* Exported from MasterCook * Chicken And Spinach Pastitsio Recipe By :Quick and Healthy Cking(Beverly Manning ) Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Pound skinless boneless chicken breast -- cubed 1 Cup chopped onions 14 3/8 Ounces canned tomatoes -- low-sodium 1/4 Teaspoon ground cinnamon 1/4 Teaspoon black pepper 1 Cup spinach -- loosely packed 1 Cup skim milk 1/4 Cup Egg Beaters(r) 99% egg substitute 3/4 Cup lowfat mozzarella cheese -- shredded 2 Tablespoons Parmesan cheese -- grated 1/8 Teaspoon ground nutmeg 8 Ounces rotini -- cooked Coat a nonstick skillet with nonstick spray and heat for 1 minute. Add chicken and onions; cook, stirring often, until chicken is browned and cooked through. Add tomatoes, cinnamon and pepper, stirring to brake up tomatoes. Bring to a boil. Reduce heat; simmer 5 minutes. Spoon chicken into 8-inch-square baking dish. Arrange spinach over chicken mixture. Whisk milk, egg substitute, cheeses and nutmeg in a bowl. Stir in rotini and spoon over spinach. cover with foil. Finish cooking or refrigerate until next day. To finish cooking: Bake, covered, at 350F until hot throughout, about 45 minutes. Servings: 4 Per serving: 425 calories, 4.9 g fat(10% of calories), 59 mg cholesterol, 219 mg sodium, 1.8 g dietary fiber. - - - - - - - - - - - - - - - - - - - NOTES : Cinnamon and nutmeg impart a distinctive flavor to this Greek-inspired casserole. * Exported from MasterCook * Chicken And Spinach Pastitsio #2 (Modified) Recipe By :Quick and Healthy Cking (Elsa Kapitan-White) Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Pound ground turkey 1 Cup chopped onions red bell pepper -- chopped mushroom -- chopped 14 3/8 Ounces canned tomatoes -- low-sodium 1/4 Teaspoon ground cinnamon 1/4 Teaspoon black pepper 1 Cup spinach -- loosely packed 1 Cup skim milk 1/4 Cup Egg Beaters(r) 99% egg substitute 3/4 Cup lowfat mozzarella cheese -- shredded 2 Tablespoons Parmesan cheese -- grated 1/8 Teaspoon ground nutmeg 1 Cup couscous -- cooked Coat a nonstick skillet with nonstick spray and heat for 1 minute. Add chicken and onions; cook, stirring often, until chicken is browned and cooked through. Add tomatoes, cinnamon and pepper, stirring to brake up tomatoes. Bring to a boil. Reduce heat; simmer 5 minutes. Spoon chicken into 8-inch-square baking dish. Arrange spinach over chicken mixture. Whisk milk, egg substitute, cheeses and nutmeg in a bowl. Stir in rotini and spoon over spinach. cover with foil. Finish cooking or refrigerate until next day. To finish cooking: Bake, covered, at 350F until hot throughout, about 45 minutes. Servings: 4 Per serving: 425 calories, 4.9 g fat(10% of calories), 59 mg cholesterol, 219 mg sodium, 1.8 g dietary fiber. - - - - - - - - - - - - - - - - - - - NOTES : Cinnamon and nutmeg impart a distinctive flavor to this Greek-inspired casserole. The couscous topping mixture (with cheeses, egg substitute, skim milk) made it look like a Shepherd's pie topping of mashed potatoes! * Exported from MasterCook * Chicken And Veggies, Crockpot Recipe By :(Susan M. Lewey) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Crockpot Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 skinless boneless chicken breast -- frozen 1 bag frozen mixed vegetables 1 can cream of mushroom soup -- reduced fat --- 1 package egg noodles -- yolkless Take 2 frozen skinless boneless chicken breasts (this is if I use my little crockette-about 1 quart) and put in the crockpot. Add a bag of frozen mixed veggies (I used Veg-all stew cut vegetables because they are in big chunks). Pour a can of cream of whatever, celery, mushroom, chicken, etc (reduced fat of course!) over chick and veggies. Put on the lid and turn on/plug in the crockette. Go to work. Come home. Either put some yolkless wide noodles or rice on the stove and go relax for a little bit. Dinner will be ready shortly. ***NOTE: if you use a big crockpot, you will need to adjust the ingredients accordingly. A green salad would be nice with this dish. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Broccoli Dijon Recipe By :Swanson Easy Low Fat Recipes (Laurie ) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 skinless boneless chicken breast halves 14 1/2 ounces Swanson chicken broth -- (1 can) 1/8 teaspoon garlic powder or 1 clove garlic -- minced 2 cups broccoli florets 1/4 cup all-purpose flour 1/2 cup milk 1 Tablespoon Dijon-style mustard 4 cups hot cooked medium egg noodles -- cooked without salt In a medium nonstick skillet over medium-high heat, cook chicken 10 minutes or until browned. Set chicken aside. Add broth, garlic powder and broccoli. Heat to a boil. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Set chicken aside and keep warm. In cup mix flour, milk and mustard until smooth. Gradually add to broth mixture. Cook until mixture boils and thickens, stirring constantly. Serve with chicken and noodles. Serves 4--426 calories per serving--7 grams of fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Broccoli Twist Recipe By :Swanson Easy Low Fat Recipes (Laurie ) Serving Size : 5 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups dry corkscrew macaroni 2 cups broccoli flowerets 2 medium carrots -- sliced 10 3/4 ounces cream of broccoli soup -- condensed 1 can Natural goodness chicken broth -- (14.5 oz.) 1/2 teaspoon garlic powder 1/8 teaspoon pepper 2 cups cubed cooked chicken 1/4 cup shredded Parmesan cheese In large saucepan prepare macaroni according to package directions, omitting salt. Add broccoli and carrot for last 5 minutes of cooking time. Drain in colander. In same pan mix soup, broth, garlic powder, pepper, chicken and macaroni mixture. Over medium heat, heat through, stirring occasionally. Sprinkle with cheese. If desired, garnish with fresh thyme. Serves 5--408 calories--7 grams fat - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Crock-pot Stew (Country Captain) Recipe By :The Best Slow Cooker Cookbook Ever, Natalie Haughton Serving Size : 5 Preparation Time :0:00 Categories : Chicken Crockpot Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tomatoes -- (28 ounce) -- peeled and diced 1 can tomato sauce -- (15 ounce) 1 medium onion -- chopped 1 tart apples -- green, chopped 1 green bell pepper -- chopped 1/3 cup raisins 1 1/2 tablespoons curry powder 3/4 teaspoon garlic pepper 1/2 teaspoon ground ginger 1/8 teaspoon cayenne 1 1/2 cups white rice -- converted 6 skinless boneless chicken breast halves -- trimmed of fat (about 1 1/2 pounds) Makes 5 to 6 servings 1. In a 5-quart electric slow cooker, mix together the tomatoes with their liquid, tomato sauce, onion, apple, green pepper, raisins, curry powder, garlic powder, ginger, cayenne, and rice. Cut each chicken breast half crosswise into 5 pieces. Stir the chicken pieces into the mixture in the slow cooker. 2. Cover and cook on the low heat setting about 3 1/2 hours, or until the chicken is cooked through and the rice is tender; do not overcook or the rice will be mushy. >From: ShawnaLee Jessiman - - - - - - - - - - - - - - - - - - - NOTES : I hope you enjoy this one. When I made it, the cooking time actually took much longer than listed, thankfully the rice still turned out fine. * Exported from MasterCook * Chicken Curry #2 Recipe By :Eater's Choice (tpogue@idsonline.com) Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 skinless boneless chicken breast halves -- in bite size pieces -- 2 Tb olive oil for sauteing (original) 1 tablespoon margarine 2 cloves garlic -- minced 3/4 cup onion -- chopped 1/2 cup green pepper -- chopped 2 teaspoons curry powder 1/2 teaspoon thyme 1/2 teaspoon salt 2 cups cherry tomatoes -- halved In a large skillet or wok, saute chicken in olive oil until chicken is cooked through. Remove chicken and set aside. Melt margarine in same skillet. Saute garlic, onion, and green pepper until soft. Blend in curry powder, thyme, and salt. Add chicken and stir until well coated with sauce. Stir in tomatoes. ----- Notes: A dish pretty enough and tasty enough for company. Per serving: 178 Calories; 8g Fat (42% calories from fat); 21g Protein; 5g Carbohydrate; 51mg Cholesterol; 339mg Sodium - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Enchilada Casserole Recipe By :Cooking Light, Oct 1996 Serving Size : 1 Preparation Time :0:00 Categories : Chicken Chile Pepper Dishes Eat-Lf Mailing List Mexican & Southwestern Rave Reviews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking Spray 1 1/4 lbs chicken breast -- skinned & boned 1 1/2 cups chopped onion 4 garlic cloves 1/2 cup beer 1/4 teaspoon ground red pepper -- (1/4 to 1/2) 1 can whole tomatoes -- (28 ounce) drained and chopped 1/2 cup thinly sliced green onions 1 can ripe olives -- (2 1/4 oz.) -- drained and sliced 2 cans green chili peppers -- (4.5 oz.) -- drained and chopped 5 tablespoons all-purpose flour 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 2 cups 1% low-fat milk 2 large egg whites -- lightly beaten -- or 6 tbls. egg substitute 3/4 cup shredded Monterey Jack cheese -- (3 oz.) 3/4 cup shredded sharp cheddar cheese -- (3 oz.) 6 corn tortillas -- (6-inch) cut in half 1/2 cup fat-free sour cream 1/2 cup salsa 1. Preheat oven to 350. 2. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 6 minutes on each side or until done. Remove chicken from skillet; let cool. Shred chicken with 2 forks; set aside. 3. Recoat skillet with cooking spray; place over medium heat. Add onion and garlic; saute 5 minutes or until tender. Add shredded chicken, beer, red pepper, and tomatoes; cook 10 minutes or until most of liquid evaporates. Remove from heat. Reserve 1 tablespoon green onions and 1 tablespoon olives for garnish. Stir remaining green onions, remaining olives, and chiles into chicken mixture; set aside. 4. Combine flour, salt, cumin, and coriander in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 7 minutes or until thick, stirring constantly. Gradually add hot milk mixture to egg whites, stirring constantly with whisk. Set aside. 5. Place cheeses in a bowl; toss well. Set aside. 6. Spread 1/2 cup white sauce in bottom of a 2 1/2 quart round casserole or souffle dish coated with cooking spray. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce, and 1/2 up cheese mixture. Repeat layers twice, ending with sauce. Set remaining 1/2 cup cheese mixture aside. 7. Bake, uncovered, at 350 for 40 minutes or until hot. Sprinkle with remaining 1/2 cup cheese mixture, reserved green onions, and reserved olives; bake an additional 5 minutes. Let stand 10 minutes before serving. Serve with sour cream and salsa. Yield: 8 servings NOTE: You can assemble the casserole ahead of time; cover and chill in the refrigerator overnight, then bake at 350 for 1 hour or until bubbly. Or freeze casserole, thaw in refrigerator 24 hours, then bake for 1 hour or until thoroughly heated. Calories: 309 Fat: 9.7g Percent of total calories: 28% Cholesterol: 63g Sodium 753g This took a lot of time and preparation, but next time it will be much easier and it was definitely worth it, it was delicious!! >From: "Karen M. Ferner" - - - - - - - - - - - - - - - - - - - NOTES : To whoever posted the Chicken Enchilada Casserole recipe from Cooking Light a month or so ago: I finally made it, and it WAS great! It took me 3hours!! to prepare, but it wasn't hard at all. Next time I'll do most of it in advance. (Dana Muller) * Exported from MasterCook * Chicken Kabobs #2 Recipe By :Swanson Easy Low Fat Recipes (Laurie ) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Tablespoons cornstarch 14 1/2 ounces Swanson Oriental Broth 3 Tablespoons sugar 2 Tablespoons vinegar 1 pound skinless boneless chicken breast -- cut in 1" pieces 1 medium red or green pepper -- cut in 1" pieces 1 can (8 oz.) pineapple chunks in juice -- drained 4 cups hot cooked rice -- cooked without salt In a small saucepan mix cornstarch, broth, sugar and vinegar until smooth. Over medium heat, cook until mixture boils and thickens, stirring constantly. On 4 long skewers, thread chicken, pepper and pineapple alternately. Place kabobs on lightly oiled grill rack over medium-hot coals. Grill uncovered 15 minutes or until chicken is no longer pink, turning and brushing often with broth mixture. Heat remaining broth mixture to a boil. Serve with kabobs and rice. If desired, garnish rice with fresh parsley and fresh rosemary. Serves 4---494 calories--4 grams fat - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Primavera Recipe By :Swanson Easy Low Fat Recipes (Laurie ) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons cornstarch 14 1/2 ounces Swanson Chicken Broth -- (1 can) 1/4 teaspoon garlic powder or 2 cloves garlic -- minced 2 cups broccoli florets 2 medium carrots -- sliced 1/2 cup green and or red pepper cut in 2 inch -- strips 1 small onion -- chopped 2 cups cubed cooked chicken 4 cups hot cooked spaghetti (about 8 oz. dry) -- cooked 1/4 cup shredded Parmesan cheese In cup mix cornstarch and 1/4 cup broth until smooth. Set aside. In medium saucepan mix remaining broth, garlic powder, broccoli, carrots, pepper and onion. Over medium-high heat, heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender-crisp. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Add chicken and heat through. Toss with spaghetti and cheese. 400 calories per serving--8 grams fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Sweet Potato Ravioli Curry Sauce Recipe By :Skinny Pasta, Sue Spitler (1994) Serving Size : 2 Preparation Time :1:00 Categories : Chicken Eat-Lf Mailing List Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces skinless boneless chicken breasts bake, cool, slice for food processor 1 teaspoon teriyaki sauce -- optional 1/2 sweet potato -- baked and cooled pulp only 1 large garlic clove -- peeled, smashed 1/2 teaspoon minced ginger -- (a nickel slice) 1/4 teaspoon chicken bouillon -- granules pepper -- to taste 1 1/2 tablespoons skim milk -- or broth 16 won-ton wrappers Curry Sauce -- see recipe 1 1/2 cups pea pods -- sugar snaps A fusion dish of Asian flavors that got a good review. "This is a 'jump up and kiss the cook' spicy recipe. Do it again!" 415 cals; 13% CFF (MC estimate). Dairy is not essential to the taste of this dish. Measure the milk. Put chicken, teriyaki, and potato pulp in processor fitted with metal blade. Add garlic, ginger, bouillon and pepper. Pulse to finely chop; add milk through the chute to quickly form a paste. Spoon about 1-1/2 teaspoons of the mixture onto won-ton wrapper (see tip); brush edges with water. Fold diagonally to make a triangle, rolling, to remove unwanted air pockets. Repeat for total of 16 ravioli (8 per serving). Heat 2-3 quarts water to boiling in large stock pan; add 8 ravioli. Make sure that 'dropped' ravioli do not get stuck to the pan bottom. Boil for about 4 to 5 minutes. Remove to a serving dish. Keep warm in a 350F/180C oven while you make the next batch. Presentation: serve each diner 8 ravioli, 1/2 cup Curry Sauce and 3/4 cup sugar snap peas. TIPS: While the water is coming to a boil, prepare the sauce (see recipe). Transfer paste to a cutting board and shape it into a rectangle then cut the rectangle into 16 pieces. Idea from ISBN 0-940625-79-2 (paper). Skinny Pasta is published by Surrey Books, Inc. (Chicago). Copyright (c) 1994 by Sue Spitler; Part of a series. MasterCook 3.03 / Hanneman tested Dec 96. >From: PATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Verde Recipe By :Eater's Choice (tpogue@idsonline.com) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 whole asparagus spears -- fresh 4 skinned and boned chicken breast halves 1 clove garlic -- minced 1 teaspoon basil 6 whole anchovies 2 tablespoons olive oil 2 tablespoons fresh lemon juice 1 teaspoon water Preheat oven to 375F Snap off bottoms of asparagus. Pound breasts between two sheets of wax paper with a meat mallet, until flat. This is important, as they must be thin to cook quickly. Combine garlic, basil, anchovies, olive oil, and lemon juice into a sauce in blender or food processor, or mash and mix by hand. In a small rectangular glass casserole, place four asparagus spears closely together and wrap a chicken breast around them. Repeat this process for the rest of the breasts. Spread sauce over chicken. Sprinkle teaspoon of water over exposed asparagus. Cover casserole tightly with aluminum foil. Bake for 20 - 30 minutes, or until chicken is cooked through. DO NOT OVERCOOK. If you cook asparagus too long, it becomes soggy and the sauce becomes watery. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken With Artichokes And Orange Sauce Recipe By :(NFRITZ@nssdca.gsfc.nasa.gov) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound skinless boneless chicken breasts 1 can artichoke hearts -- (15-16 oz) -- packed in water, not oil 1/2 cup chopped onion -- or use frozen pearl onions -- thawed 3/4 cup orange juice pepper to taste 1 tsp cornstarch 2 tsp water Lightly brown chicken in non-stick skillet, or use a drop or two of olive oil if you prefer. In same skillet, add onions and artichokes, and pour orange juice over chicken. Cover and simmer for about 15 minutes. Uncover, and mix cornstarch and water together, then pour into skillet and mix in. Turn chicken over, and simmer for about 3 more minutes, until sauce thickens somewhat. Serve with rice, and pepper to taste (optional). We really liked this, but thought we might garnish it with a tiny bit of chopped red pepper or fresh orange slices for color, if we were serving company. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken With Lentils And Spinach Recipe By :Cooking Under Pressure,Lorna Sass(Kathie Briggs) Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 large onion -- coarsely chopped 1 tablespoon cumin -- (whole) 1 tablespoon fresh ginger -- finely chopped 1 1/2 cups dried lentils -- rinsed 12 skinless chicken thighs 4 large carrot -- peeled and quartered, up to 6 3 1/2 cups water 1/4 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1 cup raisins 2 packages frozen spinach -- defrosted salt and pepper -- to taste Heat the oil in the cooker. Saute the onion until lightly browned, stirring frequently, about 3-4 minutes. Stir in the cumin seeds and ginger and saute an additional 10 seconds. Add the lentils, chicken, carrots, water, allspice, cinnamon and raisins. Stir to scrape up any brown bits sticking to the bottom of the cooker. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 9 minutes. (Meanwhile squeeze the spinach to release all excess water.) Reduce pressure with a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape. Stir in the spinach and add salt and pepper to taste. Simmer until the spinach is cooked, about 2 minutes. 483 calories, 9 grams of fat - - - - - - - - - - - - - - - - - - - Serving Ideas : Searve with steamed rice (Basmati is best) NOTES : Leftovers freeze well This one is a real favorite. My husband claims he can eat this every night. When I've been really busy at work, he probably has. Note recipe is for 6 servings and nutritional info reflects this. Hubby eats 2 or 3 chicken thighs, while I generally eat only one (but lots of carrot and lentils) Actually, we practically fight over the carrots so sometimes I put in as many as 6 really large ones. This tastes like it has cooked all day. * Exported from MasterCook * Chicken-rice Bake Recipe By :Once-A-Month Cooking Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Chicken Eat-Lf Mailing List Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 skinless boneless chicken breasts 1 Cup rice 1 Can cream of mushroom soup -- lowfat 1/2 Envelope onion soup mix -- 1/4 cup 1 1/4 Cups chicken broth 1 Oz pimientos I found this in a book called Once-A-Month Cooking the idea is that you do all or part of the preparation ahead, and thaw and heat or finish the results. Mix together everything except chicken breasts. Pour into an 11x7" pan. Sprinkle the chicken breasts with salt, pepper and paprika, place on top of rice. (At this point it can be frozen until wanted). To prepare: thaw, and bake at 375 for 1 1/4 hours. >From: neddy@bcm.tmc.edu (Nancy Eddy) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chili Con Carne Recipe By :Reader's digest Serving Size : 1 Preparation Time :0:00 Categories : Chilis Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound lean ground beef 1 Can tomatoes -- low-sodium (16 oz) 1 Cup water -- or low sodium broth 1/2 Cup chili seasoning mix -- see recipe TO MAKE CHILI CON CARNE: In a medium size heavy saucepan over moderate heat, brown 1 pound very lean ground beef and drain off any fat. (NOTE: rinsing beef under hot water will reduce fat content further) Add 1 can (1 pound) low sodium tomatoes, drained and chopped, and 1 cup water or low sodium beef broth. Stir in 1/2 cup Chili Seasoning Mix. Reduce the heat and simmer, uncovered, for 20 minutes, stirring occasionally. Stir in 2 cups cooked and drained red kidney beans and heat through serves 4 Note: If using sweet chili powder rather than hot in mix, I add 1-2 Jalapeno peppers to chili. Ground Turkey also works well in place of Ground beef. >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chili Seasoning Mix Recipe By :Reader's digest Serving Size : 1 Preparation Time :0:00 Categories : Chilis Condiments & Seasoning Eat-Lf Mailing List Homemade Mixes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sweet green pepper flakes -- available in most supermarkets 3/4 cup chili powder 1/4 cup ground cumin 1/2 cup onion flakes 1/4 cup dried parsley 1 teaspoon garlic flakes 1/2 teaspoon red pepper flakes Place all ingredients in a 1 quart jar, cover tightly and shake well to mix. Store in a cool, dark dry place for up to 2 months. Makes 2 3/4 cups 1/2 cup mix = calories 124, total fat 5g, saturated fat 0, sodium 243 mg, >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chilled Apricots With Blueberries And Lime Recipe By :Cooking With Steam, Stephanie Lyness (Reggie Dwork) Serving Size : 3 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Med Apricots -- *Note 2 Tsp Lime Juice -- **Note 2 Tsp Sugar -- To 2 T 1 C Blueberries -- ***Note 16 Oz Canned Peaches -- ****Note 2 Tsp Slivered Almonds -- *****Note *NOTE: I didn't have any fresh apricots so I used canned in their own juice, drained **NOTE: or the juice from 1 lime ***NOTE: I didn't have fresh blueberries so I used frozen, and I thawed them ****NOTE: I added canned peaches in their own juice, drained - - Peaches were not in the original recipe *****NOTE: Original recipe did not include the slivered almonds...I just added them in for texture If you are using fresh apricots cut them in half through the stem end and pit them. Put the halves in the steaming basket cut sides down, cover, and steam until just tender, 12 - 15 minutes. Use a spatula or large spoon to transfer to apricots to a bowl and refrigerate until chilled, about 2 hrs. (I just put the canned ones in a bowl after I drained their juice.) Add the lime juice, sugar and blueberries (I added the peaches also) to the apricots, toss gently, and taste for sugar; add more if needed. Cover and let macerate in the refrigerator for 1 hour. Serve chilled. (Just before serving I sprinkled the slivered almonds on top.) It was very good considering I didn't use anything that was fresh (all out of season/not in my house right now) and didn't steam anything...just mixed it all together and chilled it. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 193.4 Fat 1.7g Carb 47.6g Fib 4.5g Pro 2.4g Sod 13mg CFF 6.9% * Exported from MasterCook * Chinese 5 Spice Powder, Homemade Recipe By :Better Homes and Gardens Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Holidays & Gifts Homemade Mixes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon ground cinnamon 1 teaspoon anise seed -- crushed -- or 1 star anise 1/4 teaspoon fennel seed -- crushed 1/4 teaspoon ground black pepper -- or Szechuan pepper 1/8 teaspoon ground cloves mix together well. Store in tight lidded jar in cool dry place yield : 1 Tablespoon >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - NOTES : 1 use this often in place of salt. * Exported from MasterCook * Chocolate And Vanilla Chip Biscotti Recipe By :Pillsbury Fast and Healthy Cookbook Nov/Dec 96 Serving Size : 4 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Cups all-purpose flour 1/3 Cup unsweetened cocoa powder 3 Teaspoons baking powder 1/2 Cup Sugar 1/2 Cup Brown sugar -- packed 1/4 Cup butter or margarine -- softened 3 Eggs 1 Cup white vanilla chips 1) Heat oven to 350F Spray 1 large or 2 small cookie sheets with nonstick cooking spray. 2) Lightly spoon flour into measuring cup; level off. In med bowl, combine flour, cocoa and baking powder; mix well. In large bowl, combine sugar, brown sugar and margarine; beat well. Add flour mixture; mix well. Stir in white vanilla chops. 3) With spray coated hands, firmly shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long. 4) Bake at 350F for 22-28 min or until rectangles are light golden brown and centers are firm to the touch. Place rectangles on wire racks; cool 5 min. 5) Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on cookie sheet. 6) Bake at 350F for 6-8 min or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 min or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks. Store tightly covered. Serving size: 1 cookie Calories 70 Calories from fat 20 Total fat 2 g Chol 1 g Carb 12 g Sodium 50 mg Source: Pillsbury Fast and Healthy Cookbook Nov/Dec 96 >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Chickpea Cake Recipe By :Veggie Life, Jan 1997, pg 31 (Reggie Dwork) Serving Size : 8 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Cooked Chickpeas -- (Garbanzo Beans), Or -- Canned, Drained 1/3 C Orange Juice 1 Lg Egg -- And 3/4 C Egg Beaters(r) 99% Egg Substitute -- *Note 1 C Packed Brown Sugar 1/4 cup cocoa powder -- lowfat 1/2 Tsp Baking Powder 1/4 Tsp Baking Soda *NOTE: Original recipe used 4 large eggs. I changed that and it was fine. Tightly wrapped, it stays fresh and moist for up to five days. Preheat oven to 350 deg F. Lightly spray an 8" round cake pan and line bottom with a circle of waxed paper. (Can omit this...it is difficult to get off the bottom of the cake). In a food processor, process chickpeas and orange juice until very smooth. Add eggs, one at a time, pulsing after each addition. In a medium bowl, whisk together sugar, cocoa, baking powder, and baking soda. Add to processor and pulse until just blended. Pour batter into prepared pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool on a rack for 15 minutes before removing from pan. Serve warm or at room temp. Makes 8 servings Ovo This was surprisingly very good...needs something on top of it though. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : I know you are going to think that this sounds awful but it is surprisingly good!! We had it the first nite without anything on top of it and you could detect a very slight hint of garbanzo beans. The next time we had it we put ff frozen yogurt on top and there was no detectable hint of garbanzo's that I noticed. Cal 210.7 Fat 1.6g Carb 42.5f Fib 1.2g Pro 6.9g Sod 114mg CFF 6.8% * Exported from MasterCook * Chocolate Hanukkah Stars Recipe By :Dallas Morning News (Meryl Plano) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Holidays & Gifts Jewish Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup prune butter -- * see note 1 cup sugar 2 eggs 2 cups all-purpose flour 1/2 cup cocoa 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt confectioner's sugar In a large bowl, beat prune butter, sugar and eggs on medium speed of electric mixer. Stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture, beating until well blended. Cover; refrigerate dough until firm enough to handle. Preheat oven to 350 F. On a lightly floured surface, roll dough to 1/8-inch thickness; cut with star-shaped cookie cutter (can use menorah, dreidel and others). Place on ungreased cookie sheet. Bake 5 to 7 minute, or until no imprint remains when touched lightly in the center. Cool 1 minute; remove cookie sheet to wire rack. Cool completely. Sprinkle with confectioners' sugar. Makes about 4 dozen cookies. - - - - - - - - - - - - - - - - - - - NOTES : Substituted prune butter for 1/2 cup butter or margarine, softened. I made these last night and they were very good. Next time I make it, I am going to substitute the eggs with egg substitute. I was too wimpy to try substituting the eggs AND the butter. The prune butter worked great. Happy Hanukkah!!! * Exported from MasterCook * Chocolate Layer Cheesecake Recipe By :kraft creative kitchens Serving Size : 8 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages Neufchatel cheese -- -8oz. (1/3 less fat) 1/2 cup sugar 1/2 teaspoon vanilla 2 eggs -- Low fat graham cracker pie crust: 1 1/2 cups chocolate graham cracker crumbs 2 tablespoons honey 1 tablespoon margarine -- melted 1. Mix Neufchatel cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Remove 1 cup batter; stir melted chocolate into this batter. 2. Pour chocolate batter into prepared low fat graham cracker crust (recipe follows). Top with plain batter. 3. Bake at 350 for 40 minutes or until cheese is almost set. Cool. Refrigerate 3 hours or overnight. 4. Add sour cream glaze if desired for topping ----- Notes: I add the following glaze on top: Let cheesecake cool to room temperature. Heat oven to 425. Mix: 1 1/2 c. non fat sour cream, 2 T sugar, 1/2 t vanilla, 1/8 t salt. Pour over cake. Bake in oven for 5 minutes to glaze it. Permit to cool then refrig for 6-12 hours before serving. For the crust: Combine graham cracker crumbs, honey and margarine. Mix well. Press into 9 inch pie pan. Refrigerate until ready to use. Per serving: 64 Calories; 1g Fat (15% calories from fat); 1g Protein; 13g Carbohydrate; 45mg Cholesterol; 14mg Sodium >From: igoldman@sfo.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Marble Cheesecake Pie Recipe By :(Anita A. Matejka) Serving Size : 8 Preparation Time :0:10 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Crust---- 1 c reduced fat Oreo(r) cookie crumbs 3 tbsps granulated sugar 1 tbsp olive oil ----Filling---- 8 ozs fat-free cream cheese -- softened 14 ozs fat-free sweetened condensed milk 1 egg 1 tsp pure vanilla extract 1 oz unsweetened baking chocolate squares -- melted Preheat oven to 300. To prepare crust, combine cookie crumbs, sugar, and oil in a mixing bowl. Press mixture firmly in a 9" pie pan. To prepare filling, combine cream cheese, sweetened condensed milk, egg, and vanilla extract in another mixing bowl. Reserve 1/4 cup of batter. Add chocolate to reserved batter; mix well. Pour vanilla batter into pie crust. Spoon chocolate batter over vanilla batter; cutting through batters with knife several times for the marble effect. Bake for 35 minutes or until center is set. - - - - - - - - - - - - - - - - - - - NOTES : Refrigerate leftovers. * Exported from MasterCook * Chocolate Meringue Drops Recipe By :The Reader's Digest Great Recipes Good Health Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Large egg whites 1/2 Cup sugar 1 Teaspoon vanilla extract 3 Tablespoons Cocoa powder -- not a mix 1/2 Cup semisweet chocolate chips -- 1/2 a 6 oz pack Preheat oven to 250. Line 2 baking sheets with parchment. Beat egg whites until they hold stiff peaks. Beat in the sugar 1 T. at a time,then beat in the vanilla extract. Reduce speed to low and beat in the cocoa powder. With a rubber spatula, fold in the chocolate chips. Drop by rounded teaspoons onto baking sheets, spacing 1" apart, and bake 1 hr. Turn off oven and dry cookies in oven 2 hrs longer. Remove and store in airtight container. Makes 40 cookies. >From: dana@mattmccoy.com (Dana Muller) Each: 23 cal., 1g fat, 0 sat. fat - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Mint Coffee Mix Recipe By :The Perfect Mix, Diane Phillips Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Holidays & Gifts Homemade Mixes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup nondairy powdered creamer 1 cup sugar 3/4 cup instant coffee -- decaf or regular 1/4 cup cocoa powder 6 hard peppermint candies -- broken into pieces Place all ingredients in a food processor or blender and process until the ingredients are pulverized. Store in airtight containers. The author suggests getting a special mug for each recipient and packing the mix inside them and decorating them with candy canes and streamers. The nice thing about this kind of mix is that everybody can choose what to mix it with -- skim milk, regular milk, and so on. >From: Lyn Belisle - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Sigh Cake Recipe By :Woman's World, 12/3/96, pg 15 Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Cake Flour 3/4 C Lowfat Cocoa Powder -- Plus, Unsweetened*No 1 1/3 C Lowfat Cocoa Powder -- Divided, Unsweetened 1 1/2 Tsp Baking Soda 1 1/2 Tsp Baking Powder 3/4 C Sugar -- Plus 1 1/3 C Sugar -- Divided 3 C Skim Milk -- Divided 2 1/4 Tsp Vanilla Extract -- Divided 6 Egg Whites -- Room Temp 2/3 C Cornstarch Raspberries -- For Garnish Mint Sprigs -- For Garnish *NOTE: Original recipe used regular unsweetened cocoa powder. Preheat oven to 350 deg F. Oil and flour 9" springform pan with removable bottom. In bowl combine flour, 3/4 C cocoa powder, baking soda and baking powder. In another bowl mix 3/4 C sugar, 1 C milk and 2 tsp vanilla. Mix the ingredients in the first 2 bowls together. In another bowl with electric mixer at med speed beat egg whites until frothy. Gradually beat in 1/2 C sugar 1 T at a time until stiff peaks form. Fold in cocoa mixture. Spoon into springform pan. Gently zigzag a spatula through batter. Smooth top. Bake until toothpick inserted into center comes out clean, 45 minutes. Cool completely (cake will sink in center as it cools). To prepare frosting, in medium saucepan combine remaining cocoa powder, remaining sugar, remaining milk and cornstarch until smooth. Over medium heat; stir in remaining vanilla. With an electric mixer beat to remove lumps, about 2 minutes. Cool frosting completely. Frost cake. Garnish with raspberries and mint sprigs. Per magazine using regular cocoa powder per serving: Cal 293; Fat 3g; Carb 66g; Pro 7g; Sod 243mg I did not make the frosting and it was wonderful without it...Reggie This cake is great!! Not a sweet chocolate cake at all. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : This was really, really good. Not sweet at all. I didn't frost it and didn't feel it needed frosting....was excellent plain. Making it my way: Cal 325.3 Fat 0.2g Carb 65g Fib 6.9g Pro 11.3g Sod 263mg CFF 0.6% * Exported from MasterCook * Chocolate Truffle Squares Recipe By :BAKERS' DOZEN, ALICE MEDRICH, SHOW #BD1A50 Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Ounces bittersweet chocolate -- or semisweet -- chopped into pieces no bigger than 1/4" 2 eggs -- separated, at room -- temperature 1 Teaspoon vanilla extract 1 egg white -- at room temperature 1/8 Teaspoon cream of tartar 1/2 Cup unsweetened Dutch Process Cocoa -- (unsifted) 2 Tablespoons all-purpose flour 2/3 Cup sugar 1/4 Cup sugar 3/4 Cup 1% low-fat milk Optional garnish: 49 fresh raspberries -- 5 to 6 ounces 2 Tablespoons red current jelly -- (2 to 3) -- or raspberry preserves 9 x 9 inch cake pan Baking pan or roasting at least 2 inches deep and large enough to hold the cake pan with at least 2 inches to spare on each side. Position the rack in the lower third of the oven and preheat to 350 degrees. Line the bottom and sides of the pan with foil. Put a kettle of water on to boil for the bain marie when baking in the oven. Place chocolate in a large mixing bowl. Combine the 2 egg yolks with vanilla in a small bowl. Place the 3 egg whites in a medium bowl with cream of tartar. Set all 3 bowls aside. Combine the cocoa, flour and 2/3 cup sugar in a 1 1 1/2 quart heavy bottomed saucepan. Whisk in enough of the milk to form a smooth paste. Mix in the remaining milk. Cook over medium heat, stirring constantly with a wooden spoon, to prevent burning (especially around the bottom edges of the pot), until mixture begins to simmer. Simmer very gently, stirring constantly, for about 1 1/2 minutes, or until the mixture visibly thickens. Pour the hot mixture immediately over the chopped chocolate. Stir until chocolate is completely melted and smooth. Whisk