* Exported from MasterCook * Eggplant Appetizer Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Dips Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- olive oil 1 eggplant -- peeled and diced 1 onion -- minced 1 bell pepper -- minced 1 Can tomato sauce 1/2 Cup cider vinegar 1/4 Cup sugar 1 Head garlic -- minced 1 Jar capers In a dutch oven, brown in olive oil 1 diced egg plant (peeled), 1 minced onion, 1 minced bell pepper. Add 1 can tomato sauce, 1/2 cup cider vinegar and 1/4 cup sugar, 1 pod of garlic minced. Simmer until all is soft and well blended.* Then add 1 bottle of capers. Serve chilled with crackers. *to make it easier to spread, I chopped it in the food processor. I also didn't have the capers to add and don't think I missed them at all. If you like things hot you could add some tobasco as well. >From: Barb Rothenberger - - - - - - - - - - - - - - - - - - - NOTES : Found some egg plant on sale in the grocery store, had company coming and needed an appetizer, so found this tried and true old recipe. * Exported from MasterCook * Fig Bread With Sherry Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Breads: Quick & Muffins Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups Figs -- Stem, Coarse Chop Dark Or Light Figs 1/4 Cup dry sherry 1 2/3 Cups all-purpose flour 1/2 Cup chopped walnuts 1 Teaspoon cinnamon 1 Teaspoon baking soda 1 Teaspoon ground nutmeg 1 Teaspoon salt 1 Cup sugar 1/4 Cup salad oil 1/2 cup Egg Beaters(r) 99% Egg Substitute -- Plus 2 Tbsp Egg Beaters(r) 99% Egg Substitute -- or 2 lg Eggs Combine figs and sherry and let stand at least 15 minutes. Combine flour, walnuts, cinnamon, baking soda, nutmeg and salt. In a mixing bowl, beat sugar, oil and eggs to mix. Blend in flour mixture. Gently stir in figs and sherry. Pour batter into well-greased 5-by-9-inch loaf pan. Bake in a 350-degree oven until bread feels firm when gently pressed in center, about 1 hour. Let cool in pan 10 minutes. Invert on rack to cool completely. Makes 12 servings. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 309.3 Fat 8.4g Carb 53.4g Fib 1.5g Pro 4.6g Sod 452mg CFF 24.5% * Exported from MasterCook * Fragrant Orange Bundt Cake Recipe By :High Fit-Low Fat Vegetarian, '96, U of Mich Medical Center Serving Size : 20 Preparation Time :0:00 Categories : Cakes & Frostings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable cooking spray 1/2 cup barley flour, whole grain -- OR -- whole wheat pastry flour 3 cups unbleached flour 2 teaspoons baking powder 1 teaspoon baking soda 3 egg whites 1/2 cup sugar 2 cups nonfat vanilla yogurt 1/2 teaspoon vanilla extract 4 tablespoons orange juice, frozen concentrate -- thawed 1/3 cup blanched almonds -- coarsely chopped Syrup: 1/2 cup honey 1/2 cup orange juice, from frozen concentrate -- thawed Optional Garnishes: orange slices -- halved fresh strawberries mint leaves Variation: Half a cup of warmed maple syrup can be substituted for the honey orange glaze. Preheat oven to 350 F. Spray a bundt pan liberally with vegetable cooking spray. Sift together barley flour, unbleached white flour, baking powder and baking soda. Set aside. Place egg whites in a large mixing bowl and whisk until light and fluffy. Gradually add the sugar, while continuing to whisk until peaks form. Fold in yogurt, vanilla extract, orange juice and almonds. Fold in the sifted dry ingredients. Pour the batter into the prepared bundt pan and bake in the middle of the preheated oven 25-30 minutes or until a toothpick or cake tester comes out clean when insterted in the middle of the cake. Meanwhile, combien the honey and orange juice in a small saucepan and bring to a boil. Turn down the heat and simmer for 5 minutes. Skim off any froth that may form on the surfac of the syrup. Pour the warm syrup over finished ca,e. (Cake is not yet unmolded.) Make small holes in the cake with a fork or toothpick to help it absorb the syrup. When the cake is cooled, unmold it onto a serving platter. Serve garnished with fresh orange slices, strawberries and mint leaves, if desired. Nutritional Information based on 1/20th of cake: Calories 170, Fat 1.7 grams. Cholesterol, 0 mg., Sodium 111 mg. Calcium 70 mg. Exchanges: 1 starch, 1/2 fruit, 1 other. MC formatting by Roberta Banghart - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French White Bean Soup Recipe By :St. Luke's hospital Serving Size : 4 Preparation Time :0:00 Categories : Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup onion -- chopped 2 leeks -- chopped-white only -- (2 to 3) 2 cloves garlic -- minced (2 to 3) 1 tablespoon olive oil 1 can white beans -- (15 oz.) drained and rinsed -- (Great Northern or pinto) -- (or 1 3/4 cups home-cooked white beans) 2 medium potatoes -- peeled and cut in -- 1/2 inch cubes 1/2 tsp. dried thyme 3 cups vegetable broth -- preferably with no added salt 1 cup evaporated skim milk 1/4 cup fresh parsley -- chopped -- or watercress 2 tsp. lemon juice 1 Dash salt White pepper -- to taste -- (preferably freshly ground) In large saucepan or Dutch oven, sauti onions, leeks and garlic in olive oil for about 5 minutes over medium-high heat. Add beans, potatoes, 1/4 teaspoon of thyme and 1 1/2 cups of vegetable broth; simmer 20 minutes. Purie in blender or food processor. When smooth, return to saucepan and add remaining broth and evaporated milk; heat through. If necessary, add more water or broth to reach desired thickness. Before serving, stir in chopped parsley, lemon juice, salt, white pepper and remaining 1/4 teaspoon thyme. Serves 4, with 265 calories and 4 grams fat per serving. Preparation time: 10 minutes. Cooking time: 35 minutes >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - NOTES : Serve this satisfying soup with some crusty rolls or breadsticks. If desired, round out the meal by slicing some tomatoes or carrot sticks while the soup simmers, or simply add some fruit salad for dessert. * Exported from MasterCook * Frozen Vanilla Yogurt Recipe By :Lighthearted Everyday Cooking, Ann Lindsay Serving Size : 4 Preparation Time :0:00 Categories : Desserts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups plain lowfat yogurt -- * -- Or Drained Yogurt 1/2 Cup Granulated Sugar 2 Teaspoons Vanilla Extract -- Pure *To drain yogurt, place 4 cups natural yogurt in cheesecloth-lined sieve set over bowl. Refrigerate for 3 to 4 hours or until volume of yogurt is about 2 cups. In bowl, combine yogurt, sugar and vanilla, stirring to dissolve sugar. Pour into pan or ice-cream machine and freeze by transferring to an ice-cream machine and freezing according to manufacturer's instructions. Or, transfer to shallow metal cake pan; freeze until almost solid. Break into big chunks and beat with electric mixer or whirl in food processor until smooth. Transfer to airtight container and freeze until firm (about 30 minutes to 1 hour). Let stand in refrigerator for 15 to 30 minutes or until softened before serving. Per serving: Cals 181, Total fat 2 g, Pro 6 g, CHO 34 g, Cholesterol 7 mg. >From: Carole Walberg - - - - - - - - - - - - - - - - - - - NOTES : For a creamier frozen yogurt, drain the yogurt first. * Exported from MasterCook * Fruity Soy Shakes Recipe By :RECIPE FOR HEALTH, SHOW #RHI307 Serving Size : 2 Preparation Time :0:00 Categories : Beverages Breakfast Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup vanilla soymilk -- chilled 5 ounces Japanese-style soft silken tofu -- chilled and cubed 2 cups fresh or frozen fruit -- (one or more varieties of choice) 1 tablespoon honey -- (1 to 2) -- or brown rice syrup 1/2 teaspoon vanilla extract Combine all ingredients in blender; process until smooth. Nutritional information per shake: Calories: 223 Total fat: 5 grams Recipe courtesy Toni Apgar and Vegetarian Times magazine >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic And Mint Yogurt Marinade Chicken Recipe By :Sasha Serving Size : 6 Preparation Time :0:00 Categories : Chicken Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lemon -- juiced 3 cloves garlic -- minced 1 1/2 cups lowfat yogurt 3 Tablespoons fresh mint -- chopped 6 skinless boneless chicken breast halves 2 Dashes paprika 1. Combine the lemon, garlic, yogurt, paprika and mint in a large bowl. 2. Add chicken breast, toss to coat. 3. Cover and marinade a few hours. 4. Broil and serve. >From: RecipeLu - - - - - - - - - - - - - - - - - - - NOTES : This recipe was posted on my cooking list, I tried it and it was a big success. Have made it a number of times since. Dry mint can also be used... try 1 Tbsp. I used leftovers of this for sandwiches the next day, with tzatziki and cucumbers. According to MC this 140 calories, with 15% CFF * Exported from MasterCook * Garlic Jelly Recipe By :Now You're Cooking! Serving Size : 5 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup fresh garlic -- finely chopped 2 cups white wine vinegar 5 1/2 cups sugar 3 cups water 1 package powdered pectin -- (2 oz.) 1/4 teaspoon butter -- or oil 2 drops food coloring -- (optional) Combine garlic & vinegar in a 2 qt. kettle. Simmer mixture gently, uncovered, over med. heat for 15 min. Remove pan from heat & pour mixture into a 1 qt. glass jar. Cover & let stand at room temp. for 24-36 hours. Pour flavored vinegar through a wire strainer into a bowl, pressing the garlic with the back of a spoon to squeeze out liquid. Discard any residue. Measure the liquid & add vinegar, if needed, to make 1 cup. Measure sugar into a dry bowl. Combine the garlic-vinegar solution & the water in a 5 or 6 qt. kettle. Add pectin, stirring well. Over high heat, bring mixture to boil, stirring constantly to avoid scorching. Add sugar, & stir well. Bring mixture to a full, rolling boil. Add butter to reduce foaming. Continue stirring. Boil the mixture hard for exactly 2 min. Remove pan from heat & skim off any foam. Add red, yellow or orange food coloring if desired. Pour jelly into prepared glasses. Seal according to directions on recipe folder in pectin package. Makes approx. 