* Exported from MasterCook * Holiday Wassail #2 Recipe By :The Best Slow Cooker Cookbook Ever Serving Size : 1 Preparation Time :0:00 Categories : Beverages Crockpot Eat-LF Mailing List Holidays & Gifts Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups apple juice 1 container cranberry raspberry juice cocktail -- (32-ounce) -- or cranberry juice cocktail 1 can frozen orange juice concentrate -- (6-ounce) thawed 1 can frozen lemonade concentrate -- (6-ounce) thawed 1 cup packed brown sugar 2 cups water 4 cinnamon sticks -- (2 1/2- to 3-inch) 1 orange -- cut into 4 horizontal slices 1 teaspoon whole cloves 1 tablespoon Angostura bitters 2 cups rum -- (optional) Although this isn't a traditional wassail because it doesn't contain ale or wine, it's a terrific recipe that we've referred to by that name for years. A colleague gave me this recipe, and it's a spiced drink I've served at holiday parties over the years with great success. Using the slow cooker makes it hassle-free and easy on the hostess as no lending is required. You can spike it with rum or brandy, if you wish. Makes about 24 (1/2-cup) servings 1. In a 6-quart electric slow cooker, combine the apple juice, cranberry raspberry juice, undiluted orange juice concentrate, undiluted lemonade, sugar, water, cinnamon sticks, orange slices studded with the cloves, and bitters. 2. Cover and cook on the low heat setting 6 to 7 hours. just before serving, stir in the rum, if desired. Remove and discard the cinnamon sticks and orange slices with cloves. Serve hot in mugs or heatproof punch cups. Refrigerate any leftovers and reheat in a microwave oven or serve chilled. http://cocktails.about.com/food/cocktails/library/blwassailbowlb.htm?PM=n441 From "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Home-style Tvp Loaf Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Eat-LF Mailing List TVP, Seitan, Tempeh Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups TVP (Bob's Red Mill) 2 cups hot veggie broth 1/3 cup ketchup 1/3 cup barbecue sauce -- plus 1/4 cup barbecue sauce -- for topping 1/2 cup quick-cooking oats 1/4 cup minced fresh onion 2 tablespoons fresh parsley 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup Egg Beaters(r) 99% egg substitute cooking spray 1. Mix together TVP and hot broth. Microwave mixture for 3 to 5 minutes. Let sit for 15 to 30 minutes. 2. Preheat oven to 350F. 3. Combine ketchup,1/3 cup barbecue sauce, oats, and next 5 ingredients (oats through Egg Beaters) in a large bowl. Add TVP; stir just until blended. Shape mixture into an 8 x 4-inch loaf on a broiler pan coated with cooking spray. Brush 1/4 cup additional barbecue sauce over loaf. Bake at 350 for 30 minutes. Let stand 10 minutes before slicing. Yield: 6 servings (serving size: 1 slice). Based on a recipe from Cooking Light Magazine, March 1998, page 97, Home-Style Meat Loaf. CALORIES 176 (5% from fat); FAT 1 g; PROTEIN 19 g; CARB 22 g; FIBER 6 g; CHOL 0 mg; IRON 1 mg; SODIUM 477 mg; CALC 23 mg From Kathleen - - - - - - - - - - - - - - - - - - - NOTES : Ellen C. walked me through the process of changing a recipe for meatloaf into a TVP loaf. We had this last Sunday and my husband was thrilled with it and even suggested that we have it for Christmas Dinner! Basically, I substituted 2 cups of TVP for 1 1/2 pounds ground round, treating the TVP as below. The loaf doesn't need to cook long, because you are heating it, not cooking meat. * Exported from MasterCook * Hoppin' John #4 (New Millenium Version) Recipe By :Ina Bechhoefer Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Legumes Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups black-eyed peas -- use fresh beans if -- possible 1 cup chopped onions 2 cups water 1/2 teaspoon black pepper 1/4 teaspoon crushed red pepper -- (to taste--we like -- it hot) 1 clove garlic -- minced 1 bay leaf 1/4 lb Canadian bacon -- 1/4" dice 1/2 cups brown rice 7/8 cups water 1/2 tsp liquid smoke flavoring -- to taste (optional) Put salt pork, onions, water, spices in pot; simmer 1/2 hour. Rinse peas in running water, discarding skins. Cook rice al dente. Set aside. Add peas; simmer 1/2 hour or til peas are done. A few minutes before done, add rice to blend flavors. Can be reheated in microwave. (Recipe may be doubled or quadrupled if desired. Go easy on the liquid smoke when doubling or guarupeling. Add in small increments.) From InaB@RealEstSol.com - - - - - - - - - - - - - - - - - - - NOTES : Hoppin' John is a traditional New Year's Day Southern recipe. Eating Hoppin' John on New Year's Day supposedly brings good luck. Purists eat it as the first food of the day. Traditional Hoppin' John recipes call for salt pork in place of the Canadian bacon and white rice in place of the brown rice. I have also added a bit of Liquid Smoke ito simulate the flaver of the salt pork. I prefer to use the fresh black-eyed peas. In my area (Washington, D.C.), they are sold in the markets around New Years. -- Ina Bechhoefer This recipe has been a New Year's tradition in my family for decades. I have tinkered with the traditional recipe that uses salt pork and white rice to make it healthier but not to lose its essence. Hope you will make it your family tradition has well. A happy and healthy New Year to all. _____ * Exported from MasterCook * Hot Cocoa Mix #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-LF Mailing List Holidays & Gifts Homemade Mixes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 part unsweetened cocoa 2 parts sugar 4 parts dry milk Simple, no artificial ingredients, contains only what I'd put in cocoa when I make it from "scratch". Dissolves well in hot or cold water. ( I have a kid that asks for Cold "c" Hot Cocoa ) I have not tried any of the other recipes; we stopped with a winner. This would make a nice "Jar" thing if you layer it milk, cocoa, sugar, with directions to shake well before using. I use about 1/3 cup for a mug of water; the original recipe which I consider weak calls for 1/4 cup of mix for 8 ounces of water. From "Jane" - - - - - - - - - - - - - - - - - - - NOTES : I got this from a cyber-friend. It's TNT. * Exported from MasterCook * How To Prepare Lowfat Ground Beef Recipe By :"Jane" Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Information, Tips, Misc. Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** This will sound gross, but I cooked the ground beef by covering it with water in a saucepan and simmering it gently until done. You need to break it up with a spoon and stir a couple of times. I then drain it through a colander and rinse to reduce the fat to a bare minimum. It comes out in very small crumbles (like Taco Bell taco meat-- which my kids prefer). I like to do this with large quantities of hamburger meat (like 5 lbs at a time) and freeze in 2 1/4 cup portions after draining well. This is a fast and easy way to have cooked LF beef on hand to use in any highly seasoned recipes (like spaghetti sauce and taco-seasoned dishes). Sometimes I include dried minced onion in with the meat for the last couple of minutes of boiling. You can also add chopped peppers or fresh onions. My kids are very fussy when it comes to "chunks" so I prefer to add onion powder. I do realize how gross this method sounds; but once you try this on large quantities to pre-cook, you'll never go back. Try it, you'll like it:) !! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Taco Pie (Jane's Rf Adaptation) Recipe By :Bisquick Best Recipes -- JaneStarr's Adaptation Serving Size : 6 Preparation Time :0:00 Categories : Eat-LF Mailing List Meats Mexican & Southwestern Pies, Crusts & Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound extra-lean ground beef -- cooked, rinsed and drained -- or veggie substitute 1/2 cup onion -- chopped, or onion powder 1 envelope taco seasoning mix -- or 1/2 tsp 4 ounces green chiles -- chopped, drained 1 1/4 cups skim milk -- or 1% 3/4 cup Egg Beaters(r) 99% egg substitute 3/4 cup reduced fat Bisquick(r) 1 cup Sargento Light Mexican Shredded Cheese -- shredded My family is already asking when we can have this again :) ! I haven't tried substituting Yves Veggie Ground Round or Harvest Burger Crumbles for the beef, but I don't see why it wouldn't be successful. I found that the cheese topping texture was a bit tough, but not unpleasant. If you want the cheese texture a bit more "normal", you can lightly spray it with ICBINB spray or Pam. This does add a bit of fat. This will sound gross, but I cooked the ground beef by covering it with water in a saucepan and simmering it gently until done. You need to break it up with a spoon and stir a couple of times. I then drain it through a colander and rinse to reduce the fat to a bare minimum. It comes out in very small crumbles (like Taco Bell taco meat-- which my kids prefer). I like to do this with large quantities of hamburger meat (like 5 lbs at a time) and freeze in 2 1/4 cup portions after draining well. This is a fast and easy way to have cooked LF beef on hand to use in any highly seasoned recipes (like spaghetti sauce and taco-seasoned dishes). Sometimes I include dried minced onion in with the meat for the last couple of minutes of boiling. You can also add chopped peppers or fresh onions. My kids are very fussy when it comes to "chunks" so I prefer to add onion powder. I do realize how gross this method sounds; but once you try this on large quantities to pre-cook, you'll never go back. Try it, you'll like it:) !! This worked out very well for me with my frozen shoulder. I was able to do the bulk of the prep. in the morning (before the pain is too bad) and my DH was able to finish it up. I would hesitate to try to freeze this in it's unbaked state because it is very liquidy. Next time I will make an extra pie and freeze it after the initial 25 mins of baking time. I would finish it off the same way as stated in the directions (microwave at 70 % power until thawed and hot in center and then add cheese and finish baking). Heat oven to 400 degrees. Spray glass pie plate with Pam. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally until beef is brown; rinse in colander and drain. Stir in seasoning mix (dry). Spread in pie plate; top with chilies. Stir milk, egg substitute, and baking mix with fork until blended. Pour into pie plate. Bake 25 minutes. Sprinkle with cheese. Bake 8 to 10 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes. Based on info I've compiled for rinsed and drained 90% lean ground beef (3 oz cooked= 125 cals, 4 g. fat) : 272 cals., 8 g. fat (36%CFF), 1 g. fiber = 6 pts Using Harvest Burger "Hamburger Crumbles" (similar values to Yves Veggie Ground Round): 254 cals., 4 g. fat (15% CFF), 5 g. fiber = 4.5 pts Description: "Can be made ahead and reheated." - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with salsa and sour cream if desired. NOTES : Tried on 12/6/00 with the following deviations: Skipped the onion & sprinkled generously with onion powder. Used only 2 oz of chilies and only on the "adult half" of the pie. Made in the morning through the first 25 minutes of baking. Refrigerated until super time. Heated in microwave to bring up to temp (used temp probe to 150 degrees at 70% power), then I added cheese and baked final 8 - 10 minutes. We loved this! One kid picked out the chilis. It was very highly seasoned. Some may prefer to reduce the taco seasoning to 1/2 a packet and omit the chilies. I used mild chiles. -- Jane _____ * Exported from MasterCook * Junior Mint Brownies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 1/4 cup butter or stick margarine 32 creamy small-size mints in pure chocolate -- (about 3 ounces) -- (such as Junior Mints) 1 cup all-purpose flour 1/4 teaspoon baking soda 1/8 teaspoon salt 2/3 cup sugar 1/3 cup unsweetened cocoa 1 large egg 1 large egg white 1. Preheat oven to 350 degrees. 2. Coat bottom of an 8-inch square baking pan with cooking spray. 3. Combine butter and mints in a 2-cup glass measure; microwave at high 30 seconds or until soft. Stir until smooth, and set aside. 4. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, soda, and salt in a bowl. Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed of a mixer until well-blended. Add mint mixture; beat well. Add flour mixture; beat at low speed just until blended. Pour batter into prepared pan. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack. Yield: 16 brownies (serving size: 1 brownie). Note: Two large (1.5-ounce) mints or 6 miniature chocolate-covered peppermint patties (such as York) may be substituted for 32 Junior Mints. CALORIES 121 (29% from fat); FAT 3.9g (sat 1.1g, mono 1.4g, poly 1g); PROTEIN 2.1g; CARB 19.5g; FIBER 0.2g; CHOL 14mg; IRON 0.7mg; SODIUM 81mg; CALC 7mg -- 3 pts For more tips, step-by-step instructions, and how-tos for making the ultimate holiday cookie, click here: http://www.cookinglight.com/special/Cookie8.asp From "Jane" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Apricot Bread Recipe By :Successful Living with Diabetes: Collector's Edition (2000-1 Serving Size : 17 Preparation Time :0:00 Categories : Breads: Quick & Muffins Diabetic Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 BIG BOWL: 2 3/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup granulated sugar substitute -- (such as Sugar Twin) 1/4 teaspoon ground nutmeg -- 1 SMALL BOWL: 1 1/3 cups nonfat buttermilk 1/2 cup chopped dried apricots 1/4 cup margarine -- melted 1 teaspoon grated lemon rind 1 large egg -- slightly beaten cooking spray SUGAR FREE LEMON GLAZE: 2 tablespoons equal(r) sweetener (or 18 packets) 1 tablespoon lemon juice Combine first 6 ingredients (flour through nutmeg) in a medium or large bowl: make a well in the center of mixture. Combine buttermilk, chopped apricot, melted margarine, lemon rind, and egg. Add to the dry ingredients, stirring just until dry ingredients are moistened. Spoon batter into a sprayed loaf pan (8.5x4-inch) . Bake 350F for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Drizzle with glaze (optional). Slice (1/2-inch thick). GLAZE: Stir sugar substitute and lemon juice with a wire whisk to make a glaze. Drizzle with a spoon. Description: "Recipes use sugar substitutes" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Sugar twin and Sprinkle sweet have saccharin and work better in baked goods like cookies and cakes. NutraSweet has aspartame, which loses some sweetness in high heat, so work better in recipes that have short cooking times. Aspartame is good for frostings and glazes. * Exported from MasterCook * Lentil Soup #7 Recipe By :From Linke Luke luke@honeydue.cc.wwu.edu Serving Size : 6 Preparation Time :0:00 Categories : Eat-LF Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- finely chopped 1 small green pepper -- finely chopped 1 small carrot -- finely chopped 1 large clove garlic -- finely minced 1 bay leaf 29 ounces vegetable broth -- (2 cans 14-1/2 oz. ea.) 2 cups canned tomatoes -- with liquid 1 cups water 3/4 cups dry lentils 1/4 cup Dijon mustard (Thought I'd share this recipe with the list. It is one of my favourites. The original had sausage in it but it works as well, if not better, without! Linda Luke) In large pot combine all ingredients except mustard. simmer, covered, 1 hour or until lentils and vegetables are tender. Stir in the mustard. remove and discard bay leaf before serving. Yield 6 servings. Notes from originator: I usually don't add the green pepper, but add corn instead. My family prefer this. I usually use a can of stewed tomatoes instead of whole tomatoes. I think the mustard gives this a wonderful flavour. Hope you enjoy! (I have no idea where I found this recipes on the 'net or what digest I received it from. HelenD.) From hdeacey1@sympatico.ca - - - - - - - - - - - - - - - - - - - NOTES : Found on the Internet several years ago. 2 points * Exported from MasterCook * Light Fettuccine With Shrimp Recipe By :Healthy Pasta & Grains Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Fish & Seafood Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ozs fettuccine -- uncooked 1 1/2 tbsps butter 2 tbsps all-purpose flour 1 tsp onion salt 1 tsp fresh garlic -- chopped 1 1/2 cups fat-free half and half -- * see note 12 ozs cooked large shrimp -- peeled and rinsed 2 tbsps fresh parsley -- chopped grated parmesan cheese -- optional 1. Cook fettuccine according to package directions. Rinse with hot water; drain. Keep warm. 2. In 10 to 12 inch nonstick skillet, melt butter until sizzling; stir in flour, onion salt and garlic. Cook over medium low heat until smooth and bubbly. Stir in half & half; continue cooking, whisking constantly, until mixture boils (1 to 2 minutes). Stir in shrimp; continue cooking until shrimp are tender and heated through (3 to 5 minutes). 3. Toss hot fettuccine with sauce. Sprinkle with parsley and cheese. Season to taste with salt and pepper if desired. Makes 6 servings. Typed by Lynn Thomas dcqp82a. Source: Healthy Pasta & Grains by Land 'O Lakes. Lynn's notes: Made this 8-4-97. Couldn't find fat free half & half so I used regular. Omitted the onion salt, used regular salt and substituted garlic-basil fettucine for the regular. This was a delicious dish. From Betsy Burtis - - - - - - - - - - - - - - - - - - - NOTES : 7 WW points We had this great recipe for dinner. Lynn Thomas posted it to TNT. I made the following changes: used angel hair instead of fettuccine, used onion powder and regular salt instead of onion salt, and after making the sauce I added some sliced fresh mushrooms, let them cook a bit then added the shrimp and when that was partially done added some fresh baby spinach. It was excellent, fast and easy! * Exported from MasterCook * Light Italian Lasagna Recipe By :Successful Living with Diabetes Serving Size : 15 Preparation Time :0:00 Categories : Casseroles Eat-LF Mailing List Meats Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound ground round 1 small onion -- chopped 1 green bell pepper -- chopped 8 ounces nonfat cream cheese -- softened 2 cups nonfat cottage cheese 1/4 cup Egg beaters(r) 99% egg substitute 1/2 cup chopped fresh parsley 1 teaspoon onion powder 1/3 cup grated parmesan cheese -- divided use 8 ounces no-boil precooked lasagna noodles cooking spray 26 ounces no-sugar added basil flavored tomato pasta sauce 8 ounces shredded part-skim mozzarella cheese Cook meat, onion and green pepper in a large skillet over medium heat until meat is browned, stirring until it crumbles. Drain and pat dry with paper towels; set aside. Combine cream cheese, cottage cheese, liquid egg, parsley and onion powder. Stir in 1/4 cup parmesan. Spread 1/2 cup pasta sauce in bottom of 13- x 9-inch baking dish coated with cooking spray. Place 4 noodles over sauce (noodles may overlap slightly in center). Spoon half of cream cheese mixture (about 1 1/2 cups) over noodles. Sprinkle half of meat mixture (about 1 1/2 cups) over cream cheese mixture. Sprinkle 3/4 cup mozzarella over meat mixture. Top with 3/4 cup sauce. Repeat layers. Place 4 noodles over sauce; top with remaining 1 cup sauce. Sprinkle remaining mozzarella and Parmesan cheese over sauce. Bake, uncovered at 350F for 35 minutes or until bubbly. Per serving: 199 Cals, 