up to overnight in refrigerator. 3. Grill chicken breasts on lightly oiled barbecue or grill for a few minutes per side -- 3 to 5 minutes, or just until cooked through. 4. Meanwhile, to prepare couscous, bring chicken stock to boil. Add couscous and cook for 10 minutes, or until tender. 5. Stir garlic paste or pesto sauce into couscous. Taste and season with salt and pepper. Place couscous in serving dish and arrange chicken on top. Serves 6. Nutritional Analysis per Bonnie Stern: 392 Calories, 46 g carbohydrate, 3 g fibre, 5 g total fat, including 1 g saturated fat, 37 g protein, excellent source of niacin & vitamin B6, good source of B12 & iron, 71 mg cholesterol, 238 mg sodium, 447 mg potassium >From: "Ellen Pickett" - - - - - - - - - - - - - - - - - - - NOTES : 1. Recipe calls for orange juice concentrate, but I will try unsweetened frozen grapefruit concentrate instead. 2. Israeli couscous is sometimes called pearl pasta and is completely different from regular couscous. It looks like little beads and has a texture similar to barley. It should be cooked like pasta is. This ingredient can be bought in Jewish and Italian markets or specialty stores, but can be substituted by a very small pasta such as orzo. Entered to MasterCook by Ellen in Toronto, Canada, January 1999 We have tried the chicken part without the grain (Israeli couscous or orzo) part, at least twice, using home-made basil pesto both times. It has already become one of our favourites for this summer's grilling. * Exported from MasterCook * Free Gazpacho Recipe By :Susan From W. W. Forum Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rave Reviews Vegan Vegetarian Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Quart V-8 hot & spicy vegetable juice 2 green onions -- chopped 2 Medium cucumbers -- peeled and chopped 2 Cups chopped tomatoes 1 Cup chopped green bell pepper 1/2 Cup chopped onions 2 Tablespoons balsamic vinegar -- or red wine vinegar 1/4 Teaspoon Worcestershire sauce 1 Teaspoon dried basil 1 Teaspoon dried parsley 1 Tablespoon olive oil -- optional Gazpacho is a cold vegetable soup that is great for the summertime. 1. Combine all ingredients in large Tupperware bowl. Remove 1 to 2 cups of soup and blend until smooth in blender. Put back in bowl with remaining soup and chill for several hours to blend flavors. Can serve with a dollop of nonfat sour cream, if desired. 1 Tbsp. of olive oil is optional: add 1/2 fat if used). Serving Size (1/6 recipe) Per MC Nutritional Analysis: With olive oil: Per Serving: 119.3 Calories, 2.9g Fat, 4.8g Fiber Weight Watcher Points: 2 Without olive oil: Per Serving: 99.4 Calories, 0.6g Fat, 4.8g Fiber Weight Watcher Points: 1 This came with the recipe: Per Serving: 37 Calories, 0.4g Fat, 1.7g Fiber Selections: 1 FR/V ( 1/2 FA if olive oil is used) Weight Watcher Points: 0 >From: "Jane" - - - - - - - - - - - - - - - - - - - NOTES : Just wanted you to know that I LOVE this gazpacho recipe! It's good hot or cold, with pureed tomatoes in it over pasta, over tennis shoes and in your hair. It's absolutely delicious and extremely versatile! ["Christine F. Muehling" ] * Exported from MasterCook * Frozen Strawberry Daiquiri Recipe By :Cooking With Friends -- Farmington,CT Public Library Serving Size : 12 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can frozen lemonade concentrate -- 12 ounces 1 can frozen limeade concentrate -- 6 ounces 16 ounces fresh or frozen strawberries -- unsweetened 24 ounces 7-Up(r) -- or Sprite 1 1/2 cups rum -- (I use light colored rum) Puree strawberries in a blender. In a large, air-tight (Tupperware) container,mix pureed berries with remaining ingredients. Freeze for at least 24 hours. To serve: scoop frozen mixture into a blender and blend until desired consistency. Pour into wine glass and garnish with a whole strawberry. Can remain frozen undefinitely. JaneStarr's Notes: I sometimes use the sweetened, frozen berries. In that case, I substitute lemon and/or lime flavored seltzer for the Sprite. You can also use plain Club soda, but add 3 Tablespoons of lemon juice and 2 Tablespoons of lime juice (or RealLemon and RealLime juice) when using sweetened, frozen berries. I use whichever ingredients are easier to find. Posted to Freezer-Friendly@onelist.com, recipeLu and elf on May 28,1999 by Janestarr@home.com Source: "JaneStarr@home.com" - - - - - - - - - - - - - - - - - - - NOTES : I sometimes use the sweetened, frozen berries. In that case, I substitute lemon and/or lime flavored seltzer for the Sprite. You can also use plain Club soda, but add 3 Tablespoons of lemon juice and 2 Tablespoons of lime juice (or RealLemon and RealLime juice) when using sweetened, frozen berries. I use whichever ingredients are easier to find. * Exported from MasterCook * Fruit And Snow Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces plain nonfat yogurt 32 ounces fat free whipped topping 16 ounces frozen peach slices Make the yogurt into yogurt cheese. Fold the whipped topping (like CoolWhip fat free) and the thawed fruit. Refrigerate covered with plastic wrap. >From: "lexi@ibm.net" - - - - - - - - - - - - - - - - - - - NOTES : This a very filling desert and other than the making of the yogurt cheese, is very fast and simple. * Exported from MasterCook * Fudgesicles Recipe By :Unknown Serving Size : 18 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces chocolate pudding mix -- instant 2 cups 1% milk 3/4 cup sugar 1 cup evaporated skim milk Combine pudding & 2 cups milk in a bowl. Stir in sugar & evaporated milk. Pour into popsicle molds & freeze. Per serving: 77.2 cal, .5g fat (5.1%), 2 mg chol, 52 mg sod >From: JusNeedlin@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Here's another good way to use those popsicle molds. I always use chocolate pudding mix but there's no reason why you couldn't use other flavors. * Exported from MasterCook * Garbanzo Bean Burgers, Fourth Of July Recipe By :LEPRECHAUN CAKE AND OTHER TALE Serving Size : 6 Preparation Time :0:00 Categories : Burgers & Loaves Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked garbanzo beans -- (two 19-ounce cans) -- drained and mashed 1 stalk celery -- finely chopped 1 carrot -- finely chopped 1/4 cup small onion -- finely chopped 1/4 cup