in egg yolk mixture. Set aside. Beat the egg whites and cream of tartar at medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup of sugar, beating at high speed until stiff but not dry. Fold a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites. Scrape mixture into the cake pan and spread evenly. Set cake pan in baking pan and place on oven rack. Pour enough boiling water into the baking pan to come a third to halfway up the sides of the cake pan. Bake for exactly 20 minutes. The cake will only be about 3/4 inches tall. The surface will spring back when gently pressed but cake will still be quite gooey inside. Remove cake pan and water pan from oven. Remove the cake pan from the water and cool completely on a rack. Cover with plastic wrap and refrigerate overnight before serving. Refrigerate up to 2 days or freeze up to 2 months. After the truffle sheet is well chilled, lift the edges of the foil to remove the truffle sheet from the pan. Cut the sheet into 7 strips, each about 1 1/4 inches wide, using a long thin sharp knife dipping in hot water and wiped dry between each cut (the cake is very sticky) or cut with dental floss. Cut each strip into 7 squares. Transfer each square to a fluted paper candy cup and or arrange on a serving platter. If garnishing with raspberries, simmer the preserves for a minute or until thick and sticky. Touch the hot preserves with the bottom of each berry before placing it on the truffle square. Refrigerate until serving. Yield: 49 truffle squares >From: "Tina D. Bell" NUTRITIONAL INFORMATION PER SQUARE: 44 Calories per serving: 1.5 Grams fat, (30% CFF) 1 gram protein, 8.2 grams carbohydrates, 8.8 Mgs cholesterol. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Christmas Candy Molds Recipe By :Better Homes&Gardens,Gifts From Your Kitchen(A. Matejka) Serving Size : 16 Preparation Time :0:10 Categories : Candy Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c granulated sugar 1 c corn syrup 2/3 c water 1/4 tsp peppermint extract or other flavoring 3 drops red food coloring Prepare a saucepan with cooking spray. Add sugar, corn syrup, and water. Bring to a boil; stirring constantly until sugar dissolves. Cook to hard-ball stage or until 300 degrees on candy thermometer. Remove from heat; add extract and food coloring. Cool to 200 on candy thermometer. Meanwhile, spray inside of Christmas molds well with cooking spray. Using a wooden spoon, push cooled mixture into molds. Working fast. Cool until firm. For the Christmas Candy Molds, I made half the candy using peppermint extract with green food coloring and the other half with lemon extract and yellow food coloring. They turned out very well but you will have to work fast!. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Roll Ideas Recipe By :NFRITZ@nssdca.gsfc.nasa.gov Serving Size : 1 Preparation Time :0:00 Categories : Breads Breakfast Eat-Lf Mailing List Information, Tips, Misc. Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Try spraying the dough with Ican'tbelieveit'snot butter spray, and using crumbled brown sugar - it will caramelize during baking and leave that great sticky stuff on the bottoms. Also, Try using Pillsbury hot roll mix for the dough, and adding 2 tablespoons of sugar to it. I generally make it without any butter and it comes out fine. You can make great icing with powdered sugar, a few drops of milk, and a spoonful of light cream cheese. mix thoroughly, warm for a few seconds in the microwave to dissolve the cheese, and add a drop or two of vanilla or orange flavoring. Drizzle the buns with this. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Rolls Recipe By :American Dietetic Association (Lavon Moffat) Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour -- up to 3 cups 1/4 cup sugar 1 package yeast -- rapid rise 2 tablespoons nonfat dry milk 3/4 teaspoon salt 3/4 cup warm water -- 120-130 degrees F 6 ounces pear baby food 3 large egg whites 1 1/2 cups whole wheat flour 2 tablespoons honey 1/3 cup packed brown sugar 1 tablespoon cinnamon 3/4 cup raisins Combine 1 cup flour, sugar, undissolved yeast, dry milk & salt. Stir in water & baby food. Stir in egg whites, whole wheat flour & enough remaining all purpose flour to make a soft dough. On a lightly floured surface, knead until smooth & elastic, about 4-6 minutes. Cover; let rest on floured surface 10 minutes. Roll dough to 18 x 12 rectangle. Brush honey on dough; sprinkle evenly with brown sugar, cinnamon & raisins. Beginning at long end, roll up tightly; pinch seams to seal. Cut into 12 equal pieces. Place, cut sides up, in a greased 13 x 9 baking pan. Cover & let rise in a warm, draft-free place until doubled in size, about 30-45 minutes. Bake at 375F for 25-30 minutes or until done. Remove from pan; cool on wire rack. Drizzle with icing if desired. Icing: Combine 1 cup sifted powdered sugar, 3-4 tsp skim milk & 1/2 tsp vanilla extract. Mix until smooth. Per roll: 241 cal, 1 g fat, 0mg chol, 172 mg sod, 4 g fiber - - - - - - - - - - - - - - - - - - - NOTES : I believe it was Karen that requested this recipe. I made these a few weeks ago & my husband & son loved them. The only other suggestion I have is to make them a bit smaller. The dozen were a bit large so I think the next time I'll try making 16. Use your own judgment. Enjoy! I used a combination of raisins & crashing for the filling. Also used almond extract in the icing. * Exported from MasterCook * Cinnamon Rolls #2 Recipe By :The Bread Machine Cookbook, adapted by Karen Friesen Serving Size : 12 Preparation Time :3:30 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough (ABM): 1 Cup skim milk 2 Tablespoons applesauce, unsweetened 1/4 Cup egg whites 2 Tablespoons honey 1/2 Teaspoon salt 3 1/2 Cups bread flour 2 Teaspoons yeast Filling: 2 Tablespoons honey 1 1/2 Tablespoons cinnamon Glaze: 1 Cup sugar, confectioner's 1 1/2 Tablespoons skim milk 1/4 Teaspoon vanilla extract Put dough ingredients into ABM in order listed (unless your machine works differently). Process on dough cycle. When done, remove and roll dough into a rectangle. I find it helps to punch the dough down a bit and let it "rest" for 10 minutes or so. Spread the honey over the dough and sprinkle with cinnamon. (You could add raisins or nuts here if you like.) Roll dough up like a jellyroll and cut into 12 slices. I use dental floss for this. Arrange slices in a 9" x 13" pan. I usually spray the pan first with Pam. Cover and let rise for 35-40 minutes. Be careful not to rip the covering away as that can cause the rolls to deflate. Bake in a preheated 400F oven for 20-25 minutes. Turn out onto a rack or leave in pan when done and, if desired, drizzle with glaze. NOTES: 1. Original yeast amount was 1 1/2 teaspoons. 2. Original flour amount was 3 to 3 1/2 cups. I prefer to add the whole amount right at the start but you may want to start with less and then adjust. 3. Honey in the dough can be replaced with sugar. 4. Honey amount in filling is approximate. 5. The original recipe rose and baked the buns in muffin tins but I like the softer edge from the large pan. >From: kfriesen@amtsgi.bc.ca (Karen Friesen) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Spiced Peaches Recipe By :(cbmcam@cyberramp.net) Serving Size : 5 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can peaches -- light,about 5 halves -- drain & reserve liquid 1 stick cinnamon -- 4" -- Break into 1/4 inch pieces 1/4 cup peach liquid 2 tbsp lemon juice Set out shallow dish with cover Cut 3 tiny slits in rounded side of each peach half. Insert in each slit, a piece of stick cinnamon. Place peaches in baking dish cut side down. Pour into dish, 1/4 cup of the reserved peach liquid and 2 TBSP lemon juice Cover ans bake at 350* 15 - 20 minutes. Serve hot or chilled, or serve as a meat garnish. 28 cal. per serv. For Clove spiced peaches, substitute whole cloves instead of cinnamon pieces - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Clam Chowder (Red Lobster) Recipe By :Gloria Pitzer's Secret Recipes Newslette Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart Clam juice 1 cup Nonfat dry milk powder 2/3 cup Flour 1 Can chicken broth -- (14 ounces) 2 Ribs celery -- chop fine 1 tablespoon dried papaya -- minced 1 Can clams -- (10 ounces) -- minced well 1 pinch dried parsley 2 Baking potatoes -- cook, peel,crumbled In blender put clam juice, milk powder and flour, blending smooth. Pour into 2-1/2 qt saucepan and stir in chicken broth, stirring constantly on medium-high heat until thick and smooth. Turn heat to low. Stir in celery, onions, clams, parsley and potatoes. Keep on low heat up to an hour and season with salt and pepper. Freezes well. Source: Gloria Pitzer's Secret Recipes Newsletter. >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cocoa Almond Biscotti Recipe By :cbmcam Serving Size : 24 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cups Flour 2/3 cup Sugar 1/4 cup Cocoa powder 2 teaspoons Baking powder 1/3 cup almonds -- chopped (optional) 1/4 cup egg beaters(r) 99% egg substitute 2 tablespoons egg beaters(r) 99% egg substitute (can use egg whites) 1/4 cup Chocolate syrup 2 teaspoons Almond extract 1. In a large bowl, combine the flour, sugar, cocoa and baking powder and stir to mix well. Add the almonds if desired and stir to mix. Add the remaining ingredients and stir just until the dough holds together. 