19g protein, 5g fat, 18g carb, 2g fiber, 28mg cholesterol, 475 mg sodium; 1 starch, 1 veg, 2 lean meat Description: "A learning recipe" Source: "Collector's Edition (2000-12)" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : HEALTHY SUBSTITUTIONS: *Use ground round instead of ground chuck. *Decrease meat and add vegetables (onion, bell pepper). *Replace eggs with cholesterol free substitute. *Substitute lowest fat cheeses whenever possible. *Use a no-sugar-added pasta sauce; no-salt- and no-sugar-added sauces are available. *Drain meat. * Exported from MasterCook * Mario's Hot Sauce Recipe By :Cookin' Southern Vegetarian Style, Ann Jackson p73 Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cucumber 3 jalapenos -- to 8 -- depending on how hot you like it 2 medium green peppers 1 red onion 2 cans tomatoes -- 12 oz each -- drained or 4 to 5 fresh seeded tomatoes 1/2 cup finely chopped fresh coriander -- or parsley * Also in Heart of the Home, Ann Jackson (1995) * Mario says never substitute dried herbs for this. Yield: 4 to 5 cups Blend the cucumber and jalapenos in a blender until you have a very smooth liquid. chop the green pepper, onion, and tomatoes very finely. Put in a bowl and stir in the cucumber/jalapeno mixture along with the chopped coriander or parsley. Eat this immediately. From "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : Mario is a very picky eater. he won't eat a thing unless it has hot sauce on it. He perfected the following recipe, and we both swear by it. Put a touch of sweetener in the blender with the cukes and pepper if you like your sauce sweet. * Exported from MasterCook * Meat And Chickpea Curry Recipe By :BBC Good Food Serving Size : 2 Preparation Time :0:00 Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-LF Mailing List Legumes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup onion slivers -- crescents 1 teaspoon unsalted butter 1 teaspoon olive oil salt 1 tablespoon curry powder -- see notes 4 ounces cooked light meat (no skin or bone) -- sliced into bites such as pork, turkey, or chicken pepper 1 cup cooked chickpeas -- drained 2 tablespoons chopped fresh cilantro 1 1/2 cups stock -- see notes 1/2 teaspoon wondra(r) Quick-mixing flour ACCOMPANIMENTS: 2/3 cup basmati rice -- cooked 2 cups mixed vegetables Cut onion in half through the root. Peel; slice thinly. Heat a saute pan; add oil and butter and heat. Add the onion with salt. Stir to coat. Reduce heat to medium-low. Cover and cook until soft and golden (8 minutes). (See tip.) Add the curry powder and stir until no powder is visible and the spice is warmed. Add cooked meat, season with pepper. Add the chickpeas and cilantro. Add stock. Cover. Reduce heat and simmer about 20 minutes. (May be kept warm on a diffuser.) To make a sauce, add instant mixing flour as needed and stir to incorporate and thicken to a thin gravy. Serve on rice with vegetable. TIMING: While the onion cooks, start steaming the basmati rice. Make the stew. When ready to serve, saute sliced carrot and brussels sprout with olive oil, splash with orange vinegar or juice. Add water; cover, reduce heat to medium and serve when firm but tender (6 minutes). Fluff the rice and serve at once. TIP: Remove all but a 1/4-cup of onion. Increase heat and fry until crisp. Remove from pan and use as a topping. Return the soft onions to the pan and proceed with the recipe. Source: "Tested by Hanneman 2000-12" S(Illustration): "" Start to Finish Time: "0:45" From PatHanneman - - - - - - - - - - - - - - - - - - - Serving Ideas : Basmati rice; mixed vegetables. NOTES : This is the recipe to reach for when there's leftover roast: pork, lamb, veal or poultry. Tested with pork tenderloin. For the curry, I combined 2 parts Madras with 1 part garam masala. I made a broth with mushroom and demi glace with moderate strength (like a veal broth). The curry is more aroma than taste at this strength. Wonderful stew. with basmati rice and a mixed vegetable - wonderful Get a photo of it here: (http://albums.photopoint.com/j/ViewPhoto?u=997456&a=10490868&p=35811865) * Exported from MasterCook * Mediterranean White Bean Salad Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups cooked small white beans 1/4 cup red wine vinegar 3 tablespoons roasted red peppers -- chopped 2 tablespoons capers -- drained 1 clove garlic -- crushed 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup pimiento stuffed olives -- drained 2 tablespoons extra virgin olive oil 3 tablespoons fresh basil In a medium bowl, combine 3 1/2 cups cooked small white beans with 1/4 cup red wine vinegar. Stir in 3 tablespoons chopped roasted red peppers, 2 tablespoons drained capers, 1 garlic clove, crushed through a press, and 1/4 teaspoon each salt and freshly ground pepper. In a mini food processor, combine 1/2 cup well-drained pimiento-stuffed olives, 2 tablespoons extra-virgin olive oil, and 3 tablespoons packed fresh basil. Process until the basil is finely chopped. Pour over the bean salad and toss gently to coat. Serve at room temperature or slightly chilled. Makes 6 to 8 appetizer or 4 salad servings. From "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mincemeat Loaf (Abm) Recipe By :BHG Complete Guide to Bread Machine Baking Serving Size : 16 Preparation Time :0:10 Categories : Bread Machine Breads Eat-LF Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR A TEN-CUP (minimum) PAN: 3/4 cup water 1/2 cup mincemeat 1 tablespoon butter or margarine 3 cups bread flour 1/3 cup oatmeal 1 tablespoon brown sugar 3/4 teaspoon salt 1/4 teaspoon ground cinnamon -- see tip 1 1/4 teaspoons active dry yeast -- or bread machine yeast Add ingredients to the machine in the recommended order (see your machine's manual). Select the basic white bread cycle. TIP - If you rescale the recipe for a 2-pound loaf, do not increase the cinnamon. Yield: "1 1/2 pounds" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Fill your kitchen with the ultimate of holiday aromas -- mincemeat. Traditionally used as a filling for pies, tarts, and cookies, mincemeat jazzes up this spiced oat bread. DID YOU KNOW? Despite it's name, mincemeat is most often meat-free. But this wasn't always true. Originally, beef suet and ground meat were part of the recipe, devised as a way to preserve meat. Now the combination of ingredients is usually chopped apples, raisins, spices and sometimes rum or brandy. * Exported from MasterCook * Mint-chocolate Truffles Recipe By :www.cookinglight.com/articles Serving Size : 48 Preparation Time :0:00 Categories : Candy Eat-LF Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup semisweet mint-chocolate chips 4 ounces 1/3-less-fat cream cheese -- softened -- (about 1/2 cup) 1 package powdered sugar -- (16-ounce) sifted 1/4 cup unsweetened cocoa 1/4 cup sifted powdered sugar 2 tablespoons semisweet mint-chocolate chips Place 1/3 cup chips in a medium glass bowl, and microwave at high 1 minute or until almost melted, stirring until smooth; cool. Add cheese to melted chips; beat at medium speed of a mixer until smooth. Add 1 (16-ounce) package powdered sugar to cheese mixture; beat until well-blended. Press mixture into a 6-inch square on plastic wrap; cover with additional plastic wrap. Chill at least 1 hour. Remove top sheet of plastic wrap; cut mixture into 48 squares. Roll each square into a ball; place on wax paper. Roll half of balls in cocoa; roll remaining balls in 1/4 cup powdered sugar. Place 2 tablespoons chips in a heavy-duty zip-top plastic bag; microwave at high 1 minute or until soft. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over balls rolled in cocoa. Serve at room temperature. Yield: 4 dozen (serving size: 1 piece). Note: Store truffles in a single layer in an airtight container in freezer for up to 1 month. Let stand at room temperature 1 hour before serving. CALORIES 58 (22% from fat); PROTEIN 0.5g; FAT 1.4g; CARB 11.5g; CHOL 2mg; SODIUM 10mg http://www.cookinglight.com/articles/get_recipe.asp?rID=12349&AreaID=5 From "Jane" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mixed Vegetable Zosui (Yasai Zosui) Recipe By :Miyoko Nishimoto Schinner, Japanese Cooking (1999) Serving Size : 6 Preparation Time :0:00 Categories : Eat-LF Mailing List Oriental Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked rice 4 cups konbu (kombu) and shiitake stock -- (4-5) or substitute 1 piece konbu seaweed -- (2x3-inch) 8 dry shiitake -- (8-10) 5 cups water -- (4-5) ADDITIONS: 2 tablespoons sake (saki) 1 teaspoon sea salt 2 cups mixed vegetables -- (2-3) -- slice, julienne, dice 3 tablespoons soy sauce 1/4 cup green onions -- thinly sliced SUGGESTIONS: broccoli asparagus green beans snap peas snow peas sweet potatoes squash lotus root leeks carrots mushrooms -- etc do not use tomatoes, avocados, lettuce, cabbage, cucumbers, or beets) Base: Soak the konbu and shiitake in the 4 to 5 cups water for 10 minutes in a saucepan, then partially cover and cook for 15 to 20 minutes, or until the shiitake is completely tender. Remove the shiitake and either reserve for another dish, or slice and return to the stock. Combine the rice, stock, sake, sea salt, and root or hard vegetables (carrots, lotus root, etc.) in a pot, and bring to a simmer. Simmer for 15 to 20 minutes, adding the other vegetables in order of hardness, adding delicate snow peas or asparagus only towards the end. Stir occasionally. Add the soy sauce and simmer for another 3 to 4 minutes. Stir in the thinly sliced green onions, remove from the heat, and serve. Source: "Contemporary and Traditional Recipes (Vegan)" S(ISBN): "1570670722 Paper" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : This is a flexible dish that allows you to use up whatever leftover veggies may be in the refrigerator. Alternatively, this can be a feast with carefully planned vegetable combinations fresh from the garden. * Exported from MasterCook * Modeling Chocolate Recipe By :Mollie Katzen Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Holidays & Gifts Information, Tips, Misc. Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces semisweet chocolate 3 tablespoons light corn syrup On one of my current TV shows, I make some sculpted chocolate garnishes for a cake, using homemade modeling chocolate. But the modeling chocolate recipe doesn't appear in any of my books. It's really fun and easy! Here it is for your Playing-With-Food repertoire: This has a consistency very similar to a tootsie roll, only softer. You can roll it flat (using rolling pin or pasta machine, the latter being easier), and tie it into bows, form it into flowers, and shape it into leaves or doo-dads. Handle it as much as you wish--it's very sturdy! Melt the chocolate in a bowl over a saucepan of gently simmering water. (Or use a double boiler.) Stir in the corn syrup, and the chocolate will stiffen immediately. Stir until completely combined. Wrap in plastic, and cool to room temperature. When it's time to work with it, just knead it like dough. It will soften to just the right texture from contact with the warmth of your hands. Roll with a rolling pin, or pass it through a pasta machine, beginning with a wide aperture,then gradually decreasing the size of the opening until it reaches your preferred thinness. Shape it any way you want, and garnish that special cake! Yield: About 1 cup From "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : This modeling chocolate sounds like a fun and easy way to decorate your holiday sweets. In one of her PBS shows, she decorated a cake using this modeling chocolate, but I think it could also be wonderful on pies, cookies, or maybe even ice cream. It could also make a nice gift, or be a great addition to a gift basket. * Exported from MasterCook * Moo Shu Style Vegetable Pancakes With Watercress Salad... Recipe By :Recipe courtesy of Kevin Reilly, Chef at Zoe Restaurant Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Oriental Pancakes, Waffles, Crepes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CREPE BATTER: 1/2 cup Egg Beaters(r) 99% egg substitute -- (2 eggs) 3/4 cup skim milk -- (milk) 3/4 cup water 1 tablespoon canola oil 1 cup all-purpose flour 1/2 tablespoon black sesame seeds 2 tablespoons chives -- chopped finely 1 tablespoon toasted orange rind 1 Pinch salt FILLING: Vegetable Cooking spray -- (1/2 T Canola oil) 1/2 teaspoon sesame oil 1 head broccoli 1 1/2 cups bean sprouts 2 oranges -- sectioned 1/4 cup chopped cashews 1 carrot -- finely julienned 1 tablespoon hoisin sauce SALAD: 2 bunches watercress -- stems removed 1 cup mung bean sprouts 1/2 cup garlic sprouts -- (optional) 1/2 lemon -- juiced 1/2 tablespoon canola oil Salt and freshly cracked pepper -- to taste Moo Shu Style Vegetable Pancakes With Watercress Salad And Mung Bean Sprouts Beat the eggs and add the milk, water and oil. Whisk in flour and strain through a fine mesh sieve. Add remaining ingredients and refrigerate for at least 1/2 hour. Separate the broccoli into florets. Spray florets with vegetable cooking spray and roast in a hot oven until slightly charred. Combine broccoli with remaining ingredients, ensuring hoisin is last, and stir fry for 30 seconds. Remove from heat. (Heat both oils together over a high heat and char the broccoli for approximately 4 to 5 minutes). Add remaining ingredients, ensuring that the hoisin sauce is the last, and stir fry for 30 seconds. Remove from heat and set aside.) Coat a nonstick 12 inch skillet with vegetable oil and put over a low flame. Ladle 1 ounce of crepe batter into skillet and tilt to spread to the edges of the pan. When surface is dry, remove the crepe and repeat this process to make 8 crepes. Fill the crepes and roll them. Brown the crepes in a nonstick skillet, on all sides, adding a few drops of canola oil as necessary. Toss salad ingredients together. Arrange 2 crepes on each plate and top with salad. Yield: 4 servings http://www.foodtv.com/recipes/re-c1/0,1724,3400,00.html Formatted by Whome40@aol.com Dec 2000 - - - - - - - - - - - - - - - - - - - NOTES : Kristin: This sounds really good to me. The original recipe's higher ingredients and instructions are in parenthesis. * Exported from MasterCook * Mulled Wine Recipe By :Biltmore Estate, Asheville, NC Serving Size : 16 Preparation Time :0:00 Categories : Beverages Eat-LF Mailing List Holidays & Gifts Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 750 milliliters Cabernet Sauvignon -- (1 bottle) 1 gallon orange juice 1/2 pound brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves Simmer until hot --wine should be added last. From "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : We toured the Biltmore Estate today in Asheville, NC. And it is unseasonably cold here, with blustery winds and snow on the ground. This mulled wine was offered as we entered the estate's winery, and it sure was warming and sweetly delicious. I would use less sugar than called for in this recipe, as the orange juice and spices make this quite sweet by themselves. * Exported from MasterCook * Mushroom And Carrot Zosui (Mashurumu To Ninjin No Zosui) Recipe By :Miyoko Nishimoto Schinner, Japanese Cooking (1999) Serving Size : 6 Preparation Time :0:00 Categories : Eat-LF Mailing List Oriental Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups konbu and shiitake stock -- (4-5) or substitute 1 piece konbu seaweed -- (2x3-inch) 8 dry shiitake mushrooms -- (8-10) 5 cups water -- (4-5) ADDITIONS: 8 ounces oyster mushrooms (shimeji) 2 medium carrots -- halve lengthwise sliced crosswise (half-moons) 3 cups white or brown cooked rice 1 teaspoon sea salt 3 tablespoons soy sauce 1/2 cup thinly sliced scallions Base: Soak the konbu and shiitake in the 4 to 5 cups water for 10 minutes in a saucepan, then partially cover and cook for 15 to 20 minutes, or until the shiitake is completely tender. Remove the shiitake and either reserve for another dish, or slice and return to the stock. Broth: Add the oyster mushrooms to the broth and simmer for 2 to 3 minutes. Add the carrots, rice, and sea salt; cover and simmer for 10 to 15 minutes, stirring occasionally. Add the soy sauce, simmer for another 3 to 4 minutes, and adjust the sea salt, to taste. Pour into individual bowls and top with the sliced scallions. Serve immediately. Source: "Contemporary and Traditional Recipes (Vegan)" S(ISBN): "1570670722 Paper" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Zosui is the Japanese version of risotto, a brothy concoction of rice and tasty tidbits of vegetables, mushrooms, and seasonings. Although homey and simple, it is quite satisfying and a great way to use leftover rice from the day before. * Exported from MasterCook * Nacho Chicken Soup Recipe By :Successful Living with Diabetes Serving Size : 7 Preparation Time :0:00 Categories : Chicken Eat-LF Mailing List Mexican & Southwestern Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 ounces canned no-salt-added pinto beans -- undrained -- 2 cans 4 cups cooked diced chicken breast -- thawed if frozen 2 cups low-sodium chicken broth 14 1/2 ounces canned peeled tomato wedges -- undrained 11 ounces salsa -- (1 1/4 cups) 10 ounces diced tomatoes and green chiles -- undrained 1 1/2 cups shredded reduced-fat Cheddar cheese -- (6 ounces) Low-fat tortilla chips (optional) Place pinto beans in a food processor; process until smooth. Spoon bean puree into a large Dutch oven. Add chicken and next 4 ingredients; stir well. Cook over medium heat 15 minutes or until thoroughly heated. Ladle soup into bowls; top each with about 3 tablespoons cheese. Serve with low-fat tortilla chips, if desired (chips not included in analysis). Yield: 7 (1 1/2-cup) servings. If you need to reduce the sodium, use 1 (14 1/2-ounce) can no-salt-added tomatoes. Look for packages of frozen diced, cooked chicken in the freezer section of your grocery. Estimated by the publisher: Per Serving: Calories 362 Protein 42.0g Fat 8.8g Carbohydrate 26.9g Fiber 7.8g Cholesterol 91mg Sodium 797mg. Exchanges: 2 Starch, 5 Very Lean Meat Source: "www.sldiabetes.com" Yield: "10 1/2 cups" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : This soup is made from precooked canned and frozen veg and chicken. Since everything is precooked, we could put it all in the crockpot on a low setting and eat it four hours or more later. There is a photo of the soup at * Exported from MasterCook * Nana's Chicken Noodle Soup Recipe By :Helen Deacey (December 2000) Serving Size : 6 Preparation Time :0:30 Categories : Chicken Eat-LF Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound bonelessj skinless chicken thighs -- cut into 1" pieces 2 cups sliced celery -- (2 medium stalks) 2 cups chopped carrots 3/4 cup chopped onion -- (1 medium) 14 1/2 ounces ready-to-serve chicken broth -- (1 can) 1/2 teaspoon dried marjoram -- crushed 1 teaspoon dried thyme leaves -- crushed 1/2 teaspoon salt -- optional 2 bay leaves 10 ounces frozen green peas -- (1 pkg.) 1 cup frozen home-style egg noodles Spray 10-inch skillet with cooking spray; heat over medium heat. Cook chicken in skillet 5 minutes, stirring frequently, until brown. Mix chicken and remaining ingredients except peas and noodles in 3-1/2 to 4 quart slow cooker. Cover and cook on