whole wheat flour salt and pepper -- to taste 2 teaspoons vegetable oil (Makes 6 burgers) 1) Mix all ingredients except for cooking oil in a bowl. 2) Form 6 flat patties. Fry in oiled pan over medium-high heat until burgers are golden brown. Turn burgers over and fry on the other side until done. 3) Serve alone or with tomato sauce, ketchup, or barbecue sauce. >From: Ellen C - - - - - - - - - - - - - - - - - - - NOTES : This recipe originally appeared in LEPRECHAUN CAKE AND OTHER TALES, A Vegetarian Story-Cookbook, by Vonnie Winslow Crist and Debra Wasserman. * Exported from MasterCook * Granola, Stovetop Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Grains & Cereals Snacks Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups oatmeal (rolled oats) -- not quick-cooking or instant 1/2 cup coarsely chopped nuts -- * 1/4 cup sesame seeds 1/2 cup dried shredded coconut -- preferably unsweetened 1/2 teaspoon cinnamon 1/4 cup light oil -- (sunflower- etc.) 1/3 cup maple syrup 2 teaspoons vanilla 1/2 cup dried fruit of your choice -- ** * (walnuts, almonds, hazelnuts, pecans, etc.) ** (raisins, currants, cranberries, or chopped apple, apricot, pear, pineapple, prune, etc., or a combination) Use a large, heavy skillet, at least 10 inches round, with high sides. (If you don't have a skillet this big, use a smaller one and prepare the granola in two batches.) Into the cold skillet place the oatmeal, nuts, sesame seeds, coconut, and cinnamon, and mix well. Blend the oil, syrup, and vanilla together in a cup. Pour the liquid ingredients over the dry ingredients in the skillet, stirring well to blend. Turn the heat under the skillet to medium high. Toast the mixture, stirring frequently, until the oats and nuts are crispy and browned, the sesame seeds start to pop, and the maple syrup smells like burnt sugar -- but be careful not to let the mixture burn! Toasting should take no more than five to seven minutes. Turn off the heat and stir in the dried fruits. Let the granola rest in the skillet to cool, stirring it occasionally to break up any clumps. When it cools to room temperature, transfer the granola to a glass or plastic storage container with a tight-fitting lid. Granola can be refrigerated for about a month, or frozen for about two months. Serve with milk (soy, rice, or almond) or the juice of your choice. >From: Angie Phillips - - - - - - - - - - - - - - - - - - - NOTES : Although there are many delicious granolas available at natural food stores, nothing tastes as good as homemade. And it's really not very difficult to make. Plus you get to decide exactly what combination of nuts and fruits to use. Most granola recipes I've seen call for baking it in an oven. This is fine in the winter: it warms up the kitchen and imparts a wonderful aroma throughout the house. But I don't like to use the oven too much in the warmer weather. So here is a recipe for granola that is "baked" at stovetop. Note: Be sure to use regular old-fashioned rolled oats, not quick-cooking or instant. * Exported from MasterCook * Green Bean And Fennel Tuna Potato Salad Recipe By :Pat Hanneman Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Potatoes Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large red potatoes, whole 12 ounces green beans 1 small fennel bulb 1 6 oz can white tuna in water 1 cup Caramelized Onion & Tomato Salad Dressing -- see recipe Make the salad dressing (see recipe filed separately). Transfer to a large serving bowl. Microcook the potatoes on high for 4 to 5 minutes, or until firm (not quite done; they will continue to cook as they cool.) When cool, cut into bite-sized pieces. Trim the beans and boil in plenty of unsalted water. Add thinly sliced or shavings of fennel bulb so that the beans and fennel cook together for about 2 minutes. Strain and transfer to a bowl of ice water to chill immediately. Drain. Drain the tuna and flake. Combine the tuna and vegetables with the dressing in the bowl and toss well. Serve warm, or at room temperature. Description: "Toss with Caramelized Onion and Tomato Dressing (see recipe)." Source: "kitpath@earthlink.net 5/23/99" Yield: "6 cups" - - - - - - - - - - - - - - - - - - - NOTES : Can also be served with honey mustard or Italian dressing. * Exported from MasterCook * Green Bean And Tomato Salad With Roasted Tomato Dressing Recipe By :Cooking Light, June 1998, p.85 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Salads Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large ripe tomato -- halved (about 8 oz) Cooking spray 1 tablespoon chopped fresh basil 1 tablespoon extra-virgin olive oil 2 teaspoons red wine vinegar 1/2 teaspoon sugar 1/2 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/8 teaspoon black pepper 2 cups trimmed green or wax beans -- (about 1/2 pound) 4 cups torn romaine lettuce 1 cup halved cherry tomatoes 1/4 cup sliced red onion -- separated into rings Preheat broiler. Place tomato halves on a broiler pan coated with cooking spray. Broil 10 minutes or until blackened. Cool 10 minutes; peel and core. Combine roasted tomato, basil, and next 6 ingredients (basil through pepper) in a blender; process until smooth. Steam beans, covered, 7 minutes or until crisp-tender; rinse with cold water, and drain. Place 1 cup lettuce on each of 4 plates. Arrange beans, cherry tomatoes, and onion over lettuce. Spoon 3 tablespoons tomato dressing over each salad. >From: PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : This is the recipe that inspired the green bean and fennel potato-tuna salad. This one is only 4g of fat but that 40% of the calories. Serve it with bread. * Exported from MasterCook * Greens With Creamy Berry Dressing Recipe By :cooking light Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sweetened dried cranberries -- such as Craisins 1/4 cup balsamic vinegar 1/4 cup light mayonnaise 1 tablespoon Dijon mustard 1 tablespoon water 1/4 teaspoon sugar 1/4 teaspoon black pepper 2 garlic cloves 6 cups torn romaine lettuce 1 cup seedless red grapes -- halved 1 cup thinly sliced cucumber 1 cup fat-free plain or seasoned croutons 1 cup thinly sliced red onion -- separated into rings 1. Combine cranberries and vinegar in a small bowl. Cover and let stand 30 minutes. Add the mayonnaise and the next 5 ingredients (mayonnaise through garlic); stir well with a whisk. Cover and chill. 