* Exported from MasterCook * Carrot Bread, Homemade #2 (Redux) Recipe By :c Sarah Phillips www.healthyoven.com Serving Size : 24 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Information, Tips, Misc. Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup whole wheat flour 3/4 cup all-purpose flour 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup applesauce 2 tablespoons canola oil 1 cup brown sugar 2 egg whites 2 eggs 1/4 cup chopped walnuts 1/2 cup diced canned pineapple -- drained 1/2 cup raisins 1 cup finely shredded carrots Sift first five ingredients into a mixing bowl. In a separate bowl, whisk together the oil, sugar and eggs. Stir the liquid mixture into the flour; mix well. Add the next four ingredients; stir again. Grease and flour a 9" square pan or four mini-loaf pans (3" x 6"). Fill the pans 2/3 full with batter. Bake at 350F for about 30 minutes. (Mini-loaves take about 20 minutes). Description: "Moist Spicy Cake with flecks of carrot and a hint of crushed pineapple." Cuisine: "Restaurant Fare" S(Contributor): "Pat Hanneman 1999" Originally from Mimi's Cafe, California Re-Do notes: 1. Replace the 1 cup vegetable oil with 1 cup unsweetened applesauce. Prune puree is much too overpowering for this recipes. Besides, applesauce has more pectin than prune puree, making it the best candidate in low-fat baked goods. Applesauce will give you a nice, moist texture in the absence of a lot of vegetable oil and will not overpower the taste of cake. 2. Add back in 2 TBSP canola oil, which helps to enhance the flavor and texture. In all my recipe development, especially for my recent book, THE HEALTHY OVEN BAKING BOOK, Doubleday, 1999, I have found that a little oil added back in goes a long way. 3. Replace one of the eggs with 2 eggs whites, and still add in the other 2 eggs called for in the recipe. Too many egg whites will make your baked good dry. You can, however, try replacing 2 whole eggs with 4 whole egg whites and still add in 1 whole egg as called for in the recipe, as well. 4. Reduce the chopped walnuts to 1/4 cup--you'll save fat and calories instantly. 5. I often like to use 1/2 whole wheat and 1/2 all-purpose flour instead of all all-purpose flour. So, in your recipe, think about using 3/4 cup whole wheat flour and 3/4 all-purpose flour. 6. Increase the flavorings slightly--you'll have to test how high you can go. Follow on notes: 1. No, you do not have to strain the applesauce--you can even use chunky style applesauce, if you wish. It's better to use jarred applesauce rather than homemade--homemade tends to have too much water in it. 2. I personally do not like egg beaters---but, if you have to have them, then use them. I think that they contribute to a not well-liked taste---and people think that its because of the low-fat recipe, not the egg beaters. Plus, you do not get the same wonderful texture with egg beaters, as you do with eggs. I would rather see at least one egg in every recipe (divided by the number of servings---the fat and cholesterol count is not bad), with accompanying egg whites or egg beaters, than just all egg beaters. The egg yolk of a real egg has lecithin, an emulsifier, which gives you that creamy texture. There is lecithin powder available, but I have not played around with it. Sarah Phillips www.healthyoven.com - - - - - - - - - - - - - - - - - - - NOTES : Tour Mimi's Cafe at http://www.mimiscafe.com/ We like this quick bread for breakfast and brunch. It is wonderful served with soup and salad. REVIEW: This bread is always sweet and moist. Mini-loves are best for serving to crowds. Serve a 1-inch slice, cut in two (each about 1-1/2"X 3"). I'm always surprised how good it tastes with things like chunky chili or corn chowder. -pat * Exported from MasterCook * Carrot Cake #6 Recipe By :California Prune Board Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups grated carrots 2 cups sugar 1 can crushed pineapple -- (8 oz) 1 cup prune puree -- * see note 4 large egg whites 2 teaspoons vanilla 2 cups flour 2 teaspoons baking soda 2 teaspoons cinnamon 1/2 teaspoon salt 3/4 cup shredded coconut meat Preheat oven to 375F. Coat a 9x13-inch baking pan with nonstick cooking spray; set aside. In large bowl, combine carrots, sugar, pineapple, prunes, egg whites and vanilla; stir to blend thoroughly. Add remaining ingredients except coconut; mix completely. Gently stir in coconut. Spread batter in prepared pan; bake about 45 minutes until pick inserted in center comes out clean. Cool on rack. Cut into squares to serve. * can substitute jarred baby food prunes (about 4 2 1/2 oz jars) From "Pallotta,Nancy" - - - - - - - - - - - - - - - - - - - NOTES : Nutritional data per serving: calories: 309 fat: 2g calories from fat: 7% carbohydrates: 70g sodium: 282mg fiber: 3.6g * Exported from MasterCook * Carrot Cake #7 Recipe By :Weight Watcher Magazine, January, 1987 Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Flour -- all-purpose 1/2 cups Flour -- whole wheat 3/4 Oz Wheat germ -- toasted 1 Tbsp Baking powder 1 Tsp Cinnamon 1/2 Tsp Mace 1/4 Tsp Salt 2 Lg Eggs -- room temp. 1/2 cups Packed Brown Sugar 1/4 cups Vegetable Oil 1/4 cups Low Calorie Pancake Syrup -- 12 cal/T 1/4 cups Lowfat Plain Yogurt -- plain 1 Tsp Vanilla extract 1 Tsp Orange rind -- grated 1 cups Pineapple Chunks In Juice -- chopped 1 Tbsp All-Purpose Flour 1/2 cups Raisins -- golden Preheat oven to 350F. Spray a 12-cup Bundt pan with nonstick cooking spray. In large bowl, stir together first 7 ingredients. In medium bowl, beat eggs, sugar, oil, pancake syrup, yogurt, vanilla and orange rind with 1/4 cup water until well mixed. Stir in carrots and pineapple. In a small bowl, toss raisins with 1 tablespoon flour. Scrape wet ingredients into dry and stir just until blended. Gently fold in raisins. Scrape evenly into prepared pan. Bake 50-60 minutes, until toothpick inserted in center comes out clean and cake shrinks from sides of pan and is browned. (If cake browns to quickly, cover loosely with a sheet of foil and continue baking.) Let cool on rack 30 minutes before turning out of pan to cool completely. Makes 12 servings. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Jicama Salad Recipe By :MM list circa 1994 Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -------- ------------ -------------------------------- 2 cups carrots -- shredded 2 cups jicama -- shredded 1/4 cup red onion -- thinly sliced 1 1/2 tablespoons orange juice 1 tablespoon fresh lime juice -- or lemon juice 1 1/2 teaspoons red wine vinegar 1 dash pepper 1/2 teaspoon dried tarragon -- or cilantro Combine carrots, jicama, and onion in a large bowl. Set aside. Combine the rest of the ingredients, stirring well. Add to carrot mixture and toss gently to coat. Cover and chill before serving. Makes 6 servings each a little less than 3/4 cup. From Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : This is my kind of summer salad: crunchy, sweet and tart. Sounds refreshing to me. * Exported from MasterCook * Carrot Snackin' Cake Recipe By :Woman's Day, Apr 21/98 Serving Size : 9 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup sugar 2/3 cup packed light brown sugar 1 1/2 tsp baking powder 1/2 tsp salt 1/2 cup FF fruit puree -- (i.e. Lighter Bake) 1/4 cup canola oil 1/2 cup egg beaters(r) 99% egg substitute -- or 2 eggs 1 tsp vanilla 1 1/2 cups flour 2 1/2 cups shredded peeled carrots 3 tbsp finely chopped pecans 2 tbsp brown sugar 1. In med bowl, whisk together the first 8 ingredients (sugar through vanilla) until thoroughly blended. Stir in flour and carrots. 2. Scrape into 9"x9" pan lined with foil (up 2 sides) and sprayed with cooking spray. Bake at 375F for 35 mins until cake springs back when lightly pressed in centre. Cool in pan on wire rack 10 mins before carefully lifting cake from pan by foil to rack to cool. From Cathleen - - - - - - - - - - - - - - - - - - - NOTES : WD notes: "Refrigerate in airtight container for up to 4 days." * Exported from MasterCook * Carrot Tsimmes Under Pressure Recipe By :Lorna J Sass, Cooking Under Pressure, p. 128-129 Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Jewish Pressure Cooker Sweet Potatoes & Yams Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons unsalted butter 1 large onion -- coarsely chopped 1 pound sweet potatoes -- 3 medium 1/2 pound parsnip -- preferably slender 5 medium carrots 1 cup prunes -- pitted 1 lemon -- or 1 orange 1/2 teaspoon ground cinnamon 1 cup chicken stock -- or bouillon 1/2 teaspoon salt -- or to taste 1 tablespoon lemon juice -- up to 2 1. Peel the sweet potatoes and cut into 6 chunks. Peel the parsnips and cut into 1-inch slices. Peel the carrots and slice 1/4" thick. Juice the lemon and then grate the zest (original recipe uses 1 orange). 2. Heat the butter or rendered chicken fat in the pressure cooker. Saute the onions until lightly browned, about 4 minutes. Add the remaining ingredients except the extra lemon juice, making sure to scrape up any browned onions sticking to the bottom of the pot. 3. Lock the lid in place and bring to high pressure over high heat. Adjust the heat to maintain high pressure, and cook for 3 minutes. Reduce pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. 