* Exported from MasterCook * Nurnberger Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup honey 1/4 cup Egg Beaters(r) 99% egg substitute -- or equiv. 1 tsp. grated lemon rind 1/4 tsp. cloves 1/2 tsp. nutmeg 3/4 cup brown sugar 1 tbs. lemon juice 2 3/4 Cups flour 1 tsp. cinnamon 1/2 tsp. baking soda slivered almonds for decoration -- (optional) Mix honey, sugar, eggbeater, lemon juice and rind. Blend dry ingredients. Stir in. Chill overnight. Heat oven to 400 degrees. Roll out small amount of dough at a time to 1/4 " thick. Cut into 2" rounds. Place on nonstick cookie sheet, place a slivered almond in center if desired. Bake until set. Immediately brush with glazing icing. Icing, boil 1 cup sugar and 1/2 cup water until first indication of a thread appears (230 degrees). Remove from heat and stir in 1/4 cup powdered sugar and brush lightly over cookies (when icing gets sugary, reheat slightly, adding a little water until clear again). >From: "Lee Theis" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oat Bran And Date Cookies, Easy Recipe By :The Lighthearted Cookbook, Anne Lindsay Serving Size : 36 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup reduced-calorie margarine -- orig was soft margarine 1 Cup Packed Brown Sugar 1 Egg -- slightly beaten 1 Tbsp Water 1 Cup Whole-Wheat Flour 1 Cup Oat Bran 1/4 Cup Wheat Germ 1 Tsp Baking Soda 1 Tsp Baking Powder 1 Cup Chopped Dates -- Or Raisins 1/2 Cup Chopped Nuts -- or chocolate chips -- or Coconut (Optional) In large bowl, cream margarine, brown sugar, egg and water together thoroughly. Add flour, oat bran, wheat germ, baking soda and baking powder; mix well. Stir in dates or raisins, and nuts (if using). Drop batter by spoonfuls onto lightly greased baking sheets; flatten slightly with floured fork. Bake in 350 F oven for 15 minutes or until light golden. Makes about 3 dozen cookies Per cookie (made with coconut): Cals 97, Fat 4 g, Pro 1 g, CHO 14 g, Cholesterol 8 mg >From: Bob & Carole Walberg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oat Raisin Applesauce Cookies Recipe By :Michigan Apple Committee Serving Size : 48 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups all-purpose flour 1/2 Teaspoon salt 1 Teaspoon baking soda 1 Teaspoon cinnamon 1/2 Cup margarine -- softened 2 Cups firmly packed brown sugar 2 egg whites 1 Cup unsweetened applesauce 1 Teaspoon vanilla 3 Cups Rolled Oats -- old fashioned 1/2 Cup raisins Vegetable cooking spray 1. Stir together flour, salt, soda and cinnamon. Set aside. 2. In large mixer bowl, beat together margarine and sugar on medium speed until combined. Add egg whites, Michigan applesauce and vanilla. Beat well. Add flour mixture, mixing on low speed until thoroughly combined. Stir in rolled oats and raisins. Drop by slightly rounded measuring tablespoon onto baking sheets coated with cooking spray. 3. Bake at 350F about 13 minutes or until lightly browned. Cool 2 minutes on baking sheet. Remove and cool on wire racks. Store in airtight container. Yield: 4 dozen cookies, 2 1/2" in diameter. Per serving, 1 cookie: 100 Calories, 2 g Fat, 18 g Carbs, 70 mg Sodium, 1 g Fiber. Michigan Apple Committee >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : (Low Fat, No Cholesterol, Low Sodium) * Exported from MasterCook * Oatmeal Raisin Cookies #6 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup light corn syrup 1/4 cup water 1 tsp. vanilla extract 2 egg whites 1/2 cup brown sugar 1/2 cup granulated sugar 2 cups rolled oats 2 cups oat bran 1 cup all-purpose flour -- (I use 50:50 unbleached white: whole wheat) 1/2 tsp. baking soda 1/2 cup raisins Preheat oven to 350 degrees. Mix all moist ingredients and sugars in a large bowl and then gradually blend in the dry ingredients. Fold in raisins...dough is fairly stiff, and gets more so as it sits. Drop by spoonfuls (I use a soup spoon) onto a cookie sheet lightly sprayed with Baker's Joy. Bake 15-17 minutes, or until the edges are browned. Store in an airtight container. >From: "Lee Theis" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Old Fashioned Hermits Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup. margarine -- softened 2/3 cup. firmly packed brown sugar 1 egg -- beaten 1/2 tsp. lemon extract 1/4 tsp. vanilla extract 1 1/2 cup. all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. ground allspice 1/2 tsp. ground cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground nutmeg 1/4 cup unsweetened apple juice 56 raisins Cream margarine and brown sugar until light and fluffy. Add beaten egg and flavorings, mix well. Combine flour and next 5 ingredients, mixing well. Add to creamed mixture alternately with apple juice (beginning and ending with flour) and mix well after each addition. Drop by rounded teaspoonfuls 2-inches apart on cookie sheets (sprayed with Pam or vegetable cooking spray). Press a raisin in center of each cookie. Bake at 325 degrees for 15 to 20 minutes. Cool slightly on cookie sheets before removing. Makes 56 cookies. Per Serving: 37 Calories, 0.5 g. Protein, 1.2 g. Fat, 5.9 g. Carbohydrate, 4 mg. Cholesterol, 0.2 mg. Iron, 23 mg. Sodium and 10 mg. Calcium. >From: "Lee Theis" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion And Sage Bread Recipe By :Chatelaine, June 97 Serving Size : 24 Preparation Time :2:50 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoon olive oil 2 red onions -- finely chopped 1 1/2 teaspoon dried sage 1 1/2 teaspoon black pepper -- coarse ground 1 1/2 cup lukewarm water 1 tablespoon sugar 2 pk dry yeast 5 cup flour 1 1/2 teaspoon salt 2 teaspoon olive oil 1 tablespoon black pepper -- coarse ground 1 tablespoon coarse salt 1 1/2 teaspoon dried rosemary Yield: 2 loaves 1. Heat 2 tbsp oil over med-low. Add onions, sage and 1-1/2 tsp pepper, and cook until onions are soft (5-10 mins). Let cool. 2. Pour lukewarm water into bowl. Add sugar and stir until dissolved. Sprinkle yeast over top and let stand for 10 mins. 3. In large bowl, combine 4 cups flour and salt, then stir in cooled onion mixture. When yeast is foamy, stir vigorously with fork, then pour into flour mixture. Stir, then mix in remaining flour, 1/2 cup at a time, until dough is too stiff to stir (all flour may not be used). Turn onto floured surface and knead 10 mins. 4. Rotate dough in oiled bowl until coated. Cover with greased wax paper and damp cloth. Let stand in warm place until doubled in size (about 1 hr). 5. Punch down dough. Divide and form into 2 loaves. Place on greased baking sheet and lightly brush loaves with 1tsp olive oil. 6. In small bowl, stir 1 tbsp pepper with coarse salt and rosemary. Sprinkle over loaves. Let loaves rise, uncovered, for 30 mins. 7. Bake in centre of oven at 375F for 40-45 mins or until crust is golden. Remove and cool on rack. ~~~~ Per slice (?): 86 calories, 1.3g fat (14% CFF) 12mg calcium, 2.3g protein >From: Cathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange And Thyme Fettuccine Recipe By :Hanneman (Nov97) Serving Size : 4 Preparation Time :0:45 Categories : Eat-Lf Mailing List Pasta Pasta Machine Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup all-purpose unbleached flour 1 tablespoon cream of wheat 1/8 teaspoon dried thyme 1/8 teaspoon dried orange peel 1 medium egg 2 tablespoons water -- may be doubled additional flour -- for dusting PASTA: Yields about 7 to 8 ounces. PER SERVING: 112 cals, 1.3 g fat, 10.9%, 0.1g fiber Insert steel blade in food processor. Put the flour, seasonings, and egg in the work bowl. Sprinkle with 2 tablespoons water. Start he machine and let it run for about 30 seconds; add additional water through the tube, if needed, until the dough forms a ball. You will also notice the smell of wheat gluten. Dust lightly with additional flour, and place the dough in a small (1 cup) bowl; cover; and let rest for 30 mins. Remove. Proceed to roll and then cut the dough into Fettuccine strips. Let rest on the counter for about 10 mins. Cook in plenty of lightly salted boiling water, testing often for doneness. Generally takes 3 to 5 minutes. Drain and serve. Serve with a carrot cabbage vegetable teriyaki. >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : I know this isn't much of a recipe -- but adding that tablespoon of cream of wheat to all-purpose unbleached flour produced an stretchy dough and the smell was heady! The flavor is lighter than I expected from the refrigerated stuff we get in the diary case... I used only half the recipe of pasta with an ordinary stir-fry of veggies and teriyaki. "Carrot and Cabbage Vegetable Sauce" -- (yes, diet portions!) The other half we'll eat tonight. Finding out how well it stores in a square-away. * Exported from MasterCook * Orange Chili Glazed Shrimp Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup orange juice 4 Cloves garlic -- minced 1 Teaspoon chili powder 8 Ounces large shrimp -- raw,peeled, deveined Combine juice, garlic, and chili powder in large non-stick skillet. Bring to boil over high heat. Boil 3 minutes or until mixture just coats bottom of pan. Reduce heat to medium. Add shrimp; cook and stir 2 minutes or until shrimp are opaque and juice mixture coats shrimp. (Add orange juice to keep shrimp moist, if necessary.) MAKES 4 SERVINGS Total fat: 6g 177 calories 29% of calories from fat Saturated fat 3 g >From: "Bonnie" - - - - - - - - - - - - - - - - - - - Serving Ideas : See recipe: SPINACH SALAD WITH ORANGE CHILI GLAZED SHRIMP * Exported from MasterCook * Oven Chicken Cordon Bleu Recipe By :Best Chicken Cookbook, Pillsbury Serving Size : 4 Preparation Time :0:50 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless skinless chicken breasts 2 Teaspoons dijon mustard 4 Teaspoons chives -- chopped 4 Slices lean ham -- cooked 4 Slices lowfat Swiss cheese 1 egg white 1 Tablespoon water 1/3 Cup corn flakes -- finely crushed -- or bran flakes cereal 1/4 Teaspoon paprika 1. Gently pound chicken to 1/4" thick between two pieces of plastic wrap or waxed paper with flat meat mallet. 