2. Combine lettuce and remaining ingredients in a large bowl; add dressing, tossing gently to coat. Serve immediately. Yield: 6 servings (serving size: 1 1/4 cups). >From: Diana Slade - - - - - - - - - - - - - - - - - - - NOTES : 2 points, recipe is easily halved, i used unsweetened dried cranberries and just added a little bit more sugar to the dressing. according to cooking light: 115 cals.; 3.1 g fat (24% CFF); 1.7 g fiber This was part of tonight's dinner--very yummy * Exported from MasterCook * Grilled Chicken Breasts With Couscous Salad, Christopher's Recipe By :Christopher Gross, Christopher's Restaurant and Bistro Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Grilled, Smoked, Bbq Pasta Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 red bell peppers 2 cloves garlic 1 tablespoon chopped onion 3 drops chili oil -- or to taste 1 pinch cayenne 3 tablespoon olive oil 4 4 ounce skinless boneless chicken breast halves -- trimmed salt and freshly ground black pepper 1 cup couscous 1/2 cup sliced fresh shiitake or domestic mushrooms 2 1/2 tablespoon defatted chicken stock 2 tablespoon balsamic vinegar 1 medium tomato -- peel, seed and dice 1/4 cup chopped arugula or watercress leaves 2 tablespoon minced fresh chives 2 tablespoons pine nuts -- toasted parsley sprigs -- for garnish Place peppers directly over the flame of a gas burner or a charcoal fire. When one side is completely charred, turn and continue cooking until they are blackened all over, about 8 to 10 minutes. Alternatively, broil them about 4 inches from the heat for 10 to 15 minutes until they are blackened all over. Place them in a paper bag and set aside for about 15 minutes. Peel off skin and discard membrane and seeds. Chop flesh coarsely and place in a food processor or blender along with garlic, onion, chili oil and cayenne. Process until smooth. (The sauce can be made ahead and stored in the refrigerator for up to 2 days.) Brush 1 teaspoon oil lightly over both sides of chicken breasts. Season with salt and pepper and grill or broil for about 3 minutes per side, or until no longer pink inside. Refrigerate until cooled. Place couscous and 1/2 teaspoon salt in a shallow heatproof dish. Stir in 1+1/2 cups boiling water and 1 teaspoon olive oil. Cover and let stand for 10 minutes. Fluff with a fork, then refrigerate until cooled. Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add mushrooms and saute for 2 to 3 minutes, or until softened. Set aside to cool. In a small bowl, whisk together chicken stock, vinegar and 1/8 tsp, salt. Gradually whisk in 2 tablespoons oil. In a large bowl, combine 1/2-cup red-pepper sauce, couscous, mushrooms, tomato, arugula or watercress, chives and pine nuts. Add chicken stock mixture and toss well. Mound on plates. Slice chicken thinly and arrange in a fan pattern over the couscous. Garnish with parsley and serve with additional red-pepper sauce. Description: "The star of this dish is the pungent and peppery couscous, whose sauce flavors the simply grilled chicken." Cuisine: "Phoenix" Source: "Dining Well by Corby Kummer, in Eating Well, May/Jun 1991" >From: PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Try the couscous warm with grilled fish or at room temperature with canned tuna or make it as a vegetarian dish, substituting vegetable stock for chicken stock. * Exported from MasterCook * Grilled Jamaican Jerk Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Chicken Eat-Lf Mailing List Grilled, Smoked, Bbq Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons Lemon Juice -- concentrate 2 Tablespoons Lime Juice -- concentrate 1 Tablespoon Dijon mustard Jalapeno Pepper -- Seeded, Chopped 2 Cloves Garlic -- finely chopped 2 Teaspoons Chicken Bouillon (2 Cubes) , Instant 1/2 Teaspoon Ground cumin 1/4 Teaspoon Dried Thyme 1 Lb Skinless Boneless Chicken Breast Halves In shallow dish or plastic bag, combine 3 Tbsp water and all ingredients except chicken. Add chicken, coating well with marinade. Cover dish or seal bag; marinate in refrigerator 4 hours or overnight. Prepare outdoor grill or preheat broiler. Remove chicken from marinade; pour marinade into small saucepan and bring to a boil. Grill or broil chicken 15 to 20 minutes, turning occasionally and basting frequently with marinade. Serve hot. Makes 4 servings. Prep Time: about 5 minutes. Marinating Time: about 4 hours or longer. Cooking Time: about 15 minutes. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilling Tips - Chicken Recipe By :Healthy Meals in Minutes Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Grilled, Smoked, Bbq Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** To prevent foods from sticking to the grill, scrub the grill rack and spray it with vegetable cooking spray. A special wire brush works well for scrubbing; it can be found at supermarkets or hardware stores. Chicken must be seared over a hot grill before turning or the skin will stick to the grill. Turn several times throughout cooking and baste with each turn. While cooking on a grill, use long-handled tongs to turn the chicken pieces. A fork would pierce the meat and allow the flavorful juices to escape. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hearty Soup Mix Recipe By :Busy Cooks Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Homemade Mixes Pasta Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pk Dry Green Split Peas -- (14 oz) 1 pk Alphabet Macaroni -- (14 oz) 1 1/2 cups Brown Rice 1 pk Pearl Barley -- (12 oz) 1 pk Lentils -- (12 oz) 4 cups Dry Minced Onion Combine all ingredients in a large airtight container. Stir to evenly distribute ingredients. Label as Hearty Soup Mix. Store in a cool, dry place and use within 6 months. Shake well before using. Makes about 12 1/2 cups of mix. Hearty Soup Stock: Put 6 cups of water and 1 1/3 cups of mix in a large kettle or Dutch oven. Add 1 1/2 T salt. Bring to a boil. Cover and simmer 1 to 1 1/2 hours. Add 2 carrots, sliced, 1 or 2 stalks celery, chopped, 1 1/2 cups cabbage, shredded, 2 (15 oz) cans of tomato sauce, 1 (24 oz) can vegetable juice cocktail, and if desired 1 lb beef meat crumbles. Simmer 20 more