* Exported from MasterCook * Turkey Pot Roast Dinner Recipe By :1997 Prevention Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Turkey Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups defatted chicken broth -- or vegetable broth 1 medium onion -- chopped 2 tablespoons lemon juice 1 tablespoon olive oil 1 tablespoon finely chopped fresh ginger 1 tablespoon paprika 1 tsp ground coriander 3/4 tsp ground allspice 1/2 tsp ground cardamom 1/4 tsp salt 1/8 tsp ground black pepper 1 3/4 pounds skinless boneless turkey breast half -- (1/2 breast) 5 large carrots -- cut -- into 1-inch pieces 5 large potatoes -- peeled -- and cut into eighths 4 large onions -- quartered In a Dutch oven, stir together the broth, chopped onions, lemon juice, oil, ginger, paprika, coriander, allspice, cardamom, salt and pepper. Add the turkey and bring to a boil over medium-high heat. Reduce the heat, cover and gently simmer for 8 minutes. Turn the turkey over and continue simmering, covered, for 8 minutes more. Layer the carrots, potatoes and quartered onions around the turkey. Cover and simmer for 25 to 30 minutes, or until the vegetables and turkey are tender. To serve, slice the turkey. Then arrange the turkey and vegetables on a deep serving platter. Spoon the broth mixture over the turkey and vegetables. Work ahead: To save even more time on a busy weekday evening, cook the turkey and vegetables ahead. Slice the turkey. Reheat in the microwave. Calories: 313 Fat: 5.3 g. (15% of calories) From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : Now that boneless turkey breasts halves are readily available in supermarkets, you can make a "pot roast" dinner quite quickly. * Exported from MasterCook * Turkey Tetrazzini From Butterball Recipe By :Butterball Turkey Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Turkey Leftovers 3/4 Pound fettuccine 1 Tablespoon unsalted Butter 1 1/2 Cups diced celery -- (1/2-in) 1 Cup diced green bell pepper 1 Medium onion -- finely chopped 3 Cups sliced mushrooms 1/4 Cup Flour 2 Cups 1% low-fat milk 1/2 Cup shredded Mozzarella cheese Marjoram -- to taste 1/2 Teaspoon pepper 1/2 Cup grated Parmesan cheese Dice celery and green pepper into 1/2 inch (1cm) pieces and cut BUTTERBALL turkey leftovers into small cubes. Cook noodles according to package directions. Place them in a greased baking dish. In a non-stick skillet, melt butter and cook the vegetables until tender. Add flour and milk and cook stirring constantly until the sauce thickens. Add mozzarella cheese, seasonings and turkey cubes. Cook at low heat, stirring until cheese has melted. Pour this sauce over the noodles. Mix well. Sprinkle parmesan cheese. Bake in oven at 350F (180C), 10-12 minutes. Source: "http://www.butterball.ca/res.htm" S(MC5): "kitpath@earthlink.net" - - - - - - - - - - - - - - - - - - - NOTES : Each: 679 cals, 18% cff, 13 g fat, 5 g fiber. * Exported from MasterCook * Turkey, Broccoli And Corn Soup Recipe By :Ontario Turkey Producers' Marketing Board. Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup diced cooked turkey meat 4 cups turkey or chicken stock -- low salt 1 small onion -- chopped 2 cups broccoli pieces -- bite sized 1 14 oz can cream style corn 1/4 teaspoon salt 1/4 teaspoon pepper In a large soup pot, bring stock to a boil. Add onion. Cook for two minutes, then add broccoli. Cook 3 to 4 minutes longer, until broccoli is tender crisp. Reduce heat to medium low. Add turkey, corn, salt and pepper. Simmer until heated through, then serve immediately. Variation: For a creamy version, add 250 mL (1 cup) mashed potatoes and 125 g (4 oz) diced cream cheese when all other ingredients are simmering. Heat until cheese melts. Description: "Uses leftover turkey" Source: "Canoe: http://cgi.canoe.ca/ October 13, 1998" From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : this looks good to me - with rye bread!