2. Turn the dough onto a lightly floured surface and shape into two 8 x 2 inch logs. (If the dough is too sticky to handle, knead in a little more flour.) Flatten out the logs a little bit or else the crust will split and crack. Coat a baking sheet with nonstick cooking spray and place the logs on the sheet. Bake at 350 degrees F for about 23 minutes, or until lightly browned. Transfer the logs to a wire rack and allow to cool for 10 minutes. 3. Place the logs on a cutting board and use a serrated knife to slice the logs diagonally into 1/2 inch thick slices. Place the slices on a baking sheet and bake at 300 degrees F for 20 minutes or until lightly browned, turning after 10 minutes. 4. Transfer the biscotti to wire racks and cool completely. Serve immediately or store in an airtight container. NOTE: These are very easy to make and taste great. I made them without the almonds, so there were even less fat and calories. >From: Fat-Free Holiday Recipes by Sandra Woodruff, RD NUTRITIONAL FACTS (PER BISCOTTI) Calories: 60 Cholesterol: 0 mg Fat: 0.3 g Fiber: 1.4 g Protein: 1.7 g Sodium: 29 mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cole Slaw #3 Recipe By :NFRITZ@nssdca.gsfc.nasa.gov Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cabbage -- shredded or chopped 1 carrot -- shredded 2 tablespoons nonfat mayonnaise -- or lowfat 1 teaspoon honey mustard -- OR 1 tsp Dijon and 1 tsp honey -- mixed 2 tsp cider vinegar 1/2 tsp sesame seeds Combine cabbage and carrots in a bowl, and set aside. Mix other ingredients in a small bowl - stir well - add to cabbage and carrot. I would have used a half tsp of celery seed if I had it, but I didn't. Feel free to experiment. I might also try it with a shredded tart apple added. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cooking Fish Tips Recipe By :Lou Parris Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** First a story - when we were first vacationing at little fishing village turned resort in southern Spain, we were cautioned by a native never to eat fish on Monday. Why? Because the fishermen don't go out on Sunday, and if you eat fish on Monday you'd be eating Saturday's fish! Moral: Fish more than a couple of days old loses a lot. PS: Fish that's been frozen loses a lot more. So, while perhaps the best way to cook fresh fish is very simply (baked or broiled) - with a little butter, lemon - almost always lemon , a few breadcrumbs, some spices), fish that's not right out of the water (which, I expect in St. Louis might be the case) needs a little help. Chopped tomatoes, onions or peppers, wine, soy sauce, are good additions. Couple more fish cooking tips: The worst danger is overcooking. Fish doesn't take long to cook. It should be cooked just until the flesh is "firm but bouncy" like the tip of your nose. Insert a knife or fork in the thickest part. The flesh should be opaque all the way through - that's it - enough. All fish are not equal. Though many can be used interchangeably, there are differences (firm vs flaky; strong flavor vs mild, fat vs lean, etc.) Try to use the type of fish the recipe calls for if not the same fish. Dana asked for suggestions for firm, mild fish. The way I think of fish, these two are sort of contradictory. The mild fish like flounder, cod, scrod, trout or sole are flaky. The firm-fleshed fish like mackerel, salmon, redfish, dolphinfish (dorado in the Caribbean, mahi-mahi in the Pacific), tuna, halibut, shark, salmon, swordfish are more strongly flavored. Some that my fish cookbook Fish, The Basics, by Shirley King, classifies as are mild and firm are grouper (and other sea bass), lingcod, monkfish, sea robin, sturgeon, tilapia. It also classifies shark and swordfish as mild, but I disagree. Probably my favorite, readily available saltwater fish is red snapper. Flavorings: Generally, for oily, strong-tasting fish use stronger-tasting herbs like thyme, rosemary, marjoram, oregano and savory along with zestier spices such as allspice, ginger, chili peppers, paprika, cumin, coriander, garlic and mustard. For light, lean-fleshed fish use dill, tarragon, basil, parsley, chervil and lemon juice. Blackened fish - this started by Paul Prudhomme as a way to make redfish (which is not such a great fish) tasty. Now that so much of the redfish stock is gone, cooks have commenced blackening everything in sight. Just MHO, it's sort of a crime to use that much seasoning on something as tasty as red snapper. Basic instructions for broiling a fish: Turn the boiler to its fullest heat and preheat for 5-10 minutes. Place the seafood on a metal pan about 3 to 6 inches away from the heat. The heat will reach the metal pan and the flesh will cook from the bottom upward as well as from above, so there is no need to turn the seafood over. Here's a tip: To get the seafood close to the broiler, lay another pan upside down underneath the pan you are using, or use something else to elevate the seafood. Pour wine or water in the pan to a depth of 1/8" to ensure that the seafood does not stick to the pan and will easily lift out, and also to keep the seafood moist. Lightly brush the seafood with oil or melted butter (just a little bit) and flavor it with your choice or herbs and seasonings, adding them toward the end of the cooking time so that they do not burn. Serve the seafood with a simple squeeze of lemon juice and/or the juices from the pan. Time 2 to 10 minutes depending on the thickness. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cooking Rice Tips And Proportions Recipe By :Fatfree Vegetarian List (Gretchen Gregory) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Brown Rice: Put twice as much water as you plan to put in rice into a pot, plus a little extra. Example: 1&1/4 c. water and 1/2 c. rice. Bring water to boil, add rice, reduce heat and cover. Place a toothpick between side of pot and lid. After about 30-35 minutes, remove the toothpick and take the pot off the heat and let sit at least 20 more minutes to "steam," longer if desired. Simply fluff with a fork, or reheat first if it has gotten too cold. This produces perfect rice with grains that don't stick together and are not too wet. My rice cooker rice always seemed too wet. WHITE RICE Use 1/2 as much rice as water, following same instructions as above, only take the rice off the heat after 15 minutes and "steam" for 10-15 minutes more, or longer. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cooking Sauce For Crock Pot Meats Recipe By : AuburnQT@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Meats Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can cream of mushroom soup -- reduced fat 1 can tomato soup 1 envelope onion soup mix 1/2 cup red wine dash Worcestershire sauce beef or pork roast I've always used the following mixture: 1 can reduced fat cream of mushroom soup, 1 can tomato soup, 1 envelope Lipton's dry onion soup, 1/2 c. red wine and a few dashes of Worcestershire sauce. It's delish on beef or pork roasts, either in the crock pot or in the oven. I never tried making it with veggies as in a stew, since the meat gets so tender it falls apart I just serve over noodles or rice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coriander Cohort Recipe By :Steven Raichlen, "Cumin" in Prevention Mag, Sept 1996 Serving Size : 8 Preparation Time :0:02 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon cumin -- toasted 1 teaspoon coriander seed 1 teaspoon black peppercorns An all-purpose seasoning with a Near East accent combines equal parts toasted cumin, coriander seed and black peppercorns in a pepper grinder. Place it on your table and serve over rice or couscous. TIPS: grind some on baked or mashed potatoes. >From: PATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Spoon Bread Recipe By :WW Mag, April 1995 (AuburnQT@aol.com) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup thawed frozen corn kernels 1/2 cup evaporated skimmed milk 1/3 cup instant nonfat dry milk powder 3 tablespoons hone -- divided 2 teaspoons vanilla extract -- divided 1/2 teaspoon cinnamon -- divided 1/2 cup plus 2 tablespoons yellow corn mesa -- divided 1/2 teaspoon baking soda 1 cup nonfat buttermilk 1 egg -- well beaten 1 tablespoon melted margarine In small nonstick skillet, combine corn kernels, evaporated skimmed milk, dry milk powder, 1 tablespoon of the honey, 1 teaspoon of the vanilla and 1/4 teaspoon of the cinnamon. Cook over medium heat, stirring constantly, *until liquid has been absorbed and kernels are lightly browned and sticky, 8 - 10 minutes*. Set aside. (May be done 1 day ahead, cover and refrigerate). Preheat oven to 325F, spray 1 quart baking dish with nonstick cooking spray. In small bowl, combine 2 tablespoons of the cornmeal, baking soda and remaining 1/4 teaspoon cinnamon. Set aside. In medium saucepan, bring 1 cup water to a boil, gradually add the remaining 1/2 cup cornmeal, stirring constantly to break up any lumps, until all cornmeal is absorbed. Remove from heat and stir in the buttermilk, the cooked corn kernels, egg, margarine and remaining 2 tablespoons honey and 1 teaspoon vanilla. Beat until smooth. Add reserved cornmeal mixture and beat until just combined, pour into prepared baking dish. **Bake until firm but spoonable and lightly browned along edges, 10 - 15 minutes**. Serve warm, using an ice cream scoop. 