minutes, until vegetables are cooked. Makes 6 to 8 servings. >From: Angie Phillips - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herbed Millet Recipe By :Simply Vegetarian, Nancy Mair and Susan Rinzler Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 1/2 large onion -- minced 2 cloves garlic -- minced --- 1/2 teaspoon thyme 1/2 teaspoon basil 1 1/2 teaspoons minced parsley 1/2 teaspoon tarragon 1/2 teaspoon herb seasoning -- (Vegit or Spike) 1/8 teaspoon salt black pepper --- 1 cup raw millet --- 2 cups boiling water 1 vegetable bouillon cube Saute the onion and garlic in the oil until transparent. Add the herbs. Stir in the millet. After stirring a few minutes, add the water and bouillon cube. cover and simmer for 30minutes. >From: Ellen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herbed Rice Mix #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Homemade Mixes Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package long-grain rice -- ( 3 pounds ) 2 cups dried celery flakes 2/3 cup dried minced onion 1/2 cup dried parsley flakes 2 tablespoons dried chives 1 tablespoon dried tarragon 3 teaspoons salt -- (3 to 4) 2 teaspoons pepper ADDITIONAL INGREDIENTS: 2/3 cup water 1 tablespoon butter or margarine Combine the first eight ingredients; mix well. If giving for gifts place two cups each in a jar: makes 40 batches ( 10 cups total ). INSTRUCTIONS TO ATTACH TO JAR: To prepare one serving of rice: In sauce pan over medium heat, bring water and butter to a boil. Add 1/4 cup rice mixture. Reduce heat; cover and simmer for 20 minutes. Remove from heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork. Yield: 1 serving. NOTE: To prepare more than 1 serving, multiply the rice mix, water and butter by the total number or desired servings and cook as directed. >From: Angie Phillips - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Garlic Pork Chops Recipe By :National Honey board Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grilled, Smoked, Bbq Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cups Lemon Juice 1/4 cups Honey 2 Tbsp Soy Sauce 1 Tbsp Dry Sherry 2 Cloves Garlic -- Minced 4 Boneless Center-Cut Pork Chops Combine all ingredients except pork chops in small bowl. Place pork in shallow baking dish; pour marinade over pork. Cover and refrigerate 4 hrs. or overnight. Remove pork from marinade. Heat remaining marinade in small saucepan over med heat source 12 - 15 min, turning once during cooking and basting frequently with marinade. (May also be grilled.) Makes 4 servings Nutrition according to brochure: Cal 248, Total Fat 7g, Carb 20g, Pro 14g,, Fib <1g, Sod 604mg, CFF 26% >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : If you are interested in using more honey in your cooking here are is a nice little recipe book. Honey stars in everything from savory main dishes to light salads to luscious desserts. Each recipe derives 30% or less of its calories from fat. * Exported from MasterCook * Household Hints Recipe By :The Circle web site at http://rattler.cameron.edu/circle Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** # Use lifesavers candy to hold candles in place on your next birthday cake! Kids love 'em! # Poke an egg with a small sewing needle before hard-boiling, and the egg will peel with ease! And hold that needle in place with a magnet refrigerator clip! # Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips! # Zap garlic cloves in the microwave for 15 seconds and the skins slip right off! # Organize your magazines into groups according to Seasons (Spring, Summer, Fall and Winter). This way, you have several handy reference guides for the appropriate Season/Holiday! # Use a meat baster to "squeeze" your pancake batter onto the hot griddle~perfect shaped pancakes every time! # Always spray your grill with non-stick cooking spray before grilling to avoid sticking! # To keep potatoes from budding, place an apple in the bag with the potatoes! # To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling! # Use a pastry blender to cut ground beef into small pieces after browning! # Sweeten whipped cream with confectioners' sugar instead of granulated sugar~it will stay fluffy and hold it's shape better! # For easy "meatloaf mixing", combine the ingredients with a potato masher! If you don't have enough batter to fill all cupcake tins, pour 1 tablespoon of water into the unfilled spots...this helps preserve the life of your pans! # To easily remove honey from a measuring spoon, first coat the spoon with nonstick cooking spray! # Run your hands under cold water before pressing Rice Krispies treats in the pan-the marshmallow won't stick to your fingers! # Mash and freeze ripe bananas, in one-cup portions, for use in later baking-no wasted bananas (or you can freeze them whole, peeled, in plastic baggies). # To quickly use that frozen juice concentrate, simply mash it with a potato masher-no need to wait for it to thaw! # To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing! # To easily remove burnt on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stove-top~skillet will be much easier to clean now! # Spray your Tupperware with non-stick cooking spray before pouring in tomato-based sauces-no more stains! # Transfer your jelly to a small plastic squeeze bottle~no more messy, sticky jars or knives! This also works well for homemade salad dressing! # To aid in washing dishes, add a tablespoon of baking soda to your soapy water~it softens hands while cutting through grease! # Save your store-bought-bread bags and ties~they make perfect storage bags for homemade bread! # When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead~no white mess on the outside of the cake! # If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato~it absorbs the excess salt for an instant "fix me up"! # Next time you need a quick ice pack, grab a bag of frozen vegetables out of your freezer~no watery leaks from a plastic baggie! # When making bread, substitute non-dairy creamer for the dry milk~it works just as well! # Rinse cooked, ground meat with water when draining off the fat~this helps "wash away" even more fat! # Slicing meat when partially frozen makes it easier to get thin slices. # Instead of