* Exported from MasterCook * Patched Blueberry Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Pies, Crusts & Pastry Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUBLE PIE CRUST 1 3/4 cups all-purpose flour 1 teaspoon Equal(r) sweetener -- leaves removed 1/2 teaspoon salt 5 tablespoons margarine -- cut into pieces 5 tablespoons ice water 11 3/4 teaspoons Equal(r) sweetener -- divided (or 39 packets equal sweetener) 4 tablespoons cornstarch -- divided 2 teaspoons cornstarch 1/3 cup apple juice 2 tablespoons lemon juice 6 cups fresh blueberries (or 2 packages 16 oz each, frozen unsweetened blueberries, thawed) Pie Crust: Combine flour, sugar, and salt in medium bowl; cut in margarine until mixture resembles coarse crumbs. Add water, a tbsp at a time, mixing with fork until dough forms. Roll 2/3 of the pastry on lightly floured surface into circle 1 1/2" larger than inverted 9" pie pan. Ease pastry into pan. Mix remaining 10 3/4 tsp equal, 2 tsp cornstarch, apple juice, and lemon juice in small saucepan; heat to boiling, whisking until thickened, about 1 minute. Sprinkle remaining 4 tbsp cornstarch over blueberries and toss; stir apple juice mixture into blueberries. Spoon blueberry mixture into pastry. Roll remaining pastry on lightly floured surface to 1/8" thickness; cut into 1/2" strips. Lay pastry strips across top of pie and weave into lattice design. Trim ends of strips; fold edge of lower pastry over ends of strips and seal and flute edges. Bake at 425 until pastry is golden and pie is bubbly, 30 to 40 minutes; cover edge of pastry with aluminum foil if necessary to prevent excessive browning. Cool on wire rack. Per serving = 258 calories, 7 gm fat, 0 mg cholesterol, 224 mg sodium 45 gm carbohydrate, 3 gm fiber, 3 gm protein Exchanges: 1 fruit, 2 bread, 1 fat. From "carolreu@interl.net" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Patched Cherry Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Pies, Crusts & Pastry Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUBLE PIE CRUST 1 3/4 cups all-purpose flour 1 teaspoon Equal(r) sweetener 1/2 teaspoon salt 5 tablespoons margarine -- cut into pieces 5 tablespoons ice water PIE FILLING 18 teaspoons Equal(r) sweetener -- divided (or 60 packets equal sweetener) 3 packages frozen cherries -- thawed (16 oz each, unsweetened pitted tart cherries) 3 tablespoons cornstarch -- divided 2 tablespoons all-purpose flour -- divided 1/8 teaspoon ground nutmeg 6 drops red food coloring -- optional Pie crust: Combine flour, sugar, and salt in medium bowl; cut in margarine until mixture resembles coarse crumbs. Add water, a tbsp at a time, mixing with fork until dough forms. Roll 1/2 of the pastry on lightly floured surface into circle 1 1/2" larger than inverted 9" pie pan. Ease pastry into pan. Drain cherries, reserving 3/4 cup cherry juice. Mix remaining 17 tsp equal, 1 tbsp cornstarch, 1 tbsp flour, reserved cherry juice, nutmeg, and food color in small saucepan; heat to boiling, whisking constantly. Boil, whisking constantly, until thickened, about 1 minute. Sprinkle remaining 2 tbsp cornstarch and 1 tbsp flour over cherries and toss; stir cherry juice mixture into cherries. Spoon cherry mixture into pastry. Roll remaining pastry on lightly floured surface to 1/8" thickness; cut into 1/2" strips. Lay pastry strips across top of pie and weave into lattice design. Trim ends of strips; fold edge of lower pastry over ends of strips and seal and flute edge. Bake pie at 425 until pastry is golden and pie is bubbly, 35 to 45 minutes; cover edge of pastry with aluminum foil if necessary to prevent excessive browning. Cool on wire rack. Per serving = 287 calories, 7 gm fat, 0 mg cholesterol, 218 mg sodium, 51 gm carbohydrate, 1 gm fiber, 4 gm protein Exchanges:1 fruit, 2 bread, 1 fat From "carolreu@interl.net" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach Grilled Pork Tenderloin Recipe By :Susan Nicholson, 7-day Menu Planner Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grilled, Smoked, Bbq Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds pork tenderloins -- (1 lb each) 1/3 cup peach preserves 1 tbsp dijon mustard 1/4 cup honey salt and pepper Mix preserves, mustard and honey. Season tenderloins with salt and pepper. Grill over medium heat, brushing with marinade until internal temp is 155. Remove from grill and let stand while temp rises to 160. Serving Ideas : serve with Couscous with Mushrooms and Sun-dried Tomatoes. Source: "AJC 9/30/99" From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Try with boneless pork loin chops too? * Exported from MasterCook * Peaches And Blueberries With Lime Cream Sauce Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium peaches -- sliced 1 cup blueberries ***LIME CREAM SAUCE*** 8 ounces fat-free cream cheese -- softened 1/3 cup sugar 3 tablespoons lime juice Arrange peaches and blueberries in bowls; spoon dessert sauce over and garnish with fresh mint sprigs. Lime Cream Sauce: Beat cream cheese until smooth; beat in sugar and lime juice. Per serving = 177 calories, 0 gm fat, 5 mg cholesterol, 207 mg sodium, 22 mg carbohydrate, 1 gm fiber, 6 gm protein From "carolreu@interl.net" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pear And Mango Salsa Recipe By :California Pear Advisory Board Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Salsa Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium ripe firm Bartlett pears 1/2 large ripe mango 1/3 cup finely chopped yellow bell pepper 1/3 cup finely chopped red bell pepper 1/4 cup finely chopped red onion 1 small jalapeno pepper -- seed, finely mince 3 tablespoons chopped fresh cilantro 1 tablespoon fresh lime juice 2 teaspoons olive oil 1/4 teaspoon salt Peel, core and cut pears into small chunks. Peel, seed and cut mango into small chunks. Mix all ingredients in a bowl and refrigerate in a covered container for at least 30 minutes or up to 3 hours before serving. Serve with grilled or roasted meats or fish, or as an accompaniment to cheese quesadillas or tortilla chips. Per serving: 66.9 calories, .6 g protein, 1.86 g fat, 0 mg cholesterol, 13.6 g carbohydrate, 2.1 g fiber, 98.9 mg sodium. Source: "Tennessean" From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : Sweet, tart and spicy tastes of the quick-to-make salsa would add new flavors to an ordinary piece of grilled fish or chicken. with bell peppers - lots of color to try * Exported from MasterCook * Pomegranate Pound Cake Recipe By :Cooking Light Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 6 tablespoons butter or stick margarine 2 large eggs 1 large egg white 3/4 cup lowfat buttermilk 2 teaspoons grated lime rind 2 teaspoons vanilla extract 1/2 teaspoon baking soda 2 1/2 cups all-purpose flour 1/4 teaspoon salt 3/4 cup pomegranate seeds (or seeds from 1 large pomegranate) Cooking spray Preheat oven to 350 degrees. Beat sugar and butter at medium-high speed of a mixer until well blended (about 7 minutes). Add eggs and egg white one at a time, beating well after each addition. Combine buttermilk, rind, vanilla and baking soda. Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk mixture Fold in pomegranate seeds. Spoon batter into an 8-by-4-inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Published 11/03/99 The Press Enterprise, Riverside, CA Source: "Cooking Light magazine" From Pat_H - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Onion Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- (1 1/2 Pound Recipe) 1 1/8 cup water 1 1/2 tbsps butter or margarine -- softened 3 cup bread flour 1/2 cup mashed potato flakes 3 tbsps dried onions 1 tbsp sugar 1 1/2 tsps salt 2 5/8 tsps yeast Make 1 1/2-pound recipe for bread machines that use 3 cups flour, or make 1-pound recipe for bread machines that use 2 cups flour. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan and cool on wire rack. Message From Katie to The TNT Recipes List. From Betsy Burtis - - - - - - - - - - - - - - - - - - - NOTES : 3 WW points Made this to accompany my soup tonight. Excellent! * Exported from MasterCook * Poultry Oriental, Fast And Tangy Recipe By :Evelyn C. Tietz Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Oriental Rice Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces Japanese style frozen vegetables with soy -- (2 10oz pkgs) sauce 22 ounces frozen rixe verdi (rice with bell peppers -- (2 11oz pkgs) and parsley) 2 cups chicken broth 4 tablespoons brown sugar 16 1/2 ounces pineapple chunks in juice -- (2 8.5oz cans) -- Drain and reserve juice 1/2 cup juice from the can 2 teaspoons vinegar 4 teaspoons soy sauce 4 tablespoons cornstarch 2 cups cubed cooked poultry 1 finely sliced scallion 1/2 Cup thinly sliced water chestnuts Prepare vegetables and rice according to package directions. In large skillet, combine broth, brown sugar, pineapple liquid, vinegar, cornstarch, and soy sauce. Heat stirring constantly, until thickened, smooth and glossy. Stir in scallions and water chestnuts and cook for 2 min. Stir in vegetables, pineapple and poultry. Heat and serve over bed of hot rice verde. Source: "Gourmet Poultry Recipes; 7-12 Educators (About.com)" S(MC5): "kitpath@earthlink.net" - - - - - - - - - - - - - - - - - - - NOTES : Turkey and chicken leftovers are transformed