low heat setting 6 1/2 to 7 hours or until chicken is no longer pink in center. Stir in peas and noodles; cook about 10 minutes longer or until noodles are tender. T(Cook): "7:10" (4 Points) From hdeacey1@sympatico.ca - - - - - - - - - - - - - - - - - - - NOTES : Substitution: We love the old fashioned flavour of the home-style noodles, but if they aren't available use 1 cup of uncooked fine egg noodles or instant rice. Special Touch: Stir in 1 tablespoon chopped parsley just before serving. Note: If desired 1 1/2 cups of canned diced tomatoes undrained maybe added. I created this soup for my grandkids who will be coming here on New Years Eve (2000). I took several soups and come up with this one, we have barley, so sometimes I will put in barley when I make for Dennis & I. Happy 2001. Helen D. * Exported from MasterCook * Nonfat Cheese Blintzes Recipe By :Annabel Cohen, Food Writer: "Hanukkah recipes" Serving Size : 16 Preparation Time :0:00 Categories : Eat-LF Mailing List Jewish Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crepes: 2 cups skim milk 1 cup flour 2 egg whites 2 teaspoons sugar 1/2 teaspoon salt Nonstick vegetable oil cooking spray Filling: 1 pound nonfat cottage cheese 8 ounces nonfat cream cheese 4 egg whites -- or egg substitute equivalent to 2 eggs 1/2 cup sugar -- may double 1 teaspoon vanilla 1/2 teaspoon cinnamon 1 tablespoon freshly grated orange peel or 1 teaspoon ground dried orange peel Assembly: Butter-flavored nonstick vegetable oil cooking spray To prepare the crepes: Pour the milk into the bowl of a food processor or the pitcher of a blender. Add the flour and process until smooth. Add the egg whites, sugar and salt and process until smooth. Chill for 2 hours. Spray a 10-inch nonstick skillet with nonstick cooking spray. Place it over medium-high heat and heat until hot. Pour about 1/4 cup of the crepe batter into the center of the skillet. Pick up the pan and rotate it to spread the batter around the skillet to make a very thin pancake. Place over the heat. When bubbles appear on the surface of the pancake and the top is dry, quickly turn over the pancake with a spatula to lightly brown the other side. Turn the crepe onto a plate to cool. Repeat with the remaining batter. (The crepe-making technique takes practice, and the first few almost never turn out right. The number of finished crepes will depend on the size of the skillet you use and the number of practice crepes you make.) To prepare the filling: Combine all of the filling ingredients, stirring well until mixed. To assemble the blintzes: Preheat the oven to 350 degrees. Spray a baking pan or sheet with butter-flavored nonstick cooking spray; set aside. Place one crepe on a flat surface. Spoon 2-3 tablespoons of filling in a line down one edge of the crepe. Begin rolling the crepe over the filling, tucking in the sides as you go, egg-roll style. Place the rolled blintz on the prepared pan, seam side down. Repeat with the remaining crepes and filling. Spray the tops of the blintzes with a little more butter-flavored spray and bake for 15-20 minutes until lightly browned. Remove from the oven and serve hot with unsweetened applesauce. 146 calories (1% from fat), trace of fat (trace of sat. fat), 22 grams carbohydrate, 12 grams protein, 300 mg sodium, 3 mg cholesterol, 262 mg calcium, trace of fiber. Source: "Detroit Free Press December 9, 1998" - - - - - - - - - - - - - - - - - - - NOTES : It's customary during the eight-day observance to eat dairy-based foods and foods cooked in oil. Here is a low-fat version of a traditional dish. Cook's note: Blintzes are crepes filled with a sweetened cheese mixture. For a variation, use orange juice for 1 cup of the milk in the batter. Tested by Susan Selasky for the Free Press Test Kitchen * Exported from MasterCook * Orange Ginger Butter Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-LF Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup orange marmalade 1/2 cup butter or margarine -- at room temperature 1 tablespoon balsamic vinegar or cider vinegar 1 tablespoon finely chopped crystalized ginger In a small saucepan heat and stir orange marmalade just until melted. In a medium bowl beat butter or margarine until fluffy. Beat in the melted marmalade, vinegar and crystallized ginger. Cover and chill at least 1 hour before serving. Serving Ideas : muffins or breads with nuts and/or fruit Source: "BHG Complete Guide to Bread Machine Baking" Yield: "1 cup" From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oven "Fries" #2 Recipe By :Weight Watchers Quick Meals Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons low-sodium chicken broth 1 teaspoon paprika 1 teaspoon onion powder 1/4 teaspoon freshly ground black pepper 1 pound baking potatoes -- *plus 4 ounces baking potatoes -- cut into 1/2" sticks 1. Preheat oven to 500F. Line baking sheet with foil; spray with nonstick cooking spray. 2. In medium bowl, combine broth, paprika, onion powder and pepper. Add potato sticks; turn to coat thoroughly. 3. Arrange potatoes in a single layer on prepared baking sheet; spray with nonstick cooking spray. Bake 10 minutes; carefully turn. Bake 10 minutes longer, until tender and crispy. From "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : I know we've seen many oven "fries", but this one is unique in that it uses chicken broth to hold the spices to the potatoes in lieu of oil of cooking spray. I'm sure a vegetable broth would work just as well. I thought this was a good idea! * Exported from MasterCook * Parmesan-peppercorn Dressing Recipe By :www.cookinglight.com/articles Serving Size : 28 Preparation Time :0:00 Categories : Eat-LF Mailing List Holidays & Gifts Salad Dressings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lowfat buttermilk 1/4 cup grated Parmesan cheese 1/4 cup fat-free sour cream 1/4 cup light mayonnaise 2 tablespoons lemon juice 2 teaspoons dried green peppercorns -- crushed 1/4 teaspoon pepper 1/8 teaspoon salt Combine all ingredients in a bowl; stir well with a whisk. Cover and chill. Serve over mixed salad greens. Yield: 1-3/4 cups (serving size: 1 tablespoon). CALORIES 14 (51% from fat); PROTEIN 0.8g; FAT 0.8g; CARB 0.9g; CHOL 2mg; SODIUM 50mg http://www.cookinglight.com/articles/get_recipe.asp?rID=12349&AreaID=5 From "Jane" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pepper Vodka Recipe By :B. Smith Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-LF Mailing List Holidays & Gifts Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- High-quality vodka 1 Whole peppers -- such as jalapeno/ habanero -- or poblano (hot) , -- or bell peppers or sweet Italian (mild) When handling peppers, it's best to use rubber gloves; some varieties can sting or even burn the skin. Wash and dry the peppers and slit them lengthwise into slivers. For stronger flavor, leave the seeds intact. For milder flavor, remove. Avoid getting the juice near eyes. For Both Recipes: Clean bottle in warm sudsy water. Rinse and dry. Gently place the citrus peels or peppers into the gift bottle, pour in the vodka, and cover the top of the bottle. (Do not seal at this point) Place the bottle in the refrigerator and let the ingredients steep for at least 3 hours - 2 days is better. Before giving, top off the bottle with additional vodka. (The infusion ingredients will soak up some of the vodka.) Seal the bottle with a cork or glass bottle stopper and seal with sealing wax. Tie a thin metal wire or fabric ribbon around the top of the neck, if so desired. From "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peppered Cheese Chips Recipe By :www.cookinglight.com/articles Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Holidays & Gifts Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 flour tortillas -- (6-inch) Cooking spray 1/4 cup grated Parmesan cheese 1/2 teaspoon ground red pepper 1/2 teaspoon black pepper Preheat oven to 350 degrees. Lightly coat each tortilla with cooking spray; cut each into 4 wedges. Combine cheese and peppers in a small bowl; sprinkle over tortilla wedges. Arrange wedges in a single layer on a baking sheet. Bake at 350 degrees for 10 minutes or until lightly browned. Yield: 4 dozen chips (serving size: 4 chips). CALORIES 112 (27% from fat); PROTEIN 3.3g; FAT 3.3g; CARB 16.8g; CHOL 1mg; SODIUM 174mg http://www.cookinglight.com/articles/get_recipe.asp?rID=12349&AreaID=5 From "Jane" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pink Champagne Punch Recipe By :http://www.thefamilycorner.com Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-LF Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounce white grape juice 1 can frozen lemonade concentrate -- (6 ounce) thawed 16 ounce frozen whole strawberries -- thawed 1 can lemon-lime soda -- (12 ounce) chilled 8 cherries -- (optional) Combine 1/2 of the grape juice, lemonade, and strawberries in a blender. Whirl until smooth and pour into drink container. Repeat steps 1 and 2 with remaining juice, lemonade, and strawberries. Add soda and stir well. Pour into 8 fancy plastic glasses. Add a cherry to the glass for garnish. Variation: You can substitute regular grape juice for white grape juice. Note: Add more soda if you want a less slushy drink. Use plastic champagne glasses; they look great and won't break. source: http://www.thefamilycorner.com/family/kids/recipes/new_years_eve.shtml From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pinto Bean Chicken Tomato Soup Recipe By :tested by Hanneman 2000-12/27 Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-LF Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces skinless boneless chicken breast halves -- partially thawed salt and black pepper western spice blend 1 teaspoon olive oil or spray 15 ounces canned no-salt-added pinto beans -- rinsed 1 cup canned chopped tomatoes 1/2 cup canned tomatoes with green chiles -- chopped 1/3 cup roasted pepper salsa -- or to taste 1 1/2 cups water 1 chicken bouillon cube 1 chili base cube 1 teaspoon mole sauce -- or more to taste LATER ADDITIONS: 2 ounces reduced fat Cheddar cheese -- diced 2 green onions -- chopped 2 tablespoons chopped fresh cilantro 1/2 lime -- juiced 1/2 cup Low-fat white corn baked tortilla chips Slice the chicken into bite-sized pieces. Season to taste. Heat oil in a nonstick soup pot. Saute the chicken until no longer pink. Crush the beans with a potato masher. Add beans and next seven ingredients (through mole) to the soup pot. Heat until just starting to bubble. Cover. Reduce heat and simmer for 20 minutes. Add the cheese, onions and the cilantro. Simmer on the lowest heat uncovered (at least 15 more minutes). Add the lime juice. Stir. Place crushed chips in bowls. Ladle the soup on top. Serve hot. Description: "Based on "nacho chicken soup"" Source: "Inspired by a rotel (can) label and a recipe from Successful Living with Diabetes" S(Illustration): "" Yield: "6 cups" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : A chicken tortilla soup at it's simplest: beans, chicken and tomato. Adding corn would make it a very different soup. Exceptional flavors for a soup in hurry. * Exported from MasterCook * Potato And Fennel Latkes With Potato, Fennel And Olive Relish Recipe By :Selma Elaine Brown, An Enlightened Hanakkah Serving Size : 8 Preparation Time :0:00 Categories : Eat-LF Mailing List Jewish Potatoes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds russet potatoes -- peeled, cut into -- 1-inch cubes 1 8 ounce onion -- peeled, cut into -- 1-inch cubes 1/4 cup chopped fresh fennel fronds -- (leafy green tops) 3/4 teaspoon fennel seeds -- crushed in plastic bag 2 large eggs 3 tablespoons all-purpose flour 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon baking powder vegetable oil non-dairy sour cream (such as imo) potato -- fennel and olive relish, see recipe Using coarse shredding blade in processor, shred 1/3 of potatoes and 1/3 of onions. Repeat with remaining potatoes and onion in 2 batches. Transfer mixture to large kitchen towel. Twist towel tightly around mixture and squeeze out as much moisture as possible. Place potato mixture in large bowl. Add fennel fronds, seeds, eggs, flour, salt, pepper and baking powder and blend well. Pour enough oil into heavy large skillet to coat bottom and heat over medium-high heat. For each latke drop 1/4 cupful batter into skillet. Flatten each mound with spatula to 3- to 4-inch round. Fry latkes until golden brown and crisp, about 4 minutes per side. Transfer latkes to large baking sheet. Repeat frying with remaining batter, leaving behind in bowl any liquid that collects in batter when you measure, and adding more oil to skillet as needed. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm latkes on baking sheets in 350 degree F oven until crisp, about 15 minutes.) Arrange latkes on plates. Spoon non-dairy sour cream and relish along- side and serve. Source: "Cooking.com" S(Filename): "http://www.cooking.com/recipes/static/recipe5731.htm" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : The colors of Chanukah are blue, white and silver. (Dairy may be served during Chanukah.) * Exported from MasterCook * Potato Latkes Recipe By :The Lowfat Jewish Cookbook by Debra Wasserman Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Holidays & Gifts Jewish Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds potatoes -- peeled and grated 1 medium onion -- peeled and grated 3 tablespoons cornstarch 1 tablespoon fresh parsley -- finely chopped 1 dash pepper 2 tablespoons tamari soy sauce Mix all the together in a large bowl. Form 3" patties and fry in a lightly oiled pan over medium heat for 10 minutes. Flip latkes and fry for another 10 minutes until crisp on both sides. Serve warm. S(Filename): "http://www.pcrm.org/health/Recipes/chanukah.html" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Latkes #2 Recipe By :Annabel Cohen, Food Writer Serving Size : 18 Preparation Time :0:00 Categories : Eat-LF Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Idaho or russet potatoes -- scrubbed, with skin 1/4 cup chopped onion 3 large egg whites 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1 tablespoon all-purpose flour Nonstick vegetable oil cooking spray 3 tablespoons mild olive oil -- (3 to 4) (not extra-virgin) or vegetable oil Preheat the oven to 350F. Grate the potatoes using a box grater or the grating disk of a food processor. Transfer the potatoes to a colander over a bowl and let rest for 30 minutes, until the potatoes have darkened. Rinse well in cold water to remove the starch and the potatoes turn white again. Drain very well. If the potato strands are very long (longer than an inch or so) chop them slightly in the food processor or by hand. Place the potatoes, onion, egg whites, seasonings and flour in a medium bowl and stir well to combine. Cover with plastic wrap and let sit for 15 minutes before cooking. Spray a baking sheet with nonstick cooking spray; set aside. Heat 2 tablespoons of the olive oil in a large, nonstick skillet over medium heat until very hot. Stir the potato mixture and, working in batches if necessary, drop the potato mixture by spoonfuls onto the hot skillet and shape them into circles (the pancakes will not be uniform in shape). Let the latkes brown on one side, then turn them over to brown on other side. Place the browned pancakes on a cookie sheet that has been sprayed with nonstick cooking spray. When the tray is full, bake the latkes, uncovered, for another 10-15 minutes until the potatoes are cooked through. Place on paper towels to absorb any fat and eat them while they're hot, with regular, low-fat or nonfat sour cream and regular or sugar-free applesauce, if desired. 38 calories (28% from fat), 1 gram fat (trace of sat. fat), 6 grams carbohydrate, 1 gram protein, 81 mg sodium, 0 mg cholesterol, 3 mg calcium, 1 gram fiber. Source: "Detroit Free Press December 9, 1998" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : To celebrate the miracle of the oil (lasting 8 days), many fried foods are served during Hanukkah. Cook's note: The trick to making these pancakes lower in fat is to use a skillet with a nonstick surface and to finish them in the oven. Serve with low-fat or nonfat sour cream and sugar-free applesauce. Tested by Susan Selasky for the Free Press Test Kitchen * Exported from MasterCook * Potato, Fennel And Olive Relish Recipe By :Selma Elaine Brown, An Enlightened Hanakkah Serving Size : 12 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-LF Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces white rose potato -- unpeeled 4 tablespoons olive oil 1 1/2 tablespoons white wine vinegar 1/2 cup finely chopped red onion 2 ounces chopped pitted kalamata olives -- (about 1/2 cup) 1 1/4 cups finely diced fresh fennel bulb -- (about 1 large) 1/4 cup chopped fennel fronds Cook potato in medium pot of boiling salted water until tender, about 30 minutes. Cool potato completely. Peel potato and cut into small dice. Whisk oil and vinegar in medium bowl to blend. Add onion and olives; let stand 5 minutes. Mix in potato, fennel and chopped fronds; toss to blend well. Season relish generously with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let come to room temperature and stir well before serving.) Source: "Cooking.com" S(Filename): "http://www.cooking.com/recipes/static/recipe5732.htm" Yield: "3 cups" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Fresh fennel is often labeled 'fresh anise' in many markets and it has the fresh crunchy texture of celery. * Exported from MasterCook * Pureed Root Vegetable Soup Recipe By :Steve MacDowall sympatico Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- parsnips 1 can chicken broth 1/4 large red cabbage -- cut up 1 large sweet potato -- cut up 4 carrots -- cut up lemon juice salt and pepper I first took parsnips and boiled them - 20 min Strained them and put them into the blender along with a can of chicken broth. This I put aside into my soup pot. The broth from the parsnips I added a can of Chicken broth along with the following all cut up: 1/4 of a large red cabbage 1 large sweet potato 4 carrots Boiled this for 20 minuets and then into the blender. I then added this to my soup pot and brought to a boil well stirring added in splash of lemon and then salt and ground pepper. Cooled it down and left in the fridge over night. We had it for lunch today, heated of course. - - - - - - - - - - - - - - - - - - - NOTES : I've had sometime this last week, so I put it to good use by starting to make soup, working them up on my own. Somehow they have turned out very good, if I say so myself. The first was a broccoli with a chicken broth. The second was a roasted red pepper and pesto. The third was an unbelievable spinach and onion/pesto soup. Now it's the forth which i created last night turned out to be a really different mixture. I don't know what to call it, but this is what I did. Sounds strange but it taste good and the best of the four. Any though on what I should call it? * Exported from MasterCook * Quick Black Bean Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- diced 3 cloves garlic 8 3/4 ounces instant refried black beans -- Taste Adventure brand 