throwing away bread heels or leftover cornbread, use them to make bread crumbs. For use later, store them in the freezer. # Wrap celery in aluminum foil when putting in the refrigerator-it will keep for weeks! # Substitute half applesauce for the vegetable oil in your baking recipes~you'll greatly reduce the fat content! (Example: 1/2 cup vegetable oil = 1/4 cup applesauce + 1/4 cup oil). # To ripen avocados and bananas, enclose them in a brown paper bag with an apple for 2-3 days! # Brush beaten egg white over pie crust before baking to yield a beautiful, glossy finish! # In recipes calling for margarine, substitute reduced-calorie margarine to help cut back on fat! (Same goes with sour cream, milk, cheese, cream cheese, and cream soups) # Place a slice of bread in hardened brown sugar to soften it back up! # When boiling corn on the cob, add a pinch of sugar to help bring out the corns natural sweetness! [This REALLY works! Been doing it for years.]-Pokey # When starting your garden seedlings indoors, plant the seeds in egg shell halves. simply crack the shells around the roots of your plants and transplant them outdoors-the shell is a natural fertilizer! # To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh-if it rises to the surface, throw it away. # Keep the linings from cereal boxes~they make great substitutes for waxed paper! source: The Circle web site at http://rattler.cameron.edu/circle >From: PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Indian Lentil Soup Recipe By :LCA Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Clove Garlic 1 Tbsp Olive Oil 5 cups Water 1 cups Lentils -- Red 1 cups Onions -- Chopped 1/2 cups Celery -- Sliced Thin 1 cups Carrot -- Diced 1 1/2 Tbsp Tomato Paste 1 Bay Leaf 1/8 Tsp Chili Powder 1 Tbsp Salt 1/2 cups Parsley -- Chopped Put first 7 ingredients in pot. Bring to a boil then add next 4 ingredients and continue simmering till lentils are soft. Approx. 2 hrs. Just before serving add the chopped parsley. >From: Angie Phillips - - - - - - - - - - - - - - - - - - - NOTES : I had this for supper last night (and lunch, teehee). It was sooooo good! * Exported from MasterCook * Instant Cappuccino Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Homemade Mixes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups. powdered "Better Than Milk" -- plain 1 cups. powdered "Better Than Milk" -- carob or chocolate 2/3 cups. instant "Roma" koffee 1/2 cups. Sucanat -- or "spoon for spoon type" sweetener -- to equal 1/2 c.(for diabetics) 1/2 tsp. cinnamon 1/2 tsp. nutmeg Mix all ingredients together. Use 1 heaping Tbls. per cup of boiling water. Store in airtight container. >From: Angie Phillips - - - - - - - - - - - - - - - - - - - NOTES : Well, I got to experimenting this morning (I used the carob and a spoon for spoon type sweetener) and came up with what I thought was "a keeper"..... * Exported from MasterCook * Instant Cream Of Whatever Soup Mix Recipe By :OAMC Loop Serving Size : 1 Preparation Time :0:45 Categories : Eat-Lf Mailing List Mixes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups instant milk -- (I use "Better Than Milk" soy) 3/4 cup cornstarch 1/4 cup instant chicken bouillon -- (I use vegetarian style) 1 teaspoon onion powder 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/4 teaspoon pepper Combine these and store in an airtight container. To use for soup, combine 1/3 C mix and 1-1/2 C water. Bring to a boil while stirring often. Add a vegetable for more flavor, such as diced celery (for cream of celery soup), or some sliced mushrooms (for cream of mushroom soup), or some diced broccoli (for cream of broccoli soup). To use for any recipe calling for a can of cream of mushroom, chicken or celery soup can be replaced with 1/3 C mix and 1-1/4 C water. Boil for a few minutes, stirring often. >From: Angie Phillips - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Instant Stuffing Mix Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Homemade Mixes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups unseasoned bread cubes 3 tablespoons dried celery flakes 1 tablespoon dried parsley flakes 2 teaspoons dried minced onion 2 teaspoons chicken style bouillon granules 1/4 teaspoon poultry seasoning 1/4 teaspoon sage ADDITIONAL INGREDIENTS: 1 cup water 2 tablespoons soy margarine Place bread cubes in a jar . In a small plastic bag, combine celery flakes,onion,bouillon,poultry seasoning,and sage;mix well Tie bag shut and attach to jar of bread cubes. Yield: 1 gift Instructions To attach To Jar: To prepare stuffing: In a sauce pan over medium heat, bring water, butter and contents of seasoning packet to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from heat; add bread cubes and mix gently. Cover and let stand for 5 minutes. Toss with a fork before serving. Serving suggestions: add some sauteed mushrooms almonds and celery. Ummmmmmm. >From: Angie Phillips - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Irish Coffee Muffins Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Strong coffee 2 1/2 cups Flour 1 1/2 teaspoons Baking powder 1 teaspoon Baking soda 1/2 teaspoon Salt 1 cup Sugar 2 Eggs 1 cup Sour cream 4 tablespoons Irish whiskey Brew one cup coffee and set aside. Mix all dry ingredients. Whisk eggs and sour cream and add coffee and whiskey. Make a well in drys and stir in liquids quickly. Spoon into 18 muffin tins and bake 400 20 to25 mins or until tested done. >From: aml@skypoint.