into gourmet entrees. Here is a sweet and sour cooked turkey or chicken made with convenience foods, including the rice bowl. Each: 531 cals, 7% cff, 4g fat, 6g fiber. sweet and sour rice bowl recipe to try. * Exported from MasterCook * Pumpkin 'N Spice Mini Fluted Tube Cakes Recipe By :Libby's Favorite Pumpkin Recipes Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 reduced fat yellow cake mix 2 tsps cinnamon 1 cup pumpkin pie filling 1 tbsp olive oil 6 whole egg whites -- slightly beaten 1/4 cup fat-free sour cream 2 tsps brown sugar Preheat oven to 350. Prepare 12 mini fluted tube pans with cooking spray and flour; set aside. In a mixing bowl, combine cake mix, cinnamon, pumpkin pie mix, oil, and egg whites. Mix until moistened. Fill prepared pans approximately 1/2 full. Spread evenly with spatula. Gently tap pan on counter to remove air bubbles. Bake for 25 minutes. Meanwhile, combine sour cream and brown sugar. Mix until well blended. Fill center of each cooled cake with 1 tablespoon mixture. From Betsy Burtis - - - - - - - - - - - - - - - - - - - NOTES : 4 WW points I think these must have originally come from Eat-L. I saved the recipe because I have mini-bundt pans and have never used them. I'm finding on Weight Watchers that I really like having a home baked dessert always on hand because it makes me feel like I'm splurging. These are only 4 points each and could easily be used for company. If anyone has any other mini-bundt pan recipes, please pass them my way! I only had canned pumpkin, not pumpkin pie filling, so I added some nutmeg, cloves, allspice and ginger. * Exported from MasterCook * Pumpkin Raisin Muffin Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 2 Cups canned pumpkin 1/2 Cup raisins 10 Packages sweetener 1 Teaspoon vanilla 1 Teaspoon cinnamon 1/2 Teaspoon nutmeg 1/2 Teaspoon allspice 2 1/2 Cups Lowfat Muffin Mix -- see recipe Pre-heat oven to 350F. Spray a large muffin pan (1 dozen). Mix liquid ingredients in a medium sized bowl. Mix dry ingredients in a large sized bowl. Make a well in the center of the dry mixture, and pour the wet mixture into the well. Mix everything gently until just moist - do not overmix or the muffins will be tough. Bake at 350F for about 20 minutes (or until the sides of the muffin begin to pull away from the pan). Description: "Pumpkin Raisin variation for Basic Muffin Mixture" Source: "by Nancy Halverson to www.wwcompanion.net(current WW members only)" From "Jane" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Walnut Cake Recipe By :Yvonne Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Flour 2 teaspoons Baking powder 1/2 teaspoon Baking soda 1/2 teaspoon Salt 1/2 teaspoon Nutmeg 1 teaspoon Cinnamon 2 Eggs 1/2 cup Evaporated skim milk 1 teaspoon Vanilla 1 cup Sugar 1 cup Canned pumpkin 1/8 cup Lighter Bake by Sunsweet 1/2 cup Chopped walnuts In a large bowl, beat eggs, milk, sugar, vanilla and pumpkin until well blended. Sift in dry ingredients and mix well. Fold in chopped walnuts. Spoon into a 9x5x3-inch loaf pan that has been sprayed with Pam or use 4 mini loaf pans. Bake at 350° for 55 mins for the large loaf pan, or 40-45 mins for the mini pans. Let cool 10 mins on rack. Remove cakes from pan and continue to cool. Can be wrapped in foil and frozen . Cal 181 Fat 1.8 Fiber 0.8 CFF 8.6% From Penchard@aol.com - - - - - - - - - - - - - - - - - - - NOTES : This is a cake that I make as gifts every Christmas. In fact, they're in the oven right now. I make them ahead and freeze them, and then pop them into cellophane gift bags and tie with ribbon. I hope you'll try it. * Exported from MasterCook * Real Man Quiche Recipe By :Strong Bones Healthy Exchanges Ckbk,JoAnna Lund,p 222 Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Pies, Crusts & Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups Carnation Evaporated Skim Milk 1/2 Cup reduced fat Bisquick(r) -- plus 1 Tablespoon reduced fat Bisquick(r) 3 eggs -- or equiv. egg sub. 1/2 Cup frozen peas -- thawed 6 Ounces extra lean ham (Dubuque 97%FF preferred) -- 1 full cup, diced 1/2 Cup sliced mushrooms -- 2.5 oz. jar, drained 1/4 Cup chopped onion 1/4 Teaspoon lemon pepper 2 1/4 Ounces shredded reduced fat cheddar cheese (Kraft preferred) -- full 1/2 cup Preheat Oven to 350F. Spray a deep-dish 10-inch pie plate with butter-flavored cooking spray. In a large bowl, combine evaporated skim milk, baking mix, and eggs. Add peas, ham, mushrooms, onion, and lemon pepper. Mix well to combine. Pour into prepared pie plate. Evenly sprinkle cheddar cheese over the top. Bake for 35 to 45 minutes or until center is set. Place pie plate on wire rack and let set for 10 minutes. Cut into 6 servings. Hint: Thaw peas by placing in a colander and rinsing under hot water for one minute. Per book: Each serving equals: HE: 1 2/3 Protein (1/2 limited), 2/3 Bread, 1/2 Skim Milk, 1/4 Vegetable 198 Cals, 6 g. Fat, 17 g. Protein, 19 g. Carb., 618 mg. Sodium, 280 mg. Calcium, 1 g. fiber Diabetic: 2 Meat, 1 Starch, 1/2 Skim Milk Comes out to 4 WW Points Description: "This ham-and-cheese pie will definitely please the men in your life!" Copyright: "1997 by Healthy Exchanges, Inc." Donna Rathmell German,Bread Machine Cookbook,p 69 - - - - - - - - - - - - - - - - - - - NOTES : Recipe has a snowflake symbol next to it in the book -- which means that it's freezable. No freezing nor reheating directions are given. I would bake until not quite set (30 mins?). Thaw in refrigerator and then reheat in 350F oven for about 20 minutes (until heated through). * Exported from MasterCook * Rice Pudding #9 (Sharifeh Saee's Shole-e Zard) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Holidays & Gifts Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup Basmati Rice 1/2 cup Unsalted Butter -- or margarine 6 cups Water 4 cup Sugar 1 Tbsp Powdered Saffron -- In 1/2 cup Water 1 1/2 Tsp Ground Cardamom 1/2 cup Rose Water Cinnamon 1/4 cup Shelled Pistachio Nuts -- Chopped Rinse rice by swishing in large bowl with abundant water 5 or 6 times or until water is clear. Add rice and butter to water in heavy saucepan. Bring to boil. When rice is boiling add sugar, saffron and cardamom. Simmer until rice is completely broken apart and mixture is thick like custard, approximately 45 minutes. Add rose water last 5 minutes of cooking. Persian Pour rice pudding into serving bowl. When it sets up at room temperature, garnish pudding by making design with powdered cinnamon and pistachio nuts. Serve warm or at room temperature. Makes 8 servings. Each serving contains about: 680 calories; 6 mg sodium; 31 mg cholesterol; 14 grams fat; 138 grams carbohydrates; 4 grams protein; 0.3 grams fiber; 18%CFF From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roast Loin Of Pork With Garlic And Rosemary Recipe By :Look & Cook: Italian Country Cooking - Anne Willan Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 cloves garlic 1 bunch fresh rosemary 2 teaspoons black peppercorns salt 1 tablespoon olive oil -- (orig was 2 tbsp) 3 pounds boneless pork loin 1 cup water Add garlic, rosemary leaves, peppercorns and salt to a food processor and pulse until finely chopped. Heat oven to 400. Lightly oil a roasting pan. Cut away any excess fat and sinew. Fold open the flap of meat and using a rubber spatula, spread half the garlic and rosemary mixture over the meat. Fold the flap of meat back over and reshape. [If your meat does not have a flap, cut a deep slit into the meat, but not through it. You should have a flattened out pieces of meat.] Using separate pieces of kitchen twine, tie the roll of pork at 1-inch intervals. Set the pork in the roasting pan and spread the remaining garlic/rosemary mixture over the outside. Sprinkle with olive oil. Roast until the meat starts to brown 20-25 minutes. Remove from the oven and pour half of the water over the pork. Continue roasting 45-60 minutes longer, turning 2 or 3 times during the cooking so it browns evenly., adding half of the remaining water when the pan becomes dry. The pork is cooked when a skewer inserted in the center for 30 seconds is very hot when withdrawn. Transfer the meat to a cutting board, cover with foil, an d let stand for 10 minutes before carving. Discard most of the excess fat from the roasting pan. Deglaze the pan with the remaining water. Taste for seasoning. Remove string. Slice into 1/2-inch slices. Serve with pan juices. NOTE: Zucchini slices sauteed in olive oil with shallots are delicious with pork. The pork loin can be roasted up to 1 day ahead and refrigerated, tightly wrapped in foil. It is delicious served cold. From KSBAUM@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Delicious and very easy to do - peppercorns don't grind in the small food processor; crack them first before adding to herb and garlic mixture. Just made this and it was delicious - very easy to do, and very tasty. The leftovers make a delicious sandwich. I only used about 1 T. of olive oil and it worked out just fine. * Exported from MasterCook * Roasted Corn And Mushroom Salad Recipe By :Ken Charney, PCC Natural Markets, Seattle TOH Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ears of corn 2 teaspoons extra virgin olive oil 1/2 onion -- medium dice 2 cloves garlic -- minced 1 chili pepper -- minced -- optional 10 shiitake mushrooms -- sliced 6 dried chanterelle mushrooms -- chopped -- soak in hot water -- optional 2 teaspoons cumin powder -- or to taste 1 teaspoon chickpea miso 1 lime -- juiced 1/2 red pepper -- small dice 1/2 small cucumber -- peeled, small dice 2 teaspoons apple cider vinegar -- or to taste 2 teaspoons extra virgin olive oil -- or to taste avocado -- sliced -- for garnish salt and pepper -- to taste Serves 4-6. Shuck corn. Scrape any excess milk from cobs with the back of a knife and set aside in a large bowl. In a very hot cast iron skillet, roast corn until lightly browned, turning frequently with wooden spoon. If sticking excessively, add a drop or two of oil. Add roasted corn to bowl with corn milk. Saute onion in oil until lightly browned. Add garlic, chile, shiitakes, and chanterelles. Cook until mushrooms are soft. Stir in cumin and miso. Deglaze pan with small amount of soaking water if necessary. Season with salt and pepper. Add contents of pan to bowl with corn and mix well. Let cool slightly. Add lime juice, red pepper, and cucumber. Mix again, add oil and vinegar and season additionally with salt and pepper. Top with avocado. Serve on a bed of watercress or other greens. From Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : The key here is the cast iron skillet, to dry roast the corn. Your options are endless as to what you might put in this salad, or relish, as some call it. The ingredients are partially cooked, partially raw, to take advantage of a variety of flavors and textures. Of course, the fresher the corn, the better, but frozen is okay too, when fresh isn't available. * Exported from MasterCook * Roasted Eggplant Salad #2 Recipe By :Cooking Light Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Medium Eggplant -- Cut Into 1" Cubes 1 Cup Green Bell Pepper -- Chopped 1 Cup Red Bell Pepper, Chopped 1 Large Vidalia Onion -- Cut Into Wedges 1 Garlic Clove -- Chopped 1 Tablespoon Olive Oil 1/4 Teaspoon Salt 1/8 Teaspoon Black Pepper 1 Teaspoon Ground Cumin 2 Tablespoons Red Wine Vinegar 1/4 Teaspoon Ground Red Pepper 1 Tablespoon Parsley -- Finely Chopped Preheat oven to 400F. Combine first 5 ingredients in a shallow roasting pan. Drizzle oil over vegetables. Sprinkle with salt and black pepper, and toss well. Bake at 400F for 45 minutes or until tender, stirring occasionally. Spoon eggplant mixture into a medium bowl; set aside. Place a small skillet over medium-low heat. Add cumin; saute 20 seconds, stirring constantly. Add cumin, vinegar, and red pepper to eggplant mixture; toss well. Sprinkle with parsley. From "Sherilyn" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Garlic Mashed Potatoes With Variations Recipe By :Cooking Light Magazine, October 1997 Serving Size : 5 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head garlic 1 tablespoon olive oil 1 pound peeled Yukon gold potatoes -- quartered --or red potatoes 3 cups water 1/2 cup 1% low-fat milk 1/4 teaspoon salt 1/4 teaspoon pepper 1. Preheat oven to 375F. 2. Remove white papery skin from garlic head (do not peel or separate cloves). Rub oil over garlic head; wrap in foil. Bake at 375 oF for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Set aside. Discard skins. 3. Place potatoes in a saucepan, and cover with water. Bring to a boil; cook 15 minutes or until very tender. Drain. Heat milk in pan over medium heat until hot (do not boil). Add potatoes, salt, and pepper, and beat at medium speed of a mixer until potato mixture is smooth. Add garlic pulp, and stir well. Yield: 5 servings (serving size: 1/2 cup). Variations: Mashed Potatoes With Sage: Omit garlic; add 2 tablespoons minced fresh sage to milk, salt, and pepper. Chive-and-Goat Cheese Potatoes: Omit garlic; add 3 tablespoons minced chives and 1/2 cup (2 ounces) crumbled goat cheese to milk, salt, and pepper. CALORIES 105 (27% from fat); FAT 3.1g, (sat 0.5g, mono 2.1g, poly 0.3g); PROTEIN 3.9g; CARB 16.6g; FIBER 1.8g; CHOL 1mg; IRON 3.2mg; SODIUM 140mg; CALCIUM 79mg. From aml@skypoint.com - - - - - - - - - - - - - - - - - - - NOTES : I prefer Yukon Gold potatos for mashed....they look and taste like you have use quite a bit of butter.... * Exported from MasterCook * Roasted Red And White Potatoes With Dates Recipe By :Hanneman 1999-nov-16 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Sweet Potatoes & Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE DRESSING: 2 Tablespoons fruity balsamic vinegar such as fig or raspberry 1 tablespoon olive oil 1/2 teaspoon salt 1/4 cup chopped dates -- or more to taste 1/4 cup toasted slivered almonds FOR THE POTATOES: 3/4 pound sweet potatoes (peeled) -- cubed (1/2-inch) 3/4 pound russet potatoes (peeled) -- cubed (3/4-inch) salt and pepper 2 tablespoons lowfat vegetable broth 1/2 lemon -- juiced, zested -- (1 tsp) 2 cloves garlic -- minced 1/2 teaspoon dried thyme 1/4 teaspoon Butter Buds(r) fresh thyme -- optional garnish Preheat oven to 400F. Line a baking pan with heavy-duty foil, large enough to wrap the potatoes. Combine salt, pepper, broth, lemon juice, some zest (about 1/2 tsp), garlic, thyme and butter buds in a bowl potatoes in a bowl. Add potatoes and toss to coat. Transfer potatoes to the foil-lined pan. Seal the foil. Bake potatoes for 20 minutes. Open the package and bake another 15 minutes. Extend baking time to suit your taste for caramelized potato. Prepare dressing: combine the ingredients listed in a serving bowl. Add the hot potatoes with pan juices (optional) and toss to coat evenly. Adjust the salt and pepper. Add some of the remaining lemon zest to taste. Serve hot. EACH: 256 cals, 28% cff, 8g fat, 5g fiber. Cuisine: "South American" Source: "Inspired by "Sweet Potatoes with Dates (Chile)" in Burt Wolf's Menu Cookbook (1994 Doubleday)" S(MC5): "11/16/99 by kitpath@earthlink.net" - - - - - - - - - - - - - - - - - - - NOTES : Sweet-sour tang sets off the caramelized potatoes and hint of herb. Serve with a black bean and rice casserole or with Lentils and Rice and Spicy Sausage (meat or vegetarian alternative) for complete protein meal. This is my adaptation of a recipe from burt wolf's menu book. I roasted instead of fried the potatoes. It's roasted sweet and russet potatoes with thyme and garlic and fig-balsamic vinegar and dates .... Boy was that good and the flavor complemented the lentil and rice dish. * Exported from MasterCook * Romanian Apricot Dumplings Recipe By :LOWFAT JEWISH VEG CKBK, Debra Wasserman Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Jewish Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds potatoes -- peeled and chopped 10 cups water 1/2 teaspoon salt 1/2 cup maple syrup 2 cups whole wheat pastry flour 6 ripe apricots -- pitted 1 teaspoon oil 2 teaspoons cinnamon (serves 8 - 3 dumplings each) Cook potatoes in salted water in large pot over medium heat until tender. Drain and cool, saving liquid to use later. Mash potatoes once (not too much). Stir in maple syrup. Slowly add flour to make a dough that's not too thick, but not too sticky either. Chop apricots into quarters. Take a handful of dough and flatten with your palm. Put chopped apricot quarter in center of dough. Roll dough into ball, covering apricot. Repeat process to make approximately 24 dumplings. Bring potato water that was set aside earlier back to a boil. Add oil. Place six dumplings into boiling water. Dumplings are done when they float to the top of the pot. Remove from boiling water and strain them in a colander. Repeat this process four times. Sprinkle dumplings with cinnamon and serve warm. Total calories per serving: 363 Fat: 1 grams Protein: 8 grams Carbohydrate: 82 grams Calcium: 37 mg THE LOWFAT JEWISH VEGETARIAN COOKBOOK, Debra Wasserman Printed in: VRG-NEWS: November 1999 From Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : Although this dessert is not easy to prepare, it's so good that it's worth the effort. You can substitute different fruit such as peaches. * Exported from MasterCook * Rosemary Roast Pork Tenderloin Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces pork tenderloin (about 16 ounces) 1 clove garlic -- slivered nonstick cooking spray 1 teaspoon dried rosemary -- crushed salt and pepper -- to taste Cut small slits in pork and insert garlic slivers. Place pork in small roasting pan and spray lightly with cooking spray. Rub surface of pork with rosemary. Sprinkle lightly with salt and pepper. Roast pork at 424 until meat thermometer inserted in center registers 160* (slightly pink), or 170* (well done), 20 to 30 minutes. Per serving = 138 calories, 3 gm fat, 73 mg cholesterol, 57 mg sodium, 0 gm carbohydrate, 0 gm fiber, 23 gm protein From "carolreu@interl.net" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rye Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Grains & Cereals Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 3 tablespoons nonfat dry milk powder 2 tablespoons honey 2 tablespoons molasses 2 tablespoons shortening 1 1/2 teaspoons salt 2 cups bread flour 1 1/3 cups whole wheat flour 1 cup rye flour 1 1/4 teaspoons active dry yeast In bread machine pan, place all ingredients in order suggested by manufacturer. Select wheat bread setting (if your bread machine does not have a wheat setting, use the basic setting). Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tbsp of water or flour if needed). Yield: 1 loaf Per slice = 151 calories, 2 gm fat, 0 mg cholesterol, 207 mg sodium, 29 gm carbohydrate, 2 gm fiber, 4 gm protein From "carolreu@interl.net" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Saucy Ground Turkey Recipe By :A Spoonful of Ginger (Nina Simonds) modified Serving Size : 6 Preparation Time :0:15 Categories : Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 1 pound ground turkey 3 1/2 tablespoons chopped green onions -- white part only 1 1/2 tablespoons minced ginger 1 tablespoon minced garlic 1/2 teaspoon sesame oil 2 cups waterchestnuts, canned -- drained and rinsed 3 cups chopped green onions -- green part only 5 tablespoons Chinese sweet bean paste 2 tablespoons granulated sugar 1/2 teaspoon sesame oil 1 teaspoon Chinese chile paste 2 cups long-grain white rice Heat canola oil in a wok or heavy skillet, then add the turkey, chopped green onions (white part only), ginger, garlic, and 1/2 teaspoon of sesame oil and stir fry over medium high heat, mashing and breaking up the turkey. Cook turkey until it changes color and separates. Add the waterchestnuts and chopped green onions (green part only) and stir fry for 1-2 minutes. Mix the bean paste, sugar, 1/2 teaspoon of sesame oil, and chile paste in a small bowl and pour into wok, stirring to coat. Cook for 3-5 more minutes. Cook rice according to package directions and serve with hot meat mixture. From Joanne McAndrews - - - - - - - - - - - - - - - - - - - NOTES : This is a recipe from Nina Simonds's new cookbook, which we are really enjoying. She suggested serving the turkey wrapped in lettuce leaves, but we decided to put it over rice. I also reduced the amounts of sesame oil (1/2 tablespoon and one tablespoon in her original recipe, reduced it to 1/2 teaspoon each). We thought this was great, and will definitely make it again. * Exported from MasterCook * Scandinavian Meatballs Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup nonfat sour cream 1 cup water 3 Tbsp. flour 1 pkt beef bouillon granules 1/2 teaspoons dried dill weed 24 cooked meatballs -- (frozen or thawed) In a medium saucepan blend sour cream, water, flour, bouillon granules, and dill. Cook over medium heat until thick and bubbly, stirring occasionally. Add meatballs to sauce. Cook for 15 to 20 minutes or until meatballs are hot, stirring occasionally. Serve over hot egg noodles. Yield: 4 servings. From "Rick & Amanda" - - - - - - - - - - - - - - - - - - - NOTES : This rich and creamy dish, seasoned with dill, is made in minutes by using cooked meatballs from your freezer. Serve with egg noodles. Here is a recipe I like. I usually cheat and use the frozen meatballs I get at Sam's Club, however any meatball will work. * Exported from MasterCook * Shake It And Bake It Coating Recipe By :"chickie" Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Homemade Mixes Poultry Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup All-purpose flour 2 Tsp Salt 1/2 Tsp Dried Thyme 1/2 Tsp Garlic powder 1 Tsp Paprika 1/2 Tsp Basil -- Or Oregano -- Crushed 1 Tsp Pepper 1/2 cup Crackers -- Crumbled mix all together and use for coating chicken. >From: chicken-recipes-subscribe@onelist.com From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 247.3 Total Fat 3.9g Sat Fat 0.7g Carb 46.2g Fib 1.1g Pro 6.3g Sod 1452mg CFF 14.2% * Exported from MasterCook * Shiitake And Tempeh Mushroom Burger Dinner Recipe By :Pat_H Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Oriental Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Shiitake mushroom and tempeh burgers stir fry of mixed veggies no-egg noodles I served them with no-egg noodles and a stir fry of bok choy, carrot, mushroom, red onion, garlic, cilantro and thyme. Sauce was pasta water, veggie bouillon and about 2 tablespoons of annies vegetarian mushroom-ginger sauce. well, i should have made a chipotle sauce because the burgers are smoked. still it was a great meal. The product is a meat substitute and smokey - so that limits it's versatility. I plan on crumbling some in a lentil soup, spiked with chopped spinach and served on spaghetti (i think that was Kristan's idea... thanks) and it might go crumbled on a foccacio (sw style). In a multi bean soup. And as a burger (sandwich) -- maybe on rye so it competes with the smokiness. Bob likes it far better than seitan or tempeh. cooking: we tried the foreman. preheated. the frozen patties cooked in 4'30" - They weren't heated in the middle at our first guess: 4 mins Box says open grill pan takes 7 mins. Or heat for 3 in the microwave 100g or 3.5 oz pattie 129 cals 1 g fat 400 mg sodium 7g fiber - - - - - - - - - - - - - - - - - - - NOTES : Sams sells mushroom burgers [I should have said that the burgers are shiitake and tempeh - combined! so there is more texture.] sold by http://www.shiitakeya.com/ A winner! We tried them tonight and were nicely surprised. good things! they remind me of ground turkey burgers in taste, chew, and dryness. * Exported from MasterCook * Southwestern Onion Dip Recipe By :Libby Serving Size : 32 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Mexican & Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces lowfat sour cream 1 package onion soup mix 1/4 cup salsa 2 jalapeno peppers -- finely chopped baked tortilla chips fresh vegetables In medium bowl, combine all ingredients except chips or vegetables; mix well. Chill to blend flavors; stir before serving. Serve with chips or vegetables. Refrigerate leftovers. Yield: 2 cups. Per tbsp serving = 10 calories, 0 gm fat, 1 mg cholesterol, 114 mg sodium, 1 gm carbohydrate, 0 gm fiber, 0 gm protein From "carolreu@interl.net" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spaghetti Carbonara Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Spaghetti or Thin Spaghetti -- uncooked 6 Ounces turkey bacon -- finely chopped 3 Cloves garlic -- minced 2/3 Cup dry white wine 1 Cup egg substitute 1/3 Cup chopped parsley 1/3 Cup grated Parmesan cheese Salt and freshly ground pepper -- to taste Prepare pasta according to package directions. While pasta is cooking, cook the bacon and garlic in a small saute pan over medium-low heat until the garlic is aromatic and the bacon is lightly browned, about 3 to 4 minutes. Add the wine, increase heat, bring the wine to a boil and cook until it has reduced by about half. Pour mixture into a large serving bowl and let it cool for 5 minutes. Stir in the egg substitute and the parsley. When pasta is done, drain it well and add it immediately to the bacon mixture. Add Parmesan cheese and toss quickly. Season with salt and freshly ground pepper and serve. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" From Pat_H - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spaghetti With Mushrooms Recipe By :Miyoko Nishimoto Schinner, Japanese Cooking Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Pasta Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cooked spaghetti 1 teaspoon sesame oil 2 fresh shiitake mushrooms -- sliced 2 ounces enoki mushrooms -- separated 2 ounces shimeji (oyster mushrooms) -- separated 1 tablespoon sake 1 tablespoon white wine 1/3 cup shiitake stock 1 tablespoon mirin 2 tablespoons soy sauce -- dash sesame oil 4 shiso leaves -- slivered 1/2 piece nori -- slivered "Kinoko Spaghetti" Heat 1 tsp sesame oil in a saute pan, and saute the mushrooms over high heat until they wilt slightly. Deglaze the pan with the sake and white wine, then add the shiitake stock, mirin, and soy sauce. Bring to a simmer and cook for 2-3 minutes, then toss in the cooked pasta, and heat for 30 seconds. turn off the heat, add the dash of sesame oil and shiso, and serve. Top with a mound of slivered nori. Eat immediately. From Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : "Mushroom lovers will appreciate this flavorful dish abounding with three kinds of mushrooms in a fragrant broth with a hint of shiso and topped with slivers of nori. It is best not to make more than 2 servings at a time." --- This is an excellent and extremely easy dish. Again, I liked it, and I'm not a mushroom fan. Miyoko does recommend that you don't try to make more than 2 servings at one time because it will be difficult to brown the mushrooms in a too-full pan. Of course, if you have a huge saute pan, then go for it. She suggests you brown the mushrooms by constantly moving them over high heat.[ellen c] * Exported from MasterCook * Spiced Crabapples Recipe By :San Jose Mercury News, 11/10/99 Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Fruit Holidays & Gifts Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Qt Crabapples (About 6 Lbs) 1 Tbsp Whole Cloves 3 C Apple Cider Vinegar 5 C Water 6 C Sugar To 8 C, Depends On Individual Taste 2 Tbsp Cinnamon Sticks -- Broken 1 Tbsp Whole Allspice 3 Drops Red Food Coloring Makes 4 to 5 pints, or more, depending on how tightly they are packed Wash crabapples and remove blossom ends. Leave stems on. For appearance, stick 1-2 cloves into several of the crabapples. In deep 6-quart kettle, combine cider vinegar, water and sugar and stir to blend. In a cheesecloth bag, combine cinnamon sticks, allspice and remaining cloves. Tie to seal and add to liquid. Bring to a boil and boil 10 minutes. Add food coloring. Add crabapples, a few at a time. Simmer each batch of crabapples for 10 minutes, or until tender, and transfer to hot, sterilized jars. Strain syrup (discard spices), return to kettle and bring to boil. Pour over crabapples, filling jars to within 1/2-inch of top. Meanwhile, have water heating in canning kettle or any large kettle with a rack set into the bottom. Seal lids, place jars in kettle, and bring water to boil. Water must cover jars. When water boils, reduce heat to medium-low and simmer 20 minutes. Remove jars from water bath. Cool. Store in a cool, dark place. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Chicken Corn Chowder Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Pressure Cooker Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Pound Canadian bacon -- cut into 1-inch -- pieces Nonstick cooking spray 1 Large onion -- diced 3 garlic cloves -- slivered 2 chicken breasts -- skin off 1 Can crushed tomatoes -- (16oz) 1/4 Cup jalapeno salsa 1 green bell pepper -- coarsely chopped 2 Cups nonfat chicken broth 1 Teaspoon salt 1/2 Teaspoon crushed red pepper flakes 1/8 Teaspoon hot pepper sauce 2 Packages frozen whole-kernel corn -- (8-10oz) -- or 1 pound fresh 1/2 Cup chopped cilantro 1 Tablespoon sherry 3 Tablespoons all-purpose flour 3 Tablespoons butter -- softened 1 Cup nonfat half-and-half In a pressure cooker (sprayed with nonstick cooking spray) over medium high heat, saute bacon until browned. . Add onion, garlic, and chicken. Saute 3 minutes. Stir in tomatoes, salsa, bell pepper, broth, salt, pepper flakes and hot pepper sauce. Close lid and bring to second red ring (high pressure) over high heat. Immediately reduce heat to maintain pressure and cook 6 minutes. Release pressure using finger-tip release method for the newer cookers or according to manufacturer's directions. Remove lid. Lift chicken out. Remove meat from bone and cut into bite-size pieces. Add chicken pieces, corn, cilantro, and sherry to the pressure cooker. Bring to a simmer without pressure lid and cook 2 minutes. To thicken the soup, combine flour and butter, blending to paste consistency. Add 1 tablespoon at a time, mixing until soup appears creamy, and cook 1 more minute. Gradually stir in half-and-half and mix thoroughly. Serve hot with corn chips. Notes: Variation: Substitute drained low-fat plain yogurt blended with flour for the half-and-half. Omit butter. Or, thicken the soup with instant mashed potato flakes. Description: "This Southwest chowder is a favorite and full of great flavors." Source: "http://www.kuhnrikon.com/cgi-bin/showrecipe.pl?key=chicken_corn_chowd r" Start to Finish Time: "0:45" From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : The original recipe called for regular bacon instead of Canadian, 1/4 c. olive oil instead of nonstick cooking spray, and full fat 1/2 and 1/2, and full fat chicken broth. * Exported from MasterCook * Spicy Cranberry Fruit Relish Recipe By :Pat_H Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Fruit Holidays & Gifts Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup pecans 1/2 cup sugar 1 small orange 1 piece orange rind -- or to taste 4 oz fresh cranberries 1 small granny smith apple 1/2 cup orange juice 1 pinch salt and pepper 1/4 tsp McCormick's Thai Seasoning -- * or twice that amount 1/4 tsp butter buds (R) sprinkles -- (optional) 2 tablespoon balsamic vinegar Prep 30 minutes; serves 10 Place pecan and sugar in the bowl of a food processor fitted with the metal blade. Pulse to coarsely chop. Use a knife to cut the peel from the flesh of the orange; remove any seeds and pulp. Cut into chunks and place in the bowl of a food processor along with a piece of orange peel (1-inch square. Stem and wash the cranberries and place in the bowl. Stem and core the apple and chunk-cut. Add to the bowl. Process until coarsely but evenly chopped. Add the orange juice, salt and pepper and Thai spice. Process to a mince or rough applesauce texture. Cook the relish over medium heat in large non-stick saucepan for 8 to 10 minutes, or until heated through. Reduce heat and cook another 10 minutes or until the sugar melts completely and fruit softens (see tip). Add the butter buds (if using). Remove from the heat. Add the balsamic vinegar and stir gently to combine. Taste the relish and correct the seasonings: spicy sweet-tart. Set aside to cool. Cover and store in the refrigerator 2 days before serving. Will keep at least 10 days in the refrigerator (sometimes longer). Makes 2-1/2 cups. Source: Thanksgiving 11/25/1999 by patHanneman TIP: Proceed like we would for applesauce. I stopped cooking the relish just shy of soft applesauce. The relish will be slightly stiff and the fruit wasn't softer than the nuts. Thai seasoning: includes chile peppers, ginger, coriander, red pepper, cumin, cinnamon, star anise, salt, garlic, lemon peel, shallots, and jalapeno peppers. - - - - - - - - - - - - - - - - - - - NOTES : This was wonderful. Made it on Tuesday. It had aged enough by Thursday. Great today (Friday). This is a partially cooked relish where the minced fruit is cooked with sugar only until the sugar melts and the fruit is slightly soft. The texture is more like chopped pecans. We were surprised at how well it went with mashed potatoes! (Fat free half and half)! * Exported from MasterCook * Steamed Kabocha With Lemon Creme Fraiche Recipe By :Miyoko Nishimoto Schinner, Japanese Cooking Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Tofu Tried Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 medium kabocha -- (Japanese squash) -- unpeeled and sliced in 1/2 in slices -- or cut into large chunks for mashing -- you can use butternut -- or other winter squash --- Lemon Creme Fraiche: 5 ounces lowfat silken tofu -- to 6 ounces -- 1/2 of aseptic package 3 tablespoons lemon juice 3 tablespoons water -- * 1 tablespoon salad oil -- ** 1/2 teaspoon salt 2 tablespoons fructose -- *** -- or other sweetener -- such as sugar or FruitSource -- or fruit juice concentrate "Kabocha no Lemon Kureem Kake" * Hold the water and add only as much as needed ** Original was 2 tbsp salad oil; all oil can be omitted if desired *** Without sweetener, can be used in vegan mushroom stroganoff Squash preparation: Steam the kabocha until tender. Arrange slices on a platter. Or, scoop the flesh out of the skin, and mash the chunks. Place a mound of the mashed kabocha in small individual dishes. Lemon Creme Fraiche: Combine all the ingredients in a blender until absolutely smooth. Top with the Lemon Creme Fraiche, and serve. From Ellen C. --- I cannot tell you just how wonderful this is! The Lemon Creme Fraiche is outstanding, and works very well with the squash. You can use any squash, or even sweet potatoes. By omitting the sweetener, Miyoko says you can use the creme fraiche in a dairy-free mushroom stroganoff. The possibilities for this creme fraiche are endless. How about on some steamed asparagus, or even broccoli? Yum!! BTW, if you haven't had kabocha, do try it. It's a delightful winter squash. - - - - - - - - - - - - - - - - - - - NOTES : "This very simple and unique dish is a vegan replication of something I tasted at a progressive nomi-ya (a Japanese drinking establishment serving a variety of tapas-style delectables). In the original version, heavy cream was used. I have substituted silken tofu with excellent results. This dish can be an appetizer or side dish." * Exported from MasterCook * Straw And Hay Recipe By :Susan Nicholson, 7-day Menu Planner Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ozs fettuccine 4 ozs spinach fettuccine 1 cup skim milk 1/2 cup lowfat cottage cheese 1 tbsp cornstarch 1/4 cup freshly grated parmesan, divided 1/4 tsp salt -- (optional) 1/8 teaspoon freshly ground nutmeg 1/8 tsp freshly ground pepper 4 ozs diced cooked ham 1 clove garlic -- crushed 1/2 cup frozen green peas Combine and cook pastas according to package directions, omitting salt and oil. Drain. Place in a large serving bowl and set aside. In a food processor combine milk, cottage cheese, and cornstarch. Process until smooth. Transfer mixture to medium nonstick skillet and heat to medium. Add 1/4 c. Parmesan, salt, pepper and nutmeg. Stir until cheese melts. Set aside. Head a large nonstick skillet with cooking spray until hot. Add ham and garlic. Cook 2 minutes, stir in peas and cook 2 more minutes. Remove from heat and stir in milk-cheese mixture. Pour over pasta, tossing gently to combine. Sprinkle with remaining Parmesan. Source: "AJC 9/30/99" From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : According to the AJC this has (per serving) 376 cal, 26 g pro, 7 g fat (16%), 2 g fiber. * Exported from MasterCook * Strawberry Angel Food Souffle Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cakes & Frostings Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups angel food cake -- crumbled 16 ounces frozen strawberries (in syrup, thawed, pureed, divided) 1 teaspoon orange extract 5 egg whites 1/2 cup sugar Combine cake crumbs, 1 1/2 cup strawberry puree, and extract in large bowl. Pour remaining 1/2 cup strawberry puree into bottom of 2 quart souffle dish that has been greased and sprinkled with sugar. Beat