4. If the parsnips or carrots are not quite done, replace the lid and simmer for another minute or two. Drain off some of the cooking liquid, if desired. Stir in the additional 1-2 tablespoons lemon juice and adjust the seasonings before serving. Entered to MasterCook by Ellen Pickett - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with roast chicken or turkey on a Jewish holiday. NOTES : For pressure cookers requiring more than 1 cup of liquid to come up to pressure, add additional stock as needed. When the vegetables are cooked, remove them with a slotted spoon and discard most of the cooking liquid or boil vigorously until it is reduced by half. Stir in the additional lemon juice and adjust the seasonings before serving. This recipe is not kosher as written, but would be if a non-dairy margarine or rendered chicken fat were substituted for the butter. The recipe I'm sending in this message is probably best saved for the fall, starting around Rosh Hashanah (Jewish New Year), because it isn't really intended for hot summer days. -----Original Message----- * Exported from MasterCook * Carrot, Green Bean, Lemon Basil With Angel Hair Pasta Recipe By :Hanneman, Riverside, CA Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Tvp, Seitan, Tempeh Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large carrot 6 ounces green beans -- trimmed 4 ounces angel hair pasta 1 teaspoon light butter 1 teaspoon extra virgin olive oil 2 tablespoons chopped garlic 2 tablespoons slivered almonds 4 tablespoons fresh lemon basil -- chiffonade 1/2 teaspoon fresh thyme leaves garlic salt cracked black pepper -- generous lemon zest and juice -- optional 2 garden burger veggie patties -- oven-crisped 4 tablespoons Parmesan cheese -- freshly grated Cut carrot into 3-inch lengths. Slice in half lengthwise. Trim green beans; snap those that are longer than 3-inches. Place in the chute of a Cuisinart fitted with the 2mm slicer and sliver or french cut both vegetables at the same time. Meanwhile: start heating the veggie burgers (in a toaster oven). Set water on to boil. Cook veggies and angle hair pasta together until al dente (about 4 or 5 minutes). Drain well. Heat pan, add butter and oil. Saute the garlic for 1 minute, stirring constantly. Add almonds, basil, salt and pepper and cook until basil is aromatic (1 minutes). Add the pasta and veggies and stir to toss. Remove from heat. Add lemon juice and zest, to taste. Cut each burger into crouton-sized chunks. Serve at once, tops with veggie burger chunks and garnish with freshly grated parmesan cheese. Description: "A fresh pasta that's colorful and heady with herbs and garlic. Topped with veggie burger croutons and fresh parmesan." From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : fast - this is one of our favorites on hot, don't know what else to cook - days. * Exported from MasterCook * Cheesy Cornmeal Cakes With Salsa Recipe By :Prevention's Freezer Cookbook - For the Freezer Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Burgers & Loaves Eat-Lf Mailing List Salsas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ===SALSA=== 1 small onion -- minced 1 cup chopped tomatoes 2 cloves garlic -- minced 1 tablespoon minced fresh basil 1 teaspoon crushed red-pepper flakes ===Cornmeal Cakes=== 1 1/4 cups yellow cornmeal 1 cup cold water 2 tablespoons grated Parmesan cheese 1/2 cup shredded low-fat mozzarella cheese 1/2 cup shredded low-fat extra-sharp Cheddar cheese To make the salsa: In a small bowl, combine the onions, tomatoes, garlic, basil, and red-pepper flakes. Mix well. Let stand for 30 minutes, stirring occasionally. To make the cornmeal cakes: In a medium saucepan, combine the cornmeal and water; bring to a boil over medium-high heat. Cook, stirring frequently, for 12 to 15 minutes, or until the mixture is thick. Remove from the heat; stir in the Parmesan. Line a baking pan with wax paper; spoon the cornmeal mixture onto the tray and spread to 1/2" thickness. Cover with plastic wrap and refrigerate for 20 minutes, or until firm. Preheat the broiler. Cut the cornmeal mixture into 12 pieces; place on a large baking sheet. Coat with no-stick spray. Broil 4" from the heat for 2 minutes, or until golden brown. Turn and coat the other side with the spray. Top with the mozzarella and Cheddar. Broil for 2 minutes, or until the cheese melts. Top with the salsa. Makes 12 To freeze, place the cornmeal cakes on a tray and put in the freezer for several hours, or until solid. Transfer to a freezer quality plastic bag. Pack the salsa in a separate freezer quality plastic container. Both can be frozen for up to 2 months. To use, thaw both in the refrigerator overnight. Bring the salsa to room temperature. Broil the cornmeal cakes 4" from the heat until hot. From SuzyWert@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Inspired by Italian polenta, or cooked cornmeal, these economical cornmeal cakes are as easy to make as they are to enjoy. * Exported from MasterCook * Cherry Cheesecake Pudding Pie Recipe By :Keebler Company Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ozs reduced fat graham cracker crust 21 ozs cherry pie filling 1 cups skim milk 6 3/4 ozs cheesecake flavor pudding mix 8 ozs Cool Whip(r) Free -- thawed Spoon half of the pie filling into crust. In a mixing bowl, combine milk, and pudding mixes. Mix until smooth. Fold in whipped topping. Spoon mixture over pie filling in crust. Refrigerate three hours or until set. Top with remaining pie filling. >From: "Anita's Tried & True Recipes" - - - - - - - - - - - - - - - - - - - NOTES : I made this recipe earlier in the week. It's very good and quick to make! * Exported from MasterCook * Chess Pie Recipe By :WRAL (Raleigh) - Health Team Nutritionist: Lynn Hoggard Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Holidays & Gifts Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ready-prepared pie crust -- * - 1/4 cup light butter -- melted 1 cup sugar 2 large eggs 2 large egg whites 1 1/2 cups nonfat buttermilk 2 1/2 tbsp all-purpose flour 1/2 tsp ground cinnamon 1/4 tsp salt 1 tbsp vanilla flavoring * (4 grams or less of fat per slice) 1) Preheat oven to 425 degrees. 2) Cover pie crust with aluminum foil (shiny side down) and bake for 10 minutes. Remove crust from oven and cool on wire rack. Turn heat down to 350 degrees. 3) Prepare filling by combining light butter and sugar. In a separate bowl, combine all eggs and beat with a wire whisk until frothy. Add the eggs to the sugar mixture. 4) In a separate bowl, combine buttermilk and flour and stir until the flour dissolves. Stir in cinnamon, salt and vanilla flavoring. 5) Pour mixture into the pie cooled pie crust and bake at 350 degrees for 35-40 minutes or until pie tests done. Cool before slicing. Recipe Remake: 256 calories, 6 grams fat Original Recipe: 485 calories, 31 grams fat Ref: WRAL (Raleigh) - Health Team Nutritionist: Lynn Hoggard OnLine Producer: Michelle Singer December 15, 1998 >From: PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Have you ever noticed that the most delicious foods seem to be served during the holidays? Maybe they just taste better when family and friends gather round to enjoy them together. If you're hosting a gathering, why not try preparing foods with less sugar, fat and salt. Trimming just a little fat from your recipes saves a lot of calories. This remake for chess pie is a good example. It has just a fraction of fat and half the calories of the original recipe. * Exported from MasterCook * Chicken And Bulgur Tidbits With Minted Yogurt Sauce Recipe By :Chicken - James McNair Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Grains & Cereals Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup plain lowfat yogurt 2 tablespoons fresh lemon juice 2 cloves garlic -- minced 3 tablespoons fresh mint -- minced salt 1/2 medium onion -- coarsely chopped 2 cloves garlic 4 boneless skinless chicken breast halves 1 cup fine bulgur wheat 2 tablespoons parsley -- chopped 1/2 teaspoon salt 1 teaspoon fresh ground black pepper vegetable oil To make the minted yogurt, combine the yogurt, lemon juice, garlic, mint, and salt to taste in a bowl. Chill. To make the chicken patties, place the onion and garlic in a food processor or blender and mince. Add the chicken and blend until smooth. Add 1 or 2 T. cold water and blend to a smooth paste. Place the bulgur in a sieve, rinse under cold running water briefly, then squeeze out moisture. Add the bulgur wheat, parsley, salt and pepper to the chicken mixture and blend until very smooth and moist. Shape by hand into 1-inch balls or ovals, or 2-inch biscuit-shaped patties. Add vegetable oil to a depth of 1/2-inch in a skillet and place over medium-high heat. When the oil is hot, add chicken balls, and fry, turning frequently, until golden brown and crisp, about 5 minutes. Serve hot or at room temperature with minted yogurt for dipping. Serve 8 as an appetizer, or 4 or 5 as a main