5 cups. >From: Sarah Gruenwald >From: "James Watt, CML" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ginger Soy Marinade Recipe By :SUNSET MAGAZINE Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Grilled, Smoked, Bbq Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup seasoned rice vinegar 1/3 cup mirin (sweetened rice wine) 1/3 cup fresh garlic -- minced 1/3 cup fresh cilantro 1/4 cup low-sodium soy sauce 2 cloves garlic -- minced Combine everything and use to marinate 1 to 2 pounds of firm-fleshed fish, chicken, or pork tenderloin at least 15 minutes or up to 1 day. Grill or broil, basting often with the marinade. Makes 1 1/3 cups >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gingerbread Ghosts Recipe By :Starwave Corporation Serving Size : 24 Preparation Time :0:12 Categories : Cakes & Frostings Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1/2 cup granulated sugar 1/2 cup margarine -- softened 1 whole egg 1/3 cup molasses 2 1/2 cup unbleached flour 2 tsps ginger 3/4 tsp baking soda 1 tsp cinnamon 1/8 tsp salt Icing: 1 cup granulated sugar 3 tbsps water 1 whole egg white 1/8 tsp cream of tartar 1/8 tsp salt 1/2 tsp vanilla extract 1/4 cup raisins -- chopped into pieces To prepare dough, combine granulated sugar, margarine, egg, and molasses. Fold in the flour, ginger, baking soda, cinnamon, and 1/8 teaspoon salt. Refrigerate for two hours. Meanwhile, to prepare icing, combine sugar, water, egg white, cream of tartar, and salt in a the top of a double boiler. Heat to a boil. With electric mixer, beat at high speed for seven minutes or until stiff glossy peaks form. Fold in half teaspoon vanilla extract. Cover and refrigerate for one hour or until thickened. Preheat the oven to 350. Prepare a large baking sheet with cooking spray. On a lightly floured board, roll out the dough until it is 1/8" thick. Cut out the cookies with a ghost-shaped cookie cutter and place on the baking sheet. Bake for eight minutes or until lightly browned. Remove from the oven and let cool thoroughly on a wire rack. Spread frosting on each cookie until it is totally white and looks like a ghost. For eyes, use two raisin pieces on each cookie. >From: "Anita A. Matejka" - - - - - - - - - - - - - - - - - - - NOTES : For the Gingerbread Ghosts, I used the same icing as in the Crispy Marshmallow Ghosts recipe instead of the powdered sugar icing which was originally called for. This icing is much whiter making the cookies look more like ghosts. As for the gingerbread, you can double the spices for a stronger gingerbread taste. I thought the spices were just fine when combined with the icing. * Exported from MasterCook * Gingerbread Streusel Cake Recipe By :Fast and Healthy Magazine, Jan/Feb 1997 Serving Size : 9 Preparation Time :0:15 Categories : Cakes & Frostings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Streusel 1 Tablespoon All-Purpose Flour 2 Tablespoons Rolled Oats -- Quick Cooking 2 Tablespoons Brown Sugar 1/8 Teaspoon Ginger 1/8 Teaspoon Cinnamon 1 Tablespoon Margarine -- Or Butter Cake 1 3/4 Cups All-Purpose Flour 1 Teaspoon Baking Powder 1 Teaspoon Ginger 1/4 Teaspoon Baking Soda 1/4 Teaspoon Salt 1/2 Cup Skim Milk 1/2 Cup Light Molasses 3 Tablespoons Oil 1 Egg 1. Heat oven to 350*. Spray bottom and sides of a 9-inch square pan with nonstick cooking spray. 2. In small bowl, combine all streusel ingredients except margarine; mix well. l Cut in margarine until mixture resembles coarse crumbs. Set aside. 3. In large bowl, combine 1 3/4 cups flour, baking powder, 1 teaspoon ginger, baking soda and salt; mix well. Add milk, molasses, oil and egg; beat with wire whisk until smooth, about 1 minute. Pour batter evenly into sprayed pan. Sprinkle with streusel mixture. 4. Bake at 350* for 18 to 23 minutes or until center is firm to the touch. Cut into squares; serve warm or cool. If desired, serve topped with light whiped topping or nonfat vanilla yogurt. 9 servings >From: Irene DiGiuseppe - - - - - - - - - - - - - - - - - - - NOTES : I made the Ginger Streusel cake yesterday, with some minor modifications, and it was WONDERFUL!! I doubled the topping ingredients (except for the butter) and added a touch of cinnamon and nutmeg to the batter. It makes a wonderful desert or coffee cake. Served warm with lf vanilla icecream is excellent. I plan to use the recipe for muffins also. [jneger@juno.com (Nicki A Eger)] * Exported from MasterCook * Gingered Pumpkin Soup Recipe By :The Pumpkin Book, Nicola Hill Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 pounds pumpkin squash -- peeled, seeded and roughly chopped 1 fresh ginger -- 1 inch piece, peeled 1 tablespoon sunflower oil 1 large onion -- peeled and chopped 2 teaspoons ground ginger 1 teaspoon ground turmeric 2 tomatoes -- ripe, skinned and chopped 2 teaspoons light brown sugar 1/4 teaspoon nutmeg -- grated 1 piece orange zest -- 1 strip thinly pared 2 1/2 cups chicken stock salt freshly ground black pepper 1 1/4 cups plain yogurt Put the pumpkin and the piece of ginger into a saucepan and cover with water. Bring to a boil, cover the pot and simmer for 15 minutes or until the pumpkin is tender. Drain thoroughly and discard the piece of ginger. Heat the oil in a clean saucepan, add the onion and fry over moderate heat for 2 minutes. Stir in the ground ginger and turmeric, and cook for 1 minute. Add the pumpkin, tomatoes, sugar, nutmeg, orange zest and stock, and bring to a boil. Cover and simmer for 10 minutes. Cool slightly. Discard the orange zest. Puree the pumpkin mixture in a blender or food processor, then return the puree to the pot. Season to taste with salt and pepper, and stir in the yogurt. Heat gently. Taste, and adjust the seasoning if necessary. Serve in warm bowls, garnish with the 2 tablespoons of chopped parsley and 6 tablespoons of pumpkin seeds. >From: qoe@sna.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Glazed Curry Turkey Recipe By :Another Taste of Aloha, Junior League of Honolulu Serving Size : 4 Preparation Time :0:00 Categories : Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Honey 1/2 Cup Mustard 1/4 Cup Butter -- Melted 1/2 Teaspoon Salt 1 Teaspoon Curry Powder 1 1/2 pounds turkey breast, boneless and skinless Sesame Seeds Preheat oven to 350 degrees. Place the turkey on a rack in a shallow baking pan. Mix honey, mustard, butter, salt and curry powder. Pour 1/4 marinade over turkey. Bake for 15 minutes and then drain off fat. Pour rest of marinade over turkey and bake about 15 minutes more. Baste again and sprinkle with sesame seeds. Broil for about 2 minutes. Garnish with parsley. >From: LBotsko@aol.com - - - - - - - - - - - - - - - - - - - NOTES : We had this for dinner tonight, and my teenage son really liked it! * Exported from MasterCook * Grilled Lemon Chicken Stew With Potato Gravy Recipe By :Bobby Flay (1997) modified by Hanneman Serving Size : 4 Preparation Time :0:20 Categories : Chicken Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces chicken white meat olive oil spray 1 small anaheim chili pepper -- chopped, optional 2 cloves garlic -- crushed salt and black pepper 1 teaspoon lemon zest -- finely chopped 2 teaspoons fresh lemon juice ***PEEL AND CUT INTO 1/2" PIECES*** 1 carrots 2 small red potatoes 1 small sweet onions ***ADDITIONS*** 4 cups water -- or less 3 teaspoons vegetable broth base salt and pepper 1/4 cup potato flakes -- plus 2 tablespoons potato flakes -- if needed 2 tablespoons minced red bell pepper -- roasted, or pimiento -- roasted 1 tablespoon fresh tarragon -- finely chopped 1 teaspoon flatleaf parsley -- finely chopped 4 croissants -- small, warmed ***TO SERVE*** 1 pound Brussel sprouts -- fresh, steamed 4 ounces cranberry sauce 1. Grill one skinless boneless chicken breast fillet in a griddle until brown grid marks are dark; remove from the heat and slice the fillet, exposing the pink, undone centers; return to the griddle with the chili pepper, garlic crushed with salt and pepper, the lemon juice and zest (about 10 minutes total time). Remove from the heat and set aside to cool. Then cut into 1/4 inch pieces. Cut the pepper. 