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Irish Muffins Recipe By :Lora Brody Serving Size : 22 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DOUGH*** 1/2 cup Currants -- (3 Oz) 1/2 cup Raisins -- (3 Oz) 1/4 cup Sweet Sherry 2 cups All-Purpose Flour 1 1/2 cups Whole Wheat Flour 1 teaspoon Baking Soda 2 tablespoons Buttermilk 1/2 teaspoon Ground Allspice 1 1/4 teaspoons Salt 1 1/2 cups Water 1/4 cup Molasses 3 tablespoons Unsalted Butter -- Or Margarine ***FINISHING*** 3 tablespoons Cornmeal ***BAKING IN OVEN*** 1 Egg -- Beaten With/ 1 tablespoon Water 1 tablespoon Sugar -- Optional Pizza, Focaccia, Flat, and Filled Breads From Your Bread Machine - Perfect Every Time by Lora Brody. These hearty muffins are skillet-baked and then toasted like English muffin. Or if you prefer, you can bake them in the oven with an egg glaze to get puffy little breads with crispy crusts. The whole wheat dough is flavored with allspice, molasses, and sherry-soaked raisins and currants. They are fabulous slathered with butter. Skillet-baked muffins will keep for several days, stored after cooling in a plastic bag in the refrigerator. To freeze them, keep them tightly wrapped in a plastic bag. Oven-baked muffins will keep for two days, tightly wrapped in plastic. They may be frozen, tightly wrapped. Reheat them in a toaster oven to retain the crispy crusts; do not microwave them. For the dough: Soak the currants and raisins in the sherry overnight or microwave them in a tightly covered contain for 2 minutes. Place all the ingredients except the currants, raisins, and sherry in the machine, program for Dough, Basic Dough, or Manual, and press Start. The dough will be sticky during the first part of the kneading cycle. At the end of the final cycle, add the raisins, restart the machine, and allow it to knead just until the fruit is mixed in. To finish the muffins: Roll the dough out on a floured surface to a thickness of 1/2 inch. Flour the rolling pin as necessary to keep the dough from sticking. Cut rounds with a 3 inch floured cutter. You can use a tuna fish can as a cutter if you cut off both ends. Sprinkle a baking sheet with the cornmeal and arrange the cut muffins 1 1/2 inches apart on the baking sheet. To bake in a skillet: Cover the muffins with plastic wrap and let them rise in a warm place for 1 hour. Preheat an electric skillet to 250 deg F and oil it or spray it lightly with nonstick vegetable spray. Place the muffins in the skillet with the cornmeal side down. You can probably cook 4 - 8 at a time depending on the size of your skillet. Leave room for them to be turned easily. Cook the muffins for 10 min, or until they are deep golden brown on the bottom. Turn the muffins and continue baking for another 10 minutes. Cool the muffins on wire racks. Split them and toast them like English muffins. To bake in Oven: Form the muffins as above, but only allow them to rise while the oven preheats to 350 deg F with the rack in the center position. They do not need longer than a 10 - 15 min rising time for they will rise in the oven. Generously brush the egg glaze over the muffins. Sprinkle with the sugar and bake for 15 - 20 minutes or until slightly browned. >From: aml@skypoint.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jamaican Burgers Recipe By :Atlanta Journal and Constitution 5/27/99 Serving Size : 4 Preparation Time :0:00 Categories : Burgers & Loaves Cajun, Creole, Carribbean Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices stale bread -- or toasted bread 2 teaspoons canola oil -- * 1 1/2 cups chopped onion 2 cloves garlic -- minced 1 tablespoon fresh ginger -- minced 1/2 teaspoon allspice 1/2 teaspoon ground nutmeg 1 1/2 cups cooked black beans -- (15 oz can) 1 1/2 cups cooked rice 1/2 habanero pepper -- or other chile 1 teaspoon salt ground black pepper 4 hamburger buns, low calorie * 2 tbsp was the original (which results in 19% CFF). Use one tsp to saute the veggies and spices. And use another only if you do not have a good non-stick skillet to brown the patties. Make bread crumbs from the stale or toasted bread. Saute the onions in 1 tsp oil for 5 minutes, until soft. Add the garlic, ginger, allspice, and nutmeg and saute for 2 more minutes. Put this mixture into a food processor. Add the beans, rice, and chile pepper. Pulse to chop the ingredients. (Do not puree them.) Mix with the bread crumbs, and add salt and pepper. If the mixture is too wet, add more bread crumbs. Cook the burgers in hot pan about 4 minutes per side until a dark crust forms. Serve on rolls with condiments of choice. Chutney is nice with these. >From Ellen C - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kale And Seasoned Hash Browns Recipe By :Colorado Extension Serving Size : 10 Preparation Time :0:30 Categories : Eat-Lf Mailing List Potatoes Vegan Vegetables Vegetarian Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil OR non-stick vegetable spray 2 pounds frozen hash brown potatoes 1/2 cup onion -- chopped 1/2 teaspoon all season salt 2 cups fresh kale -- chopped 1/4 cup water 1. Heat oil over medium-high heat (375 degrees F) in large fry pan. 2.Add onion and saute until onion is translucent. 3. Add frozen hash browns, cover and cook 15 to 20 minutes, turning every 2 minutes. 4. Sprinkle potatoes with all season salt. 5. Add 1/4 cup water and chopped kale on top of potatoes do not stir. 6. Cover and let cook over medium heat 3 to 5 minutes, until kale begins to wilt. 7. Remove from heat and stir kale into potatoes. 8. Serve hot. Yields 10 servings MENU - Brunch -:- : Apricot Nectar and Ginger-Ale over Crushed Ice : Fresh Mixed Berry Compote, topped with Low-Fat Vanilla Yogurt : Kale and Seasoned Hash Browns* : Country Brunch Casserole* or Scrambled Tofu* : Whole Wheat Rolls Consumer Connection Article by Sheila Gains, Colorado State University Cooperative Extension, Arapahoe County April 2, 1998 www.colostate.edu/Depts/CoopExt/ Mc-Bust from kitpath@earthlink.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kaleidoscope Honey Pops Recipe By :The National Honey Board Serving Size : 12 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups water 3/4 cup honey 3 cups assorted fruit -- cut into small piece -- 12 paper cups OR -- 12 3oz popsicle molds or popsicle sticks Whisk together water and honey in pitcher until well blended. Place 1/4 cup fruit in each mold. Divide honey mixture between cups. Freeze about 1 hour or until partially frozen. Insert popsicle sticks; freeze until firm and ready to serve. S(Internet address): "http://www.honey.com/" >From: PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Poppy Bundt Mini-loaves Recipe By :Penny Eisenberg-Light Jewish Hoiday Desserts Serving Size : 20 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Lemon Glaze and Soak: 1 Cup powdered sugar -- 10x 5 Tablespoons lemon juice 2 Teaspoons water ---------- Cake: 1/4 Cup unsalted butter -- cool room temperatur 1 Cup firmly packed light brown sugar 1 Large egg -- room temperature 3 Large egg whites -- room