2. Spread each breast with 1/2 tsp mustard and tsp chives. Cut ham and cheese slices to fit chicken and lay on top. Roll up, tucking ends inside. 3. In shallow bowl, lightly beat egg white and water. Place cereal crumbs in shallow dish. Coat chicken rolls with egg white mixture and then roll in crumbs. Place in sprayed 8"x8" baking dish and sprinkle with paprika. 4. Bake at 375F for 25-30 mins until tender and cooked through. Per serving: 250 calories, 7g fat (25% CFF) 3g sat.fat, 95mg chol 790mg sodium >From: Cathleen - - - - - - - - - - - - - - - - - - - NOTES : Classic version is browned in a lot of oil before baking - this is LF version. * Exported from MasterCook * Pacific Rim Risotto Recipe By :Amy Coleman, Home Cooking Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Olive Oil -- *Note Skinless Boneless Chicken Breasts -- Cut In 3" Pcs 1 cup Arborio Rice -- Uncooked 1 Onion -- Minced 3 Cloves Garlic -- Minced 1/2 cup Cremini Mushrooms -- Can Use Any 1 Tsp Sesame Oil -- Optional 1 Tsp Chili Sauce 1 Tsp Powdered Ginger 1 Lf Turkey Kielbasa - Yorkshire Farms -- **Note -- Cut In 2" Chunks On The Diagonal 2 cup Nonfat Veg Chicken Broth, Low Sod -- ***Note *NOTE: Original recipe used 2 T...we cut it back to one and was just enough. **NOTE: Original recipe used regular kielbasa ***NOTE: Original recipe used regular chicken broth Preheat pressure cooker without lid. Put olive oil in pressure cooker and add chicken pcs. Cook till lightly golden. Stir in 1 C arborio rice to coat. Cook about 1 min. Add minced onion and garlic, stir to mix. Add mushrooms, Sesame oil (optional), chili sauce and powdered ginger, stir well to mix. Add the smoked turkey kielbasa and chicken broth, stir to mix. Put lid on pressure cooker. Get to pressure and set timer for 7 min once it is at pressure. When done use the quick release for the pressure. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : This turned out absolutely wonderful!! Very flavorful. Cal 240 Fat 5.6g Carb 40g Fib 0.9g Pro 15.2g Sod 384mg CFF 18.5% * Exported from MasterCook * Pasta With Sweet And Hot Peppers, Beans, Lemon And Olives Recipe By :Mollie Katzen's Vegetable Heaven (1997) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces Eggless vegetable-flavored pasta -- (*) 2 cups low sodium vegetable bouillon -- from pasta water 2 large garlic cloves -- smashed and chopped 1/4 cup sweet onions -- chopped 1 1/3 cups red and green bell peppers -- chopped 2 tablespoons Anaheim chili pepper -- roasted and chopped 1 cup white beans, cooked (navy and/or flageolet) 30 grams Greek olives -- rinse, pit and chop (about 4 each) 1/4 teaspoon lemon zest -- or more, julienned 1 tablespoon fresh lemon juice 1/2 teaspoon cornstarch salt and pepper chopped fresh basil -- optional 1/4 teaspoon olive oil -- optional flavoring 3 French rolls 3 teaspoons crumbled feta cheese -- or Manouri cheese (*) PASTA: eg. PastaZesta: Spinach and nutmeg flavored fettuccini or other spaghetti. Cook the pasta in a big pot of water and drain, reserving 2 cups of the cooking liquid. Dissolve 2 teaspoons vegetable base (bouillon) in the pasta water. Heat a wok and add the garlic, onion, and raw peppers to the dry pan; add 1/4 cup of the broth and cook until soft (about 3 minutes). Add chopped Anaheims (or jalapenos), cooked beans, chopped olives, lemon zest to taste and lemon juice. Add all but 1/4 cup of the broth and heat through. Dissolved the cornstarch with the remaining 1/4 cup of broth and add to the wok; heat; stir to combine and thicken. Adjust seasoning with salt, pepper, small amount of basil and olive oil, as desired. Add the cooked pasta to the pan and toss to blend. Serve hot with crusty bread or roll, and feta (if desired). Better than we thought it would be: the flavors blended. This is a lowfat variation on recipe p.146 in Vegetable Heaven. HALF: 601 cals, 8.4 g fat, 10.5% THIRD: 401 cals, 5.6 g fat, 10.6% >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : Really like recipes like this that have that after glow (pleasant taste). It wasn't as sharp as I thought it would be. * Exported from MasterCook * Pear And Ginger Muffins, Slimmer Recipe By :Posted by Lilia Prescod, Eat-L Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cup whole wheat flour 3/4 cup all-purpose flour 1 cup oats 1/3 cup brown sugar 1 1/2 tsps baking powder 3/4 tsp baking soda 1 tsp ground ginger 1 pinch salt 1/2 cup raisins 1 egg 1 can Evaporated Skim Milk 1 1/2 cup pear -- shred before measure 1 1/2 tbsps vegetable oil 1 1/2 tsps grated lemon rind They were very tasty, rose up nicely and were quite hearty. In large bowl, combine whole wheat and all purpose flours, rolled oats, sugar, baking powder and soda, ginger salt and raisins. In separate bowl, beat egg. Stir in e. milk, pear, oil and lemon rind. Pour over dry ingredients stirring until just moistened. Spoon into non-stick or paper lined muffin tins. Filling to top. Sprinkle with some extra rolled oats for garnish, if desired. Bake in 375 oven 20 to 25 min. or until wooden pick inserted into centre of each muffin comes out clean. Variation: Banana Spice Muffins: Omit shredded pear and substitute 1 1/2 cups mashed, peeled, ripe banana. >From: #ebburtis - - - - - - - - - - - - - - - - - - - NOTES : They were very tasty, rose up nicely and were quite hearty. * Exported from MasterCook * Pear Cranberry Crisp Recipe By :Healthy Quick Cook by Martha Stewart (1997) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pears -- peeled cored and chunked 1 cup cranberries -- whole, sorted 1/4 cup maple syrup 2 tablespoons lemon juice 1/2 cup oatmeal 1/4 cup brown sugar 1 tablespoon flour 1 tablespoon butter vanilla frozen yogurt -- for serving PREP: Select very ripe pears (Anjou, Bartlett, or Bosc) 1. Heat the oven to 400F. In a medium bowl, combine the pears, cranberries, maple syrup, and lemon juice and toss. Set aside. 2. In another bowl, combine the oatmeal, brown sugar, and flour. Cut in the butter until the consistency resembles coarse crumbs and the dough just barely holds together. Spoon the cranberry mixture into a 12 x 9-inch oval gratin dish and spoon the dry mixture over it. 3. Bake in the heated oven until the topping is brown and crisp, about 10 minutes. Reduce the heat to 350F and bake for 20 to 25 minutes more, until the fruit is bubbling. PER SERVING: 236 cals, 4.0 g fat (14.5% cff) Serve with vanilla frozen yogurt. BASIC RECIPE: Choose fruits that are at their seasonal peak, such as pears, apples, and cranberries in the fall, or peaches and strawberries in the summertime. CREDITS: Martha Stewart, Martha Stewarts Healthy Quick Cook, (Clarkson N. Potter Inc., Oct 1997). Buster and Kitpath Nov 97 >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pear Crisp Recipe By :Fast & Healthy mag. 10/97 Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Topping: 1/4 cup flour 1/4 cup rolled oats 1/4 cup firmly packed light brown sugar 3 tablespoons margarine Fruit: 2 tablespoons sugar 4 teaspoons cornstarch 1/2 teaspoon nutmeg 1/2 teaspoon lemon peel -- grated 4 cups pears -- peeled & cubed Spray an 8 inch square baking dish with Pam. Topping: Combine flour, oats & brown sugar. Cut in margarine until crumbly. Set aside. Fruit: Combine sugar, cornstarch, nutmeg & lemon peel. Add pears & toss gently until pears are coated with sugar mixture. Spoon into sprayed dish. Sprinkle evenly with topping. Bake at 400F for 25-35 minutes or until crisp is bubbly & topping is golden brown. Cool slightly & serve or refrigerate until serving time. Nutritional info/serving: 210 cal, 6 g fat (27%), 0 mg chol, 70 mg sodium >From: JusNeedlin@aol.com - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with fat free vanilla ice cream or frozen yogurt. NOTES : I recently had a friend give me a large amount of pears. This is one of the recipes I tried that everyone liked. I substituted cinnamon for the nutmeg. * Exported from MasterCook * Pineapple Shake Dessert, Thick And Creamy Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beverages Breakfast Desserts Eat-Lf Mailing List Tofu Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces tofu -- (300 g) 1 cup crushed pineapple -- or 4 sliced pineapple -- plus 1/2 cup pineapple juice 1 banana -- (optional) 1/2 cup cold milk -- or 1 cup crushed ice 3 Tablespoons honey -- or sugar 3 drops vanilla extract MAKES 2 1/2 cups: Combine all ingredients in blender; beat until smooth, 45 seconds. Garnish with pineapple chunk if you desire. *Fresh strawberries or bananas can be substituted for pineapple. Recipe from: Quick and Easy Tofu Cookbook by Yukiko Moriyama copyright 1995 I hope that some of you give these tofu recipes a fair chance. Most people have no idea how to cook with it and try to eat it alone. I don't even like it that way except dipped in Ponzu Sauce after boiling it in Beef broth. >From: "Bonnie" - - - - - - - - - - - - - - - - - - - NOTES : Yummy, Yummy, for the tummy! Who could guess this is a tofu milk shake? * Exported from MasterCook * Pinto Bean Cakes Recipe By :SUNSET'S QUICK, LIGHT, AND HEALTHY Serving Size : 4 Preparation Time :0:00 Categories : Burgers & Loaves Eat-Lf Mailing List Legumes Vegan Vegetarian Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons vegetable oil 1 small onion -- finely chopped 1/4 cup red bell pepper -- finely chopped 2 cloves garlic -- minced or pressed 1 medium jalapeno chile pepper -- seeded and finely chopped 2 cans pinto beans -- (15 oz each) drained and rinsed 1/8 teaspoon liquid smoke flavoring 1/4 cup chopped cilantro 1/2 teaspoon ground cumin 1/4 teaspoon black pepper 1/3 cup yellow cornmeal cooking spray -- if needed 1. Heat 1 1/2 teaspoons of the oil in a wide nonstick frying pan over medium heat. Add onion, bell pepper, garlic, and chile; cook, stirring often, until onion is soft but not browned (about 5 minutes). Meanwhile, place beans in a large bowl and mash coarsely with a potato masher. Stir in onion mixture, cilantro, cumin, and pepper. Mix well. If necessary, refrigerate until cool. 2. Spread cornmeal on a sheet of wax paper. Divide bean mixture into 8 equal portions; shape each into a 1/2 inch thick cake. Coat cakes with cornmeal. 3. In pan used to cook onions, heat remaining 1 tablespoon oil over medium-high heat. Add bean cakes and cook, turning once, until golden brown on both sides (8-10 minutes); If necessary, spray with cooking spray to prevent sticking. Serve with salsa to taste. Makes 4 servings, 2 cakes each. Per serving: 232 calories, 6 grams fat 666 mg sodium >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - NOTES : Serve a favorite salsa with these cumin-seasoned bean cakes. * Exported from MasterCook * Platanos Dulces (Fried Bananas) Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 platanos -- (plantains or cooking bananas) 2 Tablespoons butter 2 Tablespoons brown sugar Powdered cinnamon 2 Ounces white wine Slice each banana in half lengthwise. Saute in the butter until golden brown and tender. Sprinkle the brown sugar over the bananas, along with some powdered cinnamon. Add the white wine and simmer gently until the wine is absorbed. The banana pieces should not be too dry. Serve as a substitute for sweet potatoes or yams. As a dessert, omit the cinnamon. Top instead with whipped cream flavored with sugar and powdered sugar at time of serving. Serves 2 to 3 >From: "Bonnie" - - - - - - - - - - - - - - - - - - - NOTES : Cooking bananas are called plantains (platanos machos). These are becoming more available in our American markets. * Exported from MasterCook * Potato And Leek Side With Orange And Tarragon Recipe By :Hanneman (1997) Pat Serving Size : 2 Preparation Time :0:35 Categories : Eat-Lf Mailing List Potatoes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large new potatoes -- thinly sliced with peel on 1 small leek -- or 1 bunch green onions -- sliced 1 large cipolline onion -- or other sweet onion -- chopped 1 teaspoon canola oil -- butter flavored vegetable oil spray 2 teaspoons orange zest -- threads 1/2 teaspoon coriander seed -- crushed 1/2 teaspoon sweet mirin vinegar -- or saki 1 teaspoon chopped fresh tarragon -- or other fresh herb 2 tablespoons manouri cheese -- crumbled ***OPTIONAL*** 2 skinless boneless chicken breast halves -- (3 oz each) lemon garlic * Preheat oven to 350F. Thinly slice the scrubbed potatoes. Use a potato slice or two to spread the oil in a large paella pan. Arrange the potatoes in the pan in a spiral pattern, layering from the outside in. Cover. Salt and pepper, if using. Bake 15 to 18 minutes or until done, not browned. Remove from oven. * Meanwhile, heat a large saute pan until medium hot. Add the onions, orange and coriander. Heat then add the mirin, salt and pepper (if using). Soften for 10-15 minutes. Pull the potatoes from the oven. Scatter the onions on top of the potatoes. Cover and bake at 350F for 10 minutes. Serve as a side dish; PER SERVING: 156 cals, 4.2 g fat, 22.5% Serve with chicken baked with lemon and garlic. PER SERVING: 266 cals, 5.6 g fat, 19.3% Other menu options: seafood, fresh water fish or brown rice nut burger pattie. See recipe by Katy Sparks, Executive chef, Quilty's, 177 Prince Street, New York, NY. - - - - - - - - - - - - - - - - - - - NOTES : I watched Martha Stewart on Wednesday. Katy Sparks combine potatoes, mild onions, orange, coriander, butter, and truffle butter. My kind of combination - omitting the truffle -- and adding a little tarragon. This was good. This side dish is based on a combination of potatoes leeks and orange peel Katy Sparks demonstrated on a Martha Stewart Living, TV show that aired Nov 12, 1997. See "Bay Scallop en Papillote with Mango Sauce" * Exported from MasterCook * Potato Gratin #2 Recipe By :Weight Watchers - Sept/Oct 1997 Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Potatoes Vegetarian Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Clove garlic -- halved cooking spray 1 Cup chopped onion 6 Med baking potatoes -- peeled/thinly sliced 1/4 Tsp salt 1/4 Tsp freshly ground black pepper 3/4 Cup shredded extra-sharp cheddar cheese 1/4 Cup Romano cheese -- grated fresh 1 3/4 Cups low-sodium chicken broth 1 Cup evaporated skim milk Rub a shallow 3-quart baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray. Coat a nonstick skillet with cooking spray, and place over medium heat until hot. Add onion; saute 5 minutes until onion is tender, and set aside. Arrange one-third of potatoes in prepared dish; sprinkle with half of salt and half of pepper. Top with half of onion and half of cheeses. Repeat layers, ending with the remaining potatoes. Bring broth and milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake, uncovered, at 425 F for 50 minutes or until tender. Let stand 5 minutes before serving. >From: The Taillons - - - - - - - - - - - - - - - - - - - NOTES : Per serving: cals - 245 - 25%ff fat - 6.9g * Exported from MasterCook * Pumpkin And Red Lentil Stew Recipe By :Meatless Gourmet: Fav Recipes from Around the World,Hinman Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tsp. vegetable oil 2 cups chopped onion 2 cups carrots -- sliced 1/4-inch thick 5 cloves garlic -- crushed 2 tsp. ground cumin 2 teaspoons ground coriander 1 tsp. curry powder 1 teaspoon turmeric 1 cup red lentils -- uncooked 28 ounce canned tomatoes -- undrained, chopped -- salt-free or regular 2 cups vegetable broth 2 lbs. pumpkin -- (about 5 1/2 cups) -- peeled and cut into 1-inch cubes salt and pepper Heat oil in a large saucepan over medium heat. Add onion, carrots, and garlic. Sprinkle with spices, add about a tablespoon of water, and cook, stirring frequently, 5 minutes. Add small amounts of water as necessary, about a tablespoon at a time, to prevent sticking. Add lentils, tomatoes, and broth. Bring mixture to a boil, then reduce heat to medium-low, cover, and simmer 10 minutes. Add pumpkin and increase heat to medium until mixture boils. Reduce heat to medium-low, cover, and simmer 30 minutes, until lentils and pumpkin are tender. Add salt and pepper to taste. 8 servings. Each serving provides: 171 calories, 9 g protein, 2 g total fat, 31 g carbohydrate, 282 mg sodium. >From: bgaerlan@ucla.edu (Barbara Gaerlan) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Dessert, Guiltless Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 boxes instant fat free white chocolate pudding 4 cups skim milk 1 can pumpkin -- (1 oz) (1 to 29) 1 tsp pumpkin pie spice graham cracker crumbs fat free Cool Whip Mix the pudding and the mil together as instructed on the box. Allow to set up for 5 minutes. Mix together the pumpkin and pumpkin pie spice. Then fold in (don't beat) with the pudding mixture. Layer on the crumbs and then top with Cool Whip. >From: Jean Mulrenan - - - - - - - - - - - - - - - - - - - NOTES : EASY, EASY, EASY!! * Exported from MasterCook * Pumpkin Pie Spice Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Homemade Mixes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon cinnamon -- to 1 tsp 1/4 teaspoon nutmeg 1/8 teaspoon ground cloves 1/8 teaspoon allspice >From: Elaine pawelko - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Pie Spice #2 Recipe By :Unknown Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Information, Tips, Misc. Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup Ground cinnamon 1 Tablespoon Ground ginger 2 Teaspoons Ground nutmeg 1 Teaspoon Ground allspice 1 Teaspoon Ground cloves 1. Add 1 tbsp. per pie to pumpkin pie filling. 2. Stir 1 tsp. into 2 cups applesauce. 3. Stir 1 tsp. into 2 cups softened vanilla ice cream or frozen yogurt. Serve over warm fruit pies or gingerbread. >From: "Martha Sheppard" - - - - - - - - - - - - - - - - - - - NOTES : Occasionally, I omit the cloves. (not a big cloves fan) While you're at it, keep these in mind for gifts. Just put them in a pretty jar, and attach a few recipe suggestions with a ribbon. Makes a scant 1/2 cup. * Exported from MasterCook * Pumpkin Soup #5 Recipe By : Serving Size : 1 Preparation Time :0:45 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds pumpkin -- peeled -- (Weigh after peeling) 4 cups chicken -- (4 to 5) -- or other stock Salt and freshly ground pepper 2 TBLS Creme Fraiche -- to 1 cup * * Depending how creamy you want it. You can also use fresh creme, sour creme or yogurt. Place pumpkin in a saucepan with stock to cover and a pinch of salt. Turn heat to high and bring to boil. Cover pan, and adjust heat so that the mixture simmers. Cook until pumpkin is very tender, about 30 minutes. If time allows cool. Place mixture in blender, in batches if necessary, and puree until smooth. (The recipe can be prepared a day or two in advance up to this point; cool mixture, place in a covered container, and refrigerate) Reheat and stir in creme, adjust seasoning and serve. note: You can add a tsp of curry and a 1/2 tsp of turmeric to the simmering soup. >From: Twin Peaks Gourmet Trading Post - - - - - - - - - - - - - - - - - - - NOTES : I have tried this recipe the only difference is that there is not any sausage in it. But it is extremely easy! * Exported from MasterCook * Pumpkin Soup #6 (Hannah Storm's Mystery Soup) Recipe By :Hannah Storm Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Onion -- large,chopped 1 Lb Mushrooms -- sliced 2 Tablespoons stick butter -- (orig was 1 stick butter) 1/3 Cup Flour 2 Qt Chicken broth 2 Cups Canned pumpkin -- * 2 Cups evaporated skim milk -- or nonfat half & half -- orig was 2 c Light cream 3 Tablespoons Honey 2 Teaspoons Nutmeg * not pie filling Before making her name as CNN's sole female sportscaster, Hannah Storm was famous for her misadventures in the kitchen. "When I was younger, my brothers used to make fun of me," says Storm. "Once, I was following this wonderful chocolate-coffee bundt cake recipe, and I used a cup of freeze-dried coffee grounds. The joke circulated around the family for years, 'I ate a piece of Hannah's cake and was up for two days straight'." Storm has since honed her culinary skills. One dish she's mastered is her mother's famous pumpkin soup. "This soup was always a mystery soup for anyone outside of the family," says Storm. "My mother never liked to tell people what was in it because they probably wouldn't try it." In a large soup pot, saute onion and mushrooms in butter for 1-2 minutes. Remove from heat and stir in flour. Add chicken broth and pumpkin. Bring to a boil. Reduce heat and simmer for 20 minutes. Stir in cream, honey, nutmeg and serve. OPTIONAL GARNISH: Sprinkle with croutons or crispy Chinese noodles and Parmesan cheese. >From: "Deborah Kirwan" - - - - - - - - - - - - - - - - - - - NOTES : This is not the soup you are asking for because it has no sausage. However, it does have pumpkin and it is delicious. Now, we will have to make some substitutions to make it okay for this list. * Exported from MasterCook * Raspberry Bavarian Mousse Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pk. Silken tofu 1/4 cup. Natural Raspberry syrup 3/4 cup. Raspberries -- (frozen) 1/4 tsp. Almond extract 1/2 tsp. Vanilla extract Puree till creamy, freeze 1-2 hours before serving. SERVES 3-4 >From: "Bonnie" - - - - - - - - - - - - - - - - - - - NOTES : Very easy to make and delicious too! * Exported from MasterCook * Raspberry Orange Sorbet Recipe By :Oregon Raspberry and Blackberry Commission (1996) Serving Size : 4 Preparation Time :0:30 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups raspberries 1 cup sugar 1/2 cup water 1/2 teaspoon orange extract 1 teaspoon orange zest -- finely grated 2 tablespoons raspberry liqueur For best Consistency, all ingredients should be chilled. Puree raspberries and strain through a fine sieve. Combine puree with other ingredients and stir for several minutes until all the sugar is dissolved. Transfer berry mixture to Ice-cream maker and process according to manufacturer's instructions. Serve immediately or spoon berry sorbet into covered airtight container and freeze. Makes 4 servings. [266 calories, 0g fat] Reprinted in Riv-PE August 15, 1996 (Wire Service: AP) >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : Intensely flavored berry sorbets are easy to make and virtually fat-free. With an ice-cream maker, sorbets are ready to serve in about 30 minutes. It is best to serve a sorbet immediately after it is removed from the ice-cream maker. Sorbets may be frozen, then softened in the refrigerator for 15 to 20 minutes before serving. * Exported from MasterCook * Red Beans, Fat Tuesday's Skinny Recipe By :Moosewood Restaurant Low-Fat Favorites Serving Size : 6 Preparation Time :0:35 Categories : Cajun, Creole, Carribbean Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups onion -- chopped 1 tablespoon minced garlic 2 teaspoons olive oil 1 cup chopped carrots 1 cup chopped celery 1 cup bell peppers -- chopped, assorted 1 teaspoon dried oregano 1/4 teaspoon dried thyme 1 teaspoon dried basil 1 teaspoon dried marjoram 1 pinch cayenne -- or to taste 3 cups canned tomatoes -- (28 oz can- cut up) 1 1/2 cups canned kidney beans -- (15oz can - drained) 1 tablespoon Dijon mustard 1 tablespoon brown sugar 1 cup okra, frozen -- sliced (optional) salt and pepper -- to taste fresh parsley -- or minced scallions -- chopped Combine the onions, garlic, and olive oil in a soup pot. Cover and saute on medium heat for about 8 minutes, stirring occasionally, until the onions are softened. Add the carrots, celery, bell peppers, oregano, thyme, basil, marjoram, and cayenne . Cover and cook for another 5 to 10 minutes, stirring to prevent sticking. When the vegetables are just tender, stir in the tomatoes, kidney beans, mustard, brown sugar and okra, if desired. Simmer gently for 5 to 10 minutes. Add salt and pepper to taste and serve topped with parsley or scallions. >From: "William S. Grant, II" - - - - - - - - - - - - - - - - - - - NOTES : This went over very well, we served it over rice and it was well worth the little bit of chopping of veggies. Enjoy! 1. Serve these beans on rice (maybe topped with salsa) or in bowls as a stew. 2. The flavors blend better if you simmer longer at the end. 3. Try it hotter if you wish - I added 1/4 teaspoon cayenne (instead of a pinch) and a pinch of crushed red pepper. * Exported from MasterCook * Red Onion And Shallot Marmalade Recipe By :Mollie Katzen's Vegetable Heaven (1997) Serving Size : 4 Preparation Time :1:30 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon oil -- or butter 3/4 pound red onion -- thinly sliced 5 medium shallots -- peel thinly slice -- (about 5 or 6 medium) 3/4 teaspoon salt 1 teaspoon dry mustard 1 teaspoon lemon zest -- grated or minced 2 tablespoons fresh lemon juice -- to taste VARY: Fresh lime zest and juice. Heat oil in a medium skillet. Add onion and shallots and saute over medium heat for 10 minutes. Sprinkle in the salt and mustard, lower the heat slightly, and saute for another 20 minutes. Cover, turn the heat way down, and cook for another 45 minutes. The onions and shallots will become very soft. Turn up the heat to medium, cover again, and cook for a final 5 minutes or so. Remove from the heat and stir in the citrus. Serve at room temperature or cold. Yield: generous 1/2 cup. PER SERVING: 83 cals, 3.7 g fat, (37.2% cff); 1.5g fiber, 1.7g protein >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice And Celery Root Soup Recipe By :Hanneman (1997: Nov) Riverside, CA Serving Size : 3 Preparation Time :1:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups vegetable broth -- from base 3/4 cup celeriac -- cut in 1/2" cubes 1 pear -- peel and quartered and cored 1 piece lemon rind -- (about 2-inch) 1 large cipolline onion -- or shallots salt and white pepper -- to taste 1 pinch sugar -- or equivalent 1 piece leafy rib celery -- (about 6-inch), chop 1 large red potatoes -- cut into 1/2" cubes 2 carrots -- pulp only 2 cups water -- divided 2/3 cup cooked white rice 1/8 teaspoon sesame oil -- toasted ***TO SERVE*** chopped fresh tarragon chopped broccoli slivered carrot Maggi seasoning Peel and chop the celery root. Put it and the broth in a saucepan along with the quartered pear, the lemon peel, and the whole onion. Bring to a boil, add a little salt and generous pepper, and a little sugar; reduce