2. Meanwhile, put the potato, carrot and onion in a medium sauce pan; cover with cold water; bring to a boil and simmer until done (about 10 minutes max.) 3. Use some of the broth from the cooked potatoes to deglaze the griddle. Transfer the pan drippings to the sauce pan. 4. Add potato flakes to the saucepan and additional water; stir well and heat over medium to thicken. Add more flakes if necessary. Add the base and salt and pepper, roasted peppers, fresh herbs. TIP: Grill more chicken than needed and chill for a later meal. >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : Here's a Chicken stew - tested. Using a Bobby Flay recipe as a starting point, we used potato flakes (for mashed) instead of cornstarch to make the gravy of this stew and served it on a warmed croissant. Subtle and satisfying. mcServing: 427 Cals; 13 g fat. Kitpath Oct 1997. http://www.lifetimetv.com/recipes/potpie.html from Nov 1, 1997. I guess I should warn you -- Grill with the windows open and all fans running and maybe even after you've pulled the batteries on a few of those smoke detectors... Smoke really banks when the windows are closed, doesn't it? pat * Exported from MasterCook * Halloween Crisp Candy Corn Treats Recipe By :Home Cooking Serving Size : 24 Preparation Time :0:00 Categories : Candy Holidays & Gifts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup reduced fat margarine -- melted 10 cup crispy rice cereal 9 cup miniature marshmallows 3 drops orange food coloring 2 cup candy corn 3/4 cup semisweet chocolate chips 24 pcs candy pumpkins In a saucepan, melt margarine and marshmallows. Mix until melted and smooth. Add food coloring. Stir until until desired shade. In a mixing bowl, combine cereal, candy corn, and chocolate chips. Add marshmallow mixture to cereal mixture, stirring quickly. Spread on a large buttered jelly roll pan; press with buttered hands. While still warm, press on candy pumpkins spaced two inches apart. Refrigerate until ready to serve. >From: "Anita A. Matejka" - - - - - - - - - - - - - - - - - - - Serving Ideas : Cut into squares. NOTES : For the Halloween Crisp Candy Corn Treats, I used reduced fat margarine which worked very well. The reduced fat margarine can be used in almost any recipe as long as the recipe calls for the margarine to be melted. The finished squares look like little pumpkins sitting in a pumpkin patch. * Exported from MasterCook * India Ethmix Recipe By :COOKING LIVE, SHOW #CL8980 Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Homemade Mixes Indian Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 teaspoons turmeric 1 1/2 teaspoons dry mustard 5 teaspoons ground cumin 5 teaspoons ground coriander 1 1/4 teaspoons cayenne pepper 2 1/2 teaspoons decorticated cardamom seeds 2 1/2 teaspoons fenugreek seed Grind to a fine powder in a small electric coffee grinder designated for this use. Shake through a sieve to remove coarse pieces or debris. Yield: 1/2 cup Recipes courtesy of Graham Kerr, The Gathering Place >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jack-o-lantern Cake Recipe By :Duncan Hines, Treasury of Baking Serving Size : 16 Preparation Time :0:15 Categories : Cakes & Frostings Holidays & Gifts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 1/4 Ozs reduced fat white cake mix 2 Lbs reduced fat vanilla frosting 2 Drops green food coloring 1 Whole ice cream cone -- with flat bottom 2 Drops yellow food coloring 2 Drops red food coloring Prepare, bake, and cool cake according to package directions. Except make the cake in 10-cup fluted tube pan with ridges (to resemble a pumpkin). Measure 1/4 cup vanilla frosting into small bowl. Tint with green food coloring. Place ice cream cone upside down on waxed paper. Frost with green frosting. Refrigerate. Tint remaining frosting with yellow and red food coloring until frosting is desired shade of orange frosting in small bowl. Frost cake with orange frosting. Add green food coloring to make brown frosting. Make eyes, mouth, and nose with brown frosting as desired on pumpkin. Place green frosted ice cream cone in center hole of cake for stem. >From: "Anita A. Matejka" - - - - - - - - - - - - - - - - - - - NOTES : I used the reduced fat white cake mix in the Jack-O-Lantern Cake and it tastes great. I use reduced fat cake mixes in many recipes calling for a regular cake mix and notice very little difference. You can use any flavor cake mix you desire. I chose white since it's my favorite. * Exported from MasterCook * Jack-o-lantern Pie Recipe By :Unknown Serving Size : 10 Preparation Time :0:10 Categories : Holidays & Gifts Pies, Crusts & Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 1 1/2 Cups reduced fat Oreo(r) cookie crumbs 1/4 Cup reduced fat margarine -- melted 3 Tbsps granulated sugar Filling: 3 Ozs orange gelatin powder 1 Cup water -- boiling 2 Cups low-fat vanilla ice cream -- slightly softened 6 Pcs candy corn 2 Pcs black licorice strips To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. To prepare filling, combine orange gelatin powder and boiling water in a mixing bowl. Stir until dissolved, about 2 minutes. Add ice cream to gelatin. Stir until ice cream is melted and mixture is smooth. Place in refrigerator and chill until slightly thick, about 10 minutes. Remove >from refrigerator and pour mixture into pie crust. Chill two hours, or until firm. >From: "Anita A. Matejka" - - - - - - - - - - - - - - - - - - - NOTES : To serve, take pie from refrigerator and make Jack-O-Lantern face on pie with candy corn and licorice. This calls for reduced fat Oreos since they don't sell boxes of the pre-ground, reduced fat Oreos. You will have to buy a package of the cookies and grind them yourself in a food processor. You can store them in the refrigerator until needed in a recipe. I use them for any recipes calling for a chocolate crust. They work great! * Exported from MasterCook * Juiced Yams Recipe By :Sally Eisenberg Serving Size : 1 Preparation Time :0:00 Categories : Sweet Potatoes & Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/2 oz apple juice 1 large yam potato -- skin on Pam Heat a large non-stick pan. Wash and cut the yam in half lengthwise, spray the cut sides with Pam. Place the cut sides down in hot non-stick pan to brown. When brown pour the apple juice in the pan and cover. Cook over medium high heat. Cook until the yam is tender and the apple juice is reduced and thickened. Careful that the juice does not burn. Calories 73.3 Total fat .2g Cholesterol 0mg Carbohydrate 18.2g Fiber .2g Sodium 5mg >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - NOTES : I had both of these recipes that Sally mentioned... (Juiced Yams and Roasted new potatoes with onions and garlic). She made the roasted one for Jeff and I when we went over for dinner to her house. I got the recipe previously for the juiced yams from her and made them and they are wonderful!![ Reggie Dwork ] * Exported from MasterCook * Lamb With Rice, Szechuan Style Recipe By :from various AICR publications Serving Size : 4 Preparation Time :0:00 Categories : Meats Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Boneless lamb steak -- cut crosswise into -- 1/2" strips 2 tablespoon Soy sauce -- reduced-sodium 3 Cloves Garlic -- minced 1/2 teaspoon Crushed Red Pepper flakes 1 tablespoon Olive Oil 1 tablespoon fresh ginger root -- Grated 1 LG Red bell pepper -- cut into thin strips 6 Green onions -- cut into 2" pieces 1 cup Broccoli 1/2 cup Celery -- diagonally sliced 1 can WaterChestnuts -- (8 oz) sliced and drained 1/2 cup Beef broth 1 tablespoon Cornstarch 1/2 lb spinach -- Stemmed 4 cup Cooked brown rice In bowl, toss lamb strips with 1 T soy sauce, 2 cloves garlic and 1/4 t red pepper flakes. Let marinate for 10 minutes. In nonstick skillet using 1 t oil, stir-fry lamb until pink color is gone. Remove lamb and cover to keep warm. Add remaining oil to skillet. Stir in ginger, remaining garlic and red pepper flakes. Cook, stirring constantly, about 1 minute. Stir in bell pepper, green onions, broccoli, celery, lamb and any juices that have collected. Cook, stirring until lamb is heated through and juices thicken. Serve with hot rice. >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Layered Peach And Kiwi Trifle Recipe By :Oregonian's "Food Day" Serving Size : 10 Preparation Time :0:00 Categories : Desserts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Skim Milk 1 package Instant Vanilla Pudding/Pie Filling -- (4 Serving) 1/2 Cup No-Sugar-Added Apple Juice 2 ounces No-Sugar-Added Peach Preserves 6 Fresh Kiwifruit -- Peeled 32 ounces Sugar-Free Peach Halves -- Drained 30 ounces Light Poundcakes -- Frozen Fresh Mint For Garnish -- Optional Using an electric mixer set on low, blend milk and pudding together for 2 minutes. Set aside. In a separate bowl, whisk together apple juice and peach preserves until blended. Set aside. Slice kiwi into 1/4-inch-thick circles. Set aside. Cut peach halves into 4 or 5 slices each and set aside. While the poundcake is still frozen, use a sharp knife to cut it into 4 horizontal layers. Place 2 slices side by side in the bottom of a 9-inch springform cake pan. Cut pieces from a third slice to fill in the gaps, making a round layer of poundcake. Press pieces together with fingertips. Use a pastry brush or spatula to glaze poundcake with some of the peach preserve mixture. Pour half the vanilla pudding on top of the glazed poundcake layer and spread evenly. On top of the pudding, place another layer of poundcake (done the same way as the first) and glaze with peach preserve mixture. Arrange a layer of kiwi and peach slices on top of this second poundcake layer. Overlap kiwi fruit on outside edge of layer. Fill in the middle layer with peach slices, then glaze the fruit with peach preserve mixture. Repeat another layer of poundcake and glaze and then pour remaining vanilla pudding on top. Spread evenly. Finish with another layer of poundcake. Glaze layer with peach preserve mixture and arrange fruit on top. Glaze fruit with remaining peach preserve mixture and place in the refrigerator for at least an hour to set. Remove trifle from refrigerator and carefully remove springform. Serve on dessert plates garnished with fresh mint. >From: LBotsko@aol.com - - - - - - - - - - - - - - - - - - - NOTES : This dessert can be made and refrigerated for up to 2 days before serving. * Exported from MasterCook * Lemony Squash Muffins Recipe By :Cooking Light, May/June 1992 Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cup All-Purpose Flour 1/3 cup Sugar 1 Tsp Baking Powder 1 Tsp Baking Soda 1/4 Tsp Salt 2 cup Coarsely Shredded Yellow Squash -- Abt 3/4 Lb 1 Tbsp Grated Lemon Rind 1 Tbsp Vegetable Oil 1 Egg -- Lightly Beaten 8 Oz Lowfat Yogurt -- Plain Vegetable Cooking Spray 2 Tbsp Sugar 3 Tbsp Fresh Lemon Juice 2 Tbsp Water Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture. Combine squash and next 5 ingredients; add to dry ingredients, stirring just until moistened. Divide batter evenly among 12 muffin pans coated with cooking spray; bake at 375F for 22 min. Combine 2 Tbsp sugar, lemon juice and water in a small saucepan. Bring to a boil; cook 1 min. Remove from heat. Pierce the top of each muffin with a fork, and brush with lemon juice mixture; remove muffins from pans. Let muffins stand on a wire rack 15 min. Yield: 1 doz Serving Size: 1 muffin >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 147.4 Fat 2.1g Carb 28.3g Fib 0.5g Pro 4.2g Sod 198mg CFF 12.5% * Exported from MasterCook * Lesser Known Melons Info Recipe By :San Jose Mercury News, 8/27/97 Serving Size : 1 Preparation Time :0:00 Categories : Fruit Information, Tips, Misc. Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** + Honeydew: This large oval melon has smooth, creamy-white to yellow-green skin. Its pale green flesh is crisp, juicy and, when ripe, it is very sweet. Some say it is the sweetest of melons. Choose melons that are on the creamy-white side with a honey-like aroma. The blossom end should be slightly soft. Skip those with flat white or greenish color. Ditto those that are as hard as a baseball. + Orange-flesh honeydew: Part of the honeydew family, this sweet melon is more like a cantaloupe in color, taste, texture and aroma. When ripe, the rind is light salmon pink. + Juan canary: Sweet, fragrant and juicy, this oblong melon has a pleasantly crisp texture. It is ripe when the rind has turned canary yellow. + Crenshaw: A cross between a casaba and a Persian melon, this melon has dense, salmon-colored flesh. The flavor is both sweet and spicy. When ripe, the melon will be medium yellow all over. Handle with care -- crenshaws are fragile. Refrigerated, it will keep longer than a week. + Santa Claus: Striped like a watermelon, these melons have creamy-white to yellow flesh. Crisp and juicy, they taste similar to a casaba. The brighter the yellow in its stripe, the riper and more flavorful it will be. Both ends should give slightly under pressure. + Sharlyn: Sweet and fragrant with creamy-soft, juicy flesh that is good down to its rind. It is fully ripe when then skin under the netting is a uniform orange. Published Wednesday, August 27, 1997, in the San Jose Mercury News. Copied with permission. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Long Beans With Wild Rice Recipe By :San Jose Mercury News, 2/2/94 Serving Size : 4 Preparation Time :0:00 Categories : Rice Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Wild Rice -- uncooked 2 cup Water Salt -- to taste 1 Tsp Vegetable Oil 1/2 Lb String Beans -- or long beans, wash, -- finely chopped 1/2 Med Red Bell Pepper -- chopped Pepper -- to taste 1/2 Tsp Sugar In a heavy saucepan, combine the rice and water. Add salt to taste; heat to boiling. Reduce heat, cover and simmer for 35 - 45 min; check for doneness. Drain if necessary. In a medium frying pan, heat the veg oil. Add the finely chopped beans and stir-fry for 2 - 3 min. Mix in bell pepper, scallions, more salt if desired, pepper and sugar. Add cooked wild rice and stir-fry for 2 - 3 more min. Serves 4 >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 103.6 Fat 1.5g Carb 20.1g Fib 2.1g Pro 4.1g Sod 9mg CFF 11.9% * Exported from MasterCook * Lychee Sorbet With Fruit Salsa Recipe By :COOKING LIVE, SHOW #CL8980 Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Salsas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sorbet: 2 cups water 1 tablespoon fresh ginger root -- grated 1/2 cup sugar 2 cans lychees -- drained -- 1/2 cup of the syrup reserved -- (20 ounces) -- Fruit Salsa: 1 mango -- peeled, seeded, and finely chopped -- (about 3/4 cup) 3/4 cup fresh pineapple -- cored, and finely diced 6 mint leaves -- finely chopped 3/4 teaspoon coarsely ground pepper 1 1/2 cups strawberries -- unsweetened -- (fresh or frozen) To prepare the sorbet: Combine the water, ginger, and sugar in a medium saucepan and bring to a boil over high heat. Remove from the heat and strain through a fine sieve with a puree press, discarding the ginger pulp. Process the lychees and 1/2 cup of their syrup in a blender or food processor until smooth, about 2 minutes. Pour through a sieve set over the ginger water, again pressing with a puree press. Discard the pulp. Freeze the lychee sauce in an ice cream freezer according to the manufacturer's directions. If you do not have an ice cream machine, freeze the liquid in a shallow baking pan until it is almost solid. This will take an hour or two depending on your freezer. Once the sauce is frozen, remove it from the freezer and break into small pieces. Beat in the large bowl of an electric mixer until smooth. Return the mixture to the shallow pan and refreeze. Repeat the freezing and beating process until you are satisfied with the consistency of the sorbet. The more times you beat, the smoother the texture will be, but it must be refrozen each time. One short beating will produce a granita. Several beatings will result in a richer, smoother texture. When you are satisfied with the texture, transfer the sorbet to a covered storage container and let it ripen in the freezer for at least 30 minutes before serving. To prepare the salsa: This salsa should be made as close to serving time as possible in order to be at its best. Toss the prepared mango, pineapple, mint, pepper, and strawberries in a small bowl and set aside until ready to serve. If you are using frozen strawberries, chop and add them at the last minute, still partially frozen, so they don't become limp. To serve: Place a scoop of the sorbet on a chilled dessert plate. Spoon 1/3 cup of the fruit salsa alongside and garnish with a crisp ginger cookie. Recipes courtesy of Graham Kerr, The Gathering Place >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Orange Pudding Recipe By :Living Healthy Magazine Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups orange juice -- fresh or frozen 1/4 cup pure maple syrup 2 tablespoons sugar 1 envelope unflavored gelatin 1 cup plain low-fat yogurt -- OR sour cream Combine orange juice, syrup and sugar in pan; sprinkle with the gelatin. Heat gently, stirring, until gelatin dissolves. Remove from heat. In a small bowl, add some orange juice mixture to yogurt or sour cream, blend thoroughly. Add to contents of pan, stir until blended. Turn into serving dishes or bowl. Cover with plastic wrap; refrigerate several hours. Makes 6 (1/2 cup) servings. Per serving: 151 calories, 1 gram fat using yogurt. MC formatting by Roberta Banghart - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marinated Chicken Thighs Recipe By :Looneyspoons, J & G Podleski Serving Size : 4 Preparation Time :0:00 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 skinless chicken thighs 3/4 cup salsa 1/3 cup honey 1/4 cup shoyu 1/4 cup orange juice 2 tablespoons dijon mustard 2 teaspoons olive oil 1 1/2 tablespoons ginger root -- grated 1 tablespoon cornstarch Yield: 4-6 servings 1. Arrange thighs in single layer in 13"x9" baking dish. 2. In med bowl, mix together everything else except cornstarch. Pour over thighs, turning them to coat. Cover and refrigerate for 4 hrs or overnight. 3. Bake chicken and sauce covered at 400F for 40 mins. Transfer thighs to platter and keep warm. 4. Pour sauce into small saucepan and bring to boil over med-high. Mix cornstarch with 2 tbsp water until smooth. Add to sauce and stir until thick, about 1 min. Pour over thighs and serve. Per serving (of 6): 310 calories 8.1g fat (25%CFF) 787mg sodium 140mg cholesterol 32g protein 21.4g carbo >From: Cathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Martian Meltdown Recipe By :LooneySpoons, Janet and Greta Podleski Serving Size : 2 Preparation Time :0:00 Categories : Beverages Breakfast Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup nonfat plain yogurt 1 cup skim milk 1/4 cup pistachio-flavored instant pudding mix 1 medium ripe banana 1 handful crushed ice >From: bgl@leass.PCC.COM (Barbara Leass) - - - - - - - - - - - - - - - - - - - NOTES : Here is a fun chapter in LooneySpoons called Gunga Galunga! This page is called "We've got the shakes" "These shakes are simple to make so you won't need to blend over backwards the directions are the same for each of the recipes.. simply throw everything into the blender and whirl away until smooth." This recipe is rated extremely high on the Gulpability scale! ;-) * Exported from MasterCook * Mashed Potatoes With Swiss Chard Recipe By :Living Healthy Magazine Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 potatoes -- peeled/quartered 1/2 pound Swiss chard 1 cup (2 %) evaporated milk 2 tablespoons olive oil black pepper and seasonings -- to taste Barely cover potatoes with water; cook 15-20 minutes until tender; drain. Meanwhile, steam chard until stems are