temperature 2 3/4 Cups sifted cake flour, lightly sprinkled PLUS 1 Tablespoon sifted cake flour, lightly sprinkled -- (300 grams) 1/2 Teaspoon baking soda 1/2 Teaspoon baking powder 1/2 Teaspoon salt 1/4 Cup poppy seeds ------ 1 Cup lowfat buttermilk -- room temperature 2 Tablespoons lemon juice -- room temperature -- (about 1/2 lemon) 1/4 Cup pear baby food -- room temperature -- (less than 3 oz. jar) Lemon Poppy Buttermilk Mini-Loaves Perfect for Purim mishloah minot (gifts), this classic Jewish dessert has two-thirds less fat and three-quarters less cholesterol than its traditional counterpart. For the perfect texture, make the cake at least four hours in advance. If you like a bitter edge to your lemon cakes, add 1/2 teaspoon of lemon extract, and/or one teaspoon of grated lemon zest. Also serve on: Sukkot, Shabbat, Yom ha-Atzma'ut Dairy Makes four 3"x 5" -inch mini-loaves or one 12-cup Bundt cake 1. Preheat the oven to 325F, with an oven rack in the middle of the oven. Spray-grease and flour four 3"x5" -inch loaf pans or 1 Bundt pan.. 2. In a small bowl, make the glaze by mixing together the powdered sugar, lemon juice and water. Cover with plastic wrap and set aside. 3. To make the cake, in a large mixer bowl, beat the butter or margarine, on medium speed, until creamy. Add the brown sugar, and beat for two 2 minutes. 4. In another bowl, whisk together the egg and egg whites. On medium speed, beat in the eggs into the butter mixture a little at a time. Beat on medium-high until the mixture is smooth, thick, and fluffy, about 5 minutes. 5. In another bowl, sift together the flour, baking soda, baking powder and salt. Stir in the poppy seeds. 6. In another bowl, mix together the buttermilk, 2 tablespoons lemon juice and pear baby food. On low, in three 3 additions, alternately stir in the flour and buttermilk mixtures into the batter, mixing only until no flour is visible. 7. Divide the batter among the pans. Rap them on the counter to remove any large bubbles. Bake for 30 to -40 minutes for loaf pans, and 35 to -45 minutes for a bundt pan, or until a tester inserted into the center of the cake comes out with no moist crumbs attached. Remove from the oven and set the pans on a cooling rack. Immediately use a skewer to poke about two 2 dozen holes into each of the cakes (eight 8 dozen in the tube pan), making sure the skewer goes all the way to the bottom. Spoon 3 tablespoons of glaze over each mini-loaf (the whole thing over a tube pan). Cool completely before removing from the pans. 8. Cakes can be wrapped in foil and stored at room temperature for 4 days, or frozen for up to 3 months (defrost in foil at room temperature. Individual slices defrost nicely in the microwave). Variation: Orange juice makes a great substitute for the lemon. The poppy seeds can be omitted or replaced with finely chopped nuts. Nutritional notes per serving (1" -inch piece of a small cake or 1/20th of the bundt cake): 151 Calories, 4g Fat (21%), 27g Carbohydrate, 3g Protein, 167mg Sodium, 1g Fiber, % of RDA 2% Vitamin A, 2% Vitamin C, 4% Calcium, 7% Iron - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Poppy Seed Muffins #3 Recipe By :Kitchen Link E-Newsletter 10-23-98 Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups flour 3 tablespoons safflower oil 1/3 cup sugar -- plus 2 tablespoons sugar 2 tablespoons poppy seeds 1 tablespoon grated lemon rind 2 teaspoons baking powder 3 tablespoons fresh lemon juice 1 cup skim milk 1 egg -- lightly beaten non-stick cooking spray Combine flour, all the sugar, poppy seeds, and baking powder in a large bowl. Combine milk, safflower oil, grated lemon, lemon juice and egg, stir until just moistened. Spray 12 muffin cups with cooking spray filling each cup 3/4 full and bake 23-26 minutes at 400F, or until a tooth pick inserted in the center comes out clean. It is best to remove them from the pans immediately and set them out to cool on a wire rack. Makes 12 muffins, each 148 cals, 5g fat (28%), 0.5g fiber Notes: These are wonderful zesty muffins, make them using jumbo muffin pans for a supper sized treat. This recipe will give you delicious low fat muffins, so enjoy them for breakfast or a coffee break, their fabulous with some Apricot Raspberry jam. --Betsy at TKL mc-edit by kitpath@earthlink.net 5/99 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Poppyseed Muffins Recipe By :Stealth Health by Evelyn Tribole Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1/2 cup whole-wheat flour 1 cup sugar 3 tablespoons poppy seeds 2 teaspoons baking powder 1/2 teaspoon salt 3 egg whites 1/2 cup fat-free sour cream or yogurt -- see note 1/2 cup applesauce 1 tablespoon finely grated lemon zest 2 tablespoons fresh lemon juice 1 tablespoon powdered sugar Spray a standard 12-cup muffin tin with nonstick vegetable spray. Preheat the oven to 400F. In a large bowl combine all of the dry ingredients: all-purpose flour, whole wheat flour, sugar, poppyseeds, baking powder, and salt. In a medium bowl beat the egg whites until foamy Stir in the fat-free sour cream, applesauce, lemon juice, and lemon peel until thoroughly combined. Add the egg white mixture all at once to the flour mixture. Stir just until moistened. Divide the batter evenly into the muffin tin (filling each until nearly full). Bake for 18 to 22 minutes until golden. When cool remove from the pan. Sprinkle with powdered sugar. Makes 12 muffins. EACH 152 cals, 1.2g fat (7%), 4g protein, 32g carbs, 0 chol. Notes: Ways to trim the fat: Use fruit purees (e.g., applesauce) in place of all or part of the oil or butter; Egg whites in place of whole eggs; fat-free sour cream. Add nutrition and fiber: replace some of the all-purpose flour with whole-wheat flour in baked goods that need "cake" flour. Pat's Note: I've had success substituting plain low-fat or nonfat yogurt (drained) for non-fat sour cream. mc-edit by kitpath@earthlink.net 5/99 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Yogurt Muffins Recipe By :Lucy Waverman, Fast & Fresh Cookbook, p. 156-157 Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup all-purpose flour 1 Cup bran -- natural 1 Cup rolled oats 1/2 Cup granulated sugar 2 Teaspoons baking powder 1 Teaspoon baking soda 1/2 Teaspoon salt 1 1/4 Cups plain yogurt 1 egg 1/4 Cup lemon juice 1 lemon -- peeled and chopped 1/4 Cup granulated sugar 1/2 lemon rind -- peeled and chopped 1/2 lemon -- juice only 1. Preheat the oven to 400F (200C). 