egg whites to stiff peaks in large bowl, adding sugar gradually; fold gently into cake mixture. Pour into souffle dish. Bake at 350 until puffed and set, about 35 minutes. Per serving = 341 calories, 0 gm fat, 0 mg cholesterol, 448 mg sodium, 79 gm carbohydrate, 1 gm fiber, 8 gm protein From "carolreu@interl.net" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Green Pepper (Kochu Sobaki) Recipe By :Flavors of Korea: Vegetarian Cuisine 1998 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Stuffing Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water 4 medium green bell peppers -- halved lengthwise, cored -- STICKY RICE STUFFING: 1 teaspoon sesame oil 1 large carrot 1 clove garlic -- minced 2 scallions with greens -- minced 4 cups cooked sticky rice -- cooled or day-old 1/4 teaspoon black pepper COATING: 2 tablespoons all-purpose flour 1 egg -- beaten 1 1/2 tablespoons vegetable oil SOY DIPPING SAUCE: 1/2 cup low sodium soy sauce 2 tablespoons rice vinegar 1 teaspoon sugar 1 tablespoon water In a large saucepan, bring the water to a boil. Parboil the green pepper halves for 3 minutes, then drain and pat dry. To make the stick rice stuff, heat the sesame oil in a small skillet over medium heat. Saute the carrot, garlic, and onions until the onions are lightly browned, about 1 minute. In a medium bowl, mix the carrot mixture with the sticky rice, slat and pepper. Fill each pepper half with 1/2 cup of the stuffing mixture, pressing firmly. Dip the stuffed side of each pepper half into the flour and then into the beaten egg. In a large skillet, heat the vegetable oil over medium heat. Place the peppers in the skillet stuffing side down, and fry until golden brown and crispy. To make the soy dipping sauce, mix all the ingredients together in a small bowl. Serve the peppers on a large platter along with the bowl of dipping sauce. EACH: 198 cals, 18% cff, 4g fat, 2g fiber. Cuisine: "Korean" From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : Frying the rice side of these stuffed green peppers in a little sesame oil not only provides a crispy crust but imparts that wonderful sesame seed oil flavor. Serve each half as a side dish or both halves as a main dish. * Exported from MasterCook * Stuffed Shiitake Mushrooms Recipe By :Miyoko Nishimoto, The Now and Zen Epicure Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Oriental Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces lowfat frozen tofu -- to 14 oz 8 large shiitake mushrooms -- to 10 -- fresh or dried and soaked 1 medium onion -- chopped 1 large garlic clove 2 tablespoons olive oil 1 tomato -- chopped 1/2 teaspoon rosemary 1/3 cup ground walnuts -- or almonds or pecans 2 teaspoons mellow white miso 2 tablespoons tomato paste salt and pepper -- to taste -- 8-10 shiso leaves -- optional Serves 4-8. Defrost the tofus, squeeze dry, and crumble. Saute the onion and garlic in the olive oil until tender. Add the finely crumbled tofu and saute another five minutes. Add the chopped tomato and rosemary, and continue cooking for ten minutes,until the mixture is fairly dry. Add the ground nuts, miso, tomato paste, salt and pepper to taste, and an additional few drops of live oil if the mixture seems too dry. Cut of the stems from the mushrooms and mound the mixture into them the caps with a spoon, pressing firmly with the inside of the spoon to form a smooth mound. Bake at 350F for 15 - 20 minutes until browned. Place on a shiso leaf and serve either hot or at room temperature. From Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : Here is something to serve the skeptical non-vegetarian guest. The frozen tofu takes on the texture of meat and the ground nuts add richness. These can made a day or two in advance, and baked before serving time, or baked several hours in advance and re-heated or served at room temperature. If you can get shiso leaves from a Japanese grocery store, place them under the mushrooms, as they not only look pretty, but can be eaten - a delicious experience. --- Following is one of the dishes she created and it was absolutely divine! (And I don't even like walnuts.) This recipe borders on the 30% CFF target. But by using a lower fat tofu and reducing the amount of olive oil used to saute, it works. Also, I'd use almonds (which I prefer) and that lowers the fat even more. * Exported from MasterCook * Stuffed Sweet Potatoes Recipe By :Home Cooking, Dec 1996 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Sweet Potatoes & Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 28 Oz Sweet Potatoes Baked -- Note 1 1 cup Crushed Pineapple In Juice -- Drained 1/2 cup Raisins 2 Tbsp Diet Margarine -- Plus 2 teaspoons Diet Margarine 1 Tsp Pumpkin Pie Spice 1 Dash Salt Note 1: Originally these were stuffed sweet potatoes. But Jeff and I decided we didn't want to do it that way so we just baked them in a casserole dish. Original directions: Preheat oven to 400F. Scoop out the pulp from the potato halves in to mixing bowl, leaving 1/4" shells. Mash pulp; reserve shells. Add remaining ingredients to potato pulp, stir to combine. Spoon potato mixture evenly into reserved shells; place on baking sheet and bake until heated through, about 10 min. Reggie directions: Preheat oven to 400F. Scoop out the pulp from the potatoes in to mixing bowl. Mash pulp. Add remaining ingredients to potato pulp, stir to combine. Spoon potato mixture into casserole dish and bake in oven for approx 20 min. This was very good. Wouldn't hesitate to serve it to company. Serves 4 Tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 290.2 Total Fat 5.3g Sat Fat 1.1g Carb 59.2g Fib 5.5g Pro 3.2g Sod 95mg CFF 16% * Exported from MasterCook * Stuffed Winter Squash Recipe By :Sam Gugino Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Stuffing Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large acorn squash or small butternut squash Salt and pepper -- to taste 1 6 oz pkg wild rice 4 cups vegetable stock or water 1 tablespoon butter or oil 8 ounces mushrooms -- sliced (mix domestic and wild mushrooms) 1 cup chopped onions 1 stalk celery rib -- finely chopped 1/2 cup toasted mixed nuts -- coarsely chopped (pine-, hazel-, walnuts or pecans) 2 tablespoons chopped parsley 2 tablespoons chopped fresh mixed herbs (thyme, chives or marjoram) 1 whole egg -- and 1 egg white Preheat oven to 400 degrees. Cut squash in half, lengthwise, scoop out the seeds and put it in a roasting pan, cut side down, with 1/2-inch of water. Bake about 40 minutes or until just tender. Remove, season with salt and pepper and lower oven to 350 degrees. Meanwhile, rinse wild rice and cook in stock or water about 45 minutes or until tender. Drain and put in a mixing bowl. Heat butter or oil in a large skillet over medium heat. Add mushrooms onions and celery. Cook until mushrooms wilt and onion softens, about 5 minutes. Add to wild rice along with nuts, parsley, herbs, salt and pepper. Add eggs and mix well. Put stuffing into squash cavities, mounding slightly. Cover with foil and bake in a lightly greased baking dish 25 minutes or until heated through. EACH: 585 cals, 27% cff; 18g fat, 12g fiber Source: "Sam Cooks Newsletter 1999" From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : This is a delicious main course for vegetarians at holiday time. But don't let them have all the fun. * Exported from MasterCook * Substitutions For Alcohol In Cooking Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Red wine (Lambrusco or semisweet wine): Carbonated cranberry drink (Sundance brand). Dry red wine: Use 1/2 cup (4 oz) carbonated cranberry drink plus 1 Tbsp lemon juice. Dry white wine: Welch's white grape juice plus 1 Tbsp white vinegar. Sweet white wine: Welch's white grape juice plus 1 Tbsp Karo corn syrup. Amaretto: 1 Tbsp light Karo plus 1 Tbsp almond extract plus 1/4 cup clear apple juice. Brandy: 1/4 cup apple juice plus 1 Tbsp brandy extract or flavoring. Rum: 1/4 cup apple juice plus 1 Tbsp rum extract. From "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Dessert Latkes Recipe By :Unknown Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Jewish Sweet Potatoes & Yams Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium sweet potatoes -- finely grated 3 eggs 1 teaspoon granulated sugar 4 tablespoons finely ground almonds -- up to 6 2 tablespoons golden raisins 2 tablespoons chopped dates 1/4 cup chopped pecans salt oil powdered sugar sweetened whipped cream or **CARAMELIZED APPLESAUCE** 6 large golden delicious apples -- peeled, cored and -- thinly sliced juice and grated peel of lemon -- (4 tbsp.) 1/2 cup granulated sugar 1/2 cup orange marmalade 1/2 cup orange juice In large bowl, combine sweet potatoes, eggs, sugar and enough ground almonds to make thick batter. Mix well. Fold in raisins, dates and pecans. Season to taste with salt. In large skillet, heat 1/4 inch oil to 375 degrees. Spoon a heaping tablespoon of potato mixture into oil, flattening with back of wet spoon. Brown on both sides, about 3 minutes per side. Drain on paper towels. Dust with powdered sugar. Serve hot with sweetened whipped cream or Caramelized Applesauce. Yields about 3 dozen latkes. Caramelized Applesauce: In large bowl, toss together apple slices, lemon juice and peel. Set aside. In large heavy saucepan, combine sugar, marmalade and orange juice. Cook over medium heat, stirring until sugar and marmalade dissolve. Bring syrup to boil, reduce heat and simmer 3 to 4 minutes, just until sauce begins to thicken. Add apple mixture to syrup and toss to coat apples. Simmer, covered, 10 to 15 minutes, until apples are soft. Transfer to glass bowl and cool to room temperature. Gently mash apple mixture. Cover with plastic wrap and chill. Serve with latkes. From aml@skypoint.