heat and simmer until celery is tender but not soft; 15-18 minutes. Remove the onion; peel and chop. Add the onion, leafy celery, potato chunks, carrot pulp and about 1 cup of water to the pot. Bring to a boil; reduce heat and simmer, partially covered until potato is done and the carrot is cooked (producing a little foam); about 12 -15 minutes. Coarsely puree the soup using an immersion blender. Add more water, cooked rice and a few minced vegetables to add color and additional flavor. Simmer until the rice is heated through and the soup is thicker. May need to dilute with broth or water. Serve at once with Maggi Seasoning sauce. PER SERVING: 317 cals, 4.7 g fat, 12.9%, 7.4g fiber. Variation: Use small portion of leftover stirfry with this soup. We had a little restaurant moo goo gai pan with sliced chicken breast, mushroom, broccoli, etc. This was chopped and added to the soup with the rice. >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : We had a small leftover of Moo Goo Gai Pan -- I used that cooked rice and I shred-chopped the stew --> 1/4 to 1/3 cup. That ups the cals and fat but there's room: PER SERVING: 317 cals, 4.7 g fat, 12.9% We tried the soup with soy sauce but it was distracting! That's why Maggi: improved the flavors and added the salt I hadn't cooked with. The hint of sesame is there as an aromatic, ala Graham Kerr. Guess that's it. * Exported from MasterCook * Rice, Michiko's Recipe By :MICHIKO Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Oriental Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 skinless boneless chicken breasts -- boiled -- and chopped small 1 package shiitake mushrooms -- soaked in warm -- water for about 30 minutes -- de-stemmed and sliced 3 Tablespoons Mirin sweet seasoning 3 Tablespoons sugar Soy sauce 4 cups short-grain rice -- washed 1/4 cup carrots -- (1/4 to 1/2) -- diced or sliced (very small) -- or green beans Mix sugar and Mirin, set aside. In rice cooker, have rice with water to proper line for 4 cups. Pour Mirin/ sugar mixture on top of rice. Pour soy sauce, enough to make it light brown Gently place chicken, sliced shitake mushrooms, carrots or green beans on top rice. Cook in rice steamer until done. Let stand in covered rice steamer an additional 30-45 minutes before opening, and mixing together. Eat. This is absolutely delicious. allot of times I leave out the meat and add another 1/2 again amount of Shitakes. >From: "Bonnie" - - - - - - - - - - - - - - - - - - - NOTES : I just copied it down as I was watching my Japanese friend make this. In Japan it has a name, but I don't know it, so I'll just call it Michiko's Rice. * Exported from MasterCook * Roasted Parsnips And Onions Recipe By :Healthy Quick Cook by Martha Stewart (1997) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound parsnips -- ends trimmed 1 pound cipolline onion -- peeled 1/4 cup fresh rosemary 2 tablespoons extra-virgin olive oil coarse salt freshly ground black pepper 1. Heat the oven to 425F. In a roasting pan, combine the parsnips, onions and rosemary. Season with salt and pepper. Add the olive oil and toss until the vegetables are thoroughly coated. 2. Roast for 40 to 45 minutes, shaking the pan every 15 minutes, until the vegetables are deep amber. PER SERVING: 206 cals, 7.1 g fat (29.5% cff) PANTRY: Cipolline, sometimes called wild onions, are actually bulbs of the grape hyacinth. Since they can be somewhat hard to find even when in season during the autumn months, small yellow onions may be substituted. [or shallots] KitpatH TIP: Peeling is easier if we blanch the onions first. Cut an X on the root end of the cipollines; cook the onion in plenty of boiling water for about 1 mins. Remove; rinse in cold water; peel. Buster and Kitpath Nov 97 >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Root Vegetable Soup Recipe By :Mollie Katzen's Vegetable Heaven (1997) Serving Size : 8 Preparation Time :1:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil -- (*) 1 1/2 cups chopped onion 1 tablespoon minced garlic -- heaping 3 tablespoons minced ginger -- heaping 1 1/2 teaspoons salt ***PEEL AND DICE THE FOLLOWING*** 1/2 pound rutabaga 1/2 pound turnips 3/4 pound sweet potato -- or yam 3/4 pound potatoes 3/4 pound parsnip 2 large carrots ***ADDITIONS*** 6 cups water 1 cinnamon stick 2 tablespoons fresh horseradish -- grated 8 toast slices onion marmalade -- such as Red onion and shallot marmalade -- see recipe Harvest time soup. The quantities given for the vegetables are all ballpark. Peeling is optional; just scrub with a good stiff brush then cube into 1/2" or less pieces. This soup freezes well if stored in airtight containers. Heat oil in soup pot. Add onion, garlic, ginger, 1/2 teaspoon salt, and saute over low heat for about 10 minutes. Stir in remaining vegetables and another teaspoon of salt. Cover and cook over medium heat for 10 minutes. Add water and cinnamon stick. Bring to a boil, then turn the heat way down. Cover and simmer for 10 minutes. Remove the cinnamon stick, cover again, and continue to simmer for about 5 more minutes, or until the vegetables are completely tender. Place about a quarter of the vegetables and some of their cooking broth in a food processor or blender and process briefly to thicken but not to a smooth puree. Return the processed batch to the soup pot and stir it in. Serve hot, with a very light sprinkling of grated fresh horseradish on top (go easy) and slices of crisp toast spread thickly with an onion marmalade. Allow 1 hour total. Makes 6 to 8 main dish servings. PER SERVING: 139 cals, 2.1 g fat, (13.1% cff); 6.2g fiber, 2.8g protein. With bread and horseradish: PER SERVING: 210 cals, 3.1 g fat, (12.7% cff); 6.4g fiber, 4.9g protein >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rosemary Pear Focaccia Recipe By :Chatelaine, June 97 Serving Size : 40 Preparation Time :2:55 Categories : Breads Eat-Lf Mailing List Italian Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cup onions -- julienned 1 teaspoon olive oil 1/4 cup fresh rosemary -- chopped 2 firm pears -- chopped 1/2 cup lukewarm water 1 teaspoon sugar 8 g traditional dry yeast -- (1 tbsp) 5 cup all-purpose flour -- (to 6 cups) -- or bread flour 1 1/2 teaspoon salt 2 cup lukewarm water 2 tablespoon olive oil 1 teaspoon coarse pickling salt -- (to 2 tsp) 1. Saute onions in 1 tsp olive oil until golden (10 mins). Stir in rosemary and pears. Divide mixture in half and set aside. 2. Add sugar to water and stir until dissolved. Sprinkle yeast overtop and let sit until foamy (10 mins), then stir until smooth. 3. In large bowl, stir 3 cups flour with salt and make well in centre. Stir in yeast mixture, 2 cups water, and 1 tbsp olive oil. Mix in remaining flour, 1/2 cup at a time, until too stiff to stir. Form a ball. 4. Place dough on floured surface and flatten slightly. Top with half of pear mixture. Knead dough, working in pear mixture, from 8-10 mins. Sprinkle flour under dough ball. Cover with greased wax paper and damp cloth, and let rise until doubled, about 1 hr. 5. Punch down dough and pat out evenly on greased baking sheet. Press remaining pear mixture into dough and sprinkle with pickling salt. Drizzle with 1 tbsp olive oil. Loosely cover with greased wax paper and let rise until doubled, about 30 mins. 6. Bake at 375F for 45-50 mins until golden. Crust should make hollow sound when tapped. If bottom is too pale, slide bread off pan onto centre rack for 3-5 mins. Created by: Chef Nancy Henley of Harvest Cooking School, Oakville Per 2" piece: 73 calories, 1g fat (12% CFF) 9mg calcium >From: Cathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Scalloped Apples Recipe By :Michigan Apple Committee Serving Size : 10 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 Oz Apple slices 21 Oz Apple Pie Filling 3/4 Cup canned whole berry cranberry sauce 1/4 Cup chopped walnuts 1/2 Cup firmly packed brown sugar 1 Teaspoon cinnamon 1. Combine all ingredients. Place in 1 1/2-quart casserole dish or 9 x 9 x 2" pan. Cover with foil. 2. Bake at 350F about 30 minutes or until thoroughly heated and bubbly around edges. Serve hot with poultry, meat or fish. Yield: 10 servings, 1/2 cup each. Per serving, 1/2 cup: 170 Calories, 2 g Fat, 39 g Carbs, 49 mg sodium, 2 g Fiber. Michigan Apple Committee >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Low Fat, Low Sodium & Cholesterol Free * Exported from MasterCook * Sesame Tuna Steak Recipe By :Aiko Pinkoski Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- tuna steak sesame oil white and black sesame seeds My husband's favorite way to cook fish is tuna steak that you rub lightly w/ sesame oil, then dip in sesame seeds (mix white & black seeds for best effect), then broil til done to taste (he likes his pretty rare). Serve with soy sauce, wasabi (if you like it), and steamed white rice (steamed pea pods add great color). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * She Crab Soup Recipe By :Cooking Light 1992 Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup leek -- chopped 1/2 cup celery -- chopped 2 3/4 cups evaporated skim milk 2 1/2 cups red potatoes -- peeled and diced 1 cup low sodium chicken broth -- undiluted 1/4 teaspoon salt 1/8 teaspoon white pepper 2 tablespoons dry sherry 1/2 pound fresh lump crabmeat -- drained Coat a med. saucepan with cooking spray; place over med-high heat until hot. Add leek and celery; saute until tender. Stir in milk and next 4 ingredients. Bring to a boil; reduce heat, and simmer 20 minutes or until potato is tender. Cool slightly. Transfer mixture in batches to container of an electric blender or food processor and process until smooth. Return mixture to saucepan; stir in sherry and crabmeat. Cook over medium heat 5 minutes or until thoroughly heated. >From: Vickie - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Salad With Orange Chili Glazed Shrimp Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons sesame seeds 1/4 cup orange juice 1 Tablespoon cider vinegar 1 clove garlic -- minced 1 teaspoon grated orange peel 1 teaspoon olive oil 1/2 teaspoon honey 1/8 teaspoon crushed red pepper 1 ripe mango -- or ripe medium papaya 12 cups fresh spinach -- washed and torn 1/2 cup crumbled feta cheese -- Orange Chili Glazed Shrimp -- see recipe Heat small, non-stick skillet over medium heat. Add sesame seeds and cook, stirring often about 4 minutes or until golden. Pour into small bowl. Add orange juice, vinegar, garlic, orange peel, oil, honey and red pepper; stir to combine. Set aside. Peel mango. Cut fruit away from pit; cut into cubes or slices. Discard tough stems from spinach leaves. Place leaves into large bowl and toss with dressing. Top with mango, cheese and shrimp. >From: "Bonnie" - - - - - - - - - - - - - - - - - - - NOTES : Oh, how I love shrimp. This is very satisfying for your complete meal! * Exported from MasterCook * Squash Fluff Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups skim milk 2 eggs 2 cups squash -- cooked 1 Tablespoon brown sugar salt and pepper Mash the squash, add milk, sugar, seasonings and beaten egg yolks. Beat egg whites and fold in. Place in baking dish and dot with marshmallows. >From: "Bonnie" - - - - - - - - - - - - - - - - - - - NOTES : This is a great vegetable dish for the holidays. * Exported from MasterCook * Steamed Baby Carrots With Orange Dill Sauce Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound baby carrots -- peel, trim 1 Packet Butter Buds(r) (Dry) -- or -- 1 tablespoon Butter Buds Sprinkles 1/4 Cup hot water 1/4 Cup orange juice 1/2 Teaspoon balsamic vinegar 1 Tablespoon snipped fresh dill 1 Teaspoon grated orange peel Salt and freshly ground pepper -- to taste 1. Cook carrots in steamer basket over simmering water in covered saucepan until tender, about 10 minutes. 2. In a medium skillet, stir together Butter Buds, water, orange juice and vinegar. Cook over medium heat 1 minute. Add hot carrots, dill and orange peel; toss well. Season with salt and pepper to taste and cook 1 minute, stirring, until carrots are glazed with sauce. Makes 4 servings. 3. Spray a 9-inch glass pie plate with nonstick cooking spray. Arrange 1/3 of the sweet potato slices in an overlapping pattern in the pie plate. Cover with 1/2 the apple slices. Drizzle with 1/3 of the apple juice mixture. Repeat layering with 1/2 the remaining sweet potatoes and the remaining apples. Drizzle with 1/2 of the remaining apple juice mixture. Top with remaining sweet potatoes and remaining apple juice mixture. Cover dish with aluminum foil. 4. Bake 45 minutes. Remove foil and continue baking 20 to 30 minutes until sweet potatoes are tender. Remove from oven and let stand 5 minutes. Place serving platter over pie plate; carefully invert. Cut into wedges to serve. Makes 8 servings. Per Serving (3/4 cup) using Butter Buds Mix: 68 calories, 1 g protein, 17 g carbohydrate, 0 g fat, 0 mg cholesterol, 209 mg sodium Per Serving (3/4 cup) using Butter Buds Sprinkles: 60 calories, 1 g protein, 14 g carbohydrate, 0 g fat, 0 mg cholesterol, 120 mg sodium Diabetic Exchanges: 1/2 fruit exchange, 1 vegetable exchange >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Steamed Brussels Sprouts Recipe By :Healthy Quick Cook by Martha Stewart (1997) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Brussels sprouts -- trimmed and washed 2 teaspoons fresh thyme -- chopped 1 tablespoon balsamic vinegar freshly cracked black pepper Steam the Brussels sprouts in a steamer, over a large pot of boiling water until tender, about 10 to 12 minutes. Cut in half and transfer to a bowl. Add the thyme, vinegar and pepper, toss to coat and serve. PER SERVING: 45 cals, 0.3 g fat (4.5% cff) KitpatH: Microwave trimmed sprouts for about 5 to 7 minutes on high, covered with a tablespoon or two of water. CREDITS: Martha Stewart, Martha Stewarts Healthy Quick Cook, (Clarkson N. Potter Inc., Oct 1997). Buster and Kitpath Nov 97 >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stewed Lentils With Celery Root And Walnut Relish Recipe By :Savory Way by Deborah Madison (1990: Bantam)/path Serving Size : 4 Preparation Time :1:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lentils 1/4 cup split peas -- green 1 teaspoon vegetable oil 1 1/4 cups finely diced onion 2/3 cup finely diced carrot -- divided use 1/4 cup finely diced celery 2 bay leaves 1 large garlic clove -- minced 2 tablespoons chopped parsley 1/2 small celery root -- peeled and cut into small cubes seasoning salt 1 quart water -- or more as needed 2 teaspoons vegetable broth -- base *** STAGE TWO *** 1 teaspoon olive oil 2 tablespoons chopped walnuts -- warmed 1 tablespoon finely chopped parsley -- or cilantro 2 teaspoons tarragon vinegar coarsely ground pepper -- generous Rinse the lentils and peas, drain them, and set them aside. Heat the oil in a soup pot then add the onion, _half_ the carrots, the celery, bay leaf, and garlic. Fry lightly over medium heat, taking care not to burn the garlic, for 4 to 5 minutes; then add the drained legumes, parsley, celery root, and season with salt. Add the water and bouillon base and bring it to a boil; then simmer until the lentils are tender, about 30 minutes. Add the rest of the carrots, and the _step two_ ingredients and simmer for about 15 minutes. Serve with chopped cucumber and a seasoning sauce, such as Maggi. Bread (optional). PER SERVING: 267 cals, 3.7 g fat, 12.0% 20.3g fiber. Idea from THE SAVORY WAY by Deborah Madison, "Stewed Lentils with Celery Root and Walnut Oil " modified and tested by Kitpath & Bob Nov 25 1997 TIP: Stage 1: chop the onion, celery, parsley, and 1 carrot in a food processor. Stage 2: chop the second carrot with the oil, nuts, parsley, vinegar and pepper. >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : Split peas went well with the lentils. Plenty of sweet carrot. We added a little Maggi seasoning sauce. * Exported from MasterCook * Stir Fried Chicken And Shrimp Recipe By :Canadian Living's Light and Easy Cooking; June, 1986 Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 4 boneless skinless chicken breast halves -- cut in strips 2 cups bok choy -- chopped 1 cup bamboo shoots -- sliced 1/2 pound mushrooms -- sliced 1 large onion -- coarsely chopped 1 green pepper -- cut into 1" squares 1 small carrot -- thinly sliced 1 pound shrimp -- peeled and deveined 1 cup chicken stock 1/4 cup dry sherry 2 tablespoons cornstarch 1/4 cup soy sauce hot cooked rice 1. In wok or large skillet, heat oil over high heat; add chicken and stir- fry just until barely cooked through, 1 to 2 minutes. 2. Add bok choy, bamboo shoots, mushrooms, onion, green pepper, and carrot (if using); stir-fry for 1 minute. 3. Stir in shrimp, stock and sherry; cover and cook just until shrimp are pink, 1 to 2 minutes. 