tender. Mash potatoes; puree chard in blender or food processor; combine potatoes and chard. Add remaining ingredients, stir. Serves 6. Per serving: 221 calories, 4 grams fat. MC formatting by Roberta Banghart - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexican Zucchini Skillet Recipe By :Internet Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large zucchini -- 18 inches -- (whoever submitted this grows them big!) 1 can corn -- drained 8 ounces tomato sauce 1/4 pound chihuahua cheese -- grated -- or Monterey Jack oil Heat about 2 TBS oil in skillet (could certainly use PAM instead). Add corn, and saute' until hot and starting to toast. Add sliced zucchini and tomato sauce and cover for about 3-4 minutes, until zucchini starts to soften. Sprinkle with cheese and cover to melt. This is one version. To make it more mexican and how I make it: add 1 tsp. oregano, garlic powder, one small can diced tomatoes, and about 1 tsp. to TBS of green chili with the zucchini. This is a very satisfying vegetarian dish. Add a big piece of crusty bread and you have yourself a meal. Yum, Yum.... >From: martinb@awod.com (Bonnie Martin) - - - - - - - - - - - - - - - - - - - NOTES : This is in response to the individual who wanted suggestions on using vegetables to help her decrease her meat intake. I got this off another list and just love it. It is simple and quite satisfying. I make it all the time. I am sure you could substitute other vegetables if you didn't want to use zucchini. * Exported from MasterCook * Miscellaneous Cooking Tips #4 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** On Preserving Herbs: My favorite way of storing home-grown herbs is freezing them. I put bunches of the herb into the blender container with just a little water, chop it up and put it into ice-cube trays. Add enough water to fill each cube and freeze. When the cubes are frozen, put them into freezer bags. Then, when you make soups or stews, etc., you can just pull out a cube or two and throw it into the pot. The herbs stay green and really fresh tasting! [BunnyMama@aol --- I like to dry my basil in the microwave. I lay out the leaves on a paper towel and heat for 30 seconds at a time. The small leave dry much quicker and need to be taken off the paper towel before the larger leaves are done. It only takes a couple of minutes. Once dry, i store in a plastic container. They really keep their color this way too. ["Y.C. Bacandreas" ] --- That's very simple : wash and spin-dry herbs, then chop, put in freezer bags, freeze. When you want to use them, just take the amount you want from the bag, still frozen, and put in whatever dish you are making. Herbs do not need to be thawed before using. The best thing is to close the bags with clips, that way you can open and close them many times without hassle. I've been doing that for years. [Nathalie Chiva ] ***** To quickly thaw frozen vegetables, place in colander or strainer; rinse well with warm water until thawed. Drain well. [Reggie Dwork ] ***** To Dice an Onion: To quickly dice an onion, first slice off the to of the onion and peel off the outer skin. Make cuts across the top of the onion, about 1/4" apart and 1/2" deep. do the same in the opposite direction, making small squares. Then cut slices across the flat of the onion, making diced onion. Repeat as necessary for desired amount. [Reggie Dwork ] ***** Freeze ahead Buy extra green, red and yellow peppers when they're on special. Wash, then chop or cut into strips to freeze in small portions for quick and easy use in recipes. [Reggie Dwork ] ***** Cut lettuce with a plastic knife to keep it from turning limp and brown. Instead of cutting it what I do is whack the core on the counter top a couple of times and it will loosen enough to just turn slighly and pull it out. [Reggie Dwork ] Cut a couple of parchment sheets to fit your work area. Then you can just lay down the dirty impliments and not have to worry about cleaning the counter when you are done. The parchment paper can just be discarded when you are finished. The cost of parchment is very small...something in the order of 4 cents a sheet for this use. [Reggie Dwork ] **** I freeze cooked brown rice in 1 cup portions. It thaws in the microwave very quickly, or you could get it out of the freezer and put it in the fridge the night before. (This also works well when you're in a hurry for supper and don't want to wait for rice to cook, or for taking rice in a sack lunch.) [Jenny Herl ] **** catering Tip for You- Cook a large pot of rice at the begining of the week, use what you want and then put remainder in Ziploc or other vapor proof bags, freeze. when you need rice, take out bag and put what you need into a microwave container with a snaploc lid, heat on medium for up to 5 minutes. let it steam in the container, open fluff with a fork and then if desired refry with Butter, and veggies or spices makes a fast accompaniment to take away meats and deli salad. I always have rice in the freezer. freezes upto 1 month fine. [Paradise Manifest ] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Monkfish In Miso Recipe By :COOKING MONDAY TO FRIDAY, SHOW #MF6754 Serving Size : 2 Preparation Time :0:00 Categories : Fish & Seafood Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tablespoon vegetable oil 1/2 tbsp Oriental sesame oil 1 teaspoon minced ginger 1 teaspoon fresh garlic -- minced 1/2 pound Shiitake mushrooms -- trimmed and thinly sliced 1/2 teaspoon sugar 1 tablespoon Marin -- -or rice vinegar 1/2 pound monkfish -- cut into 3/4-inch chunks 1 tablespoon miso paste -- dissolved in 1 tablespoon soy sauce Salt and crushed red pepper flakes 1/2 bunch green onions 1/2 cup chopped cilantro Heat oils in a skillet or wok. Add ginger and stir fry a few seconds or until you can smell it, add garlic and mushrooms and stir fry a few moments. Add sugar, mirin and fish. Cover and simmer over low heat until fish is just cooked through, about 5 minutes. Remove from heat and add dissolved miso. Mix well, season to taste with salt and crushed red pepper; stir in scallions and cilantro; serve over brown rice. >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mushroom And Barley Soup, Zingerman's Ann Arbor Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons dried porcini mushrooms 2 tablespoons margarine 1 large onion -- thinly sliced 2 ribs celery with leaves -- diced 1/4 cup parsley 1 carrot -- peeled and sliced 3 cloves garlic -- chopped 1 pound fresh porcini or other mushrooms 1 tablespoon flour 2 quarts nonfat beef broth -- or water 1 cup whole barley 2 teaspoons salt 1. Soak the mushrooms in enough hot water to cover for a half hour. Strain through a filter. Reserve the water. 2. Coarsely chop the dried mushrooms. 3. Melt the margarine in a stockpot and sauti the onion, celery, 2 tablespoons of the parsley, carrot, garlic, and fresh mushrooms until soft, about 5 minutes. 4. Lower the heat and add the flour, stirring every 30 seconds for about 5 minutes or until thick. 5. In a soup pot heat the broth or water. Add a cup of mushroom mixture at a time to the pot, stirring. 6. Turn the heat to high, and add the reserved mushroom water and barley. Stir well and add salt to taste. 7. Simmer, covered, for about an hour or until the barley is tender and the soup is thickened, stirring often. 8. Add additional chopped parsley, mix thoroughly, and adjust seasonings. Yield: 6 to 8 servings >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nouc Cham Recipe By :ESSENCE OF EMERIL, SHOW#EE2202 Serving Size : 1 Preparation Time :0:00 Categories : Fish & Seafood Oriental Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cloves garlic -- finely chopped 1 fresh hot chili pepper -- finely chopped -- (about 1 1/2-inch long ) 1 tablespoon sugar -- plus 1 teaspoon sugar 1/2 lime 1/4 cup fish sauce 5 tablespoons water In a small bowl place garlic and chili. Squeeze in the lime and using a small knife, remove some of the pulp. Add the fish sauce, and water. Mix well, place in a nice bowl, and set aside. Yield: about 3/4 cup >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal And Bran Breakfast Cereal Recipe By :Leon Gerst Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup oatmeal 1/3 cup all-Bran(r) Cereal cinnamon water The box says: "Kellogg's ALL-BRAN Original" Net Wt. 18.3 OZ. Use it for everything I can add bran to... Even when I make Oatmeal for breakfast. 1/3 cup oatmeal, 1/3 cup all bran, cinnamon, hmmmmm how do I say this ... 2 each 1/3 cup plus another 1/2 of a 1/3 cup water (pant, pant, pant) and nuke it for 1 minute 30 seconds. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Old Fashioned Vegetable Beef Soup Recipe By :Womens Day Low Fat Meals Serving Size : 1 Preparation Time :0:00 Categories : Meats Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups beef broth 1 tomato -- coarsely chopped 3 cloves garlic -- minced 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1/2 teaspoon worcestershire sauce 1/4 teaspoon salt 4 oz. elbow macaroni 1 cup frozen baby lima beans 12 ounces top round beef -- trimmed and diced 1 cup frozen corn kernels 3 Tablespoons ketchup 1. In a large dutch oven combine broth, tomato, garlic, thyme, rosemary, worcestershire sauce, salt and 3 cups water. 2. Bring to a boil over medium heat, cover and cook for five minutes. 3. Stir in macaroni and lima beans, cover and cook another five minutes. 