2. In a large bowl, mix together the flour, natural bran, rolled oats, 1/2 cup granulated sugar, baking powder, baking soda and salt. 3. In a separate bowl, mix together the yogurt, egg, 1/4 cup lemon juice, and finely chopped peeled lemon (white pith removed first). 4. Add the wet ingredients to the dry, mixing only until blended. 5. Fill 12 well-greased muffin cups two thirds full. Bake for 20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. 6. Meanwhile, prepare the syrup: Put 1/4 cup granulated sugar and the grated rind and juice of 1/2 lemon in a small pot. Bring to a boil and reserve. 7. When the muffins are baked, prick all over with a toothpick. Do not remove them from the pan until cooked. Brush the warm syrup on the hot muffins. >From: "Ellen Pickett" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Macaroni And Tvp Skillet Mix Recipe By :Vegetarian Journal, Jan/Feb 1995 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Homemade Mixes Pasta Tvp, Seitan, Tempeh Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Dry elbow macaroni 1 cups Dry textured vegetable -- protein (TVP) 3 tablespoons Dried minced onion 2 tablespoons Dried parsley 1 teaspoons Dried oregano 1 teaspoons Dried thyme 1/2 teaspoons Salt Combine all ingredients, and store in an sir-tight jar or plastic bag. Attach these instructions: To prepare, pour one 28-oz can tomatoes with juice into a large skillet or saucepan. Crush the tomatoes, add 2 cups water, and bring to a boil. Add Macaroni and TVP Skillet Mix. Simmer, covered, for 15 minutes, or until macaroni is tender, stirring occasionally to prevent sticking. Add more water if necessary. If you like, add 1 cup frozen peas during last 5 minutes of cooking. Total calories per serving: 268 Fat: 2 grams >From: Angie Phillips - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marinated Orange Strawberry Salad Recipe By :Cooking LIght Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Orange Sections 1 1/2 Cups Sliced Strawberries 1/4 Teaspoon Ground Cinnamon 1/4 Teaspoon Ground Pepper 1/8 Teaspoon Salt 1 Tablespoon Honey 1 Teaspoon Olive Oil 3 Cups Torn Lettuce Leaves 1 Tablespoon Pine Nuts -- Toasted Combine first 7 ingredients in a large bowl, tossing gently. Let stand 30 minutes. Add lettuce and pine nuts, tossing gently to coat. >From: Sherilyn - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marinated Vegetable Salad Fat-free Recipe By :Original:The Reynolds Kitchens Web Site Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups broccoli flowerets 3 cups cauliflower flowerets 3 medium carrots -- sliced 2 tablespoons water 1/4 cup red onion -- chopped 1 large red bell pepper -- roast, cut in strips 1/2 cup nonfat Italian salad dressing In 3-quart microwave-safe baking dish, place broccoli, cauliflower, and carrots. Sprinkle with water. Cover dish with plastic wrap, turning back one edge to vent. Microwave on HIGH for 3 to 4 minutes, stirring after 1 1/2 minutes (until veggies are tender-crisp). Add onion, red pepper strips, and salad dressing. Toss to coat vegetables with dressing. Cover (plastic wrap) and refrigerate 4 hours or overnight. >From: Angie Phillips - - - - - - - - - - - - - - - - - - - NOTES : To roast peppers: Cut in half lengthwise; remove stems, membranes, and seeds. Place peppers, cut side down, on foil-lined baking sheet; flatten by pressing with palm of hand. Broil 3 inches from element until blackened and charred, 10 to 12 minutes. Place peppers in a bowl and cover with plastic wrap. Refrigerate 10 minutes. Using a paring knife, gently pull skin from peppers. * Exported from MasterCook * Mashed Or Double Stuffed Potatoes Recipe By :JaneStarr@home.com Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds Idaho potatoes -- 6 medium 2 tablespoons butter 1/2 cup skim milk -- to 2/3c warmed 3 Tablespoons parmesan cheese -- grated 1/4 cup nonfat cottage cheese 1/4 cup nonfat sour cream salt and white pepper -- to taste 1a). For Mashed Potatoes: Peel potatoes and cut into chunks (about 2 inches square). Boil in salted water for about 20 minutes -- until tender. Drain potatoes and place back in pot. Proceed as below: 1b). For Baked Double-stuffed : Wash potatoes well and prick with a fork. Bake for about 1 hour at 425 degrees (until done). Cut potatoes in half lengthwise and scoop out insides. Put potato pulp into a large bowl and proceed per below directions: 2). Mash potatoes with butter, then stir in milk and cheeses. (If serving "fussy eaters", you may want to puree cottage cheese before adding -- I don't usually do this, but it made for a smoother texture the one time that I tried it) Stir in sour cream and desired seasonings. (I often use seasoned salt and a pinch of Cajun seasoning.) 3a). Serve immediately as mashed potatoes or... 3b). Place in a 8" square casserole dish that has been sprayed with cooking oil spray. Sprinkle with paprika and bake uncovered at 350 degrees for about 30 minutes for potato casserole or... 3c). Fill each potato skin, place on baking sheet, sprinkle with Paprika and bake for approximately 20-30 mins at 350 to 425 degrees (depending on what else you have cooking in the oven). I have yet to try freezing these; but I imagine that the casserole and the skins would both freeze well. (I might consider leaving out the sour cream if freezing.) I'm not sure how long they would take to reheat from the frozen state. I would try 350 degrees and check on the double-stuffs after 35 mins and the casserole after 45 mins. JaneStarr@home.com in CT, USA Nutrition estimated per MasterCook (for 1/6 recipe or 2 potato halves): 176.7 cals, 4.7g fat (23.5%CFF), 2.3g fiber, 89mg calcium = 3 WW Points - - - - - - - - - - - - - - - - - - - NOTES : These potatoes are even enjoyed by all 3 of my kids (that's why I haven't come up with freezing directions yet -- never enough leftover to freeze) My family would eat these 3 or 4 nights a week if I let them. By the way, the reason for all the dairy products is that I'm trying to increase our calcium intake while keeping the fat content moderate.