4. Blend cornstarch with soy sauce; pour into wok and cook, stirring, until liquid has thickened. Serve over rice. Notes: 226 calories per serving, 21.4% CFF Originally posted to rec.food.recipes by Robin Cowdrey on 9 Nov 1997 10:27:24 -0700 Formatted & Busted by RecipeLu - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Cheesecake Wake Up Shake Recipe By :Weight Watchers - Sept/Oct 1997 Serving Size : 2 Preparation Time :0:00 Categories : Beverages Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup lowfat cottage cheese -- (1% ) 1/2 cup skim milk 1/4 cup sugar 1 tsp vanilla 8 frozen unsweetened whole strawberries 1 tsp toasted wheat germ Place cottage cheese, skim milk, sugar, vanilla and frozen strawberries in a blender; process 1 minute or until smooth. Pour into glasses, and sprinkle with wheat germ. Serve immediately. Formatted by taillon@earthlink.net - - - - - - - - - - - - - - - - - - - NOTES : Per serving: cals - 190 - 4%ff fat - 0.8g * Exported from MasterCook * Sweet And Spice Meat Loaves Recipe By :Unknown Serving Size : 8 Preparation Time :0:00 Categories : Burgers & Loaves Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cranberry sauce -- jellied 1/4 cup barbecue sauce 2 tablespoons lemon juice 2 teaspoons dry mustard 1 pound 93% lean ground beef 2 cups Ore Ida shredded hash brown potatoes -- thawed 1/2 cup onion -- chopped 2 large egg whites 1 teaspoon Worcestershire sauce Combine cranberry sauce, barbecue sauce, lemon juice & dry mustard. Beat with whisk until smooth. Combine beef, potatoes, onion, egg whites, Worcestershire sauce & 1/4 cup cranberry sauce mixture. Shape into 8 oval loaves about 3/4 inch thick. Place on roasting rack that has been sprayed with Pam & spoon half of the remaining sauce over loaves. Bake at 400F for 15 minutes. Spoon on remaining sauce & bake an additional 15 minutes. Nut. info: 154 cal, 4.4g fat (24.9%), 30 mg chol, 178 mg sod. >From: JusNeedlin@aol.com - - - - - - - - - - - - - - - - - - - NOTES : A friend sent me this recipe & the whole family enjoyed it. The original recipe called for refrigerated shredded hash brown potatoes. I couldn't find them in my area so I just thawed frozen ones. They worked fine as far as I could tell. My friend used ground turkey breast in place of the beef so this might be an option for some of you. I thought this would be a nice recipe for after the holidays when I know I always have leftover cranberry sauce. * Exported from MasterCook * Sweet Potato And Apple Bake #2 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Fruit Sweet Potatoes & Yams Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Pounds sweet potatoes 2 golden delicious apples 2 Tablespoons water 1 Tablespoon Apple Juice, Frozen Concentrate -- thawed 1 Teaspoon Butter Buds (Dry) -- Or -- 3/4 tsp Butter Buds(r) Sprinkles 1/2 Teaspoon Sweet 'N Low Brown Sugar 1/4 Teaspoon ground nutmeg 1. Preheat oven to 400F. 2. Peel sweet potatoes and cut into 1/8-inch slices. Peel and core apples; cut into 1/8-inch slices. In a small bowl stir together remaining ingredients. 3. Spray a 9-inch glass pie plate with nonstick cooking spray. Arrange 1/3 of the sweet potato slices in an overlapping pattern in the pie plate. Cover with 1/2 the apple slices. Drizzle with 1/3 of the apple juice mixture. Repeat layering with 1/2 the remaining sweet potatoes and the remaining apples. Drizzle with 1/2 of the remaining apple juice mixture. Top with remaining sweet potatoes and remaining apple juice mixture. Cover dish with aluminum foil. 4. Bake 45 minutes. Remove foil and continue baking 20 to 30 minutes until sweet potatoes are tender. Remove from oven and let stand 5 minutes. Place serving platter over pie plate; carefully invert. Cut into wedges to serve. Makes 8 servings. Per Serving (1/8 slice): 110 calories, 2 g protein, 27 g carbohydrate, 0 g fat, 0 mg cholesterol, 16 mg sodium (using Butter Buds Mix) or 17 mg sodium (using Butter Buds Sprinkles) Diabetic Exchanges: 1 starch exchange, 1 fruit exchange >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potatoes, Apples And Onions Recipe By :Reggie Dwork Serving Size : 3 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sweet Potatoes & Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lg Sweet Potato -- Abt 1/2 Lb Sliced Into 1/2" Rounds 2 Fuji Apples -- Stem Removed, Cut In 8Ths 1 Med Yellow Onion Cut In Thin Slices 1/3 Can Apple Juice, Frozen Concentrate -- Not Reconstituted 1/4 cup Water 1/3 cup Raisins 1/3 cup Dried Cranberries Put the onions and sweet potato in baking pan. Add the frozen apple juice and 1/4 C water. Put into a 350F oven for 30 min. After it has cooked 30 min add the sliced apples, dried cranberries and raisins; cook another 30 min or until the potatoes are done to your taste. Serve as a side dish. Created and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : This was a throw it together type of recipe. It did turn out very tasty though so I thought I would share it with all of you. Cal 225.2 Fat 0.7g Carb 56.3g Fib 5g Pro 1.8g Sod 19mg CFF 2.7% * Exported from MasterCook * Sweet Substitutes Recipe By :Diane Ciccone, Heal Thyself Cookbook:Juices Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Information, Tips, Misc. Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup granulated sugar ***Substitutes*** -- (Reduce liquid by) 3/4 cup honey -- (1/8c) 3/4 cup maple syrup -- (1/8c) 1 cup maple sugar (granules) 1/2 cup molasses 1 cup date sugar (health food) 1 1/2 cups malt syrup / Barley Malt -- (slightly) 1 1/2 cups fruit juice concentrate -- (1/8c) apple juice, frozen concentrate -- undiluted The above measurements are substitutes for 1 cup of sugar. You may need to reduce the amount a liquid in a recipe. For example: if a muffin recipe calls for 1 cup of sugar and 1/2 cup water, substitute 3/4 cup honey and 3/8 cup water. Brown rice syrup is another sweetener sometimes sold at health food stores. >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thou Shell Eat Beans (Black Bean Pasta) Recipe By :Looney Spoons Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Pasta Vegetarian Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup. green pepper -- diced 1/2 cup. chopped onion 2 cloves garlic -- minced 1 tsp. dried oregano 1/2 tsp. ground cumin 1/2 tsp crushed red pepper 2 cup. tomato sauce 2 cups canned black beans -- drained and rinsed 8 oz. uncooked medium-sized pasta shells -- (about 3 c. dried) 1/2 cup. shredded reduced-fat Monterey Jack cheese -- (2 oz.) Spray a large saucepan with non-stick spray. Add first 6 ingredients and cook over medium heat for 5 minutes, until vegetables are softened. Add tomato sauce and black beans. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 5 minutes. Meanwhile, prepare pasta shells according to package directions. Drain. Add shells to sauce and mix well. Ladle into individual serving bowls and sprinkle with cheese. Makes 4 servings Hint: If you're trying to reduce your sodium intake, look for low-sodium tomato sauce and make sure you rinse the canned beans well before using. Per serving: 405 calories, 4.7 grams of fat, 76.3 g. carbohydrates, 19.7 g. protein, 1238 sodium, 10 mg cholesterol. Calories From Fat: 9.9% >From: "Shirley F. Coleman" - - - - - - - - - - - - - - - - - - - NOTES : I made my first recipe from Looney Spoons last night and it was both yummy and easy! * Exported from MasterCook * Tofu Spice Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Holidays & Gifts Pies, Crusts & Pastry Tofu Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package tofu -- ( 14 ounces) 2 eggs -- slightly beaten 3/4 cup sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 can evaporated milk -- (12 fluid ounces) -- 9 inch pie shell -- (deep dish) Preheat oven to 350 degrees. Blend tofu in mixer, then add remaining filling ingredients in order given. Pour into pie shell. Bake 1 hour or until knife inserted near center of pie comes out clean. Cool If frozen pie shells are used, slightly thaw pie shells while combining other ingredients. Preheat cookie sheet while preheating oven to 350 degrees. Bake on cookie sheet 45 minutes or until pie test is done. When you make this, people will be very surprised when you tell them that it was made with tofu.....AFTER they eat it! >From: "Bonnie" - - - - - - - - - - - - - - - - - - - NOTES : This is an excellent pie for the holidays. I will continue sending more tofu recipes because I have had numerous requests for more. * Exported from MasterCook * Turkey Loaf, Gardner's Awesome Recipe By :Gardner's Market- Miami (4-18-96) Serving Size : 8 Preparation Time :1:15 Categories : Burgers & Loaves Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 med carrot -- finely chopped 1 med onion -- finely chopped 1 rib celery -- finely chopped 2 1/2 lb skinless turkey light meat -- ground 1 lg egg white -- lightly beaten 1 cup herb stuffing mix -- crushed 1 tbsp prepared horseradish -- undrained 10 ounces frozen chopped spinach defrosted and squeezed almost dry 1/2 tsp salt 1/2 tsp fresh ground black pepper 1/4 cup ketchup, low sodium thick salsa Preheat the oven to 350 degrees. Spray a 9x5x2 3/4-inch loaf pan with no-stick cooking spray. In a large mixing bowl, thoroughly mix all the ingredients. Bake in the center of the oven for 50 to 60 minutes or until the temperature of the loaf reaches 160 degrees. Let cool in the pan for 10 minutes, then transfer to a serving platter. Let cool another 5 minutes before slicing. Serve with extra ketchup or salsa. PER SERVING: 246 cals, 2.8 g fat, 10.4% >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : From Salli's Kitchen. An instant winner! Chunk the leftovers and add to canned or homemade clearer broth soups. Excellent! * Exported from MasterCook * Turkey Popover Casserole Recipe By :Wondra Flour Package (modified to lowfat) Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Pies, Crusts & Pastry Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup celery -- chopped 2 small onion -- chopped 2 cups skinless turkey -- cooked and cut up -- or chicken 2 tablespoons dry white wine -- or 1 TB wine vinegar 1/4 tsp pepper 1 can cream of celery soup, condensed -- reduced fat -- or cream of mushroom soup 1 cup Wondra (cake) flour -- * see note 1 cup evaporated skim milk 1 teaspoon dried parsley -- ** see note 1/4 tsp sage 4 egg whites -- *** see note * Note - or 1 cup