4. Stir in beef, corn and ketchup and cook for an additional 5-10 minutes until meat is cooked through and macaroni is tender. Per serving: 314 calories, 3 grams fat, 7% calories from fat, 43 grams carbs >From: RecipeLu - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Spinach Salad Recipe By :Hold The Fat, Sugar,& Salt Serving Size : 8 Preparation Time :0:20 Categories : Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup fresh lemon juice 1/2 cup fresh orange juice 1/2 teaspoon paprika 1 teaspoon garlic powder 1/8 teaspoon black pepper 10 ounces spinach leaves -- rinsed and torn 1/2 cup jicama -- sliced 2 oranges -- peeled and diced 1 red onion -- thinly sliced In a small jar or blender, combine juices, paprika, garlic powder and pepper: shake or blend until mixed. Cover and refrigerate until ready to use. Wash spinach and tear into bite-sized pieces. Combine with prepared jicama, oranges and onion in a large bowl. Toss with dressing and serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta Salad, Use Up The Leftovers Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pasta Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cooked meat -- (chicken-turkey-fish-shrimp- etc.) 1 cup chopped raw vegetables -- (any variety) 1 cups cooked pasta -- (1 to 1 1/2) 1/2 cup cooked beans -- optional (1/2 to 1) -- or canned beans 2 Tbsp. reduced fat vinaigrette dressing 1 Tbsp. plain lowfat yogurt -- mixed with a bit of orange juice -- or lemon-flavored lowfat yogurt mixed with a bit of light mayonnaise Toss all of the ingredients together. Sprinkle with freshly ground pepper if desired. Serve immediately or cover and refrigerate 1 hour (or even overnight) to allow flavors to blend. Serves 1. This recipe can be expanded to create main dish salads for more people, and also works well with previously cooked rice and bulgur. >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peaches, That's Good Recipe By :Crock-It, Barbara M. Nelsen, R.N., 1989 Page(s): 159 Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups peaches -- sliced 1/3 cup reduced fat Bisquick -- (Originally: Bisquick) 2/3 cup oatmeal -- uncooked 1/4 teaspoon cinnamon 1/2 cup sugar 1/2 cup brown sugar Spray crockery with non-stick cooking spray. Mix dry ingredients together. Stir in peaches and pour in crockery. Cook on low 4-6 hours. >From: Darby Stanfill - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Butter And Jelly Filled Spiders Recipe By :Bridgford, Home Baking Collection Serving Size : 8 Preparation Time :0:00 Categories : Holidays & Gifts Spreads & Sandwiches Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tbsps reduced fat peanut butter 3 tbsps strawberry jam 1 lb Frozen Bread Dough -- thawed Prepare two baking sheets with cooking spray; set aside. In a small bowl, combine peanut butter and jam; set aside. Divide dough into sixteen equal pieces. It takes two pieces of dough to make one spider. To make spider, take one piece of dough, on a lightly floured surface, divide this piece into four equal pieces for spider's legs. Roll each of these pieces into thin ropes, each being eight inches long. Lay each of these ropes, parallel and equal in length to each other, half inch apart onto prepared baking sheet. For the spider's body, divide a second piece of dough, one twice as large as the other. On a floured surface, pat larger piece of dough with the palm of your hand to flatten. Place two teaspoons peanut butter and jam mixture onto center of circle. Bring ends of dough up together and seal seams. Gently roll this piece of dough into a ball; set aside. Roll smaller piece of dough in a round ball (this will be the spider's head). Place peanut butter filled body and head centered on top of the four ropes of dough. The spider should now have eight legs. FInish with remaining pieces of dough to make eight spiders. Let rise until doubled in size, one hour. Bake in a 375 degree oven for ten minutes, or until golden brown. >From: "Anita A. Matejka" - - - - - - - - - - - - - - - - - - - NOTES : The Peanut Butter & Jelly Spiders are so cute and very good! They rise and turn a nice light brown while baking. They will make a hit with kids because of the shape and the filling. * Exported from MasterCook * Pepper Confetti Macaroni And Cheese Recipe By :Womens Day Low Fat Meals Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz. macaroni 1 Tablespoon olive oil 1 large onion -- finely chopped 3 cloves garlic -- minced 2 red peppers -- sliced 2 yellow peppers -- sliced 1 green pepper -- sliced 1/4 cup flour 3 cups lowfat 1% milk 1 cup feta cheese -- crumbled 2 Tablespoons fresh dill -- chopped 1 Tablespoon dijon mustard salt to taste 1 dash cayenne pepper 1 dash ground nutmeg non stick cooking spray 1/3 cup bread crumbs -- toasted 1. In a large pot, bring 4 quarts lightly salted water to a rolling boil. Cook the macaroni about 8 minutes, until al dente. Drain, rinse to cool and drain again. 2.Preheat oven to 400 degrees. 3. Meanwhile, in a large frying pan heat olive oil; add onion, garlic and peppers and cook over medium heat for about 4 minutes or until vegetables are soft but not brown. 4. Stir in flour and cook 1 minute more; stir in milk and bring to a boil, stirring steadily. 5. Simmer about 1 minute until thickened, stir in cheese, dill, mustard, salt, black pepper, cayenne and nutmeg to taste. 6. Stir macaroni into sauce and then spoon into a lightly greased 8X12 casserole dish. 7. Sprinkle top with toasted bread crumbs and bake 30-40 minutes or until bubbly and golden brown. 411 calories per serving 13 grams of fat, 55 grams carbs >From: RecipeLu - - - - - - - - - - - - - - - - - - - NOTES : Some times I just crave Macaroni and Cheese.. and I love casseroles ! This one sounds good. * Exported from MasterCook * Pesto With Tomatoes Recipe By :Nathalie Chiva Serving Size : 1 Preparation Time :0:00 Categories : Pasta Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- garlic basil olive oil tomato pulp salt and pepper Process together garlic, basil, a tiny amount of olive oil, some tomato pulp (you can either peel and seed ripe tomatoes, or use canned ones), salt and pepper. This recipe requires no parmesan, nor pine nuts. The quantity of tomato pulp you use is, as previously, for you to judge, depending on the consistency you want to obtain. - - - - - - - - - - - - - - - - - - - NOTES : This one is very surprising! It tastes delicious, but be warned, the color is really weird (kind of newborn poop-like, to tell the truth). It is lovely on a raw fish carpaccio. * Exported from MasterCook * Pesto With Vegetable Stock Recipe By :Nathalie Chiva Serving Size : 1 Preparation Time :0:00 Categories : Pasta Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Replace all but 1 tbsp olive oil with vegetable stock in your pesto (serving 6). What you do is process the garlic, basil, parmesan, and olive oil to a paste, then add stock slowly, processing a little at a time, until it reaches the consistency you like. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pinto And Black Bean Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 oz canned pinto beans -- drained and rinsed 15 oz canned black beans -- drained and rinsed 2 carrots -- sliced 1 red bell pepper -- chopped 1 can tomato sauce -- (8 oz) 14 oz canned tomatoes -- diced, undrained 2 cups water 1/2 cup bulgur -- uncooked 1 cup frozen corn 2 tsp chili powder 2 tsp cumin 1/2 tsp onion powder 1/2 tsp garlic powder In large stockpot, combine all ingredients and bring to a boil. Reduce heat; cover and simmer for 45 minutes. Stir often to prevent bulgur from sticking, serves four. >From: Jean Mulrenan - - - - - - - - - - - - - - - - - - - NOTES : I forgot to add the water and it makes a hearty stew that way! This was very yummy. * Exported from MasterCook * Plum Info Recipe By :Fast and Healthy, July/Aug 1997 Serving Size : 1 Preparation Time :0:00 Categories : Information, Tips, Misc. Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Kitchen Tips: To peel plums, first drop them in boiling water for 30 seconds. The skin will then peel away easily. One pound of plums (four to five of the larger Japanese varieties or 12 to 15 of the smaller European varieites) yields from 1 1/2 - 2 C of chopped fruit. ********** 8 ways to use plums: 1. Bake plums in a pie 2. Trade plums for apples in a crisp 3. Buy a flat of plums and make jam or jelly 4. Use plums in your homemade chutney 5. Make plum sauce to serve with pork and duck 6. Make a sweet-hot salsa with plums, bell peppers, onions, jalapeno chiles and cilantro 7. Cook plums with sugar, spices (cinnamon or ginger) and a little cornstarch for a delicious ice cream topping 8. Cut plums and kiwi fruit into chunks. Toss them with a small amount of lime juice concentrate and grated lime peel for a refreshing fruit salad. ********** Plum Facts: They are a good source of Vitamin C A plum has 25 - 60 calories, depending on the size The French word for plum is prune ******** Plum Guide: Selection: You'll find plums in supermarkets from May through October, with varieties changing by the month. Most of the varieties sold in the United States are derived from the larger Japanese plums, grown in California. European varieties tend to be smaller. Buying: Choose plump fruit that's firm but has a slight give. The whitish dusting, called bloom, is a natural protector and not a sign of poor quality. Avoid fruit that's very soft, very hard or bruised. Storage: Allow plums to ripen in a loosely closed paper bag at room temp for several days. Once they're ripe, refrigerate them, loosely wrapped. Plums are easy to freeze. Cut the fruit in half; remove the pits. Sprinkle halves withpowdered ascorbic acid (Vitamin C) to prevent browning. Seal them in freezer-proof bags or containers for up to 10 months. Plums/Prumes Not all plums have th epotential of becoming a prune. Those varieties whose pits ferment before the drying process ends are not used for prunes. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Poblano Chiles Stuffed With Chicken Recipe By :CHEF DU JOUR, SHOW #DJ9161 Serving Size : 2 Preparation Time :0:00 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 fresh Poblano chiles -- roasted or fried 1 tablespoon vegetable oil -- * 1 small onion -- finely chopped 1 large tomato -- chopped 2 garlic cloves 1 teaspoon dried thyme 1/2 teaspoon ground true Ceylon cinnamon -- or U.S. cinnamon 1 teaspoon Oaxacan oregano -- or 1/2 teaspoon Mexican oregano 2 cups skinless boneless chicken breast -- cooked and shredded Heat the vegetable oil in a medium frying pan over high heat and add the onion. Cook for 2 minutes. Add the tomato, stirring well to combine, and lower the heat to medium. Cook for 15 minutes, stirring often. In a small bowl or molcajete, mash the garlic with the herbs and add to the tomato mixture. Add the shredded chicken and salt to taste; cook for 10 minutes or until heated through and flavorful. Let cool. Stuff the prepared chiles with the chicken mixture, place in a tray and bake in a 350 degree oven for 5 to 10 minutes, or until heated through. Yield: 2 to 4 servings >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Poblano Chilies With Black Beans And Cheese Recipe By :Bon Appitit, September 1997 Serving Size : 8 Preparation Time :0:00 Categories : Legumes Mexican & Southwestern Vegetarian Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Large poblano chilies --- 1 Tablespoon olive oil 3 Cups onions -- thinly sliced --- 2 Cans black beans -- 15- to 16-ounce -- rinsed and drained 1/4 Teaspoon cayenne pepper 1 Cup reduced fat monterey jack cheese -- grated -- (about 4 ounces) --- Tomato salsa 1/2 Cup nonfat sour cream Preheat broiler. Arrange chilies on baking sheet. Broil until charred on all sides, turning occasionally, about 20 minutes. Enclose in paper bag; let stand 10 minutes. Peel chilies. Cut 1 lengthwise slit in each chili; carefully remove seeds. Meanwhile, heat oil in large nonstick skillet over medium-low heat. Add onions; sauti until golden, about 20 minutes. Season with salt and pepper. Spread onions evenly in 13x9x2-inch glass baking dish. Preheat oven to 3500F. Mash half of beans with cayenne in medium bowl. Mix in remaining beans. Spoon mixture into chilies. Arrange chilies seam side down atop onions. Sprinkle cheese over. Cover with foil. (Can be made 4 hours ahead. Chill.) Bake chilies 15 minutes. Uncover; bake until cheese melts, about 5 minutes longer. Serve each with salsa and 1 tablespoon sour cream. Per Serving: calories, 219; total fat, 5g; saturated fat, 2g; cholesterol, 8mg. >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - NOTES : Brian Polcyn of the Five Lakes Grill in Milford, Michigan, has updated this Mexican favorite by oven-roasting the stuffed chilies rather than coating them with batter and frying them. The chilies are presented on a bed of rich-tasting caramelized onions. * Exported from MasterCook * Pomegranate Ice Recipe By :California Cooking: Parties, Picnics & Celebrations Serving Size : 8 Preparation Time :1:00 Categories : Desserts Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 1 1/2 cups sugar 2 2/3 cups Pomegranate juice -- fresh or bottled 1/4 cup fresh grapefruit juice -- strained 8 sprigs fresh mint leaves Pantry notes grapefruit: Ruby Red is preferred. Strain the juice. pomegranates: To obtain juice from pomegranates, use a rotary citrus juicer. Strain the juice through cheesecloth. TO MAKE 1 QUART: In a medium saucepan, combine the water and sugar. Bring to a boil, stirring until the sugar is dissolved, then simmer until clear. Set aside to cool. Combine the sugar syrup with the pomegranate and grapefruit juices. Freeze in an ice-cream machine according to the manufacturer's directions. Serve within 12 hours, garnish with mint sprigs (or grapefruit sections) if desired. 195 cals0.1g fat. IF YOU DO NOT HAVE AN ICE-CREAM FREEZER... simply place the mixture in a shallow metal pan and freeze until firm. Transfer to a food processor and process until smooth and fluffy. Serve immediately, or return to the freezer until serving time. For the best flavor, ices should be served within 2 to 3 days. (c) 1986 by Los Angeles County Museum of Art. NY: Clarkson N. Potter, Inc. [mc-recipe: patH Sep 96] >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : Menu "Light Lunch at Venice beach" Ices made with fresh fruit are beloved in California. Pomegranate pleases with its vivid color. * Exported from MasterCook * Prune Banana Muffins With Cranberry Spread Recipe By :Prevention's Cooking for Good Health (1994) Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **MUFFINS** 1 cup mashed bananas 1/2 cup plain nonfat yogurt 1/2 cup bran 1 1/2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 cup prunes -- pitted and chopped 1/2 cup molasses 1/4 cup oil 1/4 cup fat-free egg substitute **CRANBERRY SPREAD** 12 ounces cranberries -- whole 1 cup apple juice 1/2 cup maple syrup 1/2 cup raisins MUFFINS: In a SMALL bowl mix the bananas, yogurt and bran. In a LARGE bowl sift together the flour, baking power, baking soda, and cinnamon. Add coarsely chopped prunes and toss to coat. In another small bowl, combine the molasses, oil and eggs. Pour the egg mixture and then the banana mixture into the flour mixture. Carefully fold together with a rubber spatula until just blended; do no over mix. Coat 12 muffin cups with no-stick spray. Spoon the batter into the cups, filling them about two-thirds. Bake at 400F for 20 to 25 minutes, or until the edges pull away from the sides of the cups. PER MUFFIN: 175 cals, 5 g fat, (26%) , 82 mg sodium. CRANBERRY SPREAD: In a 2 quart saucepan combine the cranberries, juice, syrup and raisins. Bring to a boil over high heat. Reduce the heat to medium and cook until the mixture is thickened and reduced, about 15 minutes. Stir the mixture occasionally as it cooks and press on the cranberries to break them (the way we would cherry pie filling). Spoon the spread into small jars. Cool, cover and refrigerate. Makes 2 cups. 5 mins prep, 20 min cook. at least 30 minutes chill. PER TBS: 28 cals, 0g fat, 1 mg sodium. TIPS: *First, pick over the cranberries to remove very soft and unripe ones. Removes stems, etc. Muffin variation: other dried fruits, such as apricots, peaches, currants. Prevention's Cooking for Good Health (1994) Rodale ISBN 0875962106 >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Apple Bread Recipe By :The Bread Machine Cookbook III Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- LARGE LOAF: 1/2 cup apple juice 1 1/3 cups pumpkin 2 tablespoons apple juice, frozen concentrate 1/4 cup brown sugar -- or maple 2 tsp. pumpkin pie spice 2/3 tsp. salt 1 cup oats 3 cups bread flour 2 tsp. yeast SMALL MEDIUM apple juice 1/4 cup -1/3 cup pumpkin 2/3 cup - 1 cup apple juice concentrate 1 tbsp. - 1 1/2 tbsp. brown/maple sugar 2 tbsp. - 3 tbsp. pumpkin pie spice 1 tsp. - 1 1/2 tsp salt 1/3 tsp. - 1/4 tsp oats 1/2 cup - 3/4 cup bread flour 1 1/2 cups - 2 1/4 cups yeast 1 tsp. - 1 1/2 tsp. --------- optional dried apple, diced 1/4 cup - 1/3 cup ground nuts 2 tbsp. - 3 tbsp. Follow manufacturers directions cycle: raisin/mix; white, sweet; timer ok if no apple and/or nuts setting: light to medium Flour equivalents: small, 2 cups; medium, 3 cups; large, 4 cups Notes: from book - The pumpkin pie spice may be adjusted to taste. For a delectable treat, try this as a sandwich bread with cream cheese (gasp! low fat for us, of course. :>) and apple or pumpkin butter. Dried apple and nuts are optional. >From: Irene DiGiuseppe - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Bread #7 Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Breads: Quick & Muffins Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups All-purpose flour 2 teaspoons Baking Soda 1 teaspoon Salt 1/2 teaspoon Baking powder 3 cups Sugar -- (I used a mixture of brown and white) 1 teaspoon Cinnamon 1 teaspoon Pumpkin pie spice 1/2 cup Canola oil 1/2 cup Applesauce 1 cup Egg beaters(r) 99% egg substitute -- (enough to substitute 4 eggs) 16 ounces canned pumpkin 1/2 cup dates -- or raisins 1/4 cup Water In a large mixing bowl combine the flour, soda, salt, baking powder, sugar, cinnamon, and pumpkin pie spice. In a seperate bowl, mix by hand the oil, applesauce, egg sub, pumpkin, dates, and water. Combine with the dry ingredients. Bake in two loaf pans in a 350 oven for 1 hour or until toothpick inserted in center comes out clean. (I baked mine for about 1 hour and 10 mins.) >From: miller@micro.ti.com (Jenni Miller) - - - - - - - - - - - - - - - - - - - NOTES : This pumpkin bread is very good. * Exported from MasterCook * Pumpkin Bread #8 (Fall Harvest) Recipe By :Electric Bread Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Water -- 1 Cup 2 Cups White Bread Flour -- 3 Cups 1 Tablespoon Dry Milk -- 2 Tbsp. 1 Teaspoon Salt -- 1 1/2 Tsp, 1 Tablespoon Butter -- 2 Tbsp. 1/2 Tablespoon Maple Syrup -- 1 Tbsp. 1/2 Tablespoon Brown Sugar -- 1/2 Tbsp 1/4 Cup Canned Pumpkin -- 1/2 Cup 1/2 Teaspoon Vanilla Extract -- 1 Tsp 1/2 Teaspoon Ground Ginger -- 3/4 Tsp 1/4 Teaspoon Allspice -- 1/2 Tsp 1/4 cup pumpkin seeds -- 1/2 Cup 1 Teaspoon Yeast, Fast Rise -- 1 1/2 Tsp, -- or 2 tsp Active Dry Yeast -- 3 Tsp NOTE: The amounts for a regular loaf are on the left, Large Loaf after the ingredient. Follow your manufacturers directions.. >From: Irene DiGiuseppe - - - - - - - - - - - - - - - - - - - NOTES : From the book - We originally called this pumpkin bread but decided that was to suggestive of pumpkin pie. Rather than sweet, this loaf is a full-bodied squash bread, more reminiscent of acorn squash. The pumpkin seeds are a wonderful, distinctive touch along with a special taste of autumn. Success Hints: 1. Be sure to use plain canned pumpkin - not pumpkin pie filling. 