* Exported from MasterCook * Crispy Baked Eggplant Recipe By :Still Life With Menu Cookbook, Mollie Katzen Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Oil -- For Baking Tray 1 Lg Japanese Eggplant -- Abt 1 1/2 Lbs Total 1/2 C Nonfat Milk -- Or 1% Low Fat 1 C Fine Dry Breadcrumbs 1 Tsp Dried Basil 1 Tsp Dried Dill 1/4 Tsp Dried Thyme Paprika -- For Garnish Minced Fresh Parsley -- For Garnish Preheat oven to 375 deg F. Lightly oil a baking tray. (I used a nonstick Teflon baking insert - so I didn't use any oil.) Slice the eggplant very thin (no more then 1/4"). If using Japanese eggplant omit the salting. Salt slices and let stand 10 minutes. Pat dry with paper towels. Place milk in 1 bowl, combine bread crumbs and herbs in another. Dip eggplant slices in milk, dredge in crumbs and arrange on tray. Bake 20 - 30 minutes until eggplant is crisp on outside and tender on inside (test with fork). To Serve: Place several slices of eggplant on each plate and spoon sauce (of your choice) on top. Sprinkle with paprika and minced fresh parsley. This was very good...but you have to be ready to sit right down and eat them...I don't think they will re-heat well. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : We had these for dinner tonite and they were both very good (see Lemon Thyme Orzo, too). We will definitely be making them again. If you make the eggplant be sure and be ready to sit down to eat right away...it gets cold very quickly and probably wouldn't re-heat very well. Cal 142.6 Fat 1.7g Carb 27.1g Fib 3.6g Pro 5.4g Sod 252mg CFF 10.3% * Exported from MasterCook * Crispy Chicken Breasts In A Pan Recipe By :Lyn Belisle Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- skinless boneless chicken breast egg white corn flake crumbs -- or seasoned flour You can coat the chicken breasts with egg white and then corn flake crumbs or seasoned flour and brown them in a nonstick pan for five minutes on either side, then cover the pan and cook for about fifteen minutes more, and they get kind of "steamed", especially if you add a couple of tablespoons of broth or wine before you cover the pan. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crouton Creations Recipe By :A Campbell(r) Cookbook, Cooking With Soup (Anita Matejka) Serving Size : 24 Preparation Time :0:10 Categories : Breads Condiments & Seasoning Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tbsps Fleischmann's(r) Fat Free Spread 5 slices white bread -- * see note 3 tsps garlic powder -- * see note Spread 1 tablespoon spread over each slice of bread. Stack bread slices and cut into cubes. Then, sprinkle with garlic powder or other seasoning. Spread cubes in a single layer on a baking sheet. Preheat oven to 350. Bake for 20 minutes or until golden brown. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve over top your favorite soup or salad. NOTES : *Dry bread for 1 day in the open. They need to be very dry and stale. Bread cubes may be frozen up to 3 months in the freezer. *Basil, oregano, fat-free Parmesan cheese, curry powder, garlic, sage, or thyme may be used instead. * Exported from MasterCook * Crustless Bacon And Egg Quiche Recipe By :The Country Cooking Recipe Collection(Anita A. Matejka) Serving Size : 6 Preparation Time :0:12 Categories : Eat-Lf Mailing List Meats Pies, Crusts & Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices fat-free turkey bacon -- cooked and crumbled 1/2 c skim milk 1/2 c low-fat baking mix 3 eggs 1/4 c Fleischmann's. Fat Free Spread -- liquid 1/8 tsp black pepper 1 c fat-free cheddar cheese -- grated Preheat oven to 350. Prepare a 9" pie pan with cooking spray and flour; set aside. In a food processor, combine milk, baking mix, eggs, spread, and black pepper. Process for 15 seconds. Pour into prepared pan. Sprinkle bacon and cheese on top; gently press below surface with a fork. Bake for 30 minutes. Let stand 10 minutes before serving. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with toast. * Exported from MasterCook * Crustless Pumpkin Pie, Lite 'N Easy Recipe By :(Tina D. Bell) Serving Size : 10 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages Unflavored gelatin 2 tablespoons Cold water 2 1/4 cups evaporated skim milk -- divided 16 ounces pumpkin, canned 6 tablespoons sugar substitute -- brown 1 teaspoon Pumpkin pie spice 1 teaspoon Vanilla extract In medium bowl, sprinkle gelatin over cold water to soften; set aside. In small saucepan, heat 1 cup of the evaporated milk to just boiling. Slowly stir hot milk into gelatin; stir until gelatin is dissolved. Mix in remaining evaporated milk, the pumpkin, brown sugar, pumpkin pie spice, and vanilla; set aside. Spray 10-inch glass pie plate with non-stick vegetable coating. Pour mixture into pie plate; chill until firm - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Chicken Chowder Recipe By :Fast & Healthy Sept-Oct 96 (LRW979@aol.com) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup all-purpose flour 2 cans nonfat chicken broth -- (14.5 oz cans) 2 medium onions -- sliced 2 medium carrots -- sliced 4 new potatoes -- unpeeled, cubed 1 teaspoon curry powder 2 cloves garlic -- minced 4 boneless skinless chicken breast halves -- cut in 1/2" pieces 1/2 cup frozen corn 1/2 cup frozen peas Lightly spoon flour into measuring cup; level off. In small bowl, combine flour and 3/4 cup of the broth; blend well. Set aside. In nonstick Dutch oven or large saucepan, combine remaining broth, onions, carrots, potatoes, curry powder and garlic. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Add chicken, corn and peas; cook over medium-low heat for 5-7 minutes or until chicken is no longer pink. Blend in flour mixture. Cook and stir over medium heat just until bubbly and thickened. Makes 4 servings--380 calories--35 calories from fat--4 grams fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curry Crookneck Soup With Curried Croutons Recipe By :Healthy Indulgences, Lynn Fischer (1995) Serving Size : 4 Preparation Time :1:00 Categories : Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil spray 1 medium sweet potato -- peeled and chopped 1 large onion -- chopped Salt -- optional 1 1/2 tablespoons fresh ginger root -- grated 2 pounds crookneck squash -- sliced 1/2" thick (5 to 6 cups sliced) 3 cups fat-free chicken broth -- low-salt 1 tablespoon curry powder Freshly ground black pepper 1/2 teaspoon chicken bouillon -- granules, low salt chopped chives or scallions -- for garnish CURRIED CROUTONS: 8 slices French bread -- 1/4-inch thick Vegetable oil spray 2 teaspoons curry powder 2 tablespoons nonfat Parmesan cheese -- optional fresh herb -- for garnish Use a mild 'yellow curry; it's taste and aroma dominate. Traditionally this soup is thickened with cream or egg yolks. Lynn substitutes pureed sweet potatoes: 234 cals per 1-1/2 cup serving of soup (7.7% CFF; 2.0 gm total fat). Estimated by the author. Spray a large heavy saucepan with vegetable oil and place over medium-high heat. Add the sweet potato and onion, and salt; saute for 5 minutes stirring, adding several tablespoons of water to prevent sticking, if necessary. Add the ginger, squash, stock, and curry powder, and pepper and optional bouillon. Bring to a boil, reduce the heat, cover, and simmer for 30-35 minutes. CROUTONS: Meanwhile, prepare the croutons: Preheat oven to 325F. Coat the bread slices generously with vegetable oil spray and place on a baking sheet. Sprinkle with curry powder and Parmesan. Bake for 2 to 5 minutes, or until crunchy and lightly browned and cut into croutons. To serve: In a food processor or with an immersion, or hand, blender, puree the soup until smooth. Ladle into individual serving bowls, top with croutons and sprinkle with chopped fresh chives. PAT's variations: Do not puree; leave the broth clear and the soup chunky. When making the croutons, cube the bread; toss with the curry, olive oil spray and sprinkle with chopped marjoram. Baking takes 10 to 15 minutes for bread cubes. Yukon gold potatoes or 1 small yam and 1 small russet or red bliss (less grainy) for the sweet potato. FAVE! peel, core and cube a delicata squash. Measure. Start the soup with the delicate and add any summer squash,making up for the bulk, when the hard-squash is tender. I halve lengthwise then slice the crooknecks and zucchini. The Healthy Indulgences Cookbook is published by William Morrow. Copyright (c) 1995 by Lynn Fischer. Companion cookbook to the PBS-TV series. Pat Hanneman (Ed.), MasterCook. Reprinted at ELF mail 12/10/96. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curry Dip Recipe By :NFRITZ@nssdca.gsfc.nasa.gov Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- fatfree ranch dressing curry powder Here's a fatfree dip I had at a friend's house for thanksgiving: Use Fatfree ranch dressing (she used hidden valley ff ranch) add curry powder to taste. We had this over steamed broccoli, and it was just wonderful. Could also be used for a veggie sauce or dip, and would make a nice sauce for chicken or white fish. She did not heat the sauce, but I imagine you could. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curry Powder, Homemade Recipe By :Better Homes and Gardens- c.1984 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 -------- ------------ -------------------------------- 4 1/2 teaspoons ground coriander 2 teaspoons turmeric 1 1/2 teaspoons cumin seed 1/2 teaspoon whole black peppercorns -- (1/2 to 1) 1/2 teaspoon crushed red pepper -- (1/2 to 1) 1/2 teaspoon cardamom -- whole, without pods 1 stick cinnamon -- (1/2 inch) 1/4 teaspoon whole cloves 1/4 teaspoon ground ginger In a blender container, place all. Cover and grind for 1-2 minutes or till mixture is a fine powder. Store spice mixture in airtight container in cool dry place yield: 1/4 cup >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curry Sauce Recipe By :Skinny Pasta, Sue Spitler (1994) Serving Size : 2 Preparation Time :0:20 Categories : Eat-Lf Mailing List Indian Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons onions -- finely chopped 1 clove garlic -- minced 3 tablespoons white wine -- such as fume blanc 1 tablespoon light margarine -- mixed with 1 tablespoon flour -- and 1/8 teaspoon cayenne pepper -- or more 1 cup lowfat chicken broth 2 teaspoons grated orange peel -- to taste 2 tablespoons curry powder -- mild, yellow chopped fresh cilantro Sweat the onions and garlic in the wine in small saucepan 3 to 4 minutes. Meanwhile, stir the flour into the whipped light margarine and add the cayenne pepper to taste. Add the broth to the onions and stir in the flour mixture until it dissolves, whipping constantly. Heat to boiling. Boil until sauce thicken a bit and gets glossy (sauce will be thin). Reduce heat and add the grated orange peel, curry powder and cilantro. Add more broth or wine or water as needed to maintain the consistency. Idea adapted 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 Edition by PATh Dec 96. See the recipe: Chicken Sweet Potato Ravioli with Curry Sauce. >From: PATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Date-nut Bread Recipe By :NFRITZ@nssdca.gsfc.nasa.gov Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Breakfast Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chopped walnuts -- omit these for lower fat -- I used about 1/3 cup and that was more than enough 3/4 cup chopped dates -- (3/4 to 1) -- again -- 3/4 was enough 1 tsp baking soda 1 cup sugar 1 tablespoon butter -- I used ICBINB light 1 cup boiling water 1 1/2 cup flour 1 egg 1 tsp vanilla Place nuts, dates, soda, sugar, and butter in a bowl. Pour boiling water over, and break apart dates if they are clumping. Add flour and mix, then egg and vanilla and mix well. Pour into large loaf pan and bake at 350 for 50-60 minutes until a cake tester comes out clean. Cool and remove from pan. Makes one large loaf. This might make a nice replacement for fruit cake-type gifts. Great by itself or with a touch of light cream cheese for breakfast or brunch. - - - - - - - - - - - - - - - - - - - NOTES : I made a date-nut bread last night, that was very scrumptious. I used the original recipe, because I was hoping to duplicate my grandmother's rich dark bread, but unfortunately, this recipe was not the same (but it was wonderful, just not the same). I will post the original, because if you omit the nuts the original recipe probably falls well within the 30% cff guidelines, and you could probably cut the butter in half or omit it entirely. * Exported from MasterCook * Dilly Of An Onion Bread Recipe By :Cooking Light Mag Jan/Feb (Katherine Rodman) Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups bread flour 1 cup water 1/2 cup onions -- chopped 3 tablespoons sugar 1 tablespoon dill 2 tablespoons vegetable oil 2 teaspoons salt 2 teaspoons paprika 2 1/4 teaspoons yeast Follow manufacturers instructions for placing ingredients into bread pan; select bake cycle, and start machine - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dog Biscuits Recipe By :Home Cooking Magazine (Lavon Moffat ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Biscuit: 3 1/2 cups flour 1 cup rye flour 1 cup cornmeal 2 cups bulgur -- uncooked 1/2 cup dry milk 1 tablespoon salt 1 package yeast 2 cups chicken or beef broth Glaze: 1 large egg Combine all the biscuit ingredients. Roll very thin (about 1/8 inch thick) & cut in desired shape. Dough will be very stiff. Place on a baking sheet sprayed with Pam. Brush the biscuits with 1 beaten egg. Bake at 300F for 40-45 minutes. If crispier biscuits are desired, turn off oven & leave the biscuits in oven for several hours. Biscuits can be packaged into portions & then frozen. - - - - - - - - - - - - - - - - - - - NOTES : Wheat germ can be substituted for the bulgur. Here are biscuits that my family has made for years for our dogs. Since I make them into everyday treats, I cut them with a pizza cutter into squares about 1/2 inch. For the holidays, you could use cookie cutters & make them fancy. I like reducing the salt & using seasonings to make them a bit more interesting. You can use just about anything like Italian seasoning, garlic, etc. Just don't use onion since it supposedly is bad for dogs. * Exported from MasterCook * Dog Biscuits #2 Recipe By :Tightwad Gazzette (Beverly Manning ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour -- unbleached 2 cups whole-wheat flour 1 cup rye flour 2 cups bulgur -- (cracked wheat) 1 cup cornmeal 1/2 cup nonfat dry milk powder 4 teaspoons salt 1 envelope active dry yeast 1/4 cup warm water 3 cups chicken broth 1 egg -- slightly beaten with 1 teaspoon milk 1. Turn oven on to 300. Mix first seven ingredients with a wooden spoon in a large bowl. 2. Dissolve yeast thoroughly in warm water ( 110-115) in glass measuring cup. Add to dry ingredients. 3. Add chicken broth to flour mixture. Stir until dough forms. 4. Roll out dough until it is 1/4-inch thick. Cut out bone shapes from dough. Place on greased cookie sheets. 5. Brush dough with egg glaze. 6. Bake bone for 45 minutes. Turn oven off. biscuits should remain overnight to harden. Makes about 30 large bones. Dog Biscuit Cutter You need a can that has a bottom that can be removed with a can canopener. A tuna fish can works. After removing both the top and bottom shape cutter with two pairs of pliers stating at opposite symmetrical points. Note: I use a cardboard or heavy plastic bone shape and cut around it.. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dog Biscuits #3 Recipe By :(Joan Andersen-Ward ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 C. Whole Wheat Flour 1/2 C. Non-fat dry Milk 1/2 tsp. Salt 6 Tbsp butter/margarine 1 egg 1 C. Cold water Brewer's Yeast Wheat Germ This is the one that I made. My Dog loved them. Cream butter and egg until well blended, Sift in flour, milk power salt and brewer's yeast and wheat germ (1/3 C. each) Add flour and water as you make the dough and knead for a couple of minutes. Roll dough out on floured surface and use favorite cookie cutters. Bake at 350 in preheated oven. If you make the biscuits about 1/2 inch thick they should cook in 30 minutes, but start checking them at 25 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dog Biscuits #4 Recipe By :(Joan Andersen-Ward ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Whole Wheat Flour 1/2 cup cornmeal 2/3 cup water 6 tablespoons oil Mix all ingredients. Roll, cut with cutter. Bake 350 until hard - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dog Biscuits #5 Recipe By :(Joan Andersen-Ward ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 jar strained baby food -- (3 1/2 oz.) any flavor 4 teaspoons Nonfat Dry Milk 6 teaspoons Wheat Germ Mix all together and shape into balls. Place on cookie sheet, flatten with fork and bake 350 degrees till brown. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dog Biscuits #6 Recipe By :(Joan Andersen-Ward ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 c. Flour 3 c. oatmeal 4 tablespoons Salad Oil 1 egg 2 tablespoons Brown Sugar 1 Beef bouillon Cube 2 C. Water Mix all ingredients and shape into bones. Bake 300 degrees for 1 hour. Makes 48. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dog Biscuits #7 Recipe By :(Beverly Manning ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup hot water -- or meat juice 1/3 cup margarine 1/2 cup powdered milk 2 teaspoons sugar 1 egg -- beaten 3 cups whole wheat flour Melt margarine with water or meat juice. Add remaining ingredients. Knead 3 or 4 time. Roll 1/2 inch thick. Cut into bone shapes. Bake at 325 for 50 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Double Pumpkin Bread Recipe By :The Best Bread Machine Ckbk Ever,Madge Rosenberg(R. Dwork) Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Large Loaf: -- (small loaf:) 2 1/4 Tsp Active Dry Yeast -- (1 1/2 t) 1 2/3 C Bread Flour -- (1 C + 2 T) 1 1/2 C Whole-Wheat Flour -- (1 C) 3 Tbsp Powdered Milk -- (2 T) 3 Tbsp Brown Sugar -- (2 T) 1 1/2 Tsp Ground Ginger -- *NOTE, (1 t) 1 1/2 Tsp Nutmeg -- grated, (1 t) 1 1/2 Tsp Ground Cinnamon -- (1 t) 1 1/2 Tsp Salt -- (1 t) 1 Tbsp Wonderslim -- **NOTE, (1/2 T) 3/4 C Pumpkin, Canned -- (1/2 C) 3/4 C Water -- PLUS 3 T, -- (1/2 C + 2 T) 3/4 C Pumpkin Seeds, Roasted -- shelled, (1/2 C) * NOTE: I used the amount of ginger called for and I liked it but my husband would have preferred it a little less gingery. **NOTE: Original recipe called for 1 1/2 T vegetable oil for the large and 1 T for the small. Add all ingredients except the pumpkin seeds in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. At the beeper (or at the end of the first kneading in the Panasonic or National), add the pumpkin seeds. Spread the slices with cream cheese, cottage cheese or butter if you want. It was really good just plain. This is wonderful...I made the small loaf and it sure didn't last long. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : We had this for dinner tonight and it was all incredible. Cal 125.3 Fat 1.6g Carb 24g Fib 2.4g Pro 4.6g Sod 209mg CFF 11.1% * Exported from MasterCook * Dutch Apple Cake Recipe By :The Diabetic Gourmet (BunnyMama@aol.com) Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/8 cup apple juice, frozen concentrate -- thawed 1/8 cup fructose -- granulated 1/4 cup apple butter -- or unsweetened apple sauce 1 egg 2/3 cup flour 1/2 tsp baking powder 1/4 tsp salt 1 cup apples -- diced 1/2 cup nuts -- chopped *To make 1/4 cup "fruit sweetener", mix together 1/8 cup frozen apple juice concentrate (thawed) and 1/8 cup granulated fructose. Directions Combine fruit sweetener and apple butter. Beat in egg. Combine flour, baking powder, and salt. Blend into creamed mixture. Fold in apples and nuts. Pour into 8" x 8" pan which has been sprayed with non-stick coating. Bake for 15-20 minutes at 325. Nutritional Analysis: Yield: 12 servings Per Serving: 130 Cal; 7g Fat; 15g Carbohydrate; 4g Protein; 23mg Cholesterol; 60mg Sodium; Exchanges: 1 fruit; 1 fat exchange This recipe is reprinted from "Sweet Inspirations~ A Sugar Free Dessert Cookbook" by Patti Lynch. - - - - - - - - - - - - - - - - - - - NOTES : An "old country" puddin' cake. Good topped with whipped cream or ice cream for a warm, yet refreshing, dessert! * Exported from MasterCook * Dutch Apple Pie Recipe By :Grace Wagner Serving Size : 8 Preparation Time :0:30 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 graham cracker pie crust, 9 inch 1 egg yolk -- beaten 5 1/2 cups apples -- sliced 1 tablespoon lemon juice -- omit if tart apples 1/3 cup sugar 1/4 cup brown sugar 3 tablespoons flour 1/8 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg -- - Topping: 3/4 cup flour 1/4 cup sugar 1/4 cup brown sugar 1/3 cup butter Bake: 375 Brush bottom and sides of crust with egg yolk; bake till light brown -about 5 mins. Remove from oven. Combine apples, lemon juice, sugar, brown sugar, flour, salt, cinnamon & nutmeg. Spoon into crust. Mix topping ingredients together till crumbly. Sprinkle evenly over apples. Bake till topping is golden & filling is bubbly - about 50 mins. - - - - - - - - - - - - - - - - - - - NOTES : 1973 * Exported from MasterCook * Egg Flower Shrimp Soup Recipe By :Meijer Foods (LRW979@aol.com) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Oriental Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound large shrimp -- peeled and deveined -- or medium shrimp 8 slices fresh ginger 5 cups low-sodium chicken broth 2 teaspoons low-sodium soy sauce 1 cup frozen peas -- petite, thawed 1/2 cup green onion -- thinly sliced 2 large eggs -- slightly beaten salt and pepper Rinse shrimp and pat dry. Pound ginger slices with a mallet or back of a knife so juice can seep out. Combine ginger, broth and soy sauce in a medium saucepan. Cover and bring to a boil; reduce heat and simmer 5 minutes. Discard ginger. Return to a boil and stir in shrimp, peas, and green onions. Drizzle eggs over soup, cover and take pan from heat. Let stand until shrimp is opaque in center, 2-3 minutes for medium shrimp, up to 10 minutes for large. Stir soup to break up eggs, season to taste with salt and pepper and serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Egg Nog, Light Recipe By :Fat-Free Holiday Recipes,Sandra Woodruff, RD Serving Size : 10 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups skim milk 1 cup egg beaters(r) 99% egg substitute -- I only used 1/2 cup Egg Beaters 1/4 cup sugar -- or 6 pkts Equal or Sweet One artificial sweeteners 1/2 cup pudding mix -- instant vanilla -- or 3 TB sugar-free instant vanilla pudding mix 2 teaspoons vanilla extract -- (2 to 3) -- I used 1 1/2 t vanilla -- 1/2 t rum extract -- and 1/2 t brandy extract 1/2 teaspoon ground nutmeg Place all of the ingredients in a blender, and blend for 30-60 seconds, or until smooth. Chill for several hours. Shake or stir eggnog well to blend before serving. Serve in glasses or mugs with an additional sprinkle of nutmeg. Amount Per Serving (According to my recipe program) - - - - - - - - - - - - - - - - - - - NOTES : I just made some today and it is the best lowfat eggnog I have ever had - it is even thick! This rich-tasting version has none of the fat of regular eggnog. * Exported from MasterCook * Eggplant And Green Chile Kugel Recipe By :(Naughyde@aol.com) Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Chile Pepper Dishes Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 med. eggplant -- (1lb) 1/2 c water 1 medium onion -- diced 2 tablespoons walnuts -- crushed lots of crushed garlic -- 1-12 cloves per your taste 1 tablespoon olive oil 3 chiles -- peeled, chopped, -- and roasted (3 to 6) -- fresh mild-medium (poblano or Hatch) 1 egg 2 egg whites -- beaten lightly -- or egg substitute 1 1/2 matzo crackers -- crushed salt/pepper 1 tablespoon margarine -- to dot the top Preheat oven to 350. Peel eggplant. Cut in small pieces and put in microwave dish with 1/2 c water. Cover dish, microwave on high 8-10 min. Drain water, mash the eggplant with fork. Saute onion and garlic and oil until golden-add chiles and walnuts. Add salt/pepper to taste (lots of black pepper is good with this). Add the mashed eggplant to the sauteed vegetables, then crumble the matzo and add the beaten egg mixture. Place mixture in lightly greased (olive oil) or sprayed 12" pie plate or similar dish and bake for about 30 min. Should be golden brown color. - - - - - - - - - - - - - - - - - - - NOTES : I've made this several times, it's very good. Good for company, potlucks. * Exported from MasterCook * Eggplant Parmesan #4 Recipe By :Natural Nutrition List (Gretchen Gregory) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound eggplant -- cut crosswise into -- 1/4-inch slices 1/4 cup dry white wine 1/2 tablespoon basil 1/2 tablespoon oregano 16 ounces tomato sauce 14 1/2 ounces canned tomatoes -- diced 3 ounces tomato paste 1 clove garlic -- minced 2 tablespoons water 1 egg white -- lightly beaten 1/2 cup bread crumbs -- wholegrain * 1 teaspoon Italian seasoning 2 tablespoons grated Parmesan cheese 3/4 cup lowfat mozzarella cheese -- shredded 3/4 cup nonfat mozzarella cheese -- shredded combo Place sliced eggplant in 4 equal stacks on a dishtowel or paper towels; set a large dinner plate on top of the eggplant and stack books or another heavy object atop to help squeeze out moisture, about 30 minutes. Meanwhile, combine next 7 ingredients in saucepan and bring to boil; reduce heat and simmer, uncovered, about 20 minutes. Spray a large cookie sheet with cooking spray. Combine breadcrumbs, Italian seasoning, and Parmesan in a shallow dish big enough around for the eggplant slices to fit into. In another similar dish, combine egg white and water. Dip eggplant slices in egg white mixture and then dredge in crumb mixture. Broil half of the eggplant on prepared cookie sheet 5 minutes on each side or until browned. Pour half (see note) of the tomato mixture into a greased 8" or 9" glass or ceramic dish or stainless pan. Arrange broiled eggplant atop sauce. Broil remaining eggplant. While the eggplant is broiling, sprinkle half the Mozzarella over eggplant in the pan. Top with remaining sauce. Arrange second batch of eggplant over that, and top with remaining cheese. Bake at 350 degrees about 30 minutes or until bubbly. Let stand 5 minutes before serving. NOTE: This recipe is very saucy. You might considering reducing the tomato sauce to just 8 ounces, or preparing as directed and taking out 1/2 to 3/4 before using in the recipe and saving it for some other purpose. * I make my own wholegrain breadcrumbs by saving end crusts from my wholegrain breads or any pieces that get too stale to eat. I put them on a cookie sheet and dry them in a very slow oven. When completely dry, I throw them in a bag and store until I have many slices to work with. Then I break the slices in chunks and throw them in my blender until in fine crumbs. Then I store airtight. - - - - - - - - - - - - - - - - - - - NOTES : I tried this recipe from another list and it was terrific; really, REALLY good! I can't wait to eat some more. Always afraid to try eggplant, but either it is really tasty after all, or else it doesn't taste very strong in this recipe. * Exported from MasterCook * Eggplant Parmesan #5 Recipe By :Moosewood Restaurant Low-Fat Favorites Serving Size : 6 Preparation Time :1:30 Categories : Eat-Lf Mailing List Italian Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Large eggplant -- * see note 4 egg whites 1/4 Teaspoon salt 2 Cups whole wheat bread crumbs -- *** see note 1/3 Cup Parmesan cheese -- grated 1 Clove garlic -- minced 2 Teaspoons dried basil 3 1/2 Cups Tomato Wine Sauce -- see recipe 1 Cup nonfat ricotta cheese 2 Cups mozzarella cheese, part skim milk Preheat the oven to 350F. Slice the eggplant and set aside. Find a bowl in which the eggplant rounds can lie flat and lightly beat the egg whites and salt in it. In another large bowl, combine the bread crumbs, Parmesan cheese, garlic and basil. Dip the eggplant slices in the egg whites, then dredge them in the bread crumb mixture to coat both sides evenly. Place the breaded slices on a baking sheet that has been prepared with cooking spray. Should you have any leftover bread crumb mixture, set it aside. Bake the eggplant for about 20 minutes on each side, until tender and easily pierced with a fork. Spread about half of the sauce in the bottom of an 8 x 12-inch glass or nonreactive baking dish. Layer about half of the eggplant slices on top of the sauce. Spread all of the ricotta cheese evenly on the eggplant and top with about 1 1/2 cups of the mozzarella. Use the rest of the eggplant slices for a second layer. Cover them with the remaining sauce and any extra bread crumb mixture. Sprinkle the top with the final 1/2 cup of mozzarella and bake, uncovered for 25 to 30 minutes, until the cheese is melted and bubbly. >From: Dave DeCoursey - - - - - - - - - - - - - - - - - - - Serving Ideas : Broccoli Rabe and Garlic NOTES : * Cut crosswise into 1/2-inch slices *** If using fresh bread crumbs, make sure they are toasted very well. The liquid from the egg whites and egg plant will make the crumbs very sticky. * Exported from MasterCook * Enchilada Bake, Easy Recipe By :Quick and Healthy Cking(Beverly Manning ) Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Mexican & Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 26 Pieces baked tortilla chips 1 Cup chopped onions 1 Cup green bell peppers -- chopped 1 Tablespoon chili powder 2 Cups skinless boneless chicken breast -- cooked and chopped 1/4 Cup reduced fat onion and garlic gravy 1/4 Cup lowfat cheddar cheese -- shredded Coat an 8-inch-square baking dish with nonstick spray. Reserve 6 tortilla chips. Brake remaining chips into bite-size pieces. Spread broken chips on bottom of dish. Coat nonstick skillet with nonstick spray; add onions, peppers and chili powder. Cook for 3 minutes. Remove from heat. Stir in tomatoes, chicken and gravy. Spoon over chips; cover with foil and finish cooking, or refrigerate until next day. or wrap with foil and freeze for up to three weeks. To finish cooking: Bake, covered, at 350F for 30 minutes. Remove foil. Crush remaining chips and sprinkle with cheddar over casserole. Bake until hot throughout, about 10 minutes. To cook frozen casserole: Bake, covered, at 375F for 45 to 50 minutes. remove foil. Crush remaining chips and sprinkle with cheddar over casserole. Bake until ho throughout, 10 to 15 minutes. Servings 4 Per serving: 209 calories, 5.9g fat(25% of calories), 42 mg cholesterol, 424 mg sodium, 2.4 g dietary fiber. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Farmer Cheese, Baked Recipe By :Jo-Ann Falcon" Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** There are two kinds of Farmer's Cheese that I know of. One is a brick type cheese and has more fat in it. It is good though. The other is like a cottage cheese only with very low fat. It makes a really good appetizer - spread it in an oven-proof dish and bake it at a low heat, maybe 300, for about 30 minutes or so. Sorry I don't have more explicit directions - they were given to me just like this. Keep checking on the cheese and when it is fairly dry, take it out. Spread it on crackers while it is warm. Delicious! Hope this helps. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Field Greens And Fruit Salad Recipe By :( Marie A. Kelson ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Field Greens 2 Red Delicious Apples 2 Granny Smith Apples 1 cup Walnuts -- in pieces 4 ounces Goat cheese -- Texas (4 to 6) Raspberry Vinaigrette Toss the field greens with the walnut pieces. Cut the apples and the goat cheese into thin slivers and the arrange them attractively on the top of the salad. Serve with raspberry dressing for a deliciously sweet fruit salad. Spritz the apples with lemon juice to keep from turning brown. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Chicken In Vinegar Sauce Recipe By :Cooking Light Magazine, December 1996 Serving Size : 4 Preparation Time :0:15 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- olive oil spray 2 1/2 cups onion -- coarsely chopped 4 boned and skinned chicken breasts -- cut in 2" pieces 1/2 cup dry white wine 1/2 cup low-salt chicken broth 3 tablespoons tomato paste -- no-salt added 2 tablespoons balsamic vinegar 1/2 teaspoon dried tarragon 1/2 teaspoon brown sugar 1/2 teaspoon salt 1/4 teaspoon red pepper 1 dash black pepper Tarragon sprigs -- optional 1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; cook 5 minutes or until lightly browned. Add chicken; saute each side 3 minutes or until browned. 2. Combine wine and next 8 ingredients (wine through black pepper) in a medium bowl; stir well. Add wine mixture to chicken; cover, reduce heat, and simmer 20 minutes. Garnish with tarragon sprigs, if desired. >From: Mark Brockway - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with Pepper-Spiked Polenta. NOTES : Tip: Mix the ingredients in step 2 before you start cooking the onions and chicken. Original recipe specified chicken thighs. I substituted chicken breasts. I also used the low-salt varieties for the chicken broth and tomato paste. * Exported from MasterCook * French Toast #4 Recipe By :To Your Health http://www.js-net.com/tmg Serving Size : 2 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 egg whites 1/2 cup skim milk 1/2 teaspoon vanilla 1/8 teaspoon cinnamon -- 6 bread slices -- fat free, if possible powdered sugar In a shallow bowl whisk egg whites, milk, vanilla, and cinnamon. Prepare skillet with cooking spray and heat on medium until hot. Dip bread slices into the mixture and place on heated skillet and cook until browned on one side, about 3 to 5 minutes. Turn over and cook about 2 to 3 minutes more on other side. Sprinkle with powdered sugar. (See the end of this chapter for syrup recipes.) NOTE: This recipe contains no fat. >From: Sandi McGuire - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Fruit Salsa Recipe By :Glamour magazine(Mar 1994) (Joanne McAndrews Eisenman) Serving Size : 20 Preparation Time :0:20 Categories : Eat-Lf Mailing List Fruit Salsas Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 jalapeno chile pepper -- finely chopped 1 lime -- juiced 2 tablespoons cider vinegar 1/4 cup fresh cilantro -- chopped 3 cups fruit (such as honeydew melon, pineapple, watermelon, mango, cantaloupe, tomatoes, or other fruit, diced) Combine all ingredients in a small bowl and set aside for 30 minutes at room temperature or for a few hours in the refrigerator to allow flavors to blend before serving. Makes 3 cups. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit -N- Fiber Overload Muffins Recipe By :Kate MacDougall Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup apple -- grated 1/2 Cup banana -- mashed 2 eggs 1 1/2 Cups buttermilk 1/2 Cup molasses 1/4 Cup vegetable oil 3 Cups 100% Bran(r) cereal 1 1/2 Cups whole wheat flour 1/3 Cup granulated sugar 1 Tsp baking powder 2 Tsp baking soda 1 Tsp cinnamon 1 Cup blueberries -- or cranberries Preheat oven to 375F. Grease 12 muffin cups or coat with cooking spray. In a medium-sized mixing bowl, beat eggs. Stir in buttermilk, molasses, oil, grated apple, and mashed banana. Measure bran, flour, sugar, baking powder, baking soda, and cinnamon into a large mixing bowl. Stir with a fork until mixed, then, make a well in center. Pour in fruit mixture, stirring just until combined. Stir in blueberries or cranberries. Immediately spoon batter into muffin cups. Bake in center of 375F oven until golden and a cake tester inserted into center of a muffin comes out clean, about 30 minutes. Remove from oven and let stand for 5 minutes. Then turn out onto a cooling rack. Serve warm. Store muffins in a sealed bag at room temperature for up to 2 days. For longer storage, refrigerate muffins or preferably freeze. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Smoothie #3 Recipe By :The Lactose-Free Family Cookbook, Jan Main Serving Size : 2 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package tofu -- (10.25oz/290g) -- silken soft 1 cup orange juice -- or any juice -- such as apple, cranberry 1 banana 1 cup berries -- optional -- such as strawberries or blueberries 1. In blender or food processor, puree tofu, fruit juice, banana and berries (if using) until smooth. Pour into glasses and serve immediately. 2 servings, 215.4 calories per serving, 4.8g fat, 19% CFF." And my own editorial comments: I made it with fresh raspberries and cranraspberry juice. Very good. Although I would recommend refrigerating the ingredients beforehand if you want it to be a nice cold drink/desert/meal. >From: "William S. Grant, II" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruitcake, Light Recipe By :Company's Coming Light Recipes by Jean Pare Serving Size : 20 Preparation Time :0:10 Categories : Cakes & Frostings Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup margarine -- softened 1/2 cup granulated sugar 1/2 tsp cinnamon 2 cups all-purpose flour 1 cup skim milk -- sour -- soured by adding 1 tbsp vinegar 1 tsp baking soda 1 tsp water 1/2 cup candied cherries -- halved 1/2 cup raisins Cream margarine, sugar and cinnamon together. Add flour in 3 parts alternately with sour milk in 2 parts beginning and ending with flour. Mix baking soda with water. Add. Stir. Add cherries and raisins. Mix. Turn into 9 X 9 inch (22X22 cm) cake pan that has been sprayed with no-stick cooking spray. Bake in 375 degree Fahrenheit oven for about 30 minutes until an inserted wooden toothpick comes out clean. Cut into 20 pieces. >From: "Izzy and PJ" - - - - - - - - - - - - - - - - - - - NOTES : Someone had said that they were looking for a lf fruitcake. I made this one the other day and found it to be quite good. If you choose you can add an egg or two and the recipe will be fine (higher fat though). You can also change the types of fruits that you use(I substituted candied peels for part of the candied cherries), but keep the total measurements the same. I also baked it in a bread pan and it took almost an hour. This recipe was good enough for a non-fruitcake eater to try (when I turned my back) even though I had intended to let it age a bit first. So off I went to make a second batch and we had a chance to sample the first. * Exported from MasterCook * Fruity Spice Bars Recipe By :Weight Watchers 1992 (Gruenwald ) Serving Size : 8 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup flour -- plus 1 tablespoon flour 3/4 teaspoon apple pie spice 1/2 teaspoon baking soda 1/4 teaspoon baking powder 3/4 ounce instant oats, dry 2 tablespoons margarine -- plus 2 teaspoons margarine 2 eggs 1 1/2 ounces mixed dried fruit -- sliced 1/4 cup raisins 1 teaspoon confectioner's sugar 1/4 cup packed brown sugar 2 teaspoons packed brown sugar 1. Preheat oven to 350F. In a small mixing bowl, sift flour, apple pie spice, soda and powder together. Add oats, stirring to combine; set aside. 2. In a medium mixing bowl, cream together brown sugar and margarine until thoroughly combined. Add eggs, one at a time, beating until smooth. Gradually beat in sifted ingredients. Fold in dried fruit and raisins. 3. Spray an 8 x 8 x 2 baking dish with nonstick cooking spray. Pour batter into baking dish. Bake for 30 minutes, or until toothpick comes out dry. 4. Transfer to wire rack and let cool. Dust top with confectioners sugar. Cut into 8 equally sized bars. Each serving provides: 1/2 Fruit; 1 fat; 1/4 protein; 1/2 bread; 30 Cal. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fudge, Fat Free - Good Recipe By :Linda Gordon (Tina Bell) Serving Size : 64 Preparation Time :0:00 Categories : Candy Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups Sugar 2/3 Cup Cocoa - Hershey's Low Fat 1 1/2 Cups Evaporated Skim Milk - Perfection 1/4 Cup Butter Buds. 1/2 Teaspoon Vanilla Extract 1/2 Teaspoon Almond Extract Bring sugar, cocoa, and milk to full boil - constantly stirring. Once reached - stop stirring - use candy thermometer to reach soft ball stage - 234 F. Remove from heat, sprinkle butter buds and extracts on top - Don't Stir. Let temp. come down to 110 F. Beat thoroughly till loses glossiness. Work quickly to spread in a 8 or 9" pan. Cool and cut. NOTES : Per Serving Calories - 45 Total Fat - .1g 2%CFF - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fudgie Cocoa Brownies, Reduced Fat Recipe By :(Tina D. Bell) Serving Size : 24 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Large eggs 2 cups Sugar 1 cup Pumpkin 1 teaspoon Vanilla 1 tablespoon Vegetable oil 1 1/4 cups Unsweetened cocoa powder 1 cup Flour 1. Preheat oven to 350 degrees. Lightly coat a 9 x 13" baking pan with vegetable cooking spray. 2. In a large bowl, using an electric mixer, beat the eggs and sugar on high speed until thick and pale. Beat in the pumpkin, vanilla and oil. 3. Sift together the cocoa and flour. Add to the mixer, beating just to combine. Transfer the batter to the prepared pan and bake 25 minutes. The brownies will still be a little soft in the center. Remove from the oven and cool on a rack. Note: These brownies are very heavy and fudgie in texture. Per brownie information: Calories 101, Protein 2gr, Fat 2gr Carbohydrates 23gr, Cholesterol 9mg, Sodium 3mg >From: Patti McCoy - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garam Masala, 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 tablespoon ground cumin 1 tablespoon ground coriander 2 teaspoons ground black pepper 2 teaspoons ground cardamom 1 teaspoon ground cinnamon 1 teaspoon ground cloves Mix together and store in tight lidded bottle in cool dry place. yield 1/4 cup >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic And Dried - Tomato Bread Recipe By :(Reggie Dwork) Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Water 2 teaspoons Olive Oil 1/4 cup Finely Chopped Onion 1/3 cup sun-dried tomatoes -- Not Oil-Packed -- snipped 2 large garlic cloves -- Minced, About 2 T 1 teaspoon Dried Rosemary -- Crushed 3 cups Bread Flour 2 teaspoons Sugar 1 teaspoon Salt 2 1/4 teaspoons Active Dry Yeast -- Or 1 Pkg Yeast Use a bread machine that will make a 1 1/2 lb loaf. Add ingredients in the order suggested by the manufacturer and start the machine. Or, prepare bread following a conventional yeast rise method and bake as baguettes. To bake the dough as baguettes, set the cycle to dough or manual. When machine signals, remove dough to lightly floured surface. (Dough will be slightly sticky.) Punch down. Divide into 2 - 4 equal portions. Let rest 10 minutes. Shape into two 15 inch or four 8 inch loaves. Place on a greased baking sheet. Cover and let rise until nearly double (30 - 45 minutes). Slash tops with a sharp knife. Bake in a 375 deg F oven about 30 minutes or until bread sounds hollow, brushing twice with cold water during baking. Makes one 1 1/2 lb loaf or two or four baguettes. (20 servings) I made this as a loaf in the bread machine and it has a wonderful aroma while baking and tastes fabulous. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : As baguettes: As a loaf: Cal 84.8 Cal 105.9 Fat 0.9g Fat 1.1g Carbs 16.3g Carb 20.4g Fiber 0.8g Fib 1g Pro 2.8g Pro 3.5g Sod 127mg Sod 158mg CFF 9.1% CFF 9.1% * Exported from MasterCook * Garlic Shrimp With Noodles Recipe By :Favorite Brand Name Recipes (LRW979@aol.com) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Tablespoons butter -- divided 1/4 cup finely chopped onion 2 cups water 1 package Lipton Noodles & Sauce Butter & Herb 2 Tablespoons olive oil 1 Tablespoon minced garlic 1 pound raw medium shrimp, -- peeled and deveined 1 can (14 oz) artichoke hearts -- drained and halved 1/4 cup minced fresh parsley ground black pepper to taste In medium saucepan, melt 2 Tablespoons butter and cook onion until tender. Add water and bring to a boil Stir in Noodles & Sauce Butter & Herb and continue boiling over medium heat, stirring occasionally, 8 minutes or until noodles are tender. Meanwhile in 12 inch skillet, heat remaining 2 Tablespoons butter with olive oil and cook garlic over medium high heat 30 seconds. Add shrimp and artichokes and cook, stirring occasionally, 3 minutes or until shrimp are opaque. Stir in parsley and pepper. To serve, combine shrimp mixture with hot noodles. Garnish, if desired, with watercress. - - - - - - - - - - - - - - - - - - - NOTES : I like this much better without the artichoke hearts---but that aside it's one of our favorites Posted to lists 10-31-96 * Exported from MasterCook * Garlic-rosemary Roasted Chicken Recipe By :Cooking Light page at: http://www.cookinglight.com Serving Size : 8 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 roasting chicken -- (5- to 6-pound) 1 Tablespoon rosemary -- chopped 8 garlic cloves -- crushed 8 Medium red onions 2 Heads garlic 2 Teaspoons olive oil Fresh rosemary -- optional 1. Preheat oven to 450F. 2. Remove the giblets and neck from chicken, and discard. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between the skin and meat. Place chopped rosemary and crushed garlic cloves beneath skin on breasts and drumsticks. Lift the wing tips up and over back, and tuck under chicken. 3. Place chicken, breast side up, on a broiler pan. Cut a thin slice from end of each onion. Remove white papery skins from garlic (do not peel or separate cloves). Cut tops off garlic, leaving root end intact. 4. Brush onions and garlic with olive oil. Arrange onions and garlic around chicken. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 450F for 30 minutes. Reduce the oven temperature to 350F, and bake an additional 1 hour and 15 minutes or until meat thermometer registers 180F. Discard skin. Yield: 8 servings (serving size: 3 ounces chicken, 1 onion). Note: Note: Spread the roasted garlic on French bread, if desired. >From: Sandi McGuire Nutritional Information: CALORIES 231 (30% from fat); FAT 7.7g (sat 1.9g, mono 3.1g, poly 1.6g); PROTEIN 26.5g; CARB 13.5g; FIBER 2.7g; CHOL 76mg; IRON 1.4mg; SODIUM 133mg; CALC 50mg - - - - - - - - - - - - - - - - - - - NOTES : The beauty of roasted chicken is its versatility. Try rubbing it with paprika and add some fresh tomatoes 20 minutes before the chicken is done. * Exported from MasterCook * Garlicky Bean Spread Recipe By : Nov/Dec Cooking Lite Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Dips Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head garlic -- (can use roasted garlic from a jar) 2 tablespoons lemon juice 1 tablespoon olive oil 1 tablespoon tahini -- optional 2 teaspoons fresh rosemary -- minced -- or 1/2 teaspoon dried rosemary 2 teaspoons hot sauce 4 cans Great Northern Beans -- (15.8 oz.) drained Yield: 5 1/4 cups Preheat oven to 375 degrees F Remove white papery skin from garlic head (do not peel or separate cloves) Wrap garlic head in foil. Bake at 375 degrees F for 45 minutes or until tender; let cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and remaining ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally. Serving size; 1 tablespoon Calories 16 Fat 0.3 g (17% cff) Sodium 53 mg >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * German Hot Potato Salad Recipe By :Cooking Light, May 1994, page 93 Serving Size : 7 Preparation Time :0:15 Categories : Eat-Lf Mailing List Meats Potatoes Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds red potatoes -- (8 cups) -- sliced unpeeled round (1/4-inch) 2 tablespoons minced fresh parsley 1/2 teaspoon celery seeds Vegetable cooking spray 4 slices turkey bacon -- minced 1 cup chopped onion 2 1/2 tablespoons all-purpose flour 6 1/3 tablespoons cider vinegar 1 tablespoon sugar 1/4 teaspoon pepper 10 1/2 ounces beef broth -- (1 can) Place potato in a Dutch oven; cover with water, and bring to a boil. Cook 8 minutes or until tender. Drain and place in a large bowl. Sprinkle with parsley and celery seeds; set aside. Coat a medium non stick skillet with cooking spray; place over medium high heat until hot. Add bacon, and saute 3 minutes or until crisp. Add onion, and saute 3 minutes or until tender. Add to potato mixture. Place flour in a small bowl. Gradually add vinegar, stirring with a wire whisk until blended; set aside. Combine sugar, pepper, and broth in skillet. Bring to a boil, and cook 2 minutes. Add flour mixture to skillet, and cook 3 minutes or until thickened (mixture will reduce to about 1 cup). Pour over potato mixture, and toss gently to coat. Yield: 7 servings (serving size: 1 cup). ----- Serving Ideas: Serve warm. >From: tpogue@ids2.idsonline.com (terry pogue) Per serving: 159 Calories; 2g Fat (14% calories from fat); 6g Protein; 29g Carbohydrate; 4mg Cholesterol; 333mg Sodium - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * German Potato Salad #2 Recipe By :Jana L. Wachsler-Felder Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List German Meats Potatoes Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Small red potatoes -- (6 to 7) 2 onions 1 Can chicken broth -- reduced fat 1/4 Cup balsamic vinegar -- (1/4 to 1/2) -- I like to use mainly white vinegar with -- a bit of red mixed in salt -- pepper to taste caraway seeds 1 Jar Hormel bacon bits liquid smoke Scrub potatoes thoroughly. Cut into bite sized pieces; boil until just turning soft. (My husband prefers peeled potatoes, but I feel the skin adds something to the potato salad.) While potatoes are cooking, dice onions and saute in Pam, vinegar, or wine until translucent. Add vinegar, bacon bits and broth and cook for a couple of minutes. Add cooked potatoes. Cook over low heat for 20 minutes or so (this is not part of the typical German recipe, but it imparts the flavor of the vinegar right into the potatoes.) After liquid has reduced somewhat, sprinkle with caraway seeds and add a few drops of liquid smoke and salt and pepper to taste. Serve hot! I think the smoky taste is what is missing from potato salad without bacon. I believe you could leave the bacon out completely and get away with using liquid smoke. Unfortunately, I have not tried this recipe yet, but I believe it will work well. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * German Potato Salad #3 Recipe By :(Beverly Manning ) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List German Meats Potatoes Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds red potatoes -- scrubbed 3 slices bacon 1 medium onion -- chopped -- about 1/2 cup 1 tablespoon flour 1 tablespoon sugar 1 teaspoon salt 1/4 teaspoon celery seeds 1/8 teaspoon pepper 1/2 cup water 1/4 cup cider vinegar Prick potatoes all over with a fork; cut in halves. Arrange cut sides down in a circle on a paper towel in oven. Microwave on HIGH 7 to 9 minutes, rearranging potatoes once, until almost tender. Remove from oven; let stand directly on flat heatproof surface 5 minutes until tender. Meanwhile put bacon in 2-quart microware-safe bowl. Cover with a paper towel and microwave on HIGH 4 to 41/2 minutes until bacon is crisp, rotating bowl 1/4 turn once. Lift bacon to paper towel to drain. Add onion to bacon fat; cover with waxed paper and microwave on HIGH 21/2 to 3 minutes, stirring once, until onion is tender. Stir in remaining ingredients except potatoes. Microwave uncovered 5 to 6 minutes, stirring every 2 minutes until thick and bubbly. Cut potatoes in half again and add to bowl; stir to coat. Microwave on HIGH 1 to 2 minutes until potatoes are hot. Crumble bacon into bowl. Stir to mix. Let stand 5 minutes before serving. Makes 6 servings. Per serving: 99 cal; 3 g pro, 19 g car, 1 g fat, 2 mg chol, 385 mg sod. note: I use turkey bacon and microwave the onion in 2 TB chicken broth. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * German Potato Salad - Almost (T) Recipe By :Better Homes and Gardens Low Cal Rec, Spring 1985 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List German Meats Potatoes Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound new potatoes -- cut into eighths 1/3 Cup chopped onion 1/4 Cup chopped celery 1/3 Cup water 1 1/2 Teaspoons cornstarch 3 Tablespoons vinegar 1 Tablespoon sugar 1/2 Teaspoon salt 1/4 Teaspoon celery seed 1 Dash pepper -- freshly ground is better 2 Slices bacon -- crisp cooked and crumbled In a saucepan cook unpeeled potatoes, onion, and celery in boiling lightly salted water for 10 - 15 minutes or till potatoes are just tender; drain. Notes: I thought this was very good. I prefer not to cook the celery and onion) In a saucepan combine the 1.3 cup water and cornstarch. Stir in vinegar, sugar, salt, celery seed, and pepper. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Stir in bacon and vegetables Cook 3 - 5 minutes more or till potatoes are heated through, tossing lightly to coat potatoes with dressing. Serves 4. >From: "Tina D. Bell" Per serving; 124 calories, 3 g protein, 24 g carb, 2 g fat - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Giblets Recipe By :Betty Crocker's Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Giblets 1/2 teaspoon Salt 2 Peppercorns 2 Cloves 1 small Bay leaf Onion - small amount Cover gizzard, heart and neck with water; sprinkle with other ingredients. Heat to boiling; reduce heat. Simmer uncovered until gizzard is fork-tender. Liver is very tender and can be fried, broiled or simmered in water 5 to 10 minutes. Giblet broth can be used in stuffing, gravy and recipes where the chicken broth is specified. Cooked giblets can be cut up and added to gravy or stuffing. From: Betty Crocker's Cookbook >From: cbmcam - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gingered Orange And Pineapple With Fortune Cookies Recipe By :Weight Watchers Magazine, Aug 96, pg 46 (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Oriental Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Oranges -- Peel, Section 1 C Canned Pineapple Chunks 1 Tsp Grated Ginger Root -- Fresh Mint Leaves -- For Garnish 4 Fortune Cookies In a small bowl, combine oranges, pineapple and ginger; toss to coat. Divide into four parfait glasses. Garnish with mint and serve with fortune cookies. Serving (3/4 cup) provides: 1 FR, 20 C Per serving: Cal 80, Fat 0g, Carb 19g, Fib 2g, Pro 1g, Sod 30mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Glazed Carrots #2 Recipe By :Low-Fat & Fast, Vegetarian Times, Winter/Spring 1997 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Sliced Carrots 3/4 C Apple Juice 1/4 Tsp Salt -- Optional 1/2 Tsp Unsalted Butter -- Or Margarine 1 Tsp Orange Zest 1 Tsp Lemon Zest 1 Tbsp Honey In a saucepan over medium heat, combine carrots and apple juice. Cover and simmer until carrots are tender, about 10 minutes. If liquid evaporates, add a small amount of water. Uncover pan and add remaining ingredients. Simmer uncovered until liquid is thick and syrupy, about 3 - 5 minutes. Serve hot. Serves 3 - 4 VEGAN (except for the HONEY) This is very good. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 63.3 Fat 0.7g Carb 14.9g Fib 1.6g Pro 0.6g Sod 152mg CFF 8.6% * Exported from MasterCook * Glazed Chicken And Oriental Vegetables Recipe By :Swanson Easy Low Fat Recipes (Laurie ) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons cornstarch 14 1/2 ounces Swanson Oriental broth 1 Tablespoon honey 1 teaspoon dry mustard 4 skinless boneless chicken breast 1 large carrot cut in 2-inch matchstick strips 1 package (4 oz.) snow peas 4 cups cooked rice (cooked without salt) In a bowl mix cornstarch, broth, honey and mustard until smooth. Set aside. In medium nonstick skillet over medium-high heat, cook chicken 10 minutes or until browned. Set chicken aside. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan. Add carrot and snow peas. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve with rice. If desired, garnish with cracked pepper. 449 calories per serving--4 grams fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Golden Broth Recipe By :Laurel's Kitchen Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- chopped 1 Clove garlic 1/2 Cup split peas -- yellow -- 2 Tablespoons oil -- * see note 1/2 Teaspoon turmeric 2 Quarts hot water Saute onion, whole garlic clove, and split peas in oil until delicately brown. Stir in turmeric and add water. Simmer @ least 1/2 hr. Strain for a thin stock, puree for a thick one. * "Laurel" says you can boil all together without oil, but then you must puree, not strain. Certainly the sauteing oil could be reduced. Let me know if you're successful sauteing in another liquid. >From: dana@mattmccoy.com (Dana Muller) - - - - - - - - - - - - - - - - - - - NOTES : Use this as you would chicken stock. I last made it exactly as written, and it was WONDERFUL. Perfect sub for chicken. * Exported from MasterCook * Golden Lentil Soup With Potatoes Recipe By :Dr. Art Ulene's Low-Fat Cookbook (Reggie Dwork) Serving Size : 12 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Potatoes Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Oz Lentils -- Golden 8 C Fatfree Vegetarian Broth -- Imitation Beef 16 Oz Tomatoes, Canned -- Chopped With Liquid 2 Tbsp Parsley -- Chopped 1 Lg Onion -- Diced 1 Bay Leaf 2 Garlic Cloves -- Crushed 2 Med Carrots -- Thinly Sliced 4 Med Red Potatoes -- Cube With Skins On Salt And Pepper -- To Taste In a large soup pot, combine lentils with beef broth, tomatoes, parsley, onion, bay leaf and garlic. Bring to a boil, reduce heat, cover and simmer for 1 hr until lentils are tender. Add carrots and potato and more water as necessary to maintain the same level of liquid. Cook for an additional 30 minutes, stirring occasionally until potatoes are tender. Salt and pepper to taste. Remove bay leaf before serving. To Serve: Ladle into serving bowls. Top each bowl wit hchopped tomato and a large sprig of parsley. This was really, really good. According to original recipe: Cal 120, Fat <1g, Chol 0mg, Sod 74mg, CFF 3% Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 143.3 Fat 0.5g Carb 26.3g Fib 10.1g Pro 10g Sod 699mg CFF 2.8% * Exported from MasterCook * Golden Waffles Recipe By : Sally Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups rolled oats -- quick 2 cups cooked brown rice 3/4 cup whole wheat flour -- pastry -- or soy flour 1 tsp salt 2 tablespoons honey -- or any other sweetener 10 cups water -- not a typo--10 cups This makes a lot of waffles- you may want to cut the recipe in half. Mix all ingredients together in a large bowl. Spoon into a blender and whiz until smooth and a batter-like texture. (I do this in thirds) Spray waffle iron with nonstick spray and pour in about a cup of batter (at least that's what my iron takes!) Cook 10 to 12 minutes. Makes about 10 to 12 large waffles. They freeze beautifully. The only part that is a pain is that they take so long to cook that it literally takes a couple of hours to make them. So I do large batches and freeze them, and I do it when I have something else to do in the kitchen and can kind of hang around and flip the waffle iron every 6 minutes or so (I have a non-electric waffle iron). - - - - - - - - - - - - - - - - - - - NOTES : This is my favorite waffle recipe since it is low fat (only fat is what is inherent in the oats and/or wheat), it's whole grain, dairy-free, can be wheat-free, egg-free (I'm pretty much vegan) and my SAD son will eat them (the final test of anything!). However, they are a little on the heavy side, and don't come out all light and fluffy like a fat laden waffle does. They are fairly crispy. They take much longer to cook than a "normal" waffle does--the first time I did them I didn't believe the time and was sorry. So with all those disclaimers, here goes. * Exported from MasterCook * Good-taste Waffles Recipe By :Healthy Hometown Favorites,Mary Jo Plutt,Prevention Mag, 199 Serving Size : 3 Preparation Time :0:00 Categories : Breads: Quick & Muffins Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 egg white 1 cup all-purpose flour 1 cup skim milk Place the egg whites in a medium bowl. Let stand at room temperature for 30 minutes. Generously coat the unheated grids of a no-stick waffle iron with nonstick spray. Preheat according to the manufacturer's directions. Meanwhile, in another medium bowl, stir together the flour and milk and set the batter aside. Using an electric mixer, beat the egg whites on high speed until stiff peaks form. Fold the egg whites into the batter. Spoon enough better onto the bottom grids of the waffle iron to cover 2/3 of it. Quickly close the waffle iron and bake according to the manufacturer's directions. Do not open during baking. When done, use a fork to lift and remove the waffle and repeat making more waffles with the remaining batter. TIP: An easy way to reheat leftover waffles and make them crispy again is to pop them into the toaster. >From: DaStanfill@aol.com - - - - - - - - - - - - - - - - - - - NOTES : These waffles are filled with good taste - even though they have practically no fat or cholesterol and very modest amounts of sodium. Adapted from "Cranbrook Reflections" by Cranbrook House & Gardens Auxiliary. * Exported from MasterCook * Gratineed Fennel Recipe By :Food & Wine, 10/96, pg 100, adpt (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 teaspoons Extra-Virgin Olive Oil -- *Note 2 Pounds Fennel Bulbs -- **Note, -- Quartered Lengthwise Sea Salt 1 1/2 cups Nonfat Vegetarian Broth -- ***Note 1/4 cup nonfat Parmesan cheese -- ****Note *NOTE: Original recipe used 1/2 C olive oil. **NOTE: Original recipe used 4 1/2 lb fennel ***NOTE: Original recipe used 3 C vegetable stock or chicken stock (I used chicken flavored vegetarian broth) ****NOTE: Original recipe used 1/2 C freshly grated Parmigiano-Reggiano cheese (3 1/2 oz) Much of this work can be done in advance. The fennel is lightly browned in olive oil, then braised in a touch of broth. The drained fennel is gratined at the last minute under the broiler. In a large skillet, heat the oil over moderately high heat until hot but not smoking. Reduce the heat to moderate, add the fennel and season with salt. Cook, stirring, until the fennel browns lightly and absorbs the oil, about 5 minutes. Add the stock, cover and cook over moderately low heat until the fennel is meltingly tender throughout, about 30 minutes. If any stock remains in the skillet, remove the fennel and reduce the liquid over high heat until just a few tablespoons of thick sauce remain. If the fennel was removed, return it to the skillet. Cover and set aside. (Make ahead: The fennel can be refrigerated for up to 2 hrs.) Preheat the broiler. Arrange the fennel, slightly overlapping, in a large gratin dish. Sprinkle the cheese evenly over the top. Broil about 3" from the heat for 3 - 5 min, or until the cheese melts and the fennel sizzles. Serve hot. It was extremely good...the fennel was very mild tasting. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 139.3 Fat 4.8g Carb 18.6g Fib 0g Pro 8.3g Sod 411mg CFF 28.8% * Exported from MasterCook * Greek Chicken And Vegetables Recipe By :Katherine Rodman Serving Size : 4 Preparation Time :0:45 Categories : Chicken Eat-Lf Mailing List Mediterranean Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound boneless skinless chicken breasts 2 teaspoons dried oregano salt -- to taste ground pepper -- to taste 1 tablespoon olive oil 1 cup frozen green beans 1 1/2 cups broccoli 2/3 cup onions -- chopped in 1" pieces 1 clove garlic -- minced 1/2 teaspoon lemon peel -- grated 2/3 cup chicken broth 1/3 cup white wine 1 1/2 cups orzo -- hot cooked Flatten chicken thighs slightly and sprinkle with seasonings. In large nonstick skillet over medium-high heat, heat oil. Add thighs and cook 8 to 10 minutes until browned on both sides, turning once. Stir in remaining ingredients; reduce heat to medium-low. Cover and simmer 10 to 15 minutes until chicken through and vegetables are tender-crisp. Stir in orzo and serve. - - - - - - - - - - - - - - - - - - - NOTES : A one dish meal. Delicious and easy to make. * Exported from MasterCook * Greek Salad Dressing Recipe By :(Carmen Clow ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mediterranean Salad Dressings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup balsamic vinegar 1/2 teaspoon lemon juice 1/2 teaspoon salt 1 clove garlic -- minced very fine 1/2 teaspoon Dijon mustard 1/2 teaspoon dried oregano Mix this all together very well and toss with torn romaine lettuce, slices of purple onion, and crumbled feta cheese. I hate olives so I leave them out but you can add them if you like. It's very delicious and much lower in fat than restaurant salads. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Beans With Glazed Onions Recipe By :Secrets of Fat-Free Italian Cooking, Sandra Woodruff, RD Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Green Beans -- Fresh, Trimmed 1 C Nonfat Vegetarian Broth -- Chicken Flavored, Or -- Vegetable Broth 1/2 Lg Red Onion -- *Note 3/4 Tsp Dried Thyme 1/4 Tsp Salt 1/8 Tsp Ground Black Pepper 1 Tsp Sugar 1 Tbsp Balsamic Vinegar *NOTE: Original recipe called for using a Spanish onion. Slice onion into very thin wedges. Rinse the beans with cool water. Trim the ends, and snap into 1 1/2" pieces. Place the broth in the bottom of a stove top or microwave steamer, and add the beans. Cover and cook over high heat or on high power for 10 minutes, or until tender. While the beans are cooking, coat a large nonstick skillet with nonstick cooking spray, and preheat over medium heat. Add the onions, thyme, salt and pepper and saute for about 5 minutes, or until the onions are wilted and are just starting to brown. (If the skillet becomes too dry, add a few teaspoons of broth as needed.) Add the sugar and saute for another minutes. Add the vinegar, and stir to mix well. Add the beans, along with 2 T of the broth used for steaming, to the skillet. Toss the beans and onions together for a minutes or 2 over med heat, and serve hot. Entered into MasterCook and tested for you by Reggie & Jeff Dwork and Sally and Lou Eisenberg - - - - - - - - - - - - - - - - - - - NOTES : Cal 30.9 Fat 0.1g Carb 7.1g Fib 2.5g Pro 1.5g Sod 238mg CFF 2.8% * Exported from MasterCook * Green Chicken Chilaquiles Casserole Recipe By :too hot tamales & diane Serving Size : 8 Preparation Time :1:00 Categories : Chicken Eat-Lf Mailing List Mexican & Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups boneless skinless chicken breasts -- roasted 3 1/2 cups tomatillo salsa 3/4 cup evaporated skim milk 1 teaspoon salt 1/2 teaspoon pepper 1 onion -- thinly sliced 12 corn tortillas 1 1/2 cups lowfat mozzarella cheese -- shredded 1 1/2 cups fat-free cheddar cheese -- shredded Shred the meat into bite-sized pieces. In a large mixing bowl, combine the fresh tomatillo salsa, evaporated skim milk, 1 teaspoon salt, 1/2 teaspoon pepper, the onion and shredded chicken pieces. Heat the tortillas just about 45 seconds per side on an ungreased skillet to soften. Preheat the oven to 350 degrees F. PAM a 4 quart casserole or 6 to 8 individual casseroles (at the restaurant, we use small soup bowls). Combine the cheeses in a mixing bowl. To assemble the chilaquiles, spread a thin layer of the cheese mixture over the bottom of the baking dish. Push the solids in the bowl of chicken and tomatillo sauce to the side so the liquids form a pool in the bottom. Dip all the softened tortillas in the pool to moisten. Layer one third of the moist tortillas over the cheese and top with half of the chicken mixture with its sauce. Sprinkle half of the remaining cheese over the chicken. Repeat the layers, ending with a layer of tortillas on top. Cover tightly with aluminum foil. Bake 30 minutes or until the edges are slightly brown. Let sit for 10 minutes before slicing and serving or unmolding. Yield: 8 servings >From: Diane_Jennings@muccmail.missouri.edu - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Enchiladas Mavis Recipe By :Houston Junior League Cookbook, 1968 Serving Size : 1 Preparation Time :0:00 Categories : Mexican & Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ENCHILADAS: 24 tortillas cooking oil -- original called for 1 cup cheese:Monterey Jack, Cheddar, or any -- grated that will melt smoothly onions -- chopped 1 whole stewing chicken GREEN SAUCE: 1 package spinach -- frozen 2 cans cream of mushroom soup, condensed -- lowfat 4 green onions -- minced 8 ounces green chiles -- drained and chopped 1/4 teaspoon salt 1 pint sour cream 1 1/2 cups grated cheese ENCHILADAS: Dip each tortilla in very hot oil, just long enough to soften. Generously spread each tortilla with cheese and onion and some chicken and roll up. (Toothpicks are sometimes necessary for holding). Place in shallow baking dish, side by side. Cover with Green Sauce. GREEN SAUCE Cook spinach in about 1-1/2 cups water. Add soup, green onions, chiles and salt. Put through blender. (Do not taste, as sauce will be awfully hot.) Add sour cream and mix well. Pour over enchiladas. Sprinkle with grated cheese, cover and bake at 350 degrees for about 30 minutes. (Any extra sauce makes a zesty salad dressing for tossed greens.) Makes 24 enchiladas. >From: Lou Parris - - - - - - - - - - - - - - - - - - - NOTES : My sister, Linda, made this for a family pre-Christmas lunch on Dec. 22, 1996. It was very tasty. The original recipe does not call for chicken. She told me she cooked a chicken and put some in each enchilada. She had some chicken left. This dish does NOT freeze well. * Exported from MasterCook * Green Mint Meringue Cookies Recipe By :Kathleen Schuller Serving Size : 20 Preparation Time :0:15 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 egg whites 3/4 cup sugar 1 pinch salt 1/2 teaspoon vanilla 6 ounces chocolate chips -- mint 1 drop green food coloring -- or more The Raspberry Meringue Cookies that were discussed on the list last week are similar to the following cookies which I have made every Christmas for 35 years. These cookies don't spread, need to be left in the oven ALL night, and freeze beautifully. Don't leave the mint chocolate chips out of them because they add pizzazz. Preheat oven to 350 degrees. Beat egg whites until they hold soft peaks. While constantly beating, gradually add sugar, and continue beating until stiff peaks form. Fold in one drop green food coloring, vanilla, chips, and salt. Place on ungreased cookie sheet. (Use parchment paper if available.) Turn oven off as you put the cookies in. Leave in overnight. Can be frozen. >From: Terry and Kathleen Schuller - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Tomato Salsa Recipe By :Mary Jo Stark Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Eat-Lf Mailing List Salsas Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 green tomatoes -- (They filled the food processor) 2 tablespoons cumin -- (I ground my own) 1/4 cup rice vinegar 5 dashes green Tabasco sauce -- big shakes salt to taste 8 medium jalapeno -- (From the garden and put through 1 good freeze) 5 cloves garlic -- peeled Place all ingredients in the food processor. Puree. I was pleased with the flavor. I am sure the ingredients can be adjusted to individual tastes. - - - - - - - - - - - - - - - - - - -