-) Each bowl: 203 cals, 10 % cff, 2g fat, 3g fiber * Exported from MasterCook * Turkey, Tomato And Rice One Dish Meal Recipe By :Cynthia York-Camden, Low Cost High Fiber Recipes Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 pound lean ground turkey 1/2 cup chopped tomatoes 1/4 cup Rice (uncooked) 1/3 cup Water Pepper -- to taste 1 cup Cooked split peas Put ground beef in a pan and cook over medium heat until browned. Drain off fat. Add tomatoes, rice, water and pepper. Cover and boil gently about 25 minutes or until rice is tender. Add split peas. Heat moderately until hot. Source: "Wellness Web www.wellweb.com/nutri/ 11/30/98" From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : make pea soup early in the week and turn the leftover into planned-overs. Each: 318 cals, 17%cff, 6g fat, 9g fiber. * Exported from MasterCook * Twice Baked Potatoes With Cheese Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large Idaho potatoes 1/4 cup fat-free sour cream 1/4 cup skim milk 3/4 cup lowfat cheddar cheese -- shredded (sharp or mild) salt and pepper -- to taste paprika -- to garnish Pierce potatoes with a fork and bake at 400 until tender, about 1 hour. Cut into halves; let cool. Scoop out inside of potatoes. Mash the warm potatoes, or beat until smooth, in medium bowl, adding sour cream, milk, and 1/2 cup of cheese. Season to taste with salt and pepper. Spoon potato mixture into potato shells; sprinkle with remaining 1/4 cup cheese and paprika. Bake at 400 until hot through, 15 to 20 minutes. Per serving = 111 calories, 1 gm fat, 7 mg cholesterol, 160 mg sodium, 11 gm carbohydrate, 0 gm fiber, 7 gm protein From "carolreu@interl.net" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Types Of Rices Found In Packaged Mixes Recipe By :VEGGIE LIFE, WINTER 1999-2000 Serving Size : 1 Preparation T Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** When reading ingredient lists you are likely to come across several types of rice. A box might include white or brown; short, medium or long grain; basmati, jasmine, or arborio; enriched or parboiled. Some may also include wild rice, which is a type of grass and is actually a cousin to the rice family. It is a common perception that brown rice is more nutritious than white rice. But there's actually very little nutritional difference between the two because most white rices have been "enriched." Brown rice does contain more fiber (3g versus 1g per one-cup serving) but is still not a significant source. It also offers slightly more minerals and is slightly higher in fat. Some flavored rice mixes use brown rice rather than white, but most are made with long-grain white rice that is enriched and/or parboiled. Enriched rice has been soaked in a nutrient-rich liquid after the hull has been removed then dried. The nutrients coat the outside of the kernels, so don't rinse enriched rice before cooking or many of the nutrients will be washed away. Parboiled rice has been soaked, steamed, and dried before the outer hull is removed. In this process the rice retains more of its nutrients. Rice that has been parboiled fluffs and separates once cooked and usually takes a little longer to cook than other white rice. Basmati is a long-grain variety that has a lightly nutty flavor and aroma. jasmine is also a long-grain rice that was originally cultivated in Thailand; it has a slightly sweet flavor and cooks up moist and tender. Arborio is a plump, medium-grain rice grown in Italy and used almost exclusively for risottos. You can use flavored rice mixes as a side dish or a main dish. To get you started, most packages include recipes and helpful hints for creating variations on the basic theme or making complete meals using the flavored rice as a base. It's also fairly easy and fun to experiment and devise your own dishes. Another nice benefit to the mixes is that they consistently cook up fluffy and are perfectly textured. Whether you always have had trouble cooking rice, are interested in expanding your culinary tastes to encompass international cuisines, or simply want a quick and easy way to incorporate more rice into your diet without eating only plain brown or white, flavored rice mixes offer an attractive alternative. Just remember to read the packages carefully before you buy. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Upside Down Breakfast Cake Recipe By :www.trellishouse.com/index.htm Serving Size : 12 Preparation Time :0:00 Categories : Breakfast Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsalted butter -- softened, plus 2 Tablespoons unsalted butter -- softened 1 cup packed light brown sugar 2 1/2 cups fresh blueberries -- blackberries, or cranberries 1 1/2 cups unbleached all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup granulated sugar 1/2 cup Egg Beaters(r) 99% egg substitute -- orig was 2 eggs 1/4 cup freshly squeezed lemon juice -- or 1/2 cup freshly squeezed orange juice 1/3 cup skim milk 1/2 teaspoon vanilla extract 1 tablespoon grated lemon zest -- or 2 tablespoons grated orange zest Preheat oven to 350 F. Combine 2 tablespoons of the butter and the brown sugar in a small bowl, then spread the mixture evenly in the bottom of a lightly greased 9 inch round cake pan. Spread the berries over the mixture and set aside. Combine the flour, baking powder, and salt in a bowl. Reserve. In a separate bowl, combine the remaining 1/2 cup butter, the sugar, and the eggs, and beat until creamy smooth. Add the reserved dry ingredients, lemon or orange juice, milk, vanilla, and lemon or orange zest, and beat until well blended. Pour the batter over the berries and bake until the top is golden and a skewer tests clean when inserted in the center, 50 to 55 minutes. Remove from the oven, run a knife around the inside of the pan and invert the cake onto the plate, fruit side up. Cool slightly before serving warm. Makes 1 9-inch cake; serves 8 to 12. source: http://www.trellishouse.com/index.htm collected 11/12/99 From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : This recipe needs to go on a diet. Can anyone suggest a low fat version of this cake. * Exported from MasterCook * Various Tips Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** If you intend to cook meat in wine, then be sure to sear the meat first before adding the wine. This helps prevent the meat from becoming wine soaked. ---------------------------------------- A little lemon juice added to the water you cook green vegetables in will help them retain their color. ---------------------------------------- 1 tbsp of flour will thicken the consistency of 1 cup thin liquid to that similar of medium cream. ---------------------------------------- You can make confectioners' sugar from granulated sugar by processing in a blender until it is pulverized. Stir occasionally for even processing. ---------------------------------------- Do not dust moist cakes with confectioners' sugar, or wait until just before serving. Otherwise the sugar will turn grey in color. ---------------------------------------- If you are making a chilled soup that calls for chicken stock, make sure you chill the stock and skim off as much of the fat as possible. You do not want to have traces of congealed fat in the chilled soup you serve. ---------------------------------------- When you buy shrimp, select the ones that have the shell closely fit to the body. Loose shells are a sign of shrinkage, and they are probably not fresh. ---------------------------------------- Scallions are excellent for tying food together, such as stuffed sole or vegetables. They make a wonderful presentation when used in this way. ---------------------------------------- Rice cooks better in low wide pots than high narrow ones. ---------------------------------------- Replace each cup of water when preparing couscous with apple juice and 1/2 tsp of cinnamon. It makes for a delicious variation! From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Bean, Greens And Tomato Gratin Recipe By :Vegetarian Times Magazine, June 1999, page 64 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Main Dish Rave Reviews Tried Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch leafy greens -- (about 1 3/4 lbs.) such as chard or kale or beet greens OR a mixture -- sauteing liquid or water from the greens -- * 2 medium garlic cloves -- finely chopped 2 cups cooked or canned white beans rinsed and drained if canned 2 medium tomatoes -- peeled, seeded and chopped 1/2 cup vegetable broth 1/2 teaspoon dried thyme 1/2 teaspoon salt ***TOPPING*** 1 cup fresh bread crumbs 2 tablespoons olive oil -- ** 1/8 teaspoon salt * Original was 1 tbsp for sauteing ** Original was 3 tbsp in the topping Served with a crisp green salad, this is a welcome dish any season. To make bread crumbs, whirl two or three slices of day-old French bread in a food processor or blender to fine crumbs. Preheat oven to 350F. Grease 9-inch round or 10-inch oval gratin or baking dish. Remove tough stems from greens and rinse well. Stack greens and cut into thin strips. In Dutch oven, heat oil over medium-high heat. Add garlic and stir 30 seconds. Add greens and cook until tender, tossing often, about 7 minutes. Remove from heat. Add beans, tomatoes, broth, thyme and salt and mix well. Spoon into prepared gratin dish, spreading evenly. Topping: In small bowl, mix all ingredients. Sprinkle evenly over top of greens mixture. Bake until hot, about 40 minutes. PER