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Hash With Black Bean Salsa And Yogurt Sauce Recipe By :Hanneman 1999-Nov Serving Size : 4 Preparation Time :0:30 Categories : Eat-Lf Mailing List Legumes Sweet Potatoes & Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup black beans -- soaked overnight 4 cloves garlic 1 red chile peppers (or more) -- halved and deseeded 3 tablespoons olive oil 1 1/2 pounds orange-fleshed sweet potatoes -- cut into chunks 1 large red onion -- cut into wedges 1 red bell pepper -- deseeded and cut into chunks 1 yellow bell pepper -- deseeded and cut into chunks 4 tomatoes -- roughly chopped 2 spring onions -- thinly sliced salt and pepper 1/2 cup Yogurt with Coriander and Garlic Sauce -- see recipe Rinse and drain the black beans and put in a large pan with the garlic and red chile peppers. Cover with cold water. Bring to the boil and boil rapidly for 10 minutes. Cover and simmer for 30 minutes. Meanwhile, heat the oil in a large, shallow frying pan. Add the sweet potatoes and onion, coat in the oil, then cover and cook over a low heat for 15 minutes, stirring occasionally. Increase the heat, add the peppers and fry for a further 4-5 minutes. Drain the black beans, remove the garlic and chile peppers and mash roughly with a fork. Add the garlic, chile, black beans, tomatoes and spring onions to the pan and fry for 3-4 minutes. Season to taste. Serve immediately with warm crusty bread to mop up the juices and flavored yogurt (see recipe), if liked. To freeze: prepare as above and allow to cool completely. Spoon into a freezer-proof container and freeze for up to 1 month. Defrost overnight in the fridge. To serve, heat 2 tablespoons of oil in a large, shallow frying pan or wok and stir-fry the mixture for 7-8 minutes until piping hot. Source: "Idea by Lorna Brash; BBC Vegetarian 1999-11" S(MC5): "Pat Hanneman (kitpath@earthlink.net) on 20 Nov 1999" Start to Finish Time: "1:05" - - - - - - - - - - - - - - - - - - - NOTES : Choose brown-skinned sweet potatoes for their lovely orange-colored flesh. This hash is especially good when served with a spoonful of yogurt that has been flavored with coriander and garlic. [PER SERVING 386 Cals, 26% CFF, 12g fat, 11g fiber] REVIEW: Made beans (from scratch, as suggested); used 15-oz ready-cut tomatoes plus 1 fresh tomato; red jalapenos. The ingredients gave this vegetarian stew Caribbean flair -- color and flavor. If you want the heat of the islands, triple the chile peppers.The sauce works magic. I made some changes to the original recipe: fewer chiles, yogurt instead of creme fraiche. We cut everything more bite-sized than chunky. Wonderful flavors. The sauce is a must! * Exported from MasterCook * Sweet Potato Plantain Bake Recipe By :Cooking Light, July/August 1998 Serving Size : 8 Preparation Time :0:30 Categories : Casseroles Eat-Lf Mailing List Sweet Potatoes & Yams Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 Cups cubed peeled sweet potato -- 1/2 inch cubes --about 2 1/4 pounds 2 Cups sliced very ripe plantain --about 1 pound 1/3 Cup packed brown sugar 1/4 Cup skim milk 1/4 Cup low-fat sour cream 1/4 Teaspoon ground allspice cooking spray 1/4 Cup whole pitted dates -- chopped 1/4 Cup slivered almonds -- toasted 1. Preheat oven to 350F. 2. Place potato in a saucepan, and cover with water; bring to a boil. Reduce heat; simmer 7 minutes. Add plantain; simmer 7 minutes or until very tender, and drain. Return potato and plantain to pan. Add sugar, milk, sour cream, and allspice; beat 2 minutes at high speed of a mixer until smooth. Spoon into a 1 1/2-quart baking dish coated with cooking spray. Sprinkle with dates and almonds. Bake at 350F for 30 minutes or until thoroughly heated. Yield: 8 servings (serving size: 3/4 cup). CALORIES 283 (10% from fat); FAT 3.2g (sat 0.8g, mono 1.3g, poly 0.5g); PROTEIN 3.9g; CARB 63.6g; FIBER 4.7g; CHOL 3mg; IRON 1.4mg; SODIUM 29mg; CALC 63mg. From aml@skypoint.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potatoes And Squash, Sort Of Sephardic #2 Recipe By :The Children's Jewish Holiday Kitchen, Joan Nathan Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sweet Potatoes & Yams Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lg acorn or butternut squash -- (butternut) 2 sweet potatoes or yams -- Same volume -- potatoes as squash 1/4 cup dried cranberries or cherries 2 tablespoons brown sugar 1 teaspoon ground cinnamon 1 pkg Butter Buds(r) Preheat oven to 375. Spray a 9x13 casserole with Pam. Peel the squash and sweet potatoes. Cut into small 1" cubes. Add the sweet potatoes to the casserole. Mix the Butter Buds with 1/4 c. water and pour over the potatoes. Cover with foil and bake for about 20 minutes. Uncover, add squash. Baste with the liquid. Sprinkle with brown sugar and cinnamon. Sprinkle dried cranberries in. Do not cover. Bake another 30 - 35 minutes until browned and tender. Description: "Amazingly good. The squash is sweeter than the sweet potatoes." From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Original recipe called for 2 tbsp oil. * Exported from MasterCook * Sweet Rice, Butternut Squash And Ginger Recipe By :Vegetarian Times Serving Size : 10 Preparation Time :1:20 Categories : Eat-Lf Mailing List Rice Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sweet rice (short or medium grain) 6 cups warm water 3 cups chopped butternut squash -- (1/4-in) 1/3 cup golden raisins 1/4 cup chopped scallions with greens 1 tablespoon finely grated fresh ginger 1 teaspoon salt 3/4 teaspoon cinnamon 1/2 teaspoon white pepper -- freshly ground 1 tablespoon tamari soy sauce Combine rice and water in a large bowl; soak 4 hours, or cover, refrigerate and soak overnight. Drain rice. In large bowl, combine rice with squash, raisins, scallions, ginger, salt, cinnamon and pepper; toss to mix well. Spread a layer of cheesecloth in an electric steamer or over 1 layer of a stackable metal or bamboo steamer. Put rice mixture in steamer, cover and steam over boiling water 30 minutes. Then remove rice mixture to a serving bowl; toss with tamari. Serve immediately. Makes 5 main-dish servings, or 10 side-dish servings. Nutrition information per main-dish serving: 352 calories, 0 fat, 0 cholesterol, 634 milligrams sodium. Variation: If sweet rice is not available, boil 2 cups jasmine or basmati rice 10 minutes with 2 cups water. Drain water and finish cooking rice in steamer with vegetables and seasonings. TIP: Peel squash with a carrot peeler, then cut in half lengthwise, scoop out seeds and dice. Source: "Vegetarian times Complete Thanksgiving Cookbook (Macmillan)" Start to Finish Time: "5:00" From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : Allow time to soak the rice: 4 hrs or overnight. * Exported from MasterCook * Tahini Graham Pie Crust Recipe By :Dr. Weil Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 pound natural Graham crackers -- (1 pkg) 2 1/2 tablespoons maple syrup 2 tablespoons sesame tahini 1 1/2 teaspoons water Pulverize the Graham crackers in a food processor. Add the remaining ingredients and process until well-blended. Press half of mixture into a 9-inch pie pan, firming it well. If an unbaked filling is to be used, bake the crust in an oven heated to 350 degrees Fahrenheit for 20-30 minutes until lightly browned. Otherwise, add the filling and bake the pie as directed. Servings: 8. From Ask Dr. Weil Bulletin - November 22, 1999 From Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : Here's a great idea from Dr. Weil: add some tahini paste to graham crackers to create a pie crust. He has a blueberry pie and a winter squash pie that use this crust. Note that the %CFF can vary significantly based on the graham crackers you use. I'd use the nonfat variety. * Exported from MasterCook * Tex Mex Mix Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Quarts popcorn popped 2 Teaspoons ground chili powder 2 Teaspoons paprika 2 Teaspoons ground cumin 1 Cup cubed Monterey Jack cheese -- (about 1/4 inch cubes) Keep popped popcorn warm. Mix seasonings together and toss with popcorn. Add cheese and mix thoroughly. Yield: 2 quarts. Serving Size: 3 cups Nutritional Information (based on 3-cup serving) Total Calories 90; Fat 1.8g; Saturated Fat 1g; Carbohydrate 16.5g; Fiber 2.4g; Protein 3.6g; Sodium 39.8mg. Copyright (c) 1996 Popcorn Board, Chicago IL http://www.popcorn.org/rcindex.htm From Pat_H - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thai Clam Pot Recipe By :Cooking Light Magazine, March 1997, page 117 Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Oriental Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds small clams in shells (about 48) -- scrubbed 2 tablespoons cornmeal 6 ounces somen (wheat flour noodles) -- uncooked 1 teaspoon vegetable oil 1 teaspoon crushed red pepper 8 cloves garlic -- thinly sliced 8 green onions -- cut in 2" pieces 1 1/2 cups water 3/4 cup mirin (sweet rice wine) 1 cup thinly sliced fresh basil 2 tablespoons fish sauce 1. Place clams in a large bowl; cover with cold water. Sprinkle with cornmeal; let stand 30 minutes. Drain; rinse. 