2. This recipe can be made with the regular and rapid bake cycles. * Exported from MasterCook * Pumpkin Bread Pudding (Grands) Recipe By :Sue McClinton, Bookstore Cafe (Charleston) Serving Size : 6 Preparation Time :0:00 Categories : Desserts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---BREAD PUDDING--- 3/4 cup Egg Beaters(r) 99% egg substitute 3/4 cup evaporated skimmed milk 3/4 cup pumpkin puree -- pure, solid pack 1/4 cup light brown sugar -- loosely measured 1 teaspoon vanilla 3 large Pillsbury's flaky Biscuits (Grands) -- dry and cubed BREAD PUDDING: Beat together egg substitute, milk, pumpkin, brown sugar and vanilla in a medium bowl. Add pieces of leftover, very dry flaky biscuits like Pillsbury's Grands. Pour into an 8x8-inch Pyrex baking dish. Bake at 350 degrees for approximately 20 minutes, then test; continue baking for about 5 mins. until the center tests done. Cool, cover and chill 24 hours before serving. Takes like pudding with chunks to me but Bob liked it. Lower fat version of recipes published October 8, 1997: By ANN BURGER. Post and Courier Food Editor, Charleston, SC www.charleston.net. mcEstimates: 209 cals, 6.8 g fat (29.2% cff) >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Frosted Dream Cake Recipe By :The Holiday Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Batter: 18 1/4 Ozs spice cake mix 1 Env Dream Whip(r) whipped topping mix 1 Cup skim milk 8 Whole egg whites -- slightly beaten 1 Tbsp olive oil Pumpkin Frosting: 1 Env Dream Whip(r) whipped topping mix 3 Ozs fat-free butterscotch pudding mix 1/2 Cup skim milk 1 Cup pumpkin, canned 1/4 Cup walnuts -- chopped Frosting: 1 Env Dream Whip(r) whipped topping mix Preheat oven to 350. Prepare two 9" cake pans with cooking spray and flour; set aside. In a mixing bowl, combine cake mix, one envelope whipped topping mix, one cup milk, egg whites, and oil. Mix until moistened. Pour evenly into prepared pans. Bake for 30 minutes. Meanwhile, to prepare pumpkin frosting, combine one envelope whipped topping mix, pudding mix, and remaining milk. Mix slowly until well blended. Then, beat again for eight minutes or until soft peaks form. Fold in pumpkin in carefully. Split cooled cake layers and frost each layer with pumpkin frosting. Stack layers on serving plate. Prepare remaining envelope whipped topping mix according to package directions. Frost sides of cake. Sprinkle walnuts over top. >From: "Anita A. Matejka" - - - - - - - - - - - - - - - - - - - NOTES : For the Pumpkin Frosted Dream Cake, I used one cup of fresh pumpkin prepared using the Baked Pumpkin Puree recipe. The puree recipe worked out very well considering this was the first time I've ever used fresh pumpkin. If you can't use all of the pureed pumpkin, freeze for a later time. If you don't have a spice cake mix on hand, you can substitute a white cake mix and add the following spices to it: two teaspoons cinnamon, half teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon cloves. I also roasted the pumpkin seeds. They were delicious but very high in fat so I am not posting the recipe. * Exported from MasterCook * Pumpkin Job Recipe By :Crock-It, Barbara M. Nelsen, R.N., 1989 Page: 160 Serving Size : 6 Preparation Time :0:00 Categories : Crockpot Desserts Rave Reviews Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can canned pumpkin -- (16 oz.) 2 1/2 teaspoons pumpkin pie spice -- * 2 teaspoons vanilla 1 can evaporated skim milk -- (12 oz.) -- (Originally: 1 1/2 cups 2% milk) 3/4 cup sugar 1/2 cup reduced fat Bisquick -- (Originally: Bisquick) 2 tablespoons margarine 2 eggs * If pumpkin pie spice is not available, you can use 1 1/2 tsp ground cinnamon, 1 1/2 tsp ground nutmeg, 1/2 tsp ground ginger and a dash of ground cloves. Spray crockery with non-stick cooking spray. Beat ingredients together until smooth with a hand mixer. Pour into crockery. Cook on LOW 6-8 hours, or HIGH 3-4 hours. Spoon into cups and top with Cool Whip Lite. - - - - - - - - - - - - - - - - - - - NOTES : This was named when a teenager walked into the dining room and asked,"Where's some of that pumpkin job?" I tried the Pumpkin Job last night for dessert. It was yummy, the consistency of an Indian Pudding, but just like having pumpkin pie without that fatty crust! [] * Exported from MasterCook * Pumpkin Patch Brownies Recipe By :Pillsbury, The Complete Book of Baking Serving Size : 24 Preparation Time :0:00 Categories : Cookies & Bars Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Brownies: 21 1/2 ozs reduced fat brownie mix 2 tsps cinnamon 1/2 cup water 1/4 cup olive oil 2 whole egg whites -- slightly beaten Frosting: 16 ozs reduced fat milk chocolate frosting 1 cup reduced fat vanilla frosting 4 drops green food coloring 24 pcs candy pumpkins Preheat oven to 350. Prepare a 13 x 9" pan with foil, leaving enough foil on side to lift brownies out of pan. Spray with cooking spray. To prepare brownies, combine brownie mix, cinnamon, water, oil, and egg whites. Mix until well blended. Spread in foil-lined pan. Bake for 30 minutes. Do not over bake. Cool completely. Remove brownies >from pan by lifting foil edges. Invert onto serving platter. Remove foil from brownies. Frost side and top with chocolate frosting. With knife, score frosting into 24 bars. In a small bowl, combine vanilla frosting and food coloring. Mix until blended to desired shade of green. Using a decorating bag, with a small hole cut in one corner, pipe green frosting to make vine and leaf design on each bar. Place one candy pumpkin one each bar. Refrigerate 1 hour or until frosting is firm. >From: "Anita A. Matejka" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Pudding (Slow Cooker) Recipe By :Smart Crockery Cooking by Carol Heding Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Desserts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole egg 2 egg whites 1 3/4 cups pumpkin puree -- pure, solid pack 24 ounces evaporated skim milk 1 teaspoon diet margarine 1/3 cup brown sugar 1/3 cup white sugar 1 teaspoon ground cinnamon 1/2 teaspoon allspice 1/2 teaspoon ground nutmeg 1/2 cup raisins -- or chopped dates 2 cups soft bread cubes -- packed **BRANDIED YOGURT TOPPING** 2 cups lowfat vanilla yogurt Cheesecloth 1 teaspoon brandy extract Beat the egg and egg whites together until they;re a light lemon color. Combine the eggs, pumpkin, milk, and margarine in an electric slow cooker. (3-1/2 to 4 quart). Stir in the sugars, cinnamon, allspice, nutmeg, raisins or dates and brad cubes. Cover and cook on LOW until a knife inserted in the center of the pudding comes out clean, 5-1/2 to 7-1/2 hours. Serve with 1-1/2 cups of the Yogurt Topping. PER SERVING: with 232 cals, 1.5 g fat (6%), 0.5 g sat fat, 30 mg cholesterol, 206 mg sodium, 2.1 g fiber. BRANDIED YOGURT TOPPING; place 2 cups low-fat vanilla yogurt in a cheesecloth-lined strainer or colander (or use a coffee filter). Let it drain in the refrigerator while the pudding is cooking. Stir 1 teaspoon brandy extract into the drained yogurt. >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : I am still trying to find a bread pudding recipe that BOTH like. (Bob likes the stuff more than I do) Just found this one -- bet it would have more moisture and be lighter than the one made with stale Grands biscuits. * Exported from MasterCook * Pumpkin Scones (Sunday Morning Scones) Recipe By :Secrets of Fatfree Baking, adapted Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup unbleached flour 1/2 tsp baking soda 2 tsp baking powder 2 tablespoons brown sugar -- optional (2 to 4) 1/4 cup reduced-calorie margarine -- * -- or light butter 2/3 cup canned pumpkin -- unsweetened -- or baby food sweet potatoes -- or squash 1/4 tsp nutmeg 1/4 tsp cinnamon 1/3 cup lowfat buttermilk -- or nonfat skim milk * (I used ICBINB lite sticks) Mix first 3 dry ingredients in a bow (and sugar, if you are using it), and cut in the butter until the mixture looks like small peas. Add the rest of the ingredients, except for the skim milk, and combine to form a stiff dough. Pat out on a lightly floured surface with floured hands to 1/2 inch thickness. Cut with a glass or scone or cookie cutter and place scones onto a pammed cookie sheet. You can also just cut the batter into wedges and place 1/2 inch apart on the cookie sheet. Brush tops with skim milk. Bake at 400 for 15-18 minutes, until lightly browned. Serve hot. *Note - Use the sugar if you like slightly sweet scones as I do-otherwise, leave it out for more traditional scones. >From: jneger@juno.com (Nicki A Eger) - - - - - - - - - - - - - - - - - - - NOTES : I came up with these-they were really yummy!