SERVING: 437 CAL.; 16G PROT.; 19G TOTAL FAT (3G SAT. FAT); 50G CARB.; 0 CHOL.; 1,026MG SOD.; 10G FIBER From Ellen C. --- This is a delicious combination, and was easy to fix. I suspect that other beans would be good in this - chickpeas sound good, and I would reduce the amount of olive oil used in the bread crumbs (I used about half the amount in the recipe and it was just fine). A word of warning - this made just enough for my husband and I. If you are serving 4 people as the recipe states, add a hearty salad, bread, and a fruit dessert. [KSBAUM@aol.com] - - - - - - - - - - - - - - - - - - - NOTES : We had a mixed green salad with chopped red pepper, lightly tossed with an apple cider vinegar, mustard, honey, and rice vinegar dressing. Then we had this White Bean, Greens And Tomato Gratin from Vegetarian Times magazine. I used both beet greens and chard, and canned tomatoes. I only used the water on the greens to saute the garlic and greens. And I used about 2 tbsp of oil in the breadcrumb topping instead of the 3 it called for. This was delicious, and had very "rich" taste to it. I think you could reduce the oil in the topping even more and still have a great dish. Dinner was accompanied by seasoned pita toasts, and dessert was a baked apple and dried cranberry crisp. --- * Exported from MasterCook * White Bread Using Rice Flour Recipe By :USA Rice Federation Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Grains & Cereals Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup Rice Flour -- Divided 1/2 Tsp Xanthan Gum 1/2 Tsp Salt 1 Pkg Gluten-Free Quick Rise Yeast 1/2 cup Lowfat Cottage Cheese 1/2 cup Water 2 Tbsp Olive Oil 2 Tbsp Honey 1 Egg Combine 1 3/4 C flour, Xanthan gum, salt and yeast in a large bowl. Heat cottage cheese, water, oil and honey in small saucepan or microwave in 2 C glass measure on HIGH 2 min, until very warm (120 - 130F). Pour into flour mixture; add egg. Stir until well blended. Stir in remaining 1/4 C flour; knead dough in bowl until smooth and all flour is incorporated (dough will be somewhat sticky). Cover bowl; let rest 10 min. Shape into loaf; place in lightly greased loaf pan. Cover; let rise in warm place 30 min. Bake in 400F oven 30 min, or until golden brown. Remove from pan; cool on wire rack. Variation: Nut 'N Honey Bread: Stir in 1/2 C chopped pecans and 1 Tbsp sesame seeds to dough with last addition of flour. Makes 1 loaf From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cottage cheese enhances this bread which is hearty and satisfying. Quick rise yeast makes it easy to prepare. Use any of your favorite seeds and nuts to vary the taste. * Exported from MasterCook * Whole Grain Flour Mix Recipe By :Lowfat Living, Cooper & Cooper Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Holidays & Gifts Homemade Mixes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 part barley flour 1 part brown rice flour 1 part oat flour 1 part millet flour For quick breads, cookies, muffins, and cakes. Use when recipes call for whole-grain or whole wheat pastry flour. From Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : * Exported from MasterCook * Whole Grain Mandelbrot Recipe By :Lowfat Living, Cooper & Cooper Serving Size : 12 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups whole wheat pastry flour 3/4 cup sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 cup raisins 1/2 cup currants 1/2 cup chopped dates 1/4 cup unsalted butter -- melted -- or canola oil 2 teaspoons vanilla 1/2 teaspoon almond extract 1/3 cup skim milk 2 eggs -- or 4 egg whites -- or equivalent Makes 24. Preheat oven to 350F. Prepare a baking sheet. Combine the dry ingredients. Stir in the raisins, currants, and dates. Mix the wet ingredients, and pour into the flour mixture and stir just enough to incorporate the ingredients. Turn the dough onto a counter and knead a few times. Separate the dough into 3 pieces and shape into flat, oblong loaves. Place the loaves several inches apart on the prepared baking sheet. Bake for 30 minutes, or until lightly browned. Remove the loaves from the oven. While hot, slice each horizontally into 8 pieces. Turn each piece on its side and return to the oven for 5 minutes more. remove the mandelbrot from the oven and cool on the baking sheet. Store in covered container. From Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : Mandelbrot is a slightly sweet, crisp cookie similar to biscotti. Before