10 ounces Rotel Mexican Festival Diced Tomatoes 2 1/2 cups nonfat chicken broth 1 cup water 1 tablespoon dry sherry Saute the onion in Pam until soft. Add the garlic and saute until fragrant. Sir in the broth and water. Heat to almost boiling. Stir in the beans. Simmer for 5 minutes or so. Stir in the canned tomatoes and sherry. Simmer a couple more minutes to combien flavors. YUM! From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : These beans would be a good thing to have in a lowfat pantry. This soup is very good and goes together quickly. If you want to figure the NA for this use these numbers: The beans have 780 total calories, 3 grams of fat, and 36 grams of fiber. Your beans might be different. The Rotel tomatoes have 75 total calories, 0 fat and 2.5 grams fiber. MC can figure the rest I think. I guessed at the number of servings. We had it for dinner with salad and bread, and there was some leftover. _____ * Exported from MasterCook * Quick Whole Wheat And Molasses Bread Recipe By :Mark Bittman "How to Cook Everything" page 247 Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable cooking spray 1 2/3 cups nonfat buttermilk 2 1/2 cups whole wheat flour -- about 12 oz 1/2 cup cornmeal 1 teaspoon salt 1 teaspoon baking soda 1/2 cup molasses Preheat the oven to 325. Grease an 8x4 inch or 9x5 inch loaf pan. Mix together the dry ingredients. Stir the molasses into the buttermilk. Whisk the liquid into the dry ingredients, then pour into the loaf pan. Bake until firm and a toothpick inserted in the center comes out clean, about an hour. Cool for 15 minutes before removing from pan. Variations: Lighter Whole Wheat Bread Use 1 1/2 cups each whole wheat and all purpose flour. Omit the cornmeal. Beat 1 egg into the wet ingredients. Whole Wheat Bread with Sweet Milk Use regular milk and substitute 2 tbsp baking powder for the baking soda. Beat an egg into the wet ingredients. Description: "Quick, simple and hearty. Rich despite the lack of fat or eggs." Source: "Formatted by Whome40@aol.com Dec 2000" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - NOTES : Kristin:The flavor of this bread depends on the molasses. Use one you like. The cornmeal gives this bread a nice texture. If you don't have buttermilk you can use plain yogurt. Or you can warm 1 1/2 cups milk and add 2 tbps white vinegar. Let is rest for a few minutes before using. This is good. _____ * Exported from MasterCook * Roasted Root Vegetables #2 Recipe By :Jeanne Jones for Prevention Serving Size : 6 Preparation Time :0:00 Categories : Eat-LF Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons extra-virgin olive oil 2 large garlic cloves -- minced 1 tablespoon dried thyme -- crushed 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 pound small red-skinned potatoes -- halved 1 large onion -- quartered 8 ounces peeled carrots -- cut into 1-in.rounds 8 ounces peeled turnips -- cut into bite-size cubes Preheat the oven to 425F. Combine the oil and garlic in a large roasting pan and place in the oven for 2 minutes or until the garlic starts to sizzle. Remove the pan from the oven and stir in the thyme, salt, and pepper. Add the potatoes, onion, carrots, and turnips; toss until well coated. Cover and bake for 30 minutes. Increase the oven temperature to 450F and bake, uncovered, for 30 minutes or until the vegetables are lightly browned and can be easily pierced with a fork. Per serving: 136 Calories, 3 g Protein, 22 g Carbohydrates, 5 g Fat, 1 g Saturated Fat, 0 mg Cholesterol, 2 g Fiber, 224 mg Sodium Source: "Women.com" S(Filename): "http://www.women.com/clubs/walking/everydaymeals/roastedroot.html" From PatHanneman - - - - - - - - - - - - - - - - - - - Serving Ideas : Supper Solution: * Grilled or roasted chicken, pork, or fish NOTES : Roasting onions, carrots, and other root vegetables is an easy way to bring out flavors. Be adventurous: Add other roastables such as celery, fennel, or even brussels sprouts. _____ * Exported from MasterCook * Roasting Chestnuts Recipe By :Fraya Berg Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Information, Tips, Misc. Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- chestnuts Put the chestnuts in a big bowl of water and discard any that float. The nuts that float have air spaces and are not full of meat. Heat your oven to 400 degrees F. Cut the chestnuts completely around the middle, through the outer and inner skin. Place on a cookie sheet with sides or in a roasting pan and sprinkle with water. Roast for 25 to 30 minutes, until cooked through. Peel when just cool enough to handle. They really taste best when right out of the oven, so don't make more than you can eat. Source: "Fraya Berg On Cooking at Homearts" S(Filename): "http://food.homearts.com/food/cookings/front/c9fb0a11.htm" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Q: I've looked everywhere and I can't find directions for preparing, roasting, and peeling chestnuts. -- Rex Davis A: I'm not surprised. I have over 700 cookbooks but wasn't able to find a recipe for roasting chestnuts like the ones I've had in New York's Rockefeller Center while looking at the big Christmas tree. After calling several chefs and getting advice, I decided to test a method myself. Here's what I came up with.--Fraya Berg _____ * Exported from MasterCook * Root For Fall Veggies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** You might know that pumpkin, squash, rutabaga and beets are veggies with versatility and nutrition. But, knowing how to use them is another issue. Fall vegetables make good beginnings for casseroles, stews and even soups. Pumpkin is, of course, the center of pumpkin pie, but it also fills a soup, flavors muffins and can be mashed like potatoes. The pumpkin custard in this week's menu is great and easy on the old waistline. The various types of squash work in stir-fries, pasta dishes, casseroles, and even a base for other veggies, when you use spaghetti squash. Beets have a mild flavor so they can be combined with stronger flavored veggies in salads, pasta dishes, or roasted with potatoes, carrots, etc. Or served steamed just as they are. In addition to variety and color, these vegetables provide vitamins A and C, potassium, phosphorus and fiber. So add these veggies to help you get your five-a-day. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Root Vegetable And Chicken Soup Recipe By :Modified and tested by Hanneman 2000-12 Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-LF Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- halved, thinly slice salt 1 teaspoon olive oil 6 ounces skinless boneless chicken breast -- trimmed 1 teaspoon unsalted butter 1/4 teaspoon lemon pepper -- or more to taste ROOT VEGETABLES: 1 1/2 cups diced peeled celery root 3 small carrots -- peeled and sliced 1 small parsnip -- peeled and sliced 1/2 medium turnip -- peeled and sliced 3 medium parsley roots (trimmed) -- peeled and sliced SEASONINGS: 1/2 tablespoon fresh parsley leaves (from parsley root) 1 small stalk leafy celery 1/2 tablespoon fresh thyme leaves 1/2 teaspoon pumpkin grapeseed oil -- or other aromatic oi 1/2 teaspoon ground cardamom 1/4 teaspoon garam masala -- or to taste 1 pinch dried roasted garlic -- use a light touch 1/2 teaspoon minced sun dried tomatoes 1/2 teaspoon freshly ground pepper 4 cups defatted low-sodium chicken broth 1 chicken bouillon packet, reduced-sodium Chop the onion first. Heat oil in a 4 or 5 qt stock pot. Add the onion and salt and stir and toss. Saute over medium heat. Slice the chicken breast on a diagonal into pieces no larger than a quarter. When the onions are almost soft, increase the heat. Add the butter and chicken and saute with a pinch of salt and lemon pepper. CELERY ROOT: cut off a piece from the root bulb - about half -- crosswise. Trim and dice (about 1 to 1 1/2 cups). When onions are soft and chicken is golden, add the celery root; toss and saute for about 3 minutes. Add the other vegetables in order as they are prepared, tossing to combine each time. Reduce the heat if necessary: do not burn the vegetables. Add the seasonings, including a flavorful oil, like the grapeseed. Toss the mixture well. Add the broth when the spices are aromatic. Add the chicken bouillon if the chicken broth needs more flavor. Add cold water as needed to cover the chicken and vegetables now and as they cook. Heat just to boiling; reduce heat to lowest setting. Cover. Cook 2 12 to 3 hours. Skim any foam that rises. Remove the celery stalk if it hasn't fallen apart. Use a potato masher to coarsely puree the soup. Serve at once. Or cool, refrigerate and reheat gently. We changed Grunes' recipe by giving chicken the role of seasoning (from one large whole chicken to one breast). We like celery root so we increased it three-fold and added a third skinny sweet carrot to balance. Result: 284 Calories; 4g Fat (12.0% calories from fat); Source: "based upon "The Ultimate Root Vegetable Soup" in Roots: An Underground Cookbook by Grunes/Hunt 1993" Yield: "8 cups" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Make this soup with friends on a cold day or a (sports) bowl day. Friends can be chopping and dicing while you are sauteing. Chop in the order listed. Cook for about 2 1/2 to 3 hours. The chicken will be tender - just starting to fall apart in threads. *Beware! The aroma is irresistible. Add a salad and French baguette; a few chocolate candies for dessert with coffee. We made this soup yesterday, thinking we'd reheat it today. Ha! We didn't stand a chance. The aroma broke us down. All that advertising for hours. This is