course. NOTE: "Variation on the theme of patties made of ground meat and bulgur wheat are found throughout the Middle East. Here chicken substitutes for the more common lamb." NOTE: Although the recipe talks about "patties", the accompanying photo shows an appetizer size that looks more like a "tater tot" - bite-size. From KSBAUM@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Pasta Salad Recipe By :JaneStarr@home.com in CT Serving Size : 5 Preparation Time :0:10 Categories : Chicken Eat-Lf Mailing List Pasta Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces tricolor pasta -- 1 box 2 skinless boneless chicken breast halves -- cooked and shredded 3/4 cup light mayonnaise -- I use Hellman's seasoned salt -- to taste pepper -- to taste 1 cup shredded carrots -- optional 10 ounces packaged salad greens -- optional, for -- serving bed Boil pasta for minimum time listed on package. Drain, then rinse with cold water to cool pasta down. Drain thoroughly. Mix shredded chicken together with mayonnaise and seasonings in large serving bowl or Tupperware-type container. Stir in pasta and carrots then refrigerate until serving time. Description: "Great for those hot summer nights when everyone is eating at different times." Start to Finish Time: "0:10" - - - - - - - - - - - - - - - - - - - Serving Ideas : Delicious served over a bed of salad greens. NOTES : I usually use leftover chicken that has been previously frozen and defrosted. Also good in this recipe is canned white meat tuna (2 small or 1 large can) or canned chicken breast (1 large can). * Exported from MasterCook * Chicken Salad With Dressing, Oprah's Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Salad Dressings Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups skinless boneless chicken breast 1/4 cup Peas 1 tablespoon Golden raisins 1/4 cup Carrots -- shredded 1 cup Red cabbage -- shredded 1/4 cup Apples -- diced 1/4 cup Scallions -- sliced 1/4 cup Celery -- diced -----DRESSING----- 1/8 teaspoon Celery seeds 1 cup Nonfat yogurt 1 tablespoon Nonfat mayonnaise 3 teaspoons Curry powder -- optional 3 tablespoons Lemon juice 1 tablespoon Dijon mustard 2 tablespoons Shallots -- diced Black pepper Toss salad ingredients. Put dressing ingredients in blender and blend. Serve over salad. From Ellen C. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chickpea Curry Cooked Under Pressure Recipe By :Lorna Sass, Cooking Under Pressure, p. 186 Serving Size : 4 Preparation Time :0:50 Categories : Eat-Lf Mailing List Legumes Pressure Cooker Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter -- or oil 1 teaspoon cumin seed -- whole 1/4 teaspoon ground coriander 1/4 teaspoon ground cardamom 2 teaspoons ginger -- freshly grated 1 dash cayenne pepper -- optional 1 stick cinnamon -- 3-inch 1/4 cup diced red bell pepper -- or substitute 1 1/2 cups chickpeas -- picked over and -- rinsed 4 cups water 1/2 teaspoon salt -- or to taste 0. Break the cinnamon stick into 2 pieces. 1. Heat the butter in the pressure cooker. Add the whole cumin seeds and sizzle for 5 seconds. Stir in the remaining ingredients except the salt. 2. Lock the lid in place and bring to high pressure over high heat. Adjust heat to maintain high pressure, and cook for 35-40 minutes (depending upon desired consistency). Reduce pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. 3. If the chickpeas are not sufficiently cooked, replace the lid and simmer over low heat for a few minutes. When done, drain off and reserve the liquid for another use. (The liquid is excellent for stock or use to prepare a variation of the recipe.) Add salt to taste. Discard the cinnamon pieces and adjust the seasonings. Serve immediately or at room temperature. From "Ellen Pickett" - - - - - - - - - - - - - - - - - - - NOTES : I have indicated that I would substitute for the red bell pepper, but that's because of my own allergy to peppers and not to improve the taste. Approximately 22% calories from fat. * Exported from MasterCook * Chickpea Spread Recipe By :Weight Watchers Complete Cookbook & Program Basics, p50 Serving Size : 8 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Legumes Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces cooked chickpeas -- drained 1/2 cup plain nonfat yogurt 2 tablespoons fresh lemon juice 3 cloves garlic 2 teaspoons olive oil 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon ground allspice In food processor or blender, combine chickpeas, yogurt, lemon juice, garlic, olive oil, salt, cumin and allspice with 1 tablespoon water. Puree until smooth. Formatted in MasterCook 4 by Ellen Pickett Weight watchers analysis: 1 serving (2 tbsp) provides 1/4 fat, 3/4 protein, and 10 optional calories. Per serving: 91 Cal, 5 g protein, 2 g fat, 13 g carbo, 151 mg Na, 0 mg cholesterol, 1 g dietary fibre - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with warm pitas. NOTES : The first ingredient is actually 12 ounces drained cooked chick-peas. I think this is meant to be a lower-fat alternative to hummus, which contains tahini (sesame seed paste) instead of the olive oil and yogurt. * Exported from MasterCook * Chickpeas With Raisins And Spinach Under Pressure Recipe By :Lorna Sass, Cooking Under Pressure, p. 187 Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Pressure Cooker Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Chickpea Curry cooked under pressure 1/4 cup raisins, seedless 10 ounces spinach, frozen -- chopped After the chickpeas are cooked and drained, with the cooking liquid reserved, stir in 1/4 cup raisins and one 10-ounce package frozen chopped spinach, defrosted. Heat thoroughly, adding about 1/3 cup of the reserved cooking liquid, if needed. Adjust seasonings (adding a touch of curry powder or additional ground coriander), and serve hot. Entered to MasterCook by Ellen Pickett - - - - - - - - - - - - - - - - - - - NOTES : This recipe takes the chickpea curry and adds some more flavours. I saved the chickpea curry recipe as an ingredient in my MC 4.0 database. * Exported from MasterCook * Chilled Cucumber Soup #4 Recipe By :Bon Appetit magazine Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Cups chopped seeded peeled cucumbers -- (about 4 large) 2 Cups nonfat plain yogurt -- (I use lowfat or fat free) 1 Tablespoon honey 1/2 Tsp. minced garlic -- (adjust up or down to your taste) 3 Tablespoons chopped fresh mint --- Additional chopped mint for garnish Puree half of each of first 5 ingredients in food processor or blender until smooth. Transfer to bowl. Repeat with other half of same 5 ingredients. Season with salt and pepper. Cover and chill until cold. Can be prepared 1 day ahead. Keep chilled. Ladle soup into bowls and garnish with extra mint. Serves 6. From Geograc1@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Here are two recipes that I have used in years past when my garden was full of cucumbers (didn't plant any this year and now regret it). * Exported from MasterCook * Chilled Rice Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Cooked Brown Rice 1/2 cups Raisins 1/2 cups Shredded Carrots 1 Tbsp Sesame Seeds 2 Tbsp Pumpkin Seeds 1 Tbsp Minced Onion 3 Tbsp Rice Wine Vinegar 2 Tbsp Maple Syrup In large bowl, combine all ingredients. Refrigerate at least 1 hour prior to serving to allow flavors to blend. Makes 4 servings Calories.....155.....Fiber......3 g.....Fiber.....2 g. >From: "Dancer^" mailing list healthy-recipes From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chinese Beef And Pasta Skillet Supper Recipe By :Prevention's Freezer Cookbook - For the freezer Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Oriental Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsweetened pineapple juice 1 tablespoon low-sodium soy sauce 1 tablespoon packed brown sugar 1 teaspoon dry mustard 1 pound lean chuck roast trimmed of fat -- cut in 2" cubes 1 1/2 teaspoons dark sesame oil 1 cup onions -- diced 8 ounces carrots -- sliced 1 teaspoon minced garlic 1/2 teaspoon grated fresh ginger 8 ounces spaghetti 1 teaspoon cornstarch 1 tablespoon water 1/2 cup minced scallions In a shallow nonmetal dish, combine the pineapple juice, soy sauce, brown sugar, and mustard. Mix well. Add the beef and mix well. Cover and refrigerate for 1 hour, stirring occasionally. Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat. Add the oil and heat until hot. Add the onions, carrots, garlic, and ginger. Cook, stirring, for 5 minutes or until the onions are soft but not browned. Add the beef mixture. Cook, stirring, for 10 minutes, or until the beef is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 cube. Cook the spaghetti in a large pot of boiling water according to the package directions. Drain well. Place the cornstarch in a cup. Add the water and stir until smooth. Add to the skillet. Cook, stirring, for 2 to 3 minutes, or until the sauce thickens. Add the spaghetti and scallions; toss well. Cover and cook for 1 minute, or until the spaghetti is hot. To freeze, pack the Cooled cooked beef and spaghetti in a freezer-quality plastic container. To use, thaw overnight in the refrigerator. Cover and microwave on high power for 5 Minutes, or until hot. Makes 4 servings Per serving Calories 511 Total fat 10,1 g. Saturated fat 2.9 g, Cholesterol 79 mg. Sodium 243 mg. Fiber 5.1 g. Cost per serving- 93c From SuzyWert@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Notes: Chuck roast tenderized in pineapple juice beefs up this easy pasta dish. * Exported from MasterCook * Chipotle Ketchup, Jim's Recipe By :Jump Up and Kiss Me, Jennifer Trainer Thompson (pg314) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups tomato sauce 1 cup white distilled vinegar 1 teaspoon dry mustard 1/2 cup honey 2 stalks celery -- with leaves -- cut into 8 pieces 1 yellow onion -- quartered 6 chipotle peppers -- stemmed, seeded -- reserve seeds , softened, and finely chopped 1 stick cinnamon -- (1 inch) 1/2 teaspoon whole cloves Makes 1 1/2 pints In a 1 1/2 quart saucepan, combine the tomato sauce, vinegar, mustard, and honey. Add the celery and onion. Add the chipotles to the saucepan and bring to a boil over medium heat. Combine the cinnamon, cloves, and chipotle seeds in a spice (cheesecloth) bag and place it in the pot. Reduce the heat to simmer, cooking for 2 1/2 hours to reduce volume and infuse with the spices. Remove the celery, onion, and spice bag. and bottle. MC formatted by Brenda Adams >From: Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : This ketchup isn't blazingly hot, just spicy hot, and infused with a smoky flavor. Store ketchup in the refrigerator for up to I month. * Exported from MasterCook * Chipotle Tomatillo Salsa Recipe By :Jump Up and Kiss Me, Jennifer Thompson (pg 59) Serving Size : 12 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds tomatillos -- husked & diced 2 cloves garlic -- minced 4 chipotle peppers -- softened & chopped 1 bunch fresh cilantro leaves -- chopped 1 cup vegetable stock 1 lime -- juiced Saute the tomatillos, garlic, chipotles, and cilantro. Add the stock and lime juice and cook on low heat for 15 to 20 minutes. >From: Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : You could serve this on top of your favorite burger, as a side dish, or with chips. * Exported from MasterCook * Choco Banana Wonder Smoothie Recipe By :Mountain High Yoghurt Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup plain nonfat yogurt 2 teaspoons peanut butter 2 teaspoons chocolate syrup 1 frozen banana Combine in a blender and mix until smooth. Source: "www.meadowgold.com" From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Cake #6 Recipe By :Eating Well Cookbook, p. 201 Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil plus extra for preparing pan 1 cup all-purpose flour plus extra for preparing pan 1 cup sugar 2 1/2 tablespoons unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 egg -- lightly beaten 1/2 teaspoon vanilla extract 1 1/2 teaspoons fresh lemon juice 1/2 cup skim milk confectioner's sugar -- sifted, optional 1. Position rack in the centre of the oven and preheat oven to 325 degrees F. 2. Brush the inside of an 8-inch square cake pan with oil and sprinkle flour over the pan. Tap out the excess. 3. Sift together sugar, flour, cocoa, baking soda, and salt into a large mixing bowl. 4. In a small bowl whisk together egg, oil and vanilla. Stir lemon juice into milk. Add to the egg mixture. Stir in 1/2 cup hot water. Pour into the flour-cocoa mixture and stir until smooth. 5. Turn batter out into the prepared pan. Bake for 30 to 35 minutes, or until center springs back when pressed lightly and a toothpick inserted in the centre comes out clean. 6. Cool the cake upright on a wire rack for 10 minutes. With a knife, loosen the sides from the pan. Invert onto the rack, lift off pan and let cool completely. Place on a serving dish. Top with a light dusting of confectioners' sugar if desired. Serves 12. Formatted in MasterCook 4 by Ellen Pickett January 1999. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Chip Cookies #5 Recipe By :California Prune Board Serving Size : 60 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup prune puree -- * see note 3/4 cup granulated sugar 3/4 cup packed brown sugar 3 large egg whites 1 teaspoon vanilla 2 1/4 cups flour 1 teaspoon baking soda 1 teaspoon salt 2 cups semi-sweet chocolate chips Preheat oven to 375F. Coat baking sheets with nonstick cooking spray; set aside. in large bowl, beat prunes, sugars, egg whites and vanilla to blend thoroughly. In small bowl, mix flour, baking soda and salt. Stir dry ingredients into prune mixture; mix completely. Stir in chocolate chips. Drop tablespoonful onto prepared baking sheets. Bake 10 minutes until lightly browned around the edges. Remove to racks to cool completely. * can substitute jarred baby food prunes (approx 4 2 1/2 oz jars) Nutritional data per serving: calories: 72 fat: 2g calories from fat: 25% carbohydrates: 14g cholesterol: 0 sodium: 56mg fiber: 0.5g From "Pallotta,Nancy" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chutney Dressing For Apple Cider Mold Salad Recipe By :Sunset Fresh Ways With Salad Serving Size : 12 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cups Nonfat Sour Cream 1/4 cups Major Grey's Chutney -- Finely Chopped 1 Tsp Grated Orange Peel Combine all ingredients and stir until well blended. Makes about 3/4 C Serving Size: 1 Tbsp From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 15.1 Total Fat 0g Sat Fat 0g Carb 3g Fib 0.2g Pro 1.1g Sod 20mg CFF 1.6% * Exported from MasterCook * Citrus Season Salad With Ginger Horseradish Dressing Recipe By :Lowfat Living, Robert and Leslie Cooper Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Salad Dressings Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CITRUS SEASON SALAD: 6 cups mixed greens -- in bite size pieces 2 tangerines -- peeled and sectioned 1 cup sliced mushrooms 6 radishes -- thinly sliced 1/2 avocado -- sliced 1 cup alfalfa sprouts -- optional GINGER HORSERADISH DRESSING: 1/4 cup nonfat yogurt -- or mayonnaise 1/4 cup nonfat sour cream 1/4 cup orange juice -- or tangerine juice 2 teaspoons prepared horseradish 1 teaspoon ground ginger 1/4 teaspoon honey Divide the greens among 6 salad bowls. Top each portion with equal amounts of fruit and vegetables. Make the dressing: Blend all of the dressing ingredients until smooth. Store in refrigerator until ready to serve. From Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : I'd use 1/2 cup of nonfat yogurt and eliminate the sour cream. * Exported from MasterCook * Clamart Hearts Of Artichokes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- tender small artichokes -- trimmed 1 quartered carrot 3 Tablespoons freshly shelled peas herb bunch water salt oeurs d'Artichauts a la Clamart Select some very tender small artichokes, and trim them. Set them in a buttered cocotte, with a small quartered carrot and three tablespoons of freshly-shelled peas to each artichoke, add a large herb bunch and a little water, and salt moderately. cover and cook gently in a steamer. When about to serve, withdraw the herb bunch, and slightly thicken the liquor with a little {mani butter}. Serve the preparation in the cocotte. From HVL - sympatico - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coconut Sorbet Recipe By :The Millennium Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can light coconut milk 6 tablespoons fructose 1 pinch sea salt 1/4 vanilla bean -- scraped -- OR 1/4 tsp vanilla extract In a medium bowl, combine all the ingredients and whisk until well combined. Freeze in an ice cream maker according to the manufacturer's instructions. To make granita-style, pour the mixture into a large shallow baking dish and place it in the freezer. Stir this mixture every hour for 4 to 6 hours, or until frozen. Store in an airtight container in the freezer for up to 4 days, the sorbet may become icy; when this happens, the sorbet can be melted and refrozen. Makes 2 cups. NOTE: "This wonderful sorbet likes chocolate, but it pairs well with almost anything else you might think to serve it with. It complements any fruit-based dessert wonderfully." Per 1/2 cup: 136 calories (53% from fat), 0 g. protein, 16 g. carbohydrate, 8 g. fat, 0 mg. cholesterol, 8 mg sodium, 0 g. fiber From KSBAUM@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cole Slaw, Mom's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds cabbage -- shredded 1 carrots -- shredded (1 to 2) 1 small onion -- shredded Dressing: 4 tablespoons white vinegar 10 tablespoons sugar 4 tablespoons lowfat sour cream 6 tablespoons lowfat mayonnaise Combine all thoroughly and mix well with shredded veggies. Refrig overnight and serve next day. >From: bk55238@juno.com - - - - - - - - - - - - - - - - - - - NOTES : It's easy and tastes great. I am using lowfat products but it can also be made fat free easily. Hope you will try it. * Exported from MasterCook * Cornbread, Adobe Recipe By :Cooking Light, Nov/Dec 1993, page 100 Serving Size : 12 Preparation Time :0:06 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Tablespoons vegetable oil 3/4 Cup all-purpose flour 3/4 Cup