baking, sprinkle the mandelbrot with with some cinnamon and sugar if desired. * Exported from MasterCook * Wild Rice And Almonds With Chili Chicken Breasts Recipe By :California Almond Board Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup wild rice 1 1/2 Cups water 1 bay leaf 4 3.5 Oz boned and skinned chicken breast halves 1 Teaspoon fresh lemon juice -- or more to taste 1 Teaspoon chili powder 1 Teaspoon canola oil 1/2 Cup sliced green onions with tops 1/4 Cup sliced almonds -- toasted* 1 Tablespoon grated lemon peel 1/4 Teaspoon salt 1 lemon -- cut into wedges In medium saucepan over medium-high heat, bring rice, water and bay leaf to boil. Reduce heat to medium-low; cover and simmer about 40 minutes until rice is tender and water is absorbed. Rub chicken with lemon juice and sprinkle with chili powder (about 1/8 teaspoon per side). Heat oil in nonstick skillet over medium-high heat. Add chicken; saute 3 minutes, then turn over chicken and cover skillet. Cook 8 to 10 minutes until juices run clear when chicken is pierced with knife point. When rice is cooked, reduce heat to medium-low. Mix in onions, almonds and lemon peel to heat through; mix in salt. Divide rice and chicken among four plates. Serve with lemon wedges. * To toast almonds, spread in an ungreased baking pan. Place in 350F oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to ensure even browning. Note that almonds will continue to brown slightly after removing from oven. Nutritional Information Per Serving: 289 calories; 3 g fiber; 8 total fat (23% of the calories) Source: "adapted from Chef Michel Stroot, Golden Door Spa, Escondido, CA" Start to Finish Time: "0:55" From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : Michel Stroot, executive chef of the Golden Door Spa, is hailed for his ability to create flavorful low-fat, low-calorie cuisine. The Belgian-born chef puts a twist on traditional chicken and rice by combining chili powder, lemon and almonds in his Wild Rice and Almonds with Chili Chicken Breasts. * Exported from MasterCook * Wild Rice Stuffed Winter Squash Recipe By :Vegetarian Times, Nov. 93 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dish Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Butternut squash 1 tablespoon Sunflower oil 4 ounce Mushrooms -- preferably a wild -- variety such as cremini - shiitake -- morel - oyster -- sliced 2 Garlic cloves -- minced 3/4 teaspoon Dill seed -- coarsely ground 5 Green onions -- finely sliced 3 cup Wild rice -- cooked 1/2 cup Hazelnuts -- lightly toasted and chopped -- or walnuts 2 tablespoon Parsley -- minced Pepper to taste Salt to taste Cut squash in half lengthwise and place cut side down in a lightly greased baking dish. Bake at 350 degrees until just tender. Scoop out seeds and set aside. Heat oil in a skillet over medium heat. Add mushrooms, garlic and dill seed and saute 1 to 2 minutes, until mushrooms appear moist. Stir in green onions, wild rice, 1/3 cup nuts and parsley. Season with pepper and salt to taste. Cool somewhat. Spoon stuffing mixture into squash halves and press with back of spoon to fill cavity completely. Arrange in a lightly greased baking dish. Sprinkle reserved nuts on top. Cover and bake at 350 degrees about 30 minutes, until squash is steaming when you lift lid. Remove cover and bake about 10 minutes longer, until top of filling is crisp. Serves 4 Helpful hint: Hazelnuts have a better flavor if skins are removed. Bake shelled nuts in a preheated 325-degree oven for about 10 minutes, then wrap them in a kitchen towel and rub off as much of the skins as possible. Per serving: 291 cal; 7 g prot; 14 g fat; 34 g carb; 497 mg sod; 5 g fiber - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wild Rice Stuffing, Fall River Recipe By :Fall River Wild Rice Company Serving Size : 24 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Meats Stuffing Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water 2/3 cup Wild Rice 4 teaspoons chicken bouillon 4 slices chopped bacon 1 medium onion -- diced 1/2 pound sliced mushrooms 3 celery stalks -- chopped 1 cup diced apple 1/2 cup chopped walnuts 2 cups bread crumbs 1 teaspoon crushed sage 1 teaspoon oregano First, boil the water. Add Wild Rice and chicken bouillon. Simmer for about 50 minutes until rice is tender. While it's simmering, saute bacon, onion diced, mushrooms, and celery; saute until the mixture softens. Add the onion mix to the cooked rice along