* Exported from MasterCook * Sweet Revenge Recipe By :Woman's Day 12/92 (Gruenwald) Serving Size : 24 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- First Ingredients: 2 cups flour 2/3 cup cocoa powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon ground ginger 1 teaspoon ground allspice 1/4 teaspoon ground cloves Added Ingredients: 1 teaspoon vanilla 5 tablespoons stick margarine -- room temperature 1 cup packed brown sugar 1/3 cup nonfat yogurt 2 large egg whites 1/2 cup white sugar Mix first ingredients in a bowl. Cream together the remaining ingredients except for the white sugar. Gradually add flour mixture. Blend well. Cover bowl and refrigerate for 2 hours. Heat oven to 375 deg f. Have cookie sheet(s) ready. Put granulated sugar in a small bowl. Roll tablespoons full of dough into 1" balls. Roll balls in granulated sugar. Place on cookie sheets 1" apart. Bake for 8 - 10 minutes or until set. Cool on wire rack. Store airtight for up to 3 weeks. Makes about 48 cookies. Per cookie: 80 calories, 1 3/4 g fat, 13 g carbohydrates. Each cookie = 19% calories from fat. >From: Gruenwald - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swiss Mocha Mix #2 Recipe By :Choice Cooking, Canadian Diabetes Assoc Serving Size : 4 Preparation Time :0:00 Categories : Beverages Holidays & Gifts Homemade Mixes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup nonfat dry milk powder 2 tablespoons Cocoa 2 tablespoons Instant coffee Combine ingredients in blender. Blend at high speed until well mixed. Or place ingredients in a jar, seal and shake. Makes 1/2 cup Each serving 2 tbsp, 32 calories 5 g carbohydrate, 3 g protein 1 milk choice (skim) Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier Oct 93 >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swiss-chicken Bake Recipe By :Lyn Belisle Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Chicken Eat-Lf Mailing List Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 skinless chicken breasts -- skinned and deboned,opt 1 cup rice -- uncooked 1 packet chicken broth -- you can also use 1/2 packet onion soup mix 1 cup water 1 cup v-8(r) vegetable juice 1/2 green bell pepper -- diced 1 medium onion -- diced salt and pepper 3/4 cup lowfat Swiss cheese -- grated In buttered casserole dish, place raw rice. On top of rice, place chicken breasts and sprinkle with salt and pepper. Sprinkle onion and green pepper on top. Pour chicken broth, hot water, and V-8 over top. Sprinkle cheese on top. Bake at 350F uncovered for an hour, then uncover and bake for another 15 minutes. This is just easy comfort food. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tabbouleh Salad Recipe By :COOKING RIGHT SHOW #CR9600 (Tina D. Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mediterranean Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup fine bulgur wheat 1/3 cup rich vegetable stock, -- heated to boiling 2 tablespoons olive oil 2 cups minced fresh parsley 3 tablespoons minced fresh mint 1 tablespoon minced scallion 2 teaspoons minced garlic 2 tablespoons fresh lemon juice 1 teaspoon grated lemon zest Salt and freshly ground black pepper In a bowl, combine the bulgur, the boiling stock, and the olive oil and cover. Allow to stand for at least 30 minutes, then uncover and fluff with a fork. Stir in the parsley, mint, scallion, garlic, lemon juice and lemon zest. Correct the seasoning with salt and pepper. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Taco Stuffed Pasta Shells Recipe By :Mr. Food Cook Like Mama Serving Size : 6 Preparation Time :0:15 Categories : Eat-Lf Mailing List Mexican & Southwestern Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 pcs jumbo pasta shells 1/2 lb ground chicken breast, skinless -- cooked 3 ozs fat-free cream cheese -- cubed 1 pkg taco seasoning mix 1 c taco sauce 1 c fat-free cheddar cheese -- shredded 1 c fat-free mozzarella cheese -- shredded 1 1/2 c low-fat tortilla chips -- crushed Preheat oven at 350. Prepare a 13 x 9" pan with cooking spray. Cook, pasta shells according to package directions. In a skillet, cook chicken, over medium high heat until no pink remains. Drain fat. Reduce heat to medium low. Add cream cheese and taco seasoning; simmer until cheese melts. Fill shells with meat mixture. Arrange shells in prepared pan. Pour taco sauce over each shell. Then, top with cheeses and chips. Cover with foil. Bake 15 minutes more or until bubbly. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tajik Flatbread ("Non") Recipe By :Eating Well, May/June 1995,Jeffery Alford and Naomi Dugid Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Mediterranean Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon active dry yeast 1/2 cup warm water 2 cups lowfat yogurt -- plain 5 cups whole-wheat flour -- (5 to 6) 1 tablespoon salt 4 teaspoons shallots -- finely chopped 2 teaspoons cumin seed Dissolve yeast in the water in a large bowl. In a saucepan or microwave oven, heat the yogurt until it feels warm on the inside of your wrist (about 105 degrees F) and stir it into the yeast mixture. Stir in 3 cups of the flour, one cup at a time. Stir 100 times in the same direction to properly develop the gluten. Let stand 10 minutes. Sprinkle salt over the dough and stir to mix well. Stir in additional flour until dough will take no more and cannot be stirred. Turn out dough onto a lightly floured work surface and knead, incorporating any flour as necessary until smooth and elastic, about 8 to 10 minutes (it will remain somewhat sticky). Transfer dough to a large oiled bowl, turn to coat, cover with plastic wrap and let rest until doubled in volume (about 1 1/2 hours). Set an unglazed baking stone or lightly oiled baking sheet on the bottom over rack and preheat oven to 450 degrees F. Gently punch down the dough and let rest for another 10 minutes. On a lightly floured work surface, divide the dough into 8 equal pieces. Lightly flour your palms and flatten each piece; set them aside, covered with a damp towel. Roll out each bread, beginning by spreading 1/2 teaspoon of the shallots and 1/4 teaspoon of the cumin in a 5-inch circle on the work surface. Take a piece of dough and set it on top of the shallots and cumin. With a rolling pin, roll out the dough until it about 8 inches in diameter. (If it sticks, lightly flour the surface) Turn the rolled-out circle of dough over so the shallots and cumin are on top. With a fork, repeatedly prick the center of the circle, leaving an untouched rim about 3 inches wide. this allows the bread to bake with a slightly higher outside ring, like a pizza crust. Roll out the remaining pieces of dough similarly. Depending on the size of your baking surface, bake 2 or 3 breads at one time. Use your hands or a flour-dusted pizza peel to carefully transfer the prepared dough to the heated baking surface. Bake for only 2 1/2 to 3 minutes -- baked through but still quite soft. Remove from the oven and stack immediately and wrap in a clean towel. Makes 8 flatbreads, 300 calories per flatbread: 14 g protein, 2 g fat, 59 g carbohydrate, 844 mg sodium, 4 mg cholesterol. "Flatbreads & Flavors: A Baker's Atlas" (William Morrow & Co., 1995). >From: Elsa Kapitan-White - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tame Chicken Curry With Rice-cilantro Recipe By :Path in the Kitchen,Pat Hanneman Serving Size : 2 Preparation Time :0:12 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces skinless boneless chicken breasts (cut into 2 serving pieces) 1/4 teaspoon curry powder 1/4 teaspoon dry mustard 1/8 teaspoon paprika -- sweet 1 tablespoon light margarine -- divided use 2 tablespoons