yellow cornmeal 1 Teaspoon chili powder 3/4 Teaspoon baking powder 1/2 Teaspoon baking soda 1/2 Teaspoon salt ---- 1 Cup plain nonfat yogurt 8 3/4 Ounces Corn Kernels -- (1 can) drained 4 Ounces chopped green chile peppers -- (1 can) drained 1 egg -- lightly beaten 1 egg white -- lightly beaten Pour oil in a 9-inch cast-iron skillet, tilting to coat sides of skillet. Place in a 400 deg oven for 5 minutes; set aside. Combine flour and next 5 ingredients in a bowl; stir well. Make a well in center of mixture. Combine yogurt and next 4 ingredients; add to dry ingredients, stirring until dry ingredients are moistened. Add hot oil to batter; stir until well combined. Pour batter into skillet. Bake at 400F for 25 minutes or until wooden pick inserted in center comes out clean. Yield: 12 servings (serving size: 1 wedge). From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Couscous And Radish Salad Recipe By :Cooking Light Serving Size : 4 Preparation Time :0:30 Categories : Eat-Lf Mailing List Pasta Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 1 cup couscous 2 cups radishes -- quartered 1/2 cup parsley 1/3 cup mint 1/2 teaspoon lemon rind -- grated 1/4 teaspoon salt 1/8 teaspoon pepper 1/3 cup lemon juice 2 tablespoons water 1 tablespoon olive oil 1 clove garlic -- crushed 2 tablespoons scallions -- thinly sliced Bring 1 1/4 cups water to a boil in a large saucepan; stir in couscous. Remove from heat, and let stand, covered, 15 minutes; fluff with a fork. Set aside. Position the knife blade in the food processor bowl. Add radishes and process lightly until finely chopped; spoon into a large bowl. Add parsley and mint to processor bowl, and process until minced. Add to radishes in bowl, and stir in couscous. Combine lemon rind and next 6 ingredients; stir with a wire whisk. Add to couscous mixture, tossing to coat. Top with scallions. Yield: 4 servings [1 cup]. From KSBAUM@aol.com - - - - - - - - - - - - - - - - - - - NOTES : 177 CALORIES/ SERVING * Exported from MasterCook * Crab Stuffed Poblano Chiles With Mango Salsa Recipe By :Cooking Light Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Fruit Salsas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Mango -- Peeled And Chopped 1/3 Cup Red Bell Pepper -- Chopped 2 Tablespoons Chopped Fresh Cilantro 1 Tablespoon Balsamic Vinegar 3 Tablespoons Grated Fresh Parmesan Cheese -- Divided 1 Teaspoon Dried Oregano 1 Teaspoon Dijon Mustard 1/8 Teaspoon Pepper 15 Ounces Fat-Free Ricotta Cheese 14 Ounces Artichoke Hearts -- Quartered 6 Ounces Lump Crabmeat 4 Poblano Peppers -- Halved And Seeded Cilantro -- Optional Combine first 4 ingredients in a small bowl; stir well. Cover and chill. Preheat oven to 350?. Combine 2 tablespoons cheese, oregano, mustard, pepper, and Ricotta cheese in a food processor, and process until smooth. Spoon into a bowl, and stir in artichokes and crabmeat. divide mixture evenly among the chile halves, and sprinkle with 1 tablespoon cheese. Place stuffed chilies on a baking sheet, and bake at 350? for 30 minutes or until lightly browned. Server chiles with mango salsa, and garnish with cilantro sprigs, if desired. From Sherilyn - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cracked Wheat And Basil Pilaf Recipe By :Good Food/Good Health Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cracked wheat bulgur 1 tablespoon oil 1 large onion -- finely chopped 2 garlic cloves -- chopped 5 1/2 cups thinly sliced mushrooms 1 large tomato -- seeded and diced -- OR 1 tablespoon tomato puree ,mixed with -- 1 tablespoon water -- as a substitute 8 tablespoons chopped fresh basil 4 tablespoons sliced almonds 1/2 teaspoon salt Freshly ground pepper Prepare cracked wheat or bulgur according to package directions. In heavy frying pan, heat oil. Add onion and cook, stirring, over medium heat until tender. Stir in garlic and mushrooms and cook until mushrooms are tender, about 2 minutes. Stir in tomato, cracked wheat, basil, almonds, salt, and pepper to taste; stir until mixed and heated through. Each of the 6 servings contains 172 calories and 6 grams of fat. Description: "Bulgur, almonds, mushrooms, tomatoes and fresh basil served warm" Cuisine: "05May" Source: ""Don't Overlook Spring Herbs," May" Copyright: "1999, American Institute for Cancer Research" >From: PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : In cooking, use two to three times the quantity of fresh herbs when substituting for dried herbs, since their flavor is much more subtle. * Exported from MasterCook * Creamy Chicken Popovers Recipe By :TNT Recipes Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Pies, Crusts & Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Water 1 Lb Skinless Boneless Chicken Breast Halves 1 Lg Carrot -- Sliced 1 Sm Onion -- Sliced 1 Sm Onion -- Chopped 1 1/4 cups Flour -- Divided 1/4 Tsp Dried Tarragon 1 3/4 cups Skim Milk -- Divided 1/2 cups Plain Lowfat Yogurt 1/4 cups Dry White Wine 1/2 cups Frozen Peas -- Thawed 2 Tbsp Chopped Pimento 1/4 Tsp Salt 2 Eggs Combine water, chicken, carrot, and sliced onion in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove chicken from broth; cool. Bone chicken, and cut meat into 1" pieces. Set aside. Strain broth, saving 3/4 cup.Coat a large nonstick skillet with cooking spray; place over med-hi heat until hot. Add chopped onion, and saute until tender. Gradually add 1/4 cup flour and tarragon, stirring well. Gradually stir in 3/4 cup skim milk, yogurt, wine, and reserved 3/4 c chicken broth. Cook, stirring constantly, until mixture is thickened and bubbly. Stir in peas, pimento, and reserved chicken. Set aside, and keep warm. Combine remaining 1 cup flour and salt, stirring well. Add eggs and remaining 1 cup skim milk; beat with a wire whisk until well blended. Spoon mixture evenly into six 6-oz custard cups that have been coated with Pam. Place 4" apart on a baking sheet. Bake at 400F for 45-50 minutes or till golden brown. Break open each popover. Spoon 1/2 cup chicken mixture over each popover. Serve Makes 6 servings. Calories.....276.....Fat.....3.9 g.....Fiber.....1.6 g. >From: "Dancer^" From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Herb Easy Baked Potato Topper Recipe By :General Mills Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup plain nonfat yogurt 1 tablespoon chopped fresh chives or parsley 1/2 teaspoon dried dill weed or basil leaves or oregano leaves 1/4 teaspoon salt -- if desired 4 baked potatoes Stir together all ingredients. Serve over hot baked potatoes. Yield: "1 cup" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Colombo(r) Classic * Exported from MasterCook * Creamy Macaroni Salad Recipe By :BH&G Low Calorie Recipes 1994 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked pasta -- bow-tie or corkscrew -- (about 1-1/2 to 2 cups uncooked) 3/4 cup sliced celery 1/4 cup red pepper -- chopped roasted or pimiento 2 tablespoons green onion -- sliced 1/4 teaspoon dillweed -- dried or celery seed 2/3 cup fat-free Honey Dijon salad dressing -- honey-mustard Combine cooked past, celery, red pepper or pimiento, onion and dillweed or celery seed in a mixing bowl. Add salad dressing; toss to coast. Cover and chill 3 to 24 hours. If salad becomes dry, add small amount of skim milk to moisten. Makes 4 servings (1 cup) Nutrition Information per serving (as per magazine) Calories 200; Total Fat 1g (0g Saturated Fat); Cholesterol 0mg; Sodium 357mg; Carbohydrates 43g; Dietary Fibre 2g; Protein 5g Food Exchanges as per magazine 2-1/2 bread. WW points based on the information as per above = 4 Typed into MC and WW Points added (6/13/99) by hdeacey@sympatico.ca - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Vegetable Salsa Dip Recipe By :Cut the Fat, Weight Watchers Serving Size : 4 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Salsas Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups plain nonfat yogurt 1 cup salsa 4 sun-dried tomatoes -- finely chopped -- or 8 sun-dried tomato halves 1/2 cup cauliflower -- finely chopped 1/2 cup celery -- finely chopped 1/2 cup scallion -- chopped 1 cup green bell pepper -- finely chopped 2 teaspoons prepared mustard 2 teaspoons sugar -- or equivalent sub 1/4 teaspoon freshly ground black pepper 1/4 cup fresh chives -- chopped, for garnish In a medium bowl, combine yogurt and salsa; add dried tomatoes, cauliflower, celery, scallions, carrot, bell pepper, mustard, sugar substitute, and black pepper; stir to blend. Let stand 10 minutes. garnish with chopped chives before serving. From Ellen C. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cucumbers With Yogurt Recipe By :Greek Cooking, Ruth Bauder Kershner Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mediterranean Salads Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium cucumbers 1 medium red onion -- sliced 3/4 cup lowfat yogurt 1 tsp. lemon juice 1 clove garlic -- minced 3/4 tsp. salt 1 tablespoon chopped fresh mint Score the skins of the cucumbers with the tines of a fork and slice very thin. Place in a salad bowl with the red onion. Combine the yogurt, lemon juice, garlic and salt. Pour the mixture over the cucumbers and garnish with fresh mint. Chill for 1 hour before serving. Makes 4 servings. From Geograc1@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Here are two recipes that I have used in years past when my garden was full of cucumbers (didn't plant any this year and now regret it). * Exported from MasterCook * Curried Crab Dip Recipe By :Alanta Constitution (10/27/94) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Dips Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces nonfat yogurt 1 cup crab meat -- cooked 2 tablespoons green onion -- chopped 1 tablespoon chutney -- up to 2T 1 teaspoon curry powder 1/4 teaspoon salt dash ground red pepper 2 tablespoons toasted almonds -- sliced Drain yogurt in strainer overnight. Discard liquid; clean bowl. Mix the yogurt, crab meat, green onion, chutney, curry powder, salt and red pepper. Cover and chill until serving time, up to four hours. Place in a serving bowl. Garnish with toasted sliced almonds. From Ellen C. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Rice Salad With Melon, Raisins And Peanuts Recipe By :Gourmet Magazine, June 1992 Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Rice Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups long-grain rice 1 1/2 teaspoons salt 2 1/2 teaspoons curry powder 3 tablespoons white wine vinegar 1/4 cup vegetable oil -- (I used canola) 3/4 cup golden raisins 1 cantaloupe -- seeded and cut into -- 1/2-inch cubes 1 cup plain nonfat yogurt 1/4 cup Major Grey's chutney 1/3 cup unsalted roasted peanuts In a large saucepan bring 4 quarts water to a boil, stir in the rice and the salt, stirring until the water returns to a boil, and boil the rice for 10 minutes. Drain the rice in a large sieve and rinse it. Set the sieve over a large saucepan of simmering water and steam the rice, covered with a folded kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. Transfer the rice to a very large bowl and let it cool to lukewarm. In a small bowl whisk together 1 1/2 teaspoons of the curry powder, the vinegar, the oil, and salt to taste, add the vinaigrette to the rice, and toss the mixture well. Stir in the raisins and the cantaloupe. In a blender blend the yogurt, the chutney, and the remaining 1 teaspoon curry powder until the dressing is smooth, pour the dressing over the rice mixture, and toss the salad well. Chill the salad, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled. Serve the salad sprinkled with the peanuts. Serves 10 -12. From R & S Ciaffredo - - - - - - - - - - - - - - - - - - - NOTES : It's going to be a hot week in Silicon Valley. This salad is very refreshing on hot days. * Exported from MasterCook * Curried Vegetable Burgers With Potatoes Recipe By :The Potato Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Burgers & Loaves Eat-Lf Mailing List Legumes Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound potatoes 1 egg yolk 1 onion -- chopped 1 teaspoon oil 1 clove garlic -- crushed 2 small leeks -- finely chopped 1 stalk celery -- finely chopped 2 carrots -- finely chopped 2 teaspoons curry powder 2 tablespoons fresh parsley -- chopped milk (optional) salt and pepper 4 tablespoons fresh bread crumbs -- for coating 2 teaspoons oil -- for frying 1) Boil the potatoes in salted water until tender, then drain. When cool enough to handle, peel and mash them with the egg yolk. 2) Meanwhile, cook the onion slowly in the oil until softened. Add the garlic, leeks, celery, and carrots, and continue to cook, stirring occasionally, until the vegetables are tender, adding water if needed to cook without additional oil. Stir in the curry powder for 1 minute. Mix the curried vegetables and the parsley into the potatoes. Add a little milk if the mixture seems dry. Add seasoning, and form into 8 flat cakes. Coat the cakes in bread crumbs, then fry in oil for about 3 minutes on each side until golden. Recipe was edited to minimize the use of oil. (patH) Source: "Potato Cookbook by Hilaire Walden" S(Contributor): "Veg-Recipe 5/99 by JoAnn Pellegrino" Copyright: "Salamander Books ISBN 0-8317-7147-x" Yield: "8 patties" From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dijon Potato Salad With Smoked Turkey Sausage Recipe By :Cooking Light (modified) Serving Size : 4 Preparation Time :0:10 Categories : Eat-Lf Mailing List Potatoes Salads Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds red potatoes 14 ounces fat free turkey kielbasa 1/2 cup red onion -- finely chopped 1/3 cup Dijon mustard 1 tablespoon fresh lemon juice 1/4 teaspoon salt 1/4 teaspoon ground black pepper Scrub potatoes and pierce several times with a fork. Bake at 425 for 45 to 60 minutes, or until easily pierced with a knife. Potatoes can be cooked ahead of time. Cool and refrigerate until needed. Place a medium nonstick skillet over medium-high heat until hot. Add sausage and saute for 2 minutes. Add cooked diced potatoes and remaining ingredients and toss well to coat. From Joanne McAndrews - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fats You Can Respect Recipe By :Walking Magazine's, July Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** In the article "Fats You Can Respect" the following guidelines were printed for fat consumption: UNRESTRICTED: oils such as olive, canola, flax seed and nut which are rich in monounsaturates and polyunsaturates, Nuts and 'natural' nut butters, avocados and seeds. A FEW TIMES PER WEEK: fish or poultry A FEW TIMES PER MONTH: Full fat dairy products and red meat HARDLY EVER: processed foods containing trans fat such as stick margarine, snack foods, fast foods, commercially prepared fried foods or bakery goods and commercial peanut butter. From Marta Martin - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Five Tomato Salsa Cruda Recipe By :Joanne Weir Serving Size : 14 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salsas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cherry tomatoes -- halved 1 large ripe red tomato -- diced 1 large ripe yellow or orange tomato -- diced 2 jalapeno or serrano peppers -- seeded and minced 1/3 cup chopped fresh cilantro 1/4 cup fresh lime juice -- plus 2 tablespoons fresh lime juice -- or more if needed 3 green onions Coarse salt BUY an assortment of cherry tomatoes; different shapes/sizes and colors (green, red, yellow, and orange). Trim the green onions then thinly slice the white and green parts. In a large bowl, mix together all the tomatoes, the jalapeno, cilantro, lime juice, green onions, and 1 teaspoon salt. Taste and season with additional lime juice and salt if needed. Source: "You say Tomato" Copyright: "Broadway Books (1998)" Yield: "3 1/2 cups" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : The colors, flavors, and aroma of this fresh salsa ring with summer. Serve with tortilla chips or grilled fresh tuna steaks or swordfish, or as a topping for quesadillas or burritos. If a variety of tomatoes is unavailable, use all red tomatoes. Serve this the same day you make it. * Exported from MasterCook * French Roasted Vegetable Sandwiches Recipe By :Prevention's Freezer Cookbook - For the Freezer Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small eggplant -- peeled and sliced thick 1 sweet red pepper -- quartered 1 medium tomato -- halved 1 small onion -- sliced thick 2 tablespoons olive oil 2 teaspoons minced garlic 1/2 teaspoon dried rosemary -- crushed 1 round loaf Italian bread (8" diameter) 2 tablespoons nonfat plain yogurt 3 tablespoons balsamic vinegar 2 teaspoons grated Parmesan cheese 1/2 cup spinach leaves -- tightly packed Preheat the oven to 400'F. Coat a large baking sheet with no-stick spray. Arrange the eggplant, peppers, tomatoes, and onions on the sheet. Brush with the oil. Sprinkle with the garlic and rosemary. Bake for 45 minutes, or until golden brown and tender. Split the bread horizontally and scoop out the interior, leaving a 1" shell. (Reserve the bread for another use.) Spread the yogurt over the bottom of the shell, then sprinkle with the vinegar. Arrange the vegetables in the bottom of the shell. Sprinkle with the Parmesan. Top with the spinach. Place the top of the bread over the filling. Wrap tightly in plastic wrap and refrigerate for 30 minutes, or until chilled. Cut to 8 wedges. Makes 8 wedge To freeze, pack the cooled roasted vegetables tightly into freezer-quality plastic containers, To use, thaw overnight in the refrigerator. From SuzyWert@aol.com - - - - - - - - - - - - - - - - - - - NOTES : This easy sandwich, inspired by those served 'n the south of France, makes a great brown-bag lunch because it keeps for several hours without getting soggy. Cut into smaller portions, it's an out-of-the-ordinary party appetizer. Stockpile the roasted vegetables and the loaf of Italian bread separately in your freezer to thaw for quick sandwich assembly. * Exported from MasterCook * Fresh Basil Dressing Recipe By :Sue Spitler (1994) Skinny Pasta Serving Size : 4 Preparation Time :0:15 Categories : Eat-Lf Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup red wine vinegar -- or balsamic 2 tablespoons olive oil 3 tablespoons fresh basil -- finely chopped 2 cloves garlic -- minced 1/2 teaspoon salt 1/4 teaspoon pepper Makes 2/3 cup or 8 servings. Nutrition not estimated separately. This recipe used by another in this book. XREF: "Fusilli with Fresh Tomatoes and Corn". Mix all ingredients; refrigerate until serving time. Stir before using. From ISBN 0-940625-79-2 (paper). Skinny Pasta is published by Surrey Books, Inc. (Chicago). Copyright (c) 1994 by Sue Spitler. Part of a series. Pat Hanneman (Ed.), MasterCook 3: Dec 1996. - - - - - - - - - - - - - - - - - - - NOTES : Add a few fennel seed for more flavor. Note that this is served with a salad which lowers the overall %CFF. * Exported from MasterCook * Fresh Peas And Carrots With Lettuce Recipe By :Hawkins Futura Cookbook - 1987 Supplement Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pressure Cooker Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter -- or oil 5 cups peas -- shelled 9 small carrots -- cut in 1/4" slices 20 tiny white onions or pearl onions -- peeled 1 1/4 cups lettuce -- coarsely shredded 1 1/2 teaspoons dried basil 1 1/2 teaspoons dried rosemary -- crushed 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 cup water To cook reduced quantities: reduce all ingredients proportionately. Maintain minimum 1/4 cup water. 