Wonderful stuff. ;-) * Exported from MasterCook * Rosemary Flatbread Recipe By :Prevention Serving Size : 8 Preparation Time :0:15 Categories : Breads Eat-LF Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- (130 degrees F) 1 package quick-rise yeast 1 teaspoon honey 2 1/2 cups unbleached flour -- (2 1/2 to 3) 3 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh sage 1 1/2 teaspoons salt In a large bowl, stir together the water, yeast and honey. Add 1 cup of the flour. Beat well with a wire whish until smooth and creamy. Let rest at room temperature for 5 minutes. Add 2 tablespoons of the oil, rosemary, sage, salt and a second cup of the flour. Whisk hard for 3 minutes or until smooth. Add the remaining 1/2 to 1 cup flour a little at a time with a wooden spoon until a soft, sticky dough is formed. Turn the dough out onto a lightly floured surface and knead lightly for 3 minutes. Coat a baking sheet with no-stick spray. Place the dough on the baking sheet and shape into a 9" round that's 1" thick. Brush with the remaining 1 tablespoon oil. Bake at 400 degrees F for 20 to 25 minutes, or until golden brown. Source: "Rodale" S(Filename): "http://www.healthyideas.com/holiday/recipes/hanukkah/flatbread.html" T(Cooking): "0:25" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : This Jewish flatbread is very similar to Italian focaccia, and is a wonderful accompaniment to any holiday meal. this bread was suggested as part of a Chanakah menu - on prevention's web site. * Exported from MasterCook * Rosemary Tofu Mayonnaise Recipe By :Tested by Christine M Serving Size : 16 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-LF Mailing List Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 1/3 ounces mori-nu(r) lite firm silken tofu -- (1 package) 1/3 cup consorzio(r) rosemary-flavored olive oil 1/4 tablespoon extra-virgin olive oil 6 tablespoons fresh lemon juice 6 teaspoons dijon mustard 3 scallions (white part only) -- thinly sliced 1 teaspoon grated lemon zest salt & freshly milled white pepper Puree the tofu, olive oils, lemon juice, and mustard in a blender or food processor until smooth. Add the scallions and lemon zest and season with salt and pepper to taste. Serving Size: 2 Tablespoons. Modifications: the lemon juice, mustard and tofu were tripled relative to the recommended oil. Low-fat tofu replaced full-fat. Rosemary infused olive oil replaced a mild olive oil. Source: "Inspired by Vegetarian Cooking for Everyone by Deborah Madison" S(Adapted by): "Christine F. Muehling on November 16,2000" Copyright: "Broadway Books; ISBN: 0767900146 * November 1997" Yield: "2 cups" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Review 2000-12: Flavored olive oil is available in specialty stores and at www.consorzio.com. They do all kinds of flavors. For those who enjoy foccacia, this is a great replacement, or great used to dip the bread in with kosher salt. mmmmMMmmmmm) -- I hope you enjoy it! Christine M I am posting this recipe for rosemary tofu mayo from deb madison - the one you said was so great! I want to try it soonest. We are always looking for bread spreads -- it turns out to be about 5 g of fat per 2-tbs-full! That's acceptable for our low-fat list. Thanks Christine!-) * Exported from MasterCook * Russian Kulich (Abm) Recipe By :BHG Recipes Online Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup dark raisins 2 tablespoons orange juice 1 Dash powdered saffron 1/4 cup milk 1/3 cup water 1 teaspoon vanilla 1/4 teaspoon almond extract 2 tablespoons butter or margarine -- cut up 1 egg 3 cups bread flour 2 tablespoons granulated sugar 3/4 teaspoon salt 1 1/2 teaspoons active dry yeast or bread machine yeast 1/3 cup mixed candied fruits and peels 1 cup sifted powdered sugar Few drops almond extract 1 tablespoon milk -- (1 to 2) 1. Combine raisins, orange juice, and powdered saffron; let stand 10 minutes. Add mixture, the 1/4 cup milk, water, vanilla, the 1/4 teaspoon almond extract, margarine or butter, egg, bread flour, sugar, salt, yeast, and mixed candied fruits and peels to the bread machine pan according to manufacturer's directions for a 1-1/2-pound loaf. Select basic white bread cycle. 2. For glaze, combine powdered sugar, the few drops almond extract, and enough milk to make drizzling consistency. Drizzle over cooled loaf. Makes 16 servings. Note: For this 1-1/2 pound loaf, the bread machine pan must have a capacity of 10 cups or more. Description: "Bread with candied citron" Yield: "1 1/2 pounds" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : The original of this classic is dome-shaped, perfectly complying with the breadmaker's vertical loaf shape. there is a picture of the bread here: * Exported from MasterCook * Sage Stuffed Chicken Breasts Recipe By :George Foreman/Connie Merydith: lean mean fat reducing grill Serving Size : 2 Preparation Time :0:00 Categories : Chicken Eat-LF Mailing List Stuffing Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 skinless boneless chicken breast halves -- 5 ounce each 1/2 cup herb stuffing mix prepared with margarine -- cooled 1 tablespoon finely chopped onion 1/2 teaspoon ground sage 1/4 teaspoon dried rosemary cooking spray Place the chicken on a clean cutting surface. With the tip of a sharp knife, slit each breast open without cutting through the entire breast, to create a pocket. In a medium bowl, toss together the stuffing mix, onion, sage and rosemary. Stuff each breast and press the edges of the chicken breast together to close the pocket. A small bit of stuffing may spill out slightly during the grilling. Lightly coat the grill with cooking spray and preheat for 5 minutes. Grill the stuffed chicken for 7 to 9 minutes, or until the chicken is fully cooked and the stuffing is warm. From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sarah's Do It Your Own Way Muffins Recipe By :Sarah Phillips -- THE HEALTHY OVEN BAKING BOOK Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-LF Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- nonstick canola oil spray 2 cups unbleached all-purpose flour -- spoon into cup & level 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon grated fresh nutmeg 1/8 teaspoon salt 3/4 cup lowfat buttermilk 3/4 cup unsweetened applesauce 2/3 packed cup dark brown sugar 1 large egg 1 1/2 tablespoons canola oil 1 teaspoon vanilla extract 1/2 cup raisins -- optional 1. Position a rack in the center of the oven and preheat to 350F. Lightly spray twelve 2 3/4 by 1 1/2 inch nonstick muffin cups with oil. 2. In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside. 3. In another medium bowl, using a handheld electric mixer set at high speed, beat the buttermilk, applesauce, brown sugar, egg, oil, and vanilla until frothy, about two minutes. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened. Gently fold in the raisins until the flour is incorporated. Do not overmix. 4. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire cake rim for 10 minutes before removing from cups. Serve warm or cool. SUBSTITUTIONS: Berry Muffins: substitute 1/2 cup fresh or frozen (do not thaw) blueberries or raspberries for the raisins. Chocolate Chip Muffins: Omit the raisins; add 1/4 cup mini-chocolate chips. Cranberry-Pumpkin Muffins: Substitute 1/2 cup solid pack pumpkin for 1/2 cup of the applesauce and 1/2 cup fresh or frozen (do not thaw) cranberries for the raisins. Winter Fruit Muffins: Substitute 1/2 cup prune baby food for 1/2 cup of the applesauce and 1/2 cup dried currants for the raisins. Nut Muffins: Omit the raisins; sprinkle 1/4 cup chopped walnuts or pecans over the tops of the muffins and press gently into the batter before baking. NUTRITIONAL INFORMATION: Calories: 176 Carbs: 35 Fat: 3 grams Protein: 3 grams Fiber: 2 - 3 grams WW POINTS: 3 - 4 Copyright: "Doubleday, 1999" From "Jane" - - - - - - - - - - - - - - - - - - - NOTES : This is my favorite low-fat muffin recipe from my book, THE HEALTHY OVEN BAKING BOOK, Doubleday, 1999. It is available from tkl (amazon.com) and is loaded with low-fat and fat-reduced recipes. Mix in blueberries,raspberries,cranberries... whatever is in season. Just do it you way! _____ * Exported from MasterCook * Sauteed Sole With Grapefruit Recipe By :Sam Gugino Serving Size : 2 Preparation Time :0:00 Categories : Eat-LF Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 grapefruit 1 tablespoon butter 2 5 ounce sole fillets Kosher salt freshly ground black pepper cayenne pepper 2 tablespoons shallots -- minced 3 tablespoons chopped red bell pepper 2 tablespoons grapefruit juice 2 tablespoons orange juice or more grapefruit juice 1 tablespoon chopped cilantro Peel and section grapefruit. Save the juice that accumulates and add to the orange and grapefruit juice. Put butter in a non-stick skillet over medium heat. Season sole with salt, pepper and cayenne to taste. Add sole and cook about 3 minutes on each side, turning carefully. Remove when springy to the touch and keep warm. Add shallots and bell pepper and cook until shallots soften, about 3 minutes. Add grapefruit sections and juice. Bring to a boil and let reduce for a minute or two. Pour over fish and sprinkle with cilantro. Description: "Try this with oroblanco grapefruit." Source: "Sam Cooks" S(Filename): "http://www.samcooks.com/EatFresh/Fruit/GrapefruitRecipes.htm" From PatHanneman - - - - - - - - - - - - - - - - - - - Serving Ideas : Steamed broccoli, carrots and cauliflower. NOTES : Though this dish was originally conceived for sole, any mild white-fleshed fish will do. In fact the sauce would also stand up to a more robust fish as well.