minus 2 TB regular flour, sifted ** Note - or similar spice - I used bouquet garni *** Note - or eggbeaters, etc. Heat oven to 425 degrees F. Pam spray four 16-oz. casseroles. Cook and stir celery and onion in 10-inch non-stick skillet until onion is tender; stir in turkey or chicken, wine, pepper and soup. Heat to boiling over medium heat, stirring occasionally. Divide among casseroles. Stir remaining ingredients with fork just until smooth (do not overcook). Pour 1/2 cup batter over hot chicken mixture in each casserole. Place casseroles on cookie sheet. Bake uncovered 25-30 mins. or until deep golden brown. Each 4 servings: Calories 368 Fat 9g CFF 22% Carbo 34g Protein 29g Calcium 151mg Sodium 786mg Potassium 537mg Iron 37mg >From: "Natalie Frankel" - - - - - - - - - - - - - - - - - - - NOTES : Here's a recipe for your leftover turkey. I got this from the box of Wondra flour (fine cake flour) and modified it to lowfat. To reduce the fat more, substitute part turkey or chicken with vegetables such as frozen carrots, peas and/or broccoli. * Exported from MasterCook * Tuscan Fava Bean Soup Recipe By :Hanneman (1997 Nov) Riverside Serving Size : 4 Preparation Time :0:45 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sliced red onion -- slivered olive oil spray pepper 1 3/4 cups stewed plum tomatoes -- Italian seasoned (crushed, reserve the liquid*) 1 rib celery -- chopped 1 teaspoon Italian seasoning -- dried herb mix 1/4 cup chopped carrots 1/2 teaspoon extra virgin olive oil 1 teaspoon balsamic vinegar 3 teaspoons vegetable bouillon base 1/4 cup chopped parsley -- combination of cilantro and flatleaf 1 cup summer squash -- chunks 2 tablespoons pimiento -- strips, roasted 19 ounces fava beans, cooked -- drained and rinsed *** OPTIONAL FLAVORINGS *** Fresh tarragon -- minced lemon zest -- grated roasted chili peppers -- chopped (such as Jalapeno or Anaheim) *** TO SERVE *** 4 ounces Italian bread -- warmed SQUASH: "white squash", marrow, zucchini, patty pan, etc. "Better than Bouillon" Vegetable Base. (*) DRAIN the stewed tomatoes into a sieve held over a 3 or 4 cup measure. Press tomatoes with the back of a large spoon to drain the liquid. Add water to the tomato juice for a total measure of 4 cups. Set aside. Cut 1/2 a large red onion into 1/2" slices, then sliver cut, stem to bloom. Heat a non-stick sauce pan (3qt) over moderate high heat; spray the pan; add the onion and pepper; brown, stirring frequently, until partially caramelized, about 6 to 7 mins. Add the minced garlic and saute for about 1 min. Add the drained tomatoes and break them into pieces with the spoon. Cook for about 2 minutes; then add the celery, herbs, and carrot. Stir to combine then add the vinegar and the olive oil. Cook until aromatic: about 5 mins. Then add the tomato juice and water mixture, the vegetable bouillon base, cilantro and parsley, squash, pimiento, and fava beans. Taste and add some or all of the optional seasonings. Bring just to a slight boil, reduce heat, partially cover, and simmer for about 20 minutes. Serve hot with a crusty bread, for dunking and getting all the juice. Makes about 6 cups. Reheat gently. PER SERVING: 307 cals, 3.1 g fat, 8.8% VARY: Fava beans are large and sweet (high carbo) so this soup is hearty and filling. Substitute big red kidney, cranberry or romas, cannellini, Greek gigandes, etc. Vary the flavor with a fresh herb: thyme, lemon basil, a pinch of rosemary. Substitute lemon juice for the balsamic vinegar. >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : Hearty soup: Very happy. We had this for lunch. ;-} * Exported from MasterCook * Walking Salads Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** 1. Core an apple to within 1/2 inch of the bottom. Carve out the top slightly to make a little well about 1 1/2 inches across. Fill the cavity with some cottage cheese. Pack a plastic fork with this salad. (You can scoop out and fill a tomato with cottage cheese too.) 2. Wrap a 4-inch slice of bologna around a pickle or a strip of cheese. Wrap the bologna with a tender cabbage or lettuce leaf. Fasten with a wooden pick. 3. Fill some 4-inch celery stalks, washed and dried, with cream cheese, pineapple cream cheese spread or your favorite cheese spread. Sprinkle with paprika--red ants on a log! 4. Fill some 4-inch celery stalks, washed and dried, with plain or crunchy peanut butter, then press in raisins here and there--bugs on a log! 5. Cut the peel from the top of an orange and make 4 cuts down the side--just through the skin, but not into the juicy part--for easy peeling. 6. Make mini-kabobs on wooden picks. Here's a suggestion: cubes of cheese with drained pineapple chunks or maraschino cherries, or cubes of bologna with olives and pickles. 7. Pack a handful of vegetable snacks to quench your thirst: carrot curls, celery sticks, radishes and green pepper strips. >From: "Bonnie" - - - - - - - - - - - - - - - - - - - NOTES : The kids would enjoy making these and eating them. They are called walking salads because on a trip, outside playing or in a school lunch, these can be taken right out and eaten without much bother or mess. Wrap your walking salads in plastic bags, plastic wrap or aluminum foil. Then stop along the way for a quick pick me-up. Easy, healthy and yummy! * Exported from MasterCook * Warm Celeriac And Onion Salad Recipe By :Hanneman (Nov 1997) Riverside Serving Size : 2 Preparation Time :0:20 Categories : Eat-Lf Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 small shallots -- chopped -- or cipolline onion 1/8 teaspoon vegetable oil 1/2 cup celeriac -- peel and julienned 1/2 cup hot water 2 tablespoons sun-dried tomato Splash -- see directions 1/4 teaspoon seasoned pepper -- flakes, assorted 1/4 cup water -- as needed 1/2 teaspoon balsamic vinegar -- or more to taste 1 cup lettuce leaves -- blend or frisee lettuce 2 ounces egg bread -- sliced TOMATO BROTH: Soak the sun-dried tomato Splash(r) in 1/2 cup hot water along with mixed seasoned pepper (peppercorns and dried bell peppers). Chop onion; heat a small sauce pan; add a little oil and saute the onion over medium heat until very soft (5 to 7 mins). Meanwhile slice a 2 to 3-ounce piece from a celery root; peel and spray with lemon juice. Slice and julienne. Add to the onion and cook 1 to 2 minutes. Add the tomato broth; bring to a boil; Cover and reduce the heat to a simmer. Reduce the broth no less than 1/4 cup. (Add water if needed. Cook for about 10-12 minutes or until the celery root is crisp tender. Turn off the heat but leave the pan on the burner's pad. Add the balsamic vinegar to taste. Arrange lettuce on individual salad plates. Top with the warm vegetable vinaigrette. Serve at once with a slice of soft bread. PER SERVING: 153 cals, 2.4 g fat, 13.6%, 3.4g fiber. Good with chowder and cream soup. We served this with Progresso's clam chowder, garnished with flatleaf parsley. The salad was the star! Sun-Dried Tomato Splash: minced tomatoes, parmesan cheese, dried onions flakes,garlic powder, dried bell pepper flakes, and undisclosed spices. Serving size = 2 tsp (5 g) for 15 cals. >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : If you are looking for something else to do with celery root, cut off a little and cook the way you would an onion marmalade. This was good. with a canned soup; the flavors worked well together. PER SERVING: 153 cals, 2.4 g fat, 13.6%, (3.4g fiber) * Exported from MasterCook * Warm Spinach, Pear And Sausage Salad Recipe By :Sunset's Quick, Light, and Healthy Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 green onions 8 oz spinach -- stems removed, leaves rinsed and crisped 1 large yellow or red bell pepper -- seeded and cut lengthwise into thin strips -- (about 8 oz) 5 medium firm ripe pears -- (1 3/4 to 2 lbs) 1 teaspoon olive oil 8 oz mild or hot turkey Italian sausages -- casings removed -- (8 to 10) 1/3 cup balsamic vinegar 3/4 teaspoon fennel seeds 1. Trim and discard ends of onions. Cut onions into 2 inch lengths; then cut each piece lengthwise into slivers. Tear spinach into bite-size pieces. Place onions, spinach, and bell pepper in a large serving bowl, cover, and set aside. 2. Peel and core pears; slice thinly. Heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add pears and stir-fry until almost tender to bite (about 5 minutes). Lift pears from pan with a slotted spoon; transfer to a bowl and keep warm. 3. Crumble sausage into pan and stir-fry over medium-high heat until browned (5 to 7 minutes); add water, 1 tablespoon at a time, if pan appears dry. Add pears, vinegar, and fennel seed to pan. Stir gently to mix, scraping browned bits free from pan bottom. Immediately pour hot pear mixture over spinach mixture; toss gently but thoroughly until spinach is slightly wilted. Makes 4 servings. Per serving: 155 cal 11% from fat, 2 g total fat >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - NOTES : Either Bartlett or Comice Pears, which are particularly sweet, would do nicely in this salad. You should use firm-ripe pears for best results.