with apple, walnuts, breadcrumbs and herbs. This recipe makes enough stuffing for a 10-14 lb. turkey. Each: 3 grams fat, 1 gram fiber, 82 cals, (28% cff) Source: "www.californiaheartland.org 23-Nov-1998" From Pat_H - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wild Rice Turkey Stuffing Recipe Recipe By :Minnesota Paddy Wild Rice Recipes, Etc. No. 91a Serving Size : 24 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Stuffing Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 cups cooked wild rice 9 cups coarse day-old bread margarine or bacon -- 2 3/4 cup chopped onion 1 1/2 cups chopped celery and leaves 1 1/2 teaspoons salt -- or to taste 3/4 teaspoon pepper 1 tablespoon dried herbs -- such as thyme and -- sage, crumbled poultry seasoning -- to taste The night before, cook wild rice. Break bread into chunks and saute in oil or margarine (see note). Saute onions and celery. Measure spices. Combine all ingredients in a deep bowl. Mix lightly; for dry stuffing, add little or no liquid; for moist stuffing, add hot broth or water to moisten crumbs. Refrigerate overnight. Place stuffing in turkey just before roasting. Roast turkey according to label. Bake extra stuffing in a greased casserole during last 30 minutes. YIELD: Stuffing for a 12 Lb. Turkey recipe from GLADYS BARRON http://www.barronspecialties.com/recipes.htm MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/16/98; adapted by pdH 1999. cals 302, 3 g fat, 3g fiber. From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : Original recipe called for 1 pound bacon, fried until crisp; drained on paper towels and crumbled. It also reserves 3/4 cup bacon drippings to saute onions, etc. * Exported from MasterCook * Wild Rice With Baby Vegetables Recipe By :Kathleen Schuller Serving Size : 10 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups wild rice -- uncooked 32 ounces Birds Eye Baby Broccoli Blend -- frozen -- (2-16 ounce packages) ***HONEY MUSTARD DRESSING*** 1/4 cup honey 1/4 cup Dijon mustard Cook wild rice according to package directions. Cook the Baby Broccoli Blend according to package directions or steam them. Meanwhile, in a small bowl, mix the honey and Dijon mustard to make a dressing. In a large mixing bowl, toss the cooked rice and steamed vegetables, drizzle the honey-mustard dressing over the mixture and stir to evenly coat the vegetables and wild rice. Serve warm. Calories 182, Fat 2, Carbohydrate 33, Protein 8, Sodium 105, Fiber 4. 3 WW points. From Kathleen - - - - - - - - - - - - - - - - - - - NOTES : We went to a family buffet today where I was assigned to bring the vegetables. I bought a squash casserole and the following dish which features sweet beans, also known as green soybeans. No one had eaten soybeans before and enjoyed having an opportunity to try them. This is an easy dish to put together and only needed to be put in the microwave for a few minutes to reheat. * Exported from MasterCook * Yam Latkes With Mustard Seeds And Curry Recipe By :Bon Appetit December 1995 Serving Size : 12 Preparation Time :0:00 Categories : Eat-Lf Mailing List Jewish Legumes Sweet Potatoes & Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Ounces peeled yams -- OR 2 cups shredded (packed measure) 1/2 Cup chopped red bell pepper 3 Tablespoons cornstarch 16 Ounces canned garbanzo beans -- well drained 1 egg 2 Teaspoons curry powder 1 Teaspoon salt 1/4 Cup chopped fresh cilantro 2 Teaspoons mustard seed -- 8 tbsp vegetable oil for frying Combine yams and bell pepper in large bowl. Add cornstarch; toss to coat. Puree garbanzo beans in processor to coarse paste. Add egg, curry powder and salt and blend. Transfer mixture to small bowl. Mix in cilantro and mustard seeds. Stir garbanzo mixture into yam mixture. Preheat oven to 325F. Place baking sheet in oven. Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil. Using back of spoon, spread to 3-inch rounds. Cook until brown, about 3 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary. Serve hot. Description: "Red-skinned sweet potatoes are called yams in the States." Cuisine: "Jewish" Source: "http://food.epicurious.com" From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : These innovative latkes are great as a first course, side dish or entree. Complement them with chutney and yogurt. Each serving: 78 cals, 12% cff; 1 g fat, 2g fiber (plus cals and fat from frying). * Exported from MasterCook * Yogurt Instead Of Buttermilk Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup plain yogurt 1 cup water You can substitute plain yogurt mixed with water to achieve approximately the same texture as buttermilk. The ratio is about 1 cup yogurt: 1 cup water. Source: Betty Ann Barnett, Pt Richmond, CA Pub: http://www.hotcoco.com/timeout/food/stories/cmc12574.htm From Pat_H - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yogurt Potato Scallop Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pounds potatoes -- (4 medium, white or sweet potatoes or combination of both may be used) -- peeled 1 Medium onion -- peeled and trimmed 1 Tablespoon butter or margarine 2 Tablespoons cornstarch 1 Teaspoon salt 1/2 Teaspoon sugar 1/2 Teaspoon pepper 1/2 Cup milk 1 Pound carton plain yogurt 1 Recipe seasoning mix (see directions) 1 Tablespoon butter or margarine Place thick slicing cone in Presto Professional Salad Shooter electric slicer-shredder. Cut potatoes to fit food chamber; slice. Parboil in boiling water for 4 to 6 minutes or until tender. Drain. Place thin slicing cone in the Salad Shooter. Cut onion to fit food chamber; slice. In a fry pan, over medium heat, cook onion in 1 tablespoon butter or margarine until golden, stirring occasionally. Blend cornstarch, salt, sugar, and pepper with milk; add to onions, stirring to mix. Add yogurt; cook and stir until mixture boils and thickens. Remove from heat; stir in desired seasoning mix. Butter a 2-quart casserole. Layer potatoes and sauce in casserole, ending with sauce. Spread sauce to cover potatoes. Dot with 1 tablespoon margarine or butter. Bake in a 375F oven for 35 minutes. ____________________ Seasoning Mix * Dill: Combine 2 tablespoons each, minced parsley and fresh dill (2 teaspoons dried) * Curry: Combine 2 tablespoons minced parsley, 1 or 2 teaspoons curry powder, and a dash of cayenne pepper. Very good with sweet potatoes. * Spicy: Combine 2 tablespoons minced parsley, 1/2 teaspoon cinnamon, 1/4 teaspoon each, allspice and nutmeg. Very good with sweet potatoes or combination of sweet and white. * Southwest: Combine 2 tablespoons minced cilantro or parsley, 1 or 2 teaspoons Mexican seasoning or chile powder, and 1/2 teaspoon ground cumin. * Italian: Combine 1 tablespoon each, chopped basil, thyme, and marjoram or 1/2 teaspoon dry, 1/8 teaspoon garlic powder, and 2 tablespoons shredded Parmesan cheese. (Use the Salad Shooter electric slicer-shredder to shred cheese.) Makes 8 servings: 173 cals, 27% cff, 5g fat, 2g fiber. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : A dish for all seasons - and tastes! Make it with either white or sweet potatoes or a combination of the two. Then select the perfect seasoning mix to compliment your meal. * Exported from MasterCook * Yogurt With Coriander And Garlic Sauce Recipe By :Hanneman 1999-Nov Serving Size : 1 Preparation Time :0:10 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 clove garlic 1 small red chile pepper 2 spring onions 1/2 cup leaf coriander (cilantro) -- or one handful 1 1/4 cups nonfat plain yogurt 1 pinch sugar salt and pepper Finely chop garlic clove, chile pepper, onions and cilantro and stir into yogurt. Season with salt, pepper and sugar to taste. Chill until ready to use. Original: Replace yogurt with creme fraiche. Source: "Idea by Lorna Brash, BBC Vegetarian 1999-11" S(MC5): "Pat Hanneman (kitpath@earthlink.net) on 20 Nov 1999" Yield: "1 1/2 cups" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Raisin Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups whole wheat flour 1/4 cup wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 2 eggs -- beaten 3/4 cup lowfat vanilla yogurt 1/2 cup light brown sugar 1 cup zucchini -- grated & packed firm 1/2 cup raisins Preheat oven to 350 F. Line 12 standard muffin pan cups with foil liners or lightly coat with cooking spray. In large bowl, combine flour, wheat germ, baking powder, baking soda and cinnamon. In another bowl, combine eggs, yogurt and sugar. Make a well in the center of dry ingredients and pour in wet mixture. Mix until well blended. Stir in zucchini and raisins. Spoon batter into prepared muffin cups. Bake until the tops are golden and a toothpick inserted in the center of a muffin tests clean, 20 to 25 minutes. Cool on a rack. Per serving = 124 calories, 1 gm fat, 30 mg colesterol, 120 mg sodium, 25 gm carbohydrate, 2 gm fiber, 4 gm protein From "carolreu@interl.net" - - - - - - - - - - - - - - - - - - -