6 servings, 1/2 cup each 191 calories 7 g. pro 33 g. carb 4 g. fat (1 g. sat) 227 mg. sod 39 mg. chol 1 g. fiber *Note:I've made it twice but neither time did the corn mixture get "browned and sticky" as it says it should in the directions. **Note: When I made this it was nowhere near done after 15 minutes, I think I baked it about 25 - 30 and it was still moist and spoonable. ***Another Note: While this recipe was very good, I didn't think it was worth all the preparation time and trouble. I've found absolutely the best cornbread mix I've ever tasted, Martha White Golden Honey Cornbread (sorry if this is a regional brand). Sweet, moist, yummy! I just add 1 cup corn kernels to basic recipe and add 2 or 3 minutes on to the baking time. - - - - - - - - - - - - - - - - - - - NOTES : This is from the April '95 issue of Weight Watchers Magazine in an article on duplicating the famous restaurant chain's most popular dishes. This recipe was listed as a substitute for Chi Chi's Sweet Corn Cake. * Exported from MasterCook * Cottage Cakes Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 c all-purpose flour 2 tsps baking powder 1/2 tsp baking soda 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp salt 1/2 c butter -- softened 1/2 c packed light brown sugar 1/2 c granulated sugar 3 eggs 1 3/4 c canned pumpkin -- (16 ounce can) 1/4 c milk 2 tsps orange zest 1 c raisins -- or dried apricots For Quick Drizzle Frosting--------- 1 c sifted powdered sugar 2 tbsps milk -- or fresh lemon juice In medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside. In large mixer bowl, cream butter and sugars. Add eggs; beat until light and fluffy. Blend in pumpkin, milk, and orange zest. Add dry ingredients; mix well. Stir in chopped fruits. Spoon mixture into greased 2 1/2-inch muffin cups, filling 3/4 full. Bake in preheated 350F oven for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Immediately remove from pans; cool on wire racks. Drizzle frosting. Makes 20 small cakes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crab Quiche Florentine Recipe By : Cooking Light magazine Nov/Dec '96 Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Pies, Crusts & Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can breadstick dough, refrigerated -- (7-ounce) Cooking spray 3/4 cup Gruyere cheese -- grated (3 ounces) 8 ounces lump crabmeat -- shell pieces removed and drained 1/2 cup chopped onion 4 cups spinach -- coarsely chopped 1/8 teaspoon dried tarragon 1/8 teaspoon Old Bay seasoning 1/8 teaspoon pepper 1 cup evaporated skim milk 1/2 cup egg beaters(r) 99% egg substitute 1. Unroll dough, separating into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern. Add second strip of dough to the end of the first strip, pinching ends together seal; continue coiling dough. Repeat procedure with remaining dough strips. Cover dough with a towel; let rest 20 minutes. Roll dough into a 13-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Sprinkle cheese over bottom of crust. Top with crabmeat; set aside. 2. Preheat over to 375 degrees. 3. Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add onion; saute 4 minutes. Add spinach and next 4 ingredients (spinach through pepper); cook 2 minutes or until spinach wilts. Arrange spinach mixture over crabmeat. 4. Combine milk and egg substitute; stir well with a whisk. Pour over spinach mixture. Bake at 375 degrees for 45 minutes or until a knife inserted in center comes out clean; let stand 10 minutes. Garnish with cherry tomatoes, if desired. Yield: 6 servings. >From: Janice Force Calories 248 (29%) from fat); Fat 7.7g (sat 3.7 g., mono 2.1, poly 1.4g); Protein 20.8 g; Carb 23.2 g; Fiber 2.6g; Chol 55 mg; Iron 1.9 mg; Sodium 556 mg; Calc 354 mg. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranapple Crisp Recipe By :cbmcam Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----FRUIT FILLING----- 8 cups apples -- thinly sliced 1/2 cup Cranberries -- fresh or frozen (or use cranberry sauce) 1/3 cup light brown sugar 1/4 cup golden raisins 1 tablespoon Cornstarch 1 tablespoon apple juice, frozen concentrate (thawed) -----TOPPING----- 2/3 cup Quick-cooking oats 3 tablespoons Flour 1/4 cup light brown sugar 1/4 teaspoon Cinnamon 2 tablespoons apple juice, frozen concentrate (thawed) 1. To make the topping, in a small bowl, combine the oats, flour, sugar and cinnamon and stir to mix well. Add the juice concentrate and stir until moist and crumbly. Set aside. 2. In a large bowl, combine the filling ingredients and toss to mix well. Coat a 2 1/2 quart casserole dish with nonstick cooking spray. Place the filling mixture in the dish and sprinkle with the topping. 3. Bake at 375 degrees F for 30 minutes. Cover the dish loosely with foil and bake for an additional 15 minutes or until the filling is bubbly and the topping is golden brown. Serve warm. NOTES: I doubled the amount of topping at the request of my family (it is that good!) Also, you can put just about anything into this. I added jars of baby food fruits once when I didn't have cranberries and raisins and it was wonderful. From: Fat-Free Holiday Recipes by Sandra Woodruff, RD NUTRITIONAL FACTS (PER 3/4 CUP SERVING): Calories: 178 Cholesterol: 0 mg Fat: 0.7 g Fiber: 4 g Protein: 1.7 g Sodium: 7 mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Apple Cobbler Recipe By : Michelle Shinkle Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- PART 1: 5 cups apples -- sliced and peeled 1 cup cranberries -- I used fresh 1 1/4 cups sugar 3 tablespoons tapioca -- minute 1/2 teaspoon ground cinnamon 1/2 cup water -- PART 2: -- * 2 1/4 cups Bisquick(r) baking mix -- reduced fat 3 tablespoons sugar 2/3 cup skim milk 3 tablespoons Butter Buds *If you do not have or can't get the Bisquick Reduced fat baking mix, use the lowfat baking mix (see recipe). Heat oven to 375. Mix apples, cranberry's, tapioca, cinnamon and water in a large sauce pan. Let stand 5 min. Stirring constantly, cook on med. heat until mixture comes to a full boil. Pour into a 2 quart baking dish. Mix all of the ingredients in part 2. Drop by spoonfuls on apple cranberry mixture. Bake 30 - 45 min. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Citrus Relish Recipe By :Home Cooking, Nov 1996, pg 38 (Reggie Dwork) Serving Size : 10 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Fresh Cranberries 1/2 C Orange Marmalade 1/2 C Sugar Peel Of One Navel Orange -- Blanched, Diced Peel Of One Lemon -- Blanched, Diced Peel Of One Lime -- Blanched, Diced 2 Navel Oranges -- *Note 1 Tbsp Fresh Lemon Juice 1 Tbsp Fresh Lime Juice *NOTE: Peeled, white pith removed, cut into segments, halved, juice reserved and added to mixture. Process cranberries in food processor until ground. Heat cranberries and remaining ingredients in medium saucepan over medium heat to boiling; boil 3-5 minutes. Remove from heat; let cool to room temp. Refrigerate, covered, until chilled. Makes 4 cups. - - - - - - - - - - - - - - - - - - - NOTES : Cal 108 Fat 0.1g Carb 28.5g Fiber 1.9g Pro 0.4g Sod 10mg CFF 0.8% * Exported from MasterCook * Cranberry Cornmeal Muffins Recipe By :Better Homes And Gardens Farmer's Market Cookbook Serving Size : 12 Preparation Time :0:15 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unbleached flour 3/4 cup cornmeal 1/3 cup granulated sugar 2 teaspoons baking powder 1 egg white -- whipped 3/4 cup buttermilk -- * see note 1/4 cup fat-free sour cream 1/2 teaspoon lemon peel -- grated 1 cup cranberries -- chopped Preheat oven to 350. Prepare 12 muffin pans with cooking spray and flour; set aside. In a mixing bowl, combine flour, cornmeal, 1/3 cup sugar, and baking powder. In another mixing bowl, combine egg white, buttermilk, sour cream, lemon peel, and cranberries. Use an ice cream scoop to fill muffin tins 2/3 full. Bake for 20 minutes or until golden. *Buttermilk Substitute: Combine 2 teaspoons vinegar with enough milk to equal 3/4 cup; let stand 5 minutes. >From: - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Muffins #3 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups Unbleached Flour -- Sifted 1/4 cup Sugar 3/4 teaspoon Baking Soda 1/4 teaspoon Salt 1 Large Egg -- Slightly Beaten 3/4 cup Buttermilk 1/4 cup Vegetable Oil 1 cup Chopped Cranberries 1/2 cup Sugar Sift together flour -- 1/4 cup sugar, baking soda and salt into bowl. Combine egg -- butter/sour milk and oil in small bowl; blend well. Add all at once to dry ingredients -- stirring just enough to moisten. Combine cranberries and 1/2 cup sugar -- stir into batter. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degrees F. oven 20 minutes or until golden brow. Serve hot with butter and homemade jelly or jam. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Orange Biscotti Recipe By :Pillsbury Fast and Healthy Magazine Nov/Dec 96 Serving Size : 4 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Sugar 1/2 cup Brown sugar -- firmly packed 1/4 cup butter or margarine -- softened 2 teaspoons orange peel -- grated 3 Eggs 3 cups all-purpose flour 3 teaspoons baking powder 3/4 cup sweetened dried cranberries -- chopped 1/4 c almonds -- chopped -----GLAZE----- 1 cup Powdered sugar 1/2 teaspoon orange peel -- grated 4 teaspoons skim milk 1) Heat oven to 350F. Spray 1 large or 2 small cookie sheets with nonstick cooking spray. 2) In large bowl, combine sugar, brown sugar and margarine; beat until well blended. Add 2 tsp orange peel and eggs; beat well. Lightly spoon flour into measuring cup; level off. Stir in flour and baking powder; mix well. Stir in cranberries and almonds. 3) With spray-coated hands, shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long. 4) Bake at 350F for 18-25 min. or until rectangles are light golden brown and centers are firm to the touch. Place rectangles on wire racks; cool 5 min. 5) Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on the cookie sheet. 6) Bake at 350F for 6-8 min. or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 min or until top surface is slightly dry. Remove cookies from the sheets; cool completely on wire racks. 7) In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over cookies. Let stand until glaze is set. Store tightly covered. Serving size: 1 cookie Calories 80 Calories from fat 20 Total fat 2 g Chol 15 mg Sodium 45 mg Total Carb 15 g >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Orange Fatfree Muffins Recipe By :Best Foods Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- nonstick cooking spray 1 1/4 Cups flour 2 Teaspoons baking powder 1/2 Teaspoon salt 1/2 Cup sugar 1/2 Cup orange juice 2 egg whites 1/3 Cup light corn syrup -- or dark 1 Teaspoon grated orange peel 1 Cup fresh cranberries -- coarsely chopped -- or frozen cranberries Spray 12 muffin cups with cooking spray. In large bowl combine flour, baking powder and salt. In medium bowl, using a wire whisk or fork, thoroughly mix sugar and orange juice. Whisk in egg whites, corn syrup and orange peel until blended. Gradually add to flour mixture, stirring until smooth. Stir in cranberries. Spoon into prepared muffin cups. Bake at 400 for 25 minutes or until lightly browned and firm to touch. Cool in pan 5 minutes. Serve warm or cool completely on wire rack. Store in airtight container. >From: BunnyMama@aol.com Nutrition (per serving): 120 calories Saturated fat 0 g Total Fat 0 g (2% of calories) Protein 2 g (7% of calories) Carbohydrates 27 g (91% of calories) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Pumpkin Bread #2 Recipe By :(Natalie Frankel ) Serving Size : 16 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups flour 1 cup packed brown sugar 2 teaspoons baking soda 1 teaspoon baking powder 1 dash salt 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1 cup egg substitute -- or egg whites 1 can cranberry sauce -- whole 1 can pumpkin 1/3 cup applesauce 1 tablespoon grated orange peel 2 tablespoons chopped nuts -- optional Makes 2 loaves, 16 servings each Preheat oven to 350 degrees F. Spray two loaf pans with vegetable spray. Mix flour, brown sugar and spices in large bowl. In another, mix together all but nuts until well blended. Stir into flour mixture until moistened. Pour into pans and sprinkle with nuts, if desired. Bake 55-60 minutes or until toothpick comes out clean. Cool 10 minutes, then remove from pan. Per slice: Cal 97 Fat 1.3g CFF 11.9% Chol 0mg Carbo 19.2mg Fiber .3g Pro 2.4g Sodium 126mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Pumpkin Muffins Recipe By :E Klein Serving Size : 6 Preparation Time :0:10 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 2 tablespoons oil 1/2 cup brown sugar, packed 2 cups flour 1 tablespoon baking powder 1 1/2 teaspoons pumpkin pie spice 1 cup pumpkin 1/4 cup plain lowfat yogurt 1 1/2 cups cranberries -- picked clean Oven: 400 In smaller bowl, stir together flour, baking powder and pumpkin pie spice. In larger bowl, mix egg, sugar and oil. To wet mixture, add pumpkin and yogurt. Stir in cranberries. Add dry ingredients, stir until all mixed. Spray muffin tin with non-stick spray. Divide mix into 12 muffins. Bake about 20 minutes. - - - - - - - - - - - - - - - - - - - NOTES : Can use white sugar. Can use olive oil. Cranberries fresh or frozen. These are very popular and moist and get eaten up right away. I have to buy tons of cranberries so I can make it year round. You can use nonfat yogurt I think. * Exported from MasterCook * Cream Cheese Balls, Dietetic Recipe By :Janet Baker Serving Size : 25 Preparation Time :0:00 Categories : Appetizers Diabetic Eat-Lf Mailing List Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package (8 0z. size) cream cheese 3/4 cup Finely chopped pecans Milkcote or whitecoat -- chocolate Cream the cream cheese and add pecans. Chill until cheese will form balls. Dip balls into melted whitecote or milkcote chocolate coating. Makes about 25 balls. Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Cheese Dip Recipe By :Gayle "smithg" Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages nonfat cream cheese 4 ounces evaporated skim milk veggies and spices: roasted red peppers finely diced celery onion carrot garlic paprika Mix a couple of bricks of fat free cream cheese with a small (4oz I think) can of evaporated skim milk. Add vegetables & spices for flavor. I like roasted red bell pepper, finely diced celery, onion, & carrot, and garlic with a touch of paprika. A friend of mine likes pimentos, mushrooms, and shrimp with some curry & garlic. If you prefer sweet, how about some chopped apples, pears, and bananas with cinnamon & nutmeg? To serve, take a round of low-fat french bread (most of them are) and cut a top out. Pluck the soft part of the bread out to make a bread bowl. Put this on a platter & alternate the pieces of soft bread that you've taken out with fresh vegetables (or apple slices if you've gone the sweet route). You could add some SnackWell's crackers if you want. I like making this sort of thing. I just slap it in a bowl & use the mixer & spice rack until I come up with something I like. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Dill Dressing And Dip Recipe By :Moosewood Restaurant Low-Fat Favorites (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Salad Dressings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Nonfat Cottage Cheese 1/4 Cup buttermilk 1/4 Teaspoon salt 1/4 Teaspoon black pepper 1/4 Cup chopped scallions 1 Tablespoon cider vinegar -- or white 1/2 Teaspoon dried dill 1/2 Teaspoon Dijon mustard Puree all ingredients in blender or food processor until smooth. Taste. You can add more mustard if you want. Chill. Makes 1 cup. Serve with cut-up veggies. Adapted from ``Moosewood Restaurant Low-Fat Favorites'' (Clarkson Potter Publishers). Posted: Mon Nov 25 05:05:01 PST 1996 in the San Jose Mercury. Copied with permission. - - - - - - - - - - - - - - - - - - - NOTES : Cal 119.4 Vat 0.7g Carb 9.5g Fib 0.9g Pro 20.8g Sod 654mg CFF 5.2% * Exported from MasterCook * Creamy Potatoes Recipe By :Cooking Light, March 1995, page 142 Serving Size : 2 Preparation Time :0:08 Categories : Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups Yukon gold potatoes -- (1 lb) or baking pot -- cubed and peeled 1/2 cup 1% low-fat milk 1/4 cup finely chopped green onions 1/4 teaspoon salt 1/8 teaspoon pepper Vegetable cooking spray Place potato in a medium saucepan; add water to cover. Bring to a boil, and cook 15 minutes or until very tender; drain in a colander, and set aside. Combine milk and green onions in pan, and cook over medium heat until thoroughly heated (do not boil). Add potato, salt, and pepper to milk mixture; beat at medium speed of a mixer until smooth. Divide mixture evenly between 2 (8-ounce) ramekins coated with cooking spray; broil 5 minutes or until lightly browned. Yield: 2 servings. ----- Notes: You don't need butter in this dish; the milk and onions do the trick. >From: tpogue@ids2.idsonline.com (terry pogue) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creole Blackeyed Peas Recipe By :Southern but Light, 1989, p. 156 Serving Size : 8 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Eat-Lf Mailing List Legumes Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried black-eyed peas 2 quarts water 1/2 cup green bell pepper -- chopped 1/2 cup onion -- chopped 1/2 cup green onion -- chopped 1/2 cup celery -- chopped 1/4 teaspoon garlic powder 1/2 pound smoked ham hocks 1 teaspoon black pepper -- to t Was peas and soak overnight in cold water. Drain peas. Place all ingredients in large pot, add 2 quarts water. Cook at least 2 hours or until peas are tender. Additional water may be needed. >From: Lou Parris