1. Melt butter in cooker. Add remaining ingredients. Stir. 2. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 1 minute. 3. Remove cooker from heat. Press finger-tip control lightly to release pressure. 4. Open cooker. Serve hot. From Ellen C. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Frozen Chocolate Pudding Pops Recipe By :Kraft Serving Size : 6 Preparation Time :0:10 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups skim milk 3 7/8 ounces Jell-O instant chocolate fudge pudding mix -- (4 serving) Pour milk into medium bowl. Add pudding mix and beat with a wire whisk for 2 minutes. Spoon pudding mixture into 6 popsicle molds. Insert wooden sticks into each mold for a handle. Freeze for 5 hours or until firm. Place bottom of mold under warm running water to release pop from mold. Store leftover pops in freezer. From Joanne McAndrews - - - - - - - - - - - - - - - - - - - NOTES : Any flavor of instant pudding or pie filling can be used in this recipe. * Exported from MasterCook * Fruited Pasta Salad With Lemon Poppy Seed Dressing Recipe By :Prevention Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Pasta Salad Dressings Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cooked pasta shells -- cooled 2 cups torn lettuce leaves -- (bibb or Boston) 1 small pear -- cored 1 cup fresh strawberries -- sliced or berries in season 1/3 cup celery -- sliced 1/3 cup lowfat lemon yogurt 1 tablespoon orange juice 1/2 teaspoon poppy seeds In a salad bowl, combine the pasta, lettuce, pears, berries and celery. In a small bowl, stir together the yogurt, orange juice and poppy seeds. Add more orange juice if you prefer a thinner dressing. Add to the salad bowl and toss gently to coat. Description: "A creamy poppy seed dressing is made with lowfat lemon yogurt" Cuisine: "Pasta" Source: "Stop Dieting and Lose Weight, 1994" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : To Try: Here's a side dish salad that could be a main dish salad if we added a multi-grain and -seed bread. Uses lemon yogurt. Might substitute: mix a little lemon curd with plain nonfat yogurt.... * Exported from MasterCook * Fudgy Brownies #2 Recipe By :California Prune Board Serving Size : 36 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 oz unsweetened chocolate 1/2 cup prune puree -- * see note 3 large egg whites 1 cup sugar 1 teaspoon salt 1 teaspoon vanilla 1/2 cup flour 1/4 cup chopped walnuts Preheat oven to 350F. Coat an 8-inch square baking pan with nonstick cooking spray; set aside. Cut chocolate into pieces and place in heat-proof bowl. Set over low heat in small skillet containing 1/2-inch simmering water. Sir occasionally until chocolate is just melted. Remove from heat; set aside. in mixer bowl combine all ingredients except flour and walnuts, beat to blend thoroughly. Mix in flour. Spread batter in prepared pan and sprinkle with walnuts. Bake about 30 minutes until springy to the touch about 2 inches around edges. Cool on rack. Cut into squares. * can substitute jarred baby food prunes (approx 2 2/12 oz jars) Nutritional data per serving: calories: 58 fat: 2gm calories from fat: 30% carbohydrates: 10g cholesterol: 0 sodium: 70mg fiber: 0.4gm From "Pallotta,Nancy" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fusilli With Fresh Tomatoes And Corn Recipe By :Sue Spitler (1994) Skinny Pasta Serving Size : 8 Preparation Time :0:15 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups plum tomatoes -- chopped 1 cup fresh whole-kernel corn -- cooked 1/2 cup thinly sliced green onions -- with tops 2 2/3 cups fusilli (spirals) -- cooked at room temperature Fresh Basil Dressing -- see recipe Corn, Tomatoes and Basil! Some think of this as the 'perfect' luncheon salad: 135 cals per serving (26% CFF: 4.0 gm total fat). Estimated by author. Make the dressing in advance and refrigerate until needed. Combine tomatoes, corn, onions, and pasta in salad bowl; pour Fresh Basil Dressing over and toss. From ISBN 0-940625-79-2 (paper). Skinny Pasta is published by Surrey Books, Inc. (Chicago). Copyright (c) 1994 by Sue Spitler. Part of a series. Pat Hanneman (Ed.), MasterCook 3: Dec 1996. - - - - - - - - - - - - - - - - - - - NOTES : Here is pasta salad that we use as an idea - never make it the exactly the same way twice. It's especially good with leftover roasted corn and a mix of grilled and fresh tomato. Have you tried substituting red or black currant jelly with lemon juice for vinaigrettes that ask for red-wine? It's an intriguing blend. Pomegranate juice too. -pat * Exported from MasterCook * Garbanzo Salad Recipe By :Eight Items or Less - Ann Lovejoy Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Meats Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 sun-dried tomatoes -- snipped 2 tablespoons garlic vinaigrette 4 ounces wine-cured salami -- sliced thin 1 cup garbanzo beans, cooked -- rinsed and drained 1 large cucumber -- peeled and diced 4 scallions -- thinly sliced 2/3 cup yogurt In a salad bowl, marinate tomatoes in vinaigrette. Add salami, beans, half the cucumber, and half the scallions. Put the other half of the cucumber and scallions into a blender or processor. Add yogurt and 1 T. of vinaigrette from salad bowl to blender, buzz to liquefy. Pour dressing over salad, toss gently and serve. REG1 shared by Karin Baumgardner, Issaquah, WA - - - - - - - - - - - - - - - - - - - Suggested Wine: Chianti or merlot Serving Ideas : warm rolls, olives, and cheeses NOTES : made 11-23-97 - very good * Exported from MasterCook * Garden Bean Salad Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 Oz Green beans -- Cut 34 Oz Lima Beans 16 Oz Kidney beans 16 Oz Wax beans 15 Oz Garbanzo beans 1 Lg Green pepper -- chopped 3 Celery stalks -- chopped 2 Oz Green pimiento -- sliced, drained 1 Bunch Green Onions -- sliced 2 cups Vinegar 2 cups Sugar 1/2 cups Water 1 Tsp Salt Drain all cans of beans; place in a large bowl. Add green pepper, celery, pimiento and green onions; set aside. Bring remaining ingredients to a boil in a heavy saucepan; boil for 5 minutes. Remove from heat and immediately pour over vegetables. Refrigerate several hours or overnight. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic Herb Spread Recipe By :Graham Kerr's Best Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Dips Eat-Lf Mailing List Spreads & Sandwiches Vegetarian Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head garlic 4 sun-dried tomatoes -- not packed in oil 1 cup nonfat yogurt cheese -- (strained yogurt) 1/2 teaspoon maple syrup 2 tablespoons fresh basil -- chopped 1/2 teaspoon red pepper flakes 1/4 teaspoon sea salt -- freshly ground loaf of Italian bread -- sliced, optional Wrap the garlic head in aluminum foil and bake in a preheated 375F oven for 35 minutes. Remove the foil and press the baked garlic until all the flesh squeezes out. You should have 1 heaping tablespoon of puree. Bring the sun-dried tomatoes to a boil in a small amount of water. Let sit for 15 minutes, then drain on paper towels. Chop finely when dried. Combine all the ingredients except the bread with a wire whisk. Allow to sit for at least 30 minutes. If using the bread, lightly toast the slices on a baking sheet at 325F for 15 minutes. From Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : Serve with the toasted slices. Also makes a tasty vegetable dip, sandwich spread, or dressing for baked potatoes. --- This sounds wonderful! Note that Graham Kerr uses a small amount of maple syrup to reduce the tartness of the yogurt. He prefers maple syrup to honey or sugar in savory dishes, because he thinks they make the yogurt cloying sweet. I haven't made this particular recipe, but I have made other yogurt cheese spreads from him (that I previously posted here), which also use the maple syrup. It really does not add a sweet taste. * Exported from MasterCook * Garlic Parsley Stock (Cooked Under Pressure) Recipe By :Lorna Sass, Great Vegetarian Cooking Under Pressure, p.71 Serving Size : 3 Preparation Time :0:20 Categories : Eat-Lf Mailing List Pressure Cooker Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water 2 heads garlic -- about 5 ounces total 1 bunch parsley -- thoroughly rinsed salt -- to taste 1. Place the water in the cooker and begin bringing to the boil as you remove the thin paperlike covering on the two medium garlic bulbs. Break off the individual cloves (but do not peel) and discard the root. Set the unpeeled cloves and the medium bunch parsley in the water. 