slivered almonds 1 tablespoon white wine 1/4 cup fat-free chicken broth -- canned, low salt 1/4 teaspoon cornstarch salt and pepper -- to taste 1 1/2 cups hot cooked rice -- mixed with chopped fresh cilantro Serves 2; with 2 tablespoons of almonds, 385 cals, 9.5 gm. fat, 23% CFF. Gently flatten chicken where it is thicker than 1/2-inch. Mix the curry powder, mustard and paprika in a shaker jar (or sifter). Dust the chicken pieces with this mixture. Heat a grill skillet (the kind with ridges). Add 1/2 tablespoon of the margarine to the pan and when the pan is hot, brown the chicken about 4 minutes. Heat second 1/2 tablespoon of margarine in the pan, if necessary, and brown the other side of the chicken. Remove to platter. Garnish with Nuts. Deglaze pan with the wine. Mix broth and cornstarch. Add to pan, heat to thicken, add water as needed to make a thin sauce. Season with salt and pepper. Pour sauce over chicken. Serve with the rice (mild jasmine, or long-grain white). Menu: tame chicken curry and rice-cilantro: 482 cals, 11 gm fat, 19% CFF. "Mild but not bland. Do it again." Hanneman (23 Dec 96). MasterCook file: PatH in the Kitchen (pathkitc.mcf) TIP: Allow about 50 minutes. Start with the Rice, start the fennel, then the chicken. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ten Bean Harvest Vegetable Soup Recipe By :Pat Hanneman in Soup Scoop (Jan1997) Serving Size : 4 Preparation Time :5:00 Categories : Eat-Lf Mailing List Legumes Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried beans -- assorted 1/2 ounce onion bouillon cube -- see pantry 1 tablespoon soy sauce, low sodium 1 teaspoon vegetable oil 1 tablespoon mixed vegetables -- dried, flaked peppercorns -- tri-colored 1 teaspoon orange peel -- minced 16 ounces canned tomatoes -- chopped with liquid THINLY SLICED VEGETABLES: 1 large red potato -- new 1 stalk celery -- with leaves 1 large carrot 1 large parsnip 1 medium sweet potato 1 large green onion -- with 2" greens --*-- 2 tablespoons chopped fresh cilantro 1 tablespoon chopped fresh tarragon 1/2 teaspoon garlic -- roasted 1 teaspoon chicken bouillon -- granules 1 teaspoon black bean sauce -- see pantry 1/4 teaspoon saffron threads 1/4 cup chopped fresh spinach 1/4 cup chopped watercress PANTRY The Beans -- Use only 1 cup of a ten-bean assortment; such as Anasazi Brothers Cliff Dweller Complete Bean Soup Mix. The mix should have a variety of both beans and peas, the small creamy sort (no kidney beans). The Cliff Dweller mix included: small navy, black eyed peas, anasazi, small pink, small black, small speckled, baby limas, split peas, red lentils, yellow peas). The bag was unlabeled, so this list is unordered. The Bouillon -- both telma and Knorr make 14g onion bouillon cubes. LINK to onion gravy in MasterCook. The Black Beans: use the powder, if you can get it. RINSE the beans several times under cold tap water. Put beans into a 4 cup glass measure and add hot water to the 3-1/2 cup mark. Add 1 teaspoon of vegetable oil; stir well. Allow beans to soak for about 60 to 90 minutes or until the beans have tripled. Rinse under cold water. Heat about 6 cups of water in a stock pot to a boil and add the rinsed beans. Bring just to a boil; reduce the heat to the lowest simmer on a slow burner. Add onion bouillon, soy, vegetable oil, dried vegetable flakes, freshly ground red, green and black to taste, and the orange rind. Cover, slightly ajar and let simmer about hours; removing any foams. Add ingredients -- tomatoes through the saffron. (Adjust seasonings to taste with pepper and/or soy.) Simmer, partially covered, for 60 minutes. Add the chopped greens; stir. Cook about 10 minutes, uncovered. SERVE with cracked wheat dinner roll. Makes 12 cups. A 3-cup helping has 298 cals, 7.1% CFF (or 2.5 g). Reheats well, but not often. "Makes a very tasty bean soup, aromatic with orange and saffron and herbs." Posted to McRecipe and Elf (Jan 1997). >From: PATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Teriyaki Chicken Recipe By :(Nancy Eddy ) Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5-6 boneless, skinless chicken breast halves 1/2 small onion, chopped 1/4 cup soy sauce 1/4 cup brown sugar 1/2 tsp. ground ginger 1 clove garlic, minced 1 TB dry sherry Mix everything except chicken; pour over chicken in crock pot. Cook on low for 5-6 hours. They originally called for chicken wings; however I split the amount of sauce ingredients in half and I use them for 5-6 boneless, skinless half breasts in my mini crockette. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Three-colored Pasta With Seafood And Lemon-basil Sauce Recipe By :Pat Hanneman, Nov 1996 Serving Size : 6 Preparation Time :0:30 Categories : Eat-Lf Mailing List Fish & Seafood Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dry white wine such as fume blanc 1 cup low sodium chicken broth -- defatted 2 whole scallion -- diced 1/4 cup fresh basil -- lemon, chopped 1 tablespoon unsalted butter -- light, whipped 1 teaspoon cornstarch 1 tablespoon fresh lemon juice -- or more Salt and pepper -- to taste 1/2 red bell pepper -- thinly sliced 1 medium zucchini -- julienned 2 ounces spinach linguine -- eggless 2 ounces tomato linguine -- eggless 2 ounces egg linguine -- eggless 4 ounces crab surimi seafood chunks -- sliver cut 1 pinch red pepper flakes broth -- as needed A visual feast: contrasting textures and subtle flavors, three-colored pasta with slivers of red and white lobster or crab. The trick here is to cut the peppers and the zucchini into long strips as thin as possible to resemble the pasta. This dish depends mostly on the flavor of the pasta and the wine. This recipe minimizes the pasta and maximizes the wine. Try with a chardonnay. * Combine the wine, broth, onions and basil, in a medium size saucepan and reduce by half over moderate heat. * Strain through a sieve and return to the same saucepan, which has been wiped clean. (optional) * Add 1 tablespoon butter and whisk. * Dissolve the cornstarch in the lemon juice and add it to the sauce. Simmer gently for 2 minutes or until thickened. * Taste and adjust flavor with more lemon, perhaps a little salt and pepper. Set aside but keep warm. * Bring plenty of water to a boil. * Cut the bell pepper and zucchini into thin ribbon-like strips, about the same thickness as the pasta, as long as possible. * Par cook vegetables and douse immediately under cold water, drain, and pat dry. * Cook the pasta in the same boiling water until al dente. Drain and refresh under cold water. *Spray a flat-bottom wok or skillet and heat over medium flame; add the vegetables and raise heat, stir-tossing. Add the crabmeat to heat through; and pasta. Add sauce. Toss to coat. Add fresh lemon-basil, red pepper flakes, salt and pepper (to taste) and, a little broth if necessary to thin the sauce. Serve at once. thoroughly, tossing gently to prevent sticking. Divide among 6 heated dinner plates and top with a sprinkling of tarragon. Influenced by Costner in Good Friends, Great Dinners. From (1987) Susan Costner's Good Friends, Great Dinners: 32 Menus for Casual Entertaining (NYC: Crown). Pat H. McRecipe 24 Oc 96. >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thymely Marinated Lingcod Recipe By :Seafood: A Collection of Heart-Healthy Recipes Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Onion -- Chopped 1 Tsp Oil -- *Note 1/2 Tsp Dried Thyme 1/2 Tsp Dried Oregano 1/2 Tsp Dried Rosemary 1/2 Tsp Pepper 1/4 Tsp Salt -- Optional 1/2 C Lemon Juice 1 Clove Garlic -- Minced 2 Lb Cod Fillets -- **Note *NOTE: Original recipe used 2 T oil **NOTE: Original recipe used lingcod. Combine all ingredients in a bowl and marinate lingcod for 30 minutes. Broil or barbecue until fish flakes when tested with a fork. Makes 8 servings. Substitutes: cod, halibut, orange roughy This was incredibly good!