2. Cook the somen in boiling water 5 minutes; drain. Rinse under cold water. Drain; set aside. 3. Heat oil in a large Dutch Oven over medium-high heat. Add pepper, garlic, and green onions; stir-fry 30 seconds. Add 1 1/2 cups water and mirin; bring to a boil. Add clams; cover, reduce heat, and simmer 8 minutes or until clams open. Discard any unopened shells. Stir in basil and fish sauce; cook 1 additional mixture. 4. Spoon 1/2 cup noodles into each of 6 bowls; top each with 3/4 cup cooking liquid and 8 clams in shells. Yield: 6 servings. Notes: Cooked angel hair pasta can be used in place of the somen noodles, if desired. The substantial quantity of mirin makes this dish surprisingly sweet. From aml@skypoint.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thanksgiving Bread Recipe By :Bread Bakers Digest Mailing List Serving Size : 24 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 2 cups sugar 1 cup cooked or canned pumpkin 1/2 cup vegetable oil 2 1/4 cups all-purpose flour 1 tablespoon pumpkin pie spice 1 tsp. baking soda 1/2 tsp. salt 1 cup chopped fresh or frozen cranberries In a mixing bowl, beat eggs and sugar. Add pumpkin and oil; mix well. Add dry ingredients; stir just until moistened. Fold in cranberries. Spoon into two greased 8 1/2 X 4 1/2 inch loaf pans. Bake at 350F for 50-55 minutes, or until bread tests done (toothpick comes out clean). Cool in pans 10 minutes before removing to wire racks. From miller@micro.ti.com (Jenni Miller) - - - - - - - - - - - - - - - - - - - NOTES : This pumpkin bread was posted to the bread-bakers list. It is *excellent*. Of course, I can never stick exactly to a recipe... I'm posting the original recipe, but I made it with 1/3 c. melted margarine and 2 heaping tbsp. of apple butter instead of the 1/2 c. of oil. (didn't have any oil) I've made it twice, and it was a crowd pleaser both times. Also, I used dates instead of cranberries. Also, I made a pecan-steusel topping for it. The topping would probably push it over the guidelines of this list, but if you want to make this a little special for a gift, make the topping by mixing 1/4 c. chopped pecans, 2 tbsp. flour, 2 tbsp. sugar, and 1 tbsp. butter until crumbly. Sprinkle on and press into the batter before baking. Mmm, mmm, mmm. * Exported from MasterCook * Thanksgiving Stuffing Loaf Recipe By :Graham Kerr's Best Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Holidays & Gifts Stuffing Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 teaspoons light olive oil w/ a splash of -- toasted sesame oil 5 large whole wheat bread slices 1 teaspoon fresh thyme -- chopped 1 tablespoon fresh sage -- chopped 1 medium onion -- coarsely chopped 2 medium parsnips -- (10 ounces) -- peeled and coarsely chopped 3 medium carrots -- (10 ounces) -- peeled and coarsely chopped 1/4 cup low-sodium turkey broth -- or chicken broth -- or vegetable broth -- or vegetarian flavored chicken broth 1/2 teaspoon nutmeg -- freshly grated 1/4 cup whole-berry cranberry sauce Preheat the oven to 350F. Brush 1/4 tsp of the oil on the bottom and sides of an 8x4x2 inch loaf pan. Cut the bread slices into (1-inch) strips. Lay 8 strips in the bottom of the pan and sprinkle 1 tsp of the chopped herbs over the top. Heat the remaining tsp of oil in a skillet over medium-high heat and fry the onions for 2 minutes. Add the parsnips and carrots, and cook for 5 minutes. Add the stock and the remaining chopped herbs, and simmer, covered, until the vegetables are tender, about 20 minutes. Roughly mash the vegetables in the pan. Spread half the mashed vegetables over the bottom layer of bread. Spread 2 tbsp of the cranberry sauce on top and then add another layer of 8 bread strips. Repeat with another layer of vegetables and then more cranberry. Finish with the last 8 strips of bread to cover the top. Press down. Bake in the preheated oven for 40 minutes. Let cool for 5 minutes;loosen with a knife and then turn it out on a cutting board. Slice into 8 pieces and serve. From Ellen C. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tierra Chipotle Corn Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Mexican & Southwestern Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tierra Chipotles -- (1 to 3) 6 cups chicken broth 1 medium onion -- chopped 2 garlic cloves -- minced or pressed 1/2 tsp cumin powder 4 cups corn -- frozen or fresh off the cob 1/4 cup dried tomatoes -- chopped 2 cups shredded chicken 2 Tbsp lime juice 1/4 cup fresh cilantro Take stems off the chipotles and shake out seeds. Break or cut up into small pieces. Combine the chipotles, chopped onion, garlic, broth, cumin powder, corn and dried tomatoes. Bring to a boil, cover and simmer for about 20 minutes. Add the chicken, cilantro and lime juice. Simmer another 10 minutes Description: "Another winning chipotle recipe" Source: "http://www.tierravegetables.com" From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuna Rice Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Rice Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces saffron yellow rice -- (1 package) 1 can albacore solid white tuna in water -- (6 oz) drained and flaked (or grill a tuna steak) 7 oz quartered artichoke hearts -- drained 1/4 cup chopped red onion 1/2 cup chopped tomato 1/2 cup frozen peas -- thawed (opt) 2 tbsp. Balsamic vinegar 2 tbsp. Lemon juice 1/2 teaspoon Olive oil 1/4 teaspoon Minced garlic 1/2 teaspoon Dried basil 1/2 teaspoon Dried oregano * NOTE: All fractional measurements are guesses. They were illegible in the original. Prepare rice according to package directions, omitting salt and oil. Set aside to cool. In a large bowl, combine rice, tuna, artichoke hearts, onion, tomato, and peas. In a small bowl combine vinegar, lemon juice, olive oil, garlic, basil and oregano. Pour over rice mixture. Mix well. From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : I always add extra tomatoes, artichokes, tuna and onion. I also usually add about 1/4 tsp salt to the dressing. I've omitted the garlic before (just forgot to put it in) and it's fine. Also, since I omit the peas I add a generous handful of chopped fresh parsley. If doubling recipe use 3 small cans of tuna. You can use marinated artichoke hearts or canned ones. Just be sure to drain them well. I made this again tonight to take to a teacher appreciation luncheon tomorrow. It's very good. * Exported from MasterCook * Turkey Divan Recipe By :AICR Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch broccoli 2 tablespoons soft butter or margarine 1/4 cup flour 2 cups lowfat 1% milk 3/4 cup shredded reduced-fat mozzarella cheese 2 tablespoons freshly grated Parmesan cheese Pepper 3 cups sliced cooked turkey Paprika Preheat oven to 350 degrees. Cut broccoli into large pieces; peel stems and quarter lengthwise. Cut into 3-inch pieces. In a large pot of boiling water, cook broccoli for 2 to 3 minutes or until tender-crisp; drain well. Place in ungreased 9-by-13-inch baking dish. In saucepan, melt butter or margarine over medium-low heat; stir in flour until smooth. Whisk in milk; cook, stirring frequently, until thickened. Add mozzarella cheese and 1 tablespoon of the Parmesan cheese; stir until melted. Add pepper to taste. Arrange turkey on top of broccoli; pour cheese sauce over and spread evenly. Sprinkle with remaining Parmesan cheese and paprika to taste. Cover and bake for 25 minutes. Uncover and bake for 5 minutes longer or until hot and bubbling. 6 servings. Nutrition information per serving: 242 calories and 8 grams fat (30%) If you have questions about diet, nutrition and cancer, call the American Institute for Cancer Research hot line Monday through Friday, (800) 843-8114. Published 11/26/1999 by press-enterprise From Pat_H - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Gravy Recipe By :Cooking Light, Nov/Dec 1993, page 130 Serving Size : 2 Preparation Time :0:05 Categories : Eat-Lf Mailing List Sauces & Gravies Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon margarine 3 tablespoons all-purpose flour 1 cup low-sodium chicken broth 1 cup degreased turkey drippings 1/4 cup Chablis or other dry white wine 1/4 teaspoon salt Melt margarine in a medium-size heavy saucepan over medium heat. Stir in flour; cook 1 minute, stirring constantly with a wire whisk. Gradually add broth, drippings, wine, and salt, stirring constantly. Bring to a boil, stirring constantly. Reduce heat, and simmer, uncovered, until slightly thickened. Yield: 2-1/3 cups (serving size: 1/3 cup). From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : I cheat. I add Knorr's roasted turkey gravy seasoning packet to defatted chicken broth (garlic flavored or Italian herb would work too), boost flavor with a 4-oz jar of baby food - using the squash and rice, sometimes the veggie pilaf. salt and pepper and a pinch of "poultry seasoning" and a pinch of ground coriander and a dollop of balsamic vinegar if it needs it. add degreased pan drippings (optional).