2. Lock the lid in place. Over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 10 minutes. Allow the pressure to come down naturally or use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. 3. Allow the stock to cool slightly. Pour the stock through a strainer into one or more storage containers. Discard the parsley. If you wish, you may squeeze the garlic out of the skins and mash or puree it. Stir the mashed garlic into the stock to thicken it. Alternatively, use the garlic puree as a spread for bread. 4. Add salt to taste, if desired (but not if this stock will be used to cook beans). 5. Cool and refrigerate for up to 3 days or freeze up to 3 months. Makes approximately 3 cups. Formatted in MasterCook 4.07 by Ellen Pickett \ 1999-June-11. - - - - - - - - - - - - - - - - - - - NOTES : I decided to try making the Leb Lebi pressure cooked chickpeas this weekend. I chose to make the garlic-parsley stock for cooking the beans. I had to double the stock recipe to make enough for the entire bean recipe.Ten ounces garlic (by mass, not volume) adds up to a lot of cloves that had to be individually removed (without peeling) from the garlic bulbs. After the stock had cooled a bit, we fished out all the garlic cloves. Then I proceeded to squeeze the cooked garlic from cloves, or, for cloves on which the skin had broken, peel the skin off the garlic. Either way, this took a fair amount of effort, but we decided that the stock would be better if thickened with all that cooked garlic. Over all, I'd say this pair of recipes is a keeper, but I will still try to fine tune. * Exported from MasterCook * Golden Glow Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -------- ------------ -------------------------------- 3 Oz Orange Gelatin Powder 1 cup Boiling Water 8 Oz Crushed Pineapple -- reserve juice 1 Tbsp Lemon Juice Cold Water - enough to make 1C w/ the reserved juice 1/4 Tsp Salt -- optional 3/4 C Carrots -- finely shredded In a bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Add lemon juice and enough cold water to pineapple juice to make 1 C; add salt if desired. Stir into gelatin. Chill until slightly set. Stir in pineapple and carrots. Pour into an oiled 4 C mold; cover and chill until firm. Unmold. Typed for you by Reggie Dwork reggie@netcom.com >From: "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : It also kind of fits in with our theme: Summertime Salads. While gelatins can be quite refreshing and a nice summer treat, don't try to serve them without air conditioning or you'll have soup instead. :-) * Exported from MasterCook * Greek Tomato Soup (Domatosoupa) Recipe By :Maureen Keane and Daniella Chace Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mediterranean Pressure Cooker Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 teaspoons extra virgin olive oil 1 large yellow onion -- chopped 1 teaspoon minced garlic -- (about two cloves) 1 leek carefully cleaned and chopped 28 ounces stewed tomatoes with juice -- chopped 1/4 cup sun-dried tomatoes -- chopped -- or 2 tablespoons sun-dried tomato paste 1 small hot green chile pepper (Kenyan) -- sliced thin 1/2 cup chopped fresh Italian parsley 2 teaspoons finely chopped fresh mint 1 1/2 cups plain lowfat yogurt or sour cream from diary or soy 1) Heat the olive oil in open pressure cooker over medium heat. Saute onion, garlic, and leek until onion softens. Add stewed tomatoes, sun-dried tomatoes, chile, parsley, mint, and 1 cup water. 2) Seal cooker and bring to high pressure slowly. Lower heat and cook for 5 minutes. Reduce pressure quickly under cold running water. Mix in yogurt and serve. Variation Any Combination of the following ingredients can be used in this soup. Remove hard items like bay leaves, cloves, and cinnamon sticks before serving. 2 tablespoons fresh thyme 2 tablespoons fresh marjoram 1 tablespoon dried oregano 1 teaspoon sugar 1 bay leaves 2 strips lemon zest 1 whole clove 1 small cinnamon stick Salt and freshly ground black pepper Description: "Cream of tomato soup made with canned stewed tomatoes and sun-dried." Cuisine: "Vegetarian" Source: "Pressure Cooking the Meatless Way" Copyright: "Prima Publishing, June 1996 ISBN: 0761500324" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : "This may be the most flavorful tomato soup you will ever have. The rich combination of spices make a warming conglomeration of flavors." (Original recipe calls for 3 tablespoons olive oil.) * Exported from MasterCook * Green Beans And Tomatoes With Basil Recipe By :Hawkins Futura Cookbook - 1987 Supplement Serving Size : 10 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pressure Cooker Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter -- or oil 4 tablespoons vegetable stock -- or water * 5 cloves garlic -- minced 2 1/2 pounds green beans -- diagonal, 1 1/2" pcs 4 small tomatoes -- peeled, cut in 1/8th 2 1/2 tablespoons dried basil 1 1/2 teaspoons salt 1/4 teaspoon pepper * The original called for six tbsp of butter. Use 6 tbsp of liquid, divided up between fat, water, and broth as you'd like. To cook reduced quantities: reduce all ingredients proportionately but not below one-third. 1. Melt butter in cooker. Add garlic and stir for a few seconds. away from heat add remaining ingredients. Mix. 2. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 2 minutes. 3. Remove cooker from heat. Press finger-tip control lightly to release pressure. 4. Open cooker. Serve hot. From Ellen C - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Beans With Scallion Dressing Recipe By :Eat More, Weigh Less, Dean Ornish, M.D. Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Fresh Green Beans -- Stem Ends Removed 1 Bunch Scallions 3 Cloves Garlic Juice Of 1 Lemon 1 Tsp Salt 1/2 Tsp Freshly Ground Black Pepper 3/4 cups Nonfat Plain Yogurt This recipe was created by Mary Sue Milliken and Susan Feniger Serves 4 - 6 In plenty of rapidly boiling salted water, cook the beans until tender but just a little crunchy. Drain and plunge into ice water to chill. Drain well, wrap in a towel, and refrigerate. Clean scallions; remove and discard ends and dark tops. Slice as thinly as possible and place in blender. Chop garlic roughly and add to scallions. Add lemon juice, salt, pepper and yogurt and puree at high speed 4 - 6 min until very smooth. Chill thoroughly. Remove beans from refrigerator and slice at an angle. Place on lettuce-lined plates and top with a dollop of dressing on each. Serve immediately. Serving Size: 1 C According to book: Cal 57, Fat 0.3g, Sod 436.9mg Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Mango Salad With Cilantro Vinaigrette Recipe By :Shape magazine (modified) Serving Size : 4 Preparation Time :0:20 Categories : Eat-Lf Mailing List Fruit Salad Dressings Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound mango -- unripe (green) 1 cup bean sprouts 1 medium carrot -- peeled and grated 3 tablespoons lemon juice 1 tablespoon low sodium soy sauce 1 clove garlic -- minced 1 teaspoon granulated sugar 1 tablespoon chopped fresh cilantro Peel, seed and grate mango. In a medium bowl, combine mango, bean sprouts,and grated carrot. Mix remaining ingredients in a small bowl and combine with mango mixture. From Joanne McAndrews - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Asian Beef Salad Recipe By :Cooking Light Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grilled, Smoked, Bbq Meats Oriental Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Extra Extra Lean Ground beef 1/4 Teaspoon Salt 1/8 Teaspoon Ground Black Pepper Vegetable Cooking Spray 1/4 Cup Seasoned Rice Vinegar 1/4 Cup Fresh Lime Juice 1 Tablespoon Low-Sodium Soy Sauce 1 Teaspoon Grated Ginger Root 1/8 Teaspoon Crushed Red Pepper 6 Cups Romaine Lettuce -- Chopped 1 1/2 Cups Bean Sprouts 1/2 Cup Red Bell Pepper Trim fat from steak. Sprinkle both sides with salt and black pepper. Prepare grill or broiler. Place steak on grill rack or broiler pan coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness. Cut steak across grain into thin slices; cut slices into 2 inch pieces. Set aside. Combine vinegar and next 4 ingredients (vinegar through red pepper) in a small bowl. Combine steak, lettuce, bean sprouts, and bell pepper in a large bowl; toss well. Drizzle vinaigrette over salad; toss to coat. From Sherilyn - - - - - - - - - - - - - - - - - - -