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : This was really quick and easy. I did let it marinate for about 1 1/2 hrs till Jeff got home from work and then we broiled it. It was absolutely wonderful!! Cal 105.4 Fat 1.4g Carb 2.1g Fib 0.3g Pro 20.4g Sod 165mg CFF 12.1% * Exported from MasterCook * Tilapia With Lemon Recipe By :NFRITZ@nssdca.gsfc.nasa.gov Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tilapia filets -- (ours were fresh -- and totaled 2/3 -- pound together) 1 lemon Italian style breadcrumbs -- or regular crumbs with parsley butter spray -- optional Line small baking dish with foil, and spritz with nonstick spray. Rinse filets, and lay in dish. Spray lightly with butter spray, and squeeze half the lemon over both. Coat evenly with crumbs, and squeeze a few more drops of lemon over each. Bake for 20 minutes at 350, uncovered. Squeeze other half of lemon over fish before serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tips For Stuffing Turkey Recipe By :San Jose Mercury News Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Holidays & Gifts Information, Tips, Misc. Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** If you stuff your bird, follow these safety tips TO STUFF or not to stuff? That is a question only you can answer. For the stuffers out there, here are some safety tips: -- Stuff the turkey just before roasting, not the night before. -- Use 1/2 cup stuffing per pound for turkeys weighing up to 10 pounds. For turkeys weighing more than 10 pounds, use 3/4 cup stuffing per pound. -- Stuff both cavities loosely. Stuff the neck cavity first, then turn the wings back to hold neck skin in place or skewer if skin is too short; stuff body cavity, but there is no need to truss or skewer it closed. -- The stuffing should be moist, rather than dry, since heat destroys bacteria more rapidly in a wet environment. -- The bird is done when an instant-read thermometer registers 180 degrees in the thigh, 165 degrees in the stuffing. -- Allow the bird to stand for 20 minutes after it is removed from the oven before carving. This allows the internal temperature of the stuffing to continue to rise and also makes it easier for the bird to be carved. This bread stuffing flavored with fruit and toasted nuts is wonderful with the Thanksgiving turkey and with roast chicken. Baking the stuffing in a casserole is also a good way to include it in a vegetarian menu. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tofu Cream Topping For Pumpkin Pie Recipe By :Tightwad Gazzette (Beverly Manning ) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Desserts Eat-Lf Mailing List Information, Tips, Misc. Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package tofu -- Mori-Nu Lite 1 1/2 teaspoons almond extract 2 tablespoons honey 1. Blend all ingredients in blender until smooth and creamy. 2. Top the pie! (You can store the topping in the frig for several days. Stir well before using if you do.) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Preserves Recipe By :Christine Burtis Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 lg tomatoes -- very ripe 3 1/2 c sugar 2 lemons -- juice & shred rind 1/2 c crystallized ginger -- chopped Pour boiling water over tomatoes. Let sit for 30 seconds, and then remove to cold water. Gently remove skins. Chop tomatoes into small cubes. Cover with sugar and let stand 1 hour. Combine lemon juice and rind with tomato mixture. Cut up ginger and mix in to tomato mixture. Cook over medium-low to medium heat, stirring frequently, til thickened (about 30 minutes). Makes about 1 1/2 pints. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Wine Sauce Recipe By :Moosewood Restaurant Low-Fat Favorites Serving Size : 1 Preparation Time :0:40 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Teaspoons olive oil 1 Cup onion -- finely chopped 2 Cloves garlic -- minced 1/4 Teaspoon salt 2 Teaspoons fennel -- ground 1 Teaspoon dried oregano 1 Teaspoon dried basil 1/3 Cup red wine 3 Cups canned tomatoes -- undrained (28 oz) salt and pepper -- to taste In a saucepan, warm the olive oil. Add the onions and garlic, sprinkle with the salt, cover, and saute on very low heat for 5 to 7 minutes, or until the onions are beginning to soften. Add fennel, oregano, and basil and cook for another minute. Pour in the wine and bring to a boil. Whirl the tomatoes in a blender until just pureed and add to the pan. Cover the sauce and simmer gently for about 20 minutes, stirring occasionally. Add salt and pepper to taste. >From: Dave DeCoursey - - - - - - - - - - - - - - - - - - - >From: "Eileen & Cat" NOTES : These are two sauces my family really enjoys -- hope you like them, too... Because this is such a useful all-purpose sauce, you may want to double the recipe - but no need to double the oil. The 2 teaspoons will be enough! Tightly sealed, it will keep refrigerated for at least a week and frozen for several months. * Exported from MasterCook * Tortillas #2 Recipe By :Betty Crocker Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Mexican & Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cold water 1 cup all-purpose flour -- * see note 1/2 cup cornmeal 1/4 teaspoon salt 1 egg -- or use fat free egg substitute -- I use 2 egg whites Heat 8-inch skillet over medium-low heat just until hot. Grease skillet if necessary (I spray lightly with PAM.). To test skillet, sprinkle with a few drops of water. If bubbles skitter around, heat is just right. Beat all ingredients with hand beater until smooth. Pour scant 1/4 cup of the batter into skillet; immediately rotate skillet until batter forms very thin tortilla about 6 inches in diameter. Cook tortilla until dry around edge, about 2 minutes. Turn and cook other side until golden, about 2 minutes longer. Makes about 1 dozen tortillas. * Do NOT use self-rising flour in this recipe. NOTE: To store, stack tortillas, placing waxed paper between each. Wrap and freeze no longer than 3 months. When ready to use, separate tortillas and thaw covered at room temperature about 30 minutes. MY NOTES: Be sure to stir the batter each time you pour it as the heavier ingredients tend to settle to the bottom. I also find that it takes a bit longer than 2 minutes each side to cool it satisfactorily. Save yourself some time and use 2 pans at a time or you will be at it for a while. Cool the pan slightly under running water between tortillas and spray with PAM before starting the next one or the PAM tends to burn off and the tortilla will burn a bit. Cut tortillas into wedges, sprinkle with your favorite spices and stick them under a broiler for a few minutes to crisp them up and VOILA ...you have tortilla chips! :) Posted by Carla Lee (jlee@cccp.net) >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Triple-grain Banana Raisin Muffins Recipe By :Lisa Rivero, Outpost Exchange Columnist Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup rolled oats -- ground 1 cup whole wheat flour 1 tsp cinnamon 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3/4 cup orange juice 1/2 cup cooked brown rice 1/4 cup maple syrup 2 tablespoons unsweetened applesauce 1 tsp vanilla extract 2 medium bananas -- over-ripe, mashed 1/4 cup raisins Makes 12 muffins Preheat oven to 350 degrees F. Spray 12 muffin muffin cups with vegetable spray and set aside. In medium bowl, whisk together dry ingredients. Set aside. Combine juice, rice, syrup, applesauce and vanilla in blender container. Blend on high speed until very smooth. Pour blended mixture into dry ingredients. Add mashed banana and raisins and stir until just combined. Spoon batter into prepared muffin cups. Bake in preheated oven 20-25 minutes or until toothpick comes out clean. Cool 10 minutes, then transfer to cooling rack. Notes: * Ground rolled oats to a fine flour in blender. * You may substitute chopped walnuts for raisins, if desired. * I used half maple syrup and 1/2 honey Printed in the Milwaukee Journal/Sentinel, October 20, 1996 >From: "Natalie Frankel" Per muffin: Cal 116 Fat .8g (6.1% CFF) Cholest 0 Carbo 25.6g Protein 2.9g Sodium 189mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuna Pasta Salad Recipe By :Ragu site http://www.eat.com/cookbook/light/index.html Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Pasta Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups shell pasta -- (8 oz.) uncooked 1 1/2 cups fresh broccoli florets 1 can tuna in water -- (6 1/2 oz.) drained and flaked 1 small green pepper -- cut into strips 1 small sweet red pepper -- cut into strips 1/2 cup nonfat Italian salad dressing -- or reduced fat Italian salad dressing 1/3 cup ripe olives -- pitted and sliced 1 teaspoon dried Italian seasoning Cook pasta according to package directions, adding broccoli during last 3 minutes of cooking; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together cooled pasta and broccoli and remaining ingredients. Cover; refrigerate 2 hours. 6 servings (about 1 1/3 cups each) >From: Barbara Cope Nutrition Information per Serving: Calories: 210 Carbohydrate: 32 g. Fat: 3.5 g. Protein: 13 g. Cholesterol: 10 mg. Sodium: 180 mg. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey - Mimi's Recipe Recipe By :rec.food.cooking, Mimi & JB Hiller (cbmcam@cyberramp.net) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Turkey 2 cups Apple juice -- or cider 1/2 cup Soy sauce Salt Pepper Paprika Season the outside with salt, pepper and paprika, then into the pan breast side DOWN. Combine 2 cups apple juice or cider with 1/2 cup soy sauce and pour that in the pan. Into the oven, then start basting it after 1 hour. Baste every 20-30 min. When a thermometer inserted into the thickest part of the thigh reaches 165F, remove from oven and tent with foil for at least 30 min. (If the liquid runs out, make up more baste. You want to have plenty for the gravy.) And I have the perfect turkey, that even looks like the perfect turkey, first time, every time. And beyond that, you should taste the gravy that this basting sauce makes. Mimi Hiller (hiller@smartlink.net) http://www.smartlink.net/~hiller/food/ Hundreds of food-related links and my personal collection of recipes From: hiller@smartlink.net (Mimi & JB Hiller) Newsgroups: rec.food.cooking >From: cbmcam NOTE: I used apple juice to baste. This makes the most incredible gravy!!! And cooking it breast side down makes for the juiciest turkey breast you have ever tasted. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Breast, Stuffed And Rolled Recipe By :Penchard@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- boned turkey breast stuffing made with: apples onion celery walnuts My favorite way to do the turkey is to have the butcher bone the breast for me. (I save the bones for soup). I then lay the bird breast side down on a cutting board and pound it as flat as I can get it. I then spread it with a bread stuffing made with apples, onions, celery and walnuts. Roll the whole thing up (skin side out) and tie with butcher's twine. Place on a rack and baste every 15 mins with a mixture of apple cider and brandy. Roast until the internal temp is 170 degrees. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Gravy - Foolproof Recipe By :Fat-Free Holiday Recipes by Sandra Woodruff Serving Size : 10 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups turkey drippings 1/8 teaspoon Ground white pepper 1/4 teaspoon Poultry seasoning -- optional 1 teaspoon chicken bouillon 1/4 cup flour -- plus 1 tablespoon Flour 1/2 cup Skim milk 2 egg whites -- chopped (optional) giblets -- chopped (optional) 1. Defat the pan drippings by placing them in a fat separator cup. (If you don't have a separator cup, pour the drippings into a bowl, add a few ice cubes, and skim off the fat once it rises and hardens. Combine the fat-free drippings, pepper, poultry seasoning and bouillon granules in a 1-quart saucepan and simmer over low heat for 5 minutes. 2. While the gravy is heating, combine the flour and milk in a jar with a tight-fitting lid and shake until smooth. Slowly add the milk mixture to the simmering broth, stirring constantly with a wire whisk. Continue to cook and stir until the gravy is thick and bubbly. Add the chopped giblets and egg whites and stir. 3. Transfer the gravy to a warmed gravy boat or pitcher, and serve hot with the turkey. NUTRITIONAL FACTS (PER TABLESPOON) - * Calculated without added giblets & egg whites Calories: 7 Cholesterol: 0 mg Fat: 0 g Fiber: 0 g Protein: 0.4 g Sodium: 25 mg From: Fat-Free Holiday Recipes by Sandra Woodruff, RD (modified) >From: cbmcam - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Gravy, Lowfat Recipe By :Deborah Kirwan Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** BTW, I also make a pretty low-fat gravy. After roasting the turkey, I remove it to a platter, and I pour all the pan juices into one of those things with a spout that separates the juices from the fat. I use only the pan liquid and none of the fat. I bring it to a boil in a saucepan, and then I slowly add some flour and water mixture, whisking it until it has thickened. Again, I don't have any measurements. The flour and water mixture must be just thin enough to pour. Add some, whisk it until it thickens, and if the gravy isn't thick enough, add some more and repeat the process. This makes delicious gravy, and no one suspects it is low-fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Picatta Recipe By :Terry (cbmcam@cyberramp.net) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound turkey cutlets -- pounded thin 2 large egg whites -- beaten 1 cup fresh bread crumbs 1 lemon juice -- freshly squeezed 1 1/2 cups chicken stock 1 clove garlic -- crushed (Optional) 1 tablespoon margarine -- or liquid Butter Bud Dip pounded cutlets in egg white, then into bread crumbs. Brown cutlets in a non stick pan sprayed with non stick spray, 2 at a time. Brown garlic for 1 - 2 minutes. After all are browned, add lemon juice and scrape brown bits off pan bottom. Add chicken broth and margarine (or Butter Buds). Cover and cook about 20 minutes or until fork tender. - - - - - - - - - - - - - - - - - - - NOTES : Can add garlic right after chicken is cooked. Can use 1 whole egg instead of whites and substitute fresh bread crumbs for dried. (These notes are by the original poster. I do not know how it affects the CFF%.) * Exported from MasterCook * Turkey Roasting Times Recipe By :San Jose Mercury News, with permission Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Holidays & Gifts Information, Tips, Misc. Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** ROASTING TIMES The National Turkey Foundation, working with the U.S. Department of Agriculture, has revised roasting times for turkeys after noticing that today's turkeys dried out when cooked according to previous guidelines. This is the revised chart, showing approximate times for roasting a turkey, unstuffed or stuffed, at 325 degrees. To be sure of doneness, use an instant-read meat thermometer. It should register 180 degrees in the thigh, 165 degrees in the stuffing. Juices should be clear, not pink. Weight Unstuffed Stuffed 6-8 pounds 2 1/4-3 1/4 hours 3-3 1/2 hours 8-12 pounds 2 3/4-3 hours 3-3 1/2 hours 12-14 pounds 3-3 3/4 hours 3 1/2-4 hours 14-18 pounds 3 3/4-4 1/4 hours 4-4 1/4 hours 18-20 pounds 4 1/4-4 1/2 hours 4 1/4-4 3/4 hours 20-24 pounds 4 1/2-5 hours 4 3/4-5 1/4 hours >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Rolled With Ham And Mozzarella Recipe By :Fresh Ways with Poultry (Kathie Briggs) Serving Size : 6 Preparation Time :0:40 Categories : Eat-Lf Mailing List Meats Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound turkey breast slices -- pounded to 1/8" 4 ounces ham -- thinly sliced 5 ounces mozzarella cheese, part skim milk -- thinly sliced fresh ground black pepper 3 tablespoons plain nonfat yogurt 1/2 cup dry bread crumbs 1 tablespoon olive oil fresh sage -- for garnish -- -------------------- 2 scallions -- chopped 1/4 cup dry white wine 1 medium tomato -- (peel seed & chop) 1 tablespoon fresh sage -- chopped 1 cup fat-free chicken broth 1/8 teaspoon salt Preheat the oven to 350. Lay out the turkey slices on a large sheet of waxed paper or plastic wrap, overlapping them to form a large rectangle. Cover the turkey with overlapping ham slices. Place the cheese over the ham. Be sure to leave a 1/4 inch border all the way around. Sprinkle with pepper. Roll to turkey tightly, starting at one of the long sides, using the wrap to help nudge the meat. Tuck in the ends of the roll to keep the cheese from leaking out. Discard the paper. Coat the turkey with the yogurt, then the bread crumbs (note: I chop up a tiny amount of sage and mix it in with the breadcrumbs). Place the turkey roll in a large, shallow baking dish and dribble the olive oil over it. Bake the roll until firm and springy to the touch -- about 20 minutes. Remove the roll from the oven and let it rest for five to seven minutes to allow the melted cheese to firm up. While the turkey roll is baking, prepare the sauce: combine the scallions and wine in a small saucepan and reduce the liquid to half. Add the remaining ingredients and simmer for 10 minutes, stirring occasionally. Cut the turkey in 1/3" slices. Arrange the slices on a heated serving dish, ladle on the hot sauce and garnish with fresh sage. 234 calories 10 grams of fat - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with Pasta and Broccoli, Squash Puree NOTES : This is nice for just about any holiday. It works equally well at dinner or a brunch. I've had the turkey roll recipe for years. In fact I made it last Thanksgiving and served it with the Pasta and Broccoli and Pine Nuts recipe (my own). Served it with sweet potato squash and whole wheat rolls. I've also used it at Easter, my Dad's birthday brunch, showers.... Its a stand by and solves the turkey or ham dilemma. * Exported from MasterCook * Turkey Stuffing And Cooking Technique Recipe By :Mzmiz@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Stuffing Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Carla's turkey recipe regarding cooking with breast down is right. We always cook our turkey breast down until the last 30-45 minutes when we turn it for browning. We also stuff the turkey with fruit. We soak mixed dried fruits in wine to cover until they absorb all the liquid (usually a couple of hours), then stuff in cavity along with a chopped onion, a couple of chopped garlic cloves, chopped carrot, and a couple of chopped fresh apples (unpeeled). We *tent* the turkey with heavy duty foil, put it in the oven about 4:00 a.m. and don't touch it for several hours . I'm sure the results are similar to the apple juice, as the drippings are wonderful, and the moist, succulent breast meat is to die for! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Twice Baked Potatoes, Diane's Favorite Recipe By :loyaz@juno.com Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Baking Potatoes 3 Tbsp fat-free cheddar cheese -- grated, divided 1 Tbsp fat-free cream cheese -- * see note 2 tsp skim milk salt, pepper, paprika Bake potatoes in the oven as you would for a normal baked potato (NOTE: you MUST bake them - not microwave or boil - because the radiant heat toughens the potato skin enough to be handled). Allow to cool, then slice tops off and carefully scrape out pulp. Reheat pulp in micro if you want the cheeses to blend better and the filling to reload in a prettier fashion. Mix the pulp with 2 tablespoons of the cheddar cheese, milk and butter or cream cheese.. Season with salt & pepper. Add paprika to taste. Spoon potato filling back into skins, topping with reserved cheese and a sprinkle of paprika. Broil until cheese is bubbling and serve immediately. Or - if done in advance and chilled, bake at 350 - 400 for 20 - 30 minutes to heat through. I prefer baking. - - - - - - - - - - - - - - - - - - - NOTES : This is for one potato, so that it will be easy to adjust for as many as you need. *Note - Original recipe called for butter. Omitting butter and changing to fat-free products cut calories from 298 to 140, fat from 18.9g to .1g, % of calories from fat from 56.6% to .9%. Amazing what a few simple changes will do. * Exported from MasterCook * Unfried Fish And Chips With Slaw Recipe By :Beverly Manning Serving Size : 5 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CHIPS: 2 Large baking potatoes -- scrubbed and cut in -- 1/2-inch thick wedges Nonstick cooking spray 1/4 Teaspoon salt FISH 2 Tablespoons flour 1/2 Cup bread crumbs 1 Teaspoon paprika 1 Teaspoon Cajun seasoning -- or *see note 1 Large egg white -- slightly beaten 4 flounder fillets -- or any other firm white fish SLAW: 4 Cups shredded cabbage -- red or green 1 Cup shredded carrots 1/2 Cup scallion -- sliced 1/2 Cup nonfat ranch salad dressing 1 Tablespoon cider vinegar 1/2 Teaspoon pepper 1 Position racks to divide oven in thirds. Heat to 500 F. Coat 2 baking pans with cooking spray. 2 spread potatoes in one of the prepared pans. Spray with cooking spray; toss until coated. spread in single layer. Bake on lower oven rack 25 minutes, turning over once or until tender and golden. Sprinkle with salt. 3 Mean while prepare fish; Mix paprika and seasoning with the bread crumbs. Spread flour and crumbs on separate pieces of waxed paper. Coat fish with flour, dip in beaten egg, then press in crumbs until completely coated. spray tops of fillets with cooking spray. 4 Place sprayed-side down in the other prepared pan. Spray tops of fish. Place on upper oven rack 15 minutes after putting potatoes in oven. 5 Bake 7 to 10 minutes until crust is golden and fish is barely opaque in the center when pierced in thickest part with tip of a knife. 6 Meanwhile toss slaw ingredients in medium bowl to mix and coat. Serves 5 Per serving 3 g. fat. Note 1 teaspoon Cajun, lemon pepper, thyme or your favorite seasoning. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vanilla Glazed Acorn Squash Recipe By :Weight Watchers, Mar 1995 (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 small Acorn Squash -- About 14 Oz Each 1 cup Nonfat Vegetarian Broth -- Chicken Flavor 1 teaspoon Vanilla Extract 2 teaspoons diet margarine 4 Sprigs Fresh Thyme Ground Red Pepper -- For Garnish Preheat oven to 375 deg F. Spray shallow baking dish with nonstick cooking spray. Halve squash lengthwise; scoop out and discard seeds and pulp. Arrange squash cut-side up in prepared baking dish. I adjusted the original recipe a bit...changed the regular margarine to low fat and low sodium broth to nonfat vegetarian chicken flavored broth. In small bowl, combine broth and vanilla. Place 1/2 tsp low fat margarine in each hollowed-out center. Add 1/4 C of the broth mixture, 1/2 tsp vanilla and 1 thyme sprig to each. Add enough water to baking pan to fill it to 1/2". Bake until tender, about 1 1/2 hrs, brushing cut edges of squash every 30 minutes with some of the broth mixture in the center and adding water to the pan as necessary. Sprinkle with pepper. This was very, very good. Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 83.8 Fat 1.4g Carb 18.1g Fib 0g Pro 1.6g Sod 241mg CFF 13.7% * Exported from MasterCook * Vanilla Rice Pudding Recipe By :BunnyMama@aol.com Serving Size : 10 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups 1% low-fat milk 1/4 cup egg beaters(r) 99% egg substitute 1 package vanilla pudding mix -- not instant -- fatfree and sugar free 1 cup instant rice -- (Minute Rice) 1/4 cup raisins 1/4 teaspoon ground cinnamon 1/8 tsp nutmeg Gradually stir milk and egg into pudding mix in saucepan. Add rice and raisins. Stir over medium heat until mixture just comes to boil. Cool 5 minutes, stirring twice. Pour into dessert dishes or serving bowl. Place plastic wrap or wax paper on surface of hot pudding. Refrigerate about 1 hour. Serve sprinkled with cinnamon and nutmeg. Recipe can be doubled. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vanilla Spritz Cookies Recipe By :365 Great Cookies & Brownies (Anita Matejka) Serving Size : 36 Preparation Time :0:15 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 sticks margarine -- softened 2 eggs -- whipped 2 tsps pure vanilla extract 2 c unbleached flour 1/3 c granulated sugar 1/4 tsp salt Preheat oven to 350. Prepare a baking sheet with cooking spray; set aside. In a mixing bowl, combine margarine, eggs, and vanilla. In another mixing bowl, combine flour, sugar, and salt. Mix wet ingredients with dry ingredients just until moistened. Spoon dough into a cookie press fitted template of desired shape. Press cookies 2" apart onto prepared baking sheet. Bake 10 to 12 minutes, or until golden brown. - - - - - - - - - - - - - - - - - - - NOTES : Tint dough with food coloring for a festive touch. Sprinkle with colored sugars or trim with pieces of red and green cherries, pressing cherries lightly into dough. * Exported from MasterCook * Veal Shanks With Sage And Sun-dried Tomatoes Recipe By :The New Pressure Cooker Ckbk,Pat Dailey (adpt) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 2 pounds veal shank -- cracked 1/4 cup dry white wine 1 small onion -- thinly sliced 2 cloves garlic -- thinly sliced 3 plum tomatoes -- peeled and chopped 1/4 cup sun-dried tomatoes -- minced 1 tablespoon fresh sage -- minced 1/4 teaspoon orange zest -- minced 1/4 cup nonfat chicken broth 1.Heat oil in the cooker. Add the veal shanks and brown well on all sides, set aside. Slowly pour the wine into the cooker, stirring up any brown bits from the bottom. Add the onion and garlic and cook 1 minute. Add the plum and sun-dried tomatoes, sage, orange zest, and broth, then the shanks. Lock cover in place and bring cooker up to high pressure (15 pounds). Reduce heat to stabilize and cook for 30 minutes. Release pressure. Remove the shanks. Boil the sauce vigorously uncovered for 8 to 10 minutes to thicken. 342 calories. 11 grams of fat Note: I have made this recipe several times and it is very good. A note on the fresh sage. I found that fresh sage freezes beautifully so I no longer user the "rubbed" sage, which I always thought had an odd taste. If you used rubbed or dried sage, simply reduce to 1 teaspoon. >From: Kathie Briggs - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with polenta or noodles and steamed cauliflower * Exported from MasterCook * Vegetable Soup With Beans And Pasta Recipe By :Helene Silberman Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup split peas -- dried 1 cup lima beans 1 cup barley -- uncooked 2 carrots 2 parsnips 1 large potato -- or 2 small 2 stalks celery -- (2 to 3) 1 medium onion 6 cloves garlic 1/2 cup pasta -- uncooked -- any small or thin pasta will do) 1 bunch fresh dill -- about 1/4 to 1/2 of the bunch you buy 1 bunch fresh parsley -- same measurement as dill salt and pepper -- to taste Rinse split peas, lima beans and barley. Dice carrots, parsnips, potato, celery, onion. peel garlic. put everything in a large pot with water. the water should be 1-2 inches above the vegetables. place dill and parsley on top of everything. Bring to a boil, lower and simmer for one and a half hours stirring frequently. A few notes, if you use less water soup will be thicker. You can add diced broccoli, cauliflower, mushrooms or any other vegetables that suit your taste. I made it yesterday and used 4 ozs of baby food broccoli (homemade) it added flavor, and since it was pureed it added thickness. I also used Yukon gold potatoes instead of regular ones. It turned into a meal instead of just a soup. I served it with a piece of crusty bread and was satisfied. One more tip, it freezes well. I let it cool down (usually overnight in the refrigerator) and then either put it in pint-sized Ziploc freezer bags or those plastic Chinese food containers and freeze the individual servings. I always thaw before reheating. - - - - - - - - - - - - - - - - - - - NOTES : Here's my grandmother's vegetable soup recipe. I've taken out the only thing that has fat in it, the meat but if you choose to make it with meat, flank steak works well. * Exported from MasterCook * Vegetable Stock Recipe By :Pat Hanneman (Nov 1996) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 carrots 1 turnip 2 parsnip 2 new potatoes 1 fennel 2 stalks celery white pepper 2 bay leaves fresh parsley thyme sprigs water, to cover Simmer, never boil, for 60 to 90 minutes. Let cool. Strain. Freeze in 1 or 2 cup containers. >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetables In Honey Mustard Dill Sauce Recipe By :Cooking Without Fat, George Mateljan Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package frozen mixed vegetables -- (16-24 oz) 2 tablespoons Dijon mustard 2 tablespoons honey 1/2 teaspoon dill weed -- optional Cook vegetables as package directs. Drain. Combine honey and mustard and dill to make a smooth sauce. Mix sauce into hot vegetables and stir gently until sauce is evenly distributed. Serves 4 >From: cbmcam ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Stuffing Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cans vegetable broth 1 Med onion -- grated 2 Packages cornbread mix -- Korn Kits or other mix 5 white bread slices -- dehydrated -- or slightly toasted 2 eggs -- or equivalent replacer 1 Teaspoon salt -- or salt substitute 1 1/2 Teaspoons white pepper 2 Tablespoons Poultry seasoning 1/2 Teaspoon celery seed Mix crumbled cornbread and white bread with grated onion, eggs and seasonings. Place mixture in 9 x 13 casserole dish. Pour cans of broth over mixture and bake 30-45 minutes in a 350 degree oven until top is lightly brown. Serve with cranberry sauce for the perfect sweet/salty taste-bud treat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetarian Holiday Menu Recipe By :( Marie A. Kelson ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Holidays & Gifts Information, Tips, Misc. Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** WHAT'S ON THE MENU ____________________________________________________ THE APPETIZER Hummus on Garlic Tostini's [see recipe] THE SALAD Field Greens & Fruit Salad THE ENTREE Individual Meat Loaves In Puff Pastry [see recipe] Mashed Potatoes & Brown Gravy [see recipe] Vegetarian Cornbread Dressing [see recipe] Southern Vegetable Blend [see recipe] Sweet Baked Yams [see recipe] Cranberry Sauce THE BREAD Assorted Store-Bought Breads - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetarian Red Chile With Pepitas Recipe By :COOKING RIGHT SHOW #CR9600 (Tina D. Bell) Serving Size : 1 Preparation Time :0:00 Categories : Chilis Eat-Lf Mailing List Mexican & Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces ancho chiles 3 tablespoons olive oil 2 cups coarsely chopped onions 2 cups coarsely chopped leeks 2 cups coarsely chopped carrots 2 cups coarsely chopped celery, -- leaves included 1 cup peeled and chopped parsnips 2 cups chopped waxy potatoes 2 cups chopped mushrooms 1 tablespoon fennel seed 1 tablespoon coriander seed 2 teaspoons cumin seed 3/4 cup coarsely chopped fresh parsley 3 large bay leaves 3 tablespoons chopped fresh sage -- (or 2 teaspoons dried) 1 teaspoon dried oregano 2 teaspoons dried thyme 6 cups coarsely chopped fresh or canned tomatoes, -- with their 2 cups dry red wine 4 quarts water Salt and freshly ground black pepper Cover the ancho chiles with warm water. Weight down with a plate to submerge. Let stand 1 hour to soften. In a large stock pot, heat the olive oil. Add the onions, leeks, carrots, celery, parsnips, potatoes and mushrooms. Saute until they just begin to color. Drain the anchos and remove the seeds and stems; then add them to the stock pot along with the spice seeds, herbs, tomatoes, red wine and water. Bring to a boil. Reduce the heat and simmer, partially covered, for 1 hour. Season with salt and pepper. Strain carefully, to remove all the solids, and then cool. The stock can be covered and stored in the refrigerator for up to 3 days, or frozen indefinitely. Yield: 4 quarts Note: If more "heat" is desired, leave half the seeds in the ancho chiles. The seeds of chiles contain more of the heat than the flesh. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Veggie Chili, The Mill's Recipe By :The Mill Serving Size : 8 Preparation Time :0:00 Categories : Chilis Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can pinto beans -- (16 ounce) 1 can kidney beans -- (16 ounce) 1 can tomato paste -- (8 ounce) 1 can water -- (16 ounce) 24 ounces canned tomatoes -- diced (may use fresh) 1/4 bell pepper -- chopped 1/4 onion -- chopped 4 ounces vegetable protein 1 tablespoon chili powder 1/2 tablespoon garlic powder 2 teaspoons cumin 1 tablespoon Mrs. Dash seasoning Saute chopped peppers and onions in skillet treated with non-stick cooking spray. Mix in beans, tomato paste and water. Add veggie protein and spices. Heat on low until thoroughly heated. Simmer at least 2 hours. >From: Marlene Lawley Serves 8 Calories: 158 Fat grams: 0 - - - - - - - - - - - - - - - - - - - NOTES : One of our local restaurants serves a really good vegetarian chili that is VERY GOOD! Surprisingly, their recipe was recently published in the paper. They saute the onions in a little Wesson Oil, but I tried it with just a non-stick spray. Works great - and this makes it FAT FREE. * Exported from MasterCook * Waldorf Slaw Recipe By :Beverly Manning Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups shredded cabbage 1 cup diced apple with red skin intact 1/2 chopped celery 2 tablespoon. chopped walnuts 2 tablespoon raisins 1/2 cup low-fat or nonfat mayonnaise 2 tablespoon. unsweetened apple juice 1 tablespoon. honey Combine cabbage, apple, celery, walnuts and raisins. Toss well. In a small bowl, combine mayonnaise, apple juice and honey, stirring well. Pour over cabbage mixture. Mix well. Cover and chill at least 30 minutes. - - - - - - - - - - - - - - - - - - - NOTES : Here is a recipes for a slaw that I had entered into a local recipes contest and won a gift certificate to a restaurant called to Pasta House. * Exported from MasterCook * Warm Brandied Bananas Recipe By :Cooking With Steam, Stephanie Lyness, pg 141 (Reggie Dwork) Serving Size : 2 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Med Bananas -- Peel, Cut On Diagonal Into 1" Thick Pieces 2 Tsp Sugar 2 Tsp Rum Extract -- *Note 1/2 Tsp Vanilla Extract 1 1/2 Tsp Unsalted Butter -- **Note, Cut In Pcs *NOTE: Original recipe used 2 T brandy - I omitted **NOTE: Original recipe used 2 T butter A simple recipe, this is easily varied by using another alcohol, such as rum, in place of the brandy; by adding a T of cream and/or grated chocolate, or the grated zest of a lemon, orange, or lime. Serve the bananas on their own, with cookies or over ice cream. Cut a 12 x 14" piece of aluminum foil and put the bananas in the center of the foil. Sprinkle with the sugar, drizzle the brandy and vanilla over, and dot with the butter. Bring two opposite sides of the foil up over the bananas and fold the edges together three times in 1/4" folds to seal. Fold together the remaining sides in the same way. Place the foil package in the steaming basket and steam until just warmed through, about 10 minutes. To serve, slit the foil open whit a knife and slide the bananas onto individual plates. Drizzle the juices over and serve. If you make this please remember my email address, write to me and give me enough to come to your house for dessert...this is really wonderful. It has a creamy texture and tastes heavenly. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 117.7 Fat 3.4g Carb 21.6g Fib 1.8g Pro 0.8g Sod 1mg CFF 25.4% * Exported from MasterCook * White Bean Salad With Grilled Tomatoes Recipe By :COOKING RIGHT SHOW #CR9600 (Tina D. Bell) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 halved and seeded large plum tomatoes 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 teaspoons mashed anchovy fillets or paste (or to taste) 1 tablespoon roasted garlic 2 cups (3/4 cup dried) cooked white beans (or canned beans, --drained and rinsed) 1 cup chopped red onions 2 tablespoons drained and minced capers 1 tablespoon minced fresh mint 3 cups young arugula leaves Garnish: Mint sprigs Prepare a charcoal fire. In a bowl, lightly toss the tomatoes with 1 tablespoon of the olive oil. Season with salt and pepper. Grill the tomatoes over hot coals until lightly colored but still firm. Or broil them. Set aside. In a large bowl, combine the remaining 2 tablespoons olive oil, the anchovy fillets and the roasted garlic. Add the cooked white beans, red onions, capers, mint and plenty of freshly ground black pepper. Toss to combine. Serve the bean salad on the arugula leaves, surrounded by the grilled tomatoes. Garnish with mint sprigs. Yield: 6 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Bread Recipe By :6 Ingredients or Less Ckbk (Cheryl Sharp) Serving Size : 12 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c hot water -- (105-115 deg) 1/3 c honey 3 pkg dry yeast 1 tbsp salt 8 c flour -- (plus) Combine the 1/2 cup water and honey in a small bowl. Add yeast and stir slightly. Let stand about 10 minutes or until foamy and doubled in size. In large bowl, combine the 3 cups water, salt and 5 cups of the flour. Stir to mix. Stir in the yeast mixture. Add the remaining 3 cups flour. Dough will still be quite sticky. Place on a floured bread board and knead about 10 minutes or until dough is elastic; add more flour as needed, dough should not be sticky. Place dough in a greased bowl, turning to coat. Cover and let rise till doubled. Punch down dough. Divide for desired size pans and fill pans half full. Cover and let rise till doubled in size. Bake at 350 for 30 to 45 minutes or until golden brown and bread sounds hollow when thumped. If desired, brush with butter or margarine. Remove from pans and let cool. Makes about 6 small loaves or 4 large loaves. (This will depend on the size of your pans) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Chocolate Fudge Cake Recipe By :The Pillsbury Company (Anita A. Matejka) Serving Size : 15 Preparation Time :0:10 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Frosting---- 16 ozs reduced fat vanilla frosting 1/4 c white chocolate discs -- melted 1 tsp pure vanilla extract 8 ozs Cool Whip. Free -- thawed ----Batter---- 18 1/4 ozs reduced fat white cake mix 1 env Dream Whip. whipped topping mix 1/2 tsp baking powder 1 c water -- cold 4 egg whites -- whipped 1 tbsp oil 1 tsp pure vanilla extract 1/4 c white chocolate discs -- melted -----Filling---- 1/4 c powdered sugar 1 c semisweet chocolate chips 1 tbsp margarine -- melted 2 tbsps corn syrup To prepare frosting, beat vanilla frosting at medium speed in a mixing bowl, gradually adding 1/4 cup melted chocolate discs. Beat at high speed 30 seconds or until smooth and well blended. Fold in vanilla and whipped topping. Refrigerate. Preheat oven to 350. Prepare a 13 x 9" pan with cooking spray and flour; set aside. To prepare batter, combine cake mix, whipped topping mix, and baking powder. In another mixing bowl, combine water, egg whites, oil, and vanilla. Mix dry ingredients with wet ingredients just until moistened. Gradually beat in remaining chocolate discs until well blended. Pour batter into prepared pan. Bake for 40 minutes or until cake is light brown. Cool 10 minutes. Meanwhile, to prepare filling, over low heat, add powdered sugar, chocolate chips, margarine, and corn syrup. Cook until well blended and melted. Spread filling over warm cake. Cool completely. Frost cake. Store in refrigerator. Let stand at room temperature 10 minutes before cutting. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Waffles Recipe By :Cooking A'La Heart, Linda hachfeld, Betsy Eykyn, 1992 Serving Size : 10 Preparation Time :0:00 Categories : Breads: Quick & Muffins Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups whole wheat flour 1/4 cup all-purpose flour 2 teaspoons baking powder 2 egg -- separated 1 1/2 cups skim milk 3 tablespoons vegetable oil 2 tablespoons honey heat waffle iron while making batter. Stir together flours and baking powder. Beat egg yolks until they are lemon colored. Add milk, oil, and honey. Blend well and stir into the dry ingredients. Beat egg whites until stiff, and fold into batter. Pour batter onto lightly oiled, hot waffle iron. Bake until steaming stops. Lift waffle from iron with a fork. >From: DaStanfill@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Tender and light and thoroughly delicious! * Exported from MasterCook * Winter Pesto Soup Recipe By :Vegetarian Times, 11/95, pg 38 (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 C Water 1 Tsp Olive Oil 1 C Chopped Onion 5 Cloves Garlic -- Minced, Divided 1 C Diced Red Potato 1 C Diced Carrot -- Or Peeled Winter Squash 1/2 C Chopped Celery Leaves 2 C Low Sodium Tomato, Canned -- Chop, W/ Juice 1/2 C Canned Pinto Beans -- Or Kidney 2 C Nonfat Vegetarian Broth -- Or Water 2 Tsp Tomato Paste 2 Tbsp Minced Parsley 2 teaspoon Dried Basil 1 C Chopped Spinach 2 Tbsp Chopped Walnuts -- Or Pine Nuts 1 Tsp Miso -- Light-Colored In a soup pot, heat water and olive oil. When simmering, add onion and half the garlic. cook, stirring, 5 - 6 minutes over med heat, or until the onion is soft but not browned. Add potato, carrot or squash, celery leaves, tomatoes and beans. Saute 2 minutes, stirring. Add stock or water, tomato paste; bring soup to a boil. Cover and simmer over med heat 15 minutes, or until potatoes are soft. In blender, puree remaining garlic, parsley, basil, spinach, nuts and miso to make pesto. Before serving, stir pesto into soup. VEGAN Makes 4 servings This was **wonderful**!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : We made this for dinner tonight and it was excellent!! Cal 122.1 Fat 2.4g Carb 22.3g Fib 5.8g Pro 5.3g Sod 657mg CFF 16.3% * Exported from MasterCook * Winter Squash Crab Bisque Recipe By :Pat Hanneman (Nov 1996) Serving Size : 4 Preparation Time :1:00 Categories : Eat-Lf Mailing List Fish & Seafood Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons peanut oil 1/2 medium yellow onion -- peeled and chopped salt and pepper 5 small new potatoes -- white rose -- cubed and peeled 1 medium carrot -- split and chopped 3 cups winter squash -- such as banana or butternut -- peel core cube 2 cups low sodium vegetable broth -- home made preferred 1 cup low sodium chicken broth 2 bay leaves 1/4 teaspoon dried thyme 1/2 teaspoon fennel seed -- crushed 1/4 teaspoon marjoram 1 pinch curry powder -- mild 1 pinch sugar 1 pinch cinnamon 1/2 teaspoon chicken bouillon -- granules FINISHING TOUCHES: 1/2 cup nonfat dry milk powder 1 tablespoon hoisin sauce -- or less to taste 4 ounces crab surimi seafood chunks -- finely flaked 4 sprigs fresh cilantro -- snipped 4 tablespoons Asiago Cheese -- optional * Heat peanut oil in heavy bottom soup pot over moderately hot burner; add the onion; season with a few cranks of salt and pepper; saute, stirring often. * Add cubed squash, cubed potatoes and carrot pieces. Stir to coat well with oil. Add the broths and optional chicken bouillon. Add herbs and spices. Bring slowly just to a boil; partially cover and simmer for about 45 minutes, stirring occasionally. The chunks should be ready to puree. * Puree about 1/2 of the soup. Add milk powder to the puree. Return the puree to the pot. Add hoisin sauce, and finely flaked crab meat. Simmer about 5 minutes to warm the crab. Taste and correct seasoning, if necessary. Just before serving, stir in the roughly chopped or snipped cilantro. Transfer chunks and some broth to the tall container that comes with the immersion blender and puree. VEG BROTH: 2 carrots, 1 turnips, 2 parsnip, 2 new potatoes, 1 fennel, 2 stalks celery, white pepper, 2 bay leaves, garni of fresh parsley and thyme sprigs.. Enough water to cover. Simmer, never boil, for 60 to 90 minutes. Let cool. Strain. Freeze in 1 or 2 cup containers. >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - NOTES : Soup tastes creamy and butter rich due to the smooth bits of crab and the puree with nfdm powder. Cilantro does not dominate; it surprises. I used Sharwoods' mild curry. Serve as appetizer or entree. The homemade vegetable broth had much character. * Exported from MasterCook * Yellow Squash Saute Recipe By :Trish Rucker Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- yellow squash vegetable broth vidalia onion garlic salt and pepper skim milk -- optional My favorite way to cook yellow squash is to saute some Vidalia (sweet) onions and garlic in vegetable broth. Then I toss in some thinly diced yellow squash. Season it just with a little salt and black pepper to taste. (I use a lot of black pepper, onions and garlic.) You can also boil or steam the onions and squash instead of sauteing, using the same ingredients. It should be soft and tender when cooked - true "Southern style." :) >From lbparris@earthlink.net (Lou B. Parris): One addition to the recipe - add a little skim milk and mash the squash. This is the way my mamma fixed it. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ziti And Portobellos Recipe By :Food and Wine, Dec. 1996, pg 23, adpt (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Onion -- Chopped Fine 2 Tsp Lowfat Margarine -- Divided 1 1/2 Tsp Olive Oil -- Divided 1 1/2 Tsp Salt 1 Tsp Sugar 2 Portobello Mushrooms 1/4 Fennel Bulbs -- Sliced Very Fine 4 Tbsp Chopped Fresh Parsley 4 Tbsp Chopped Fresh Fennel Fringe -- *Note Salt And Pepper -- To Taste 1 Lb Ziti Pasta -- Cooked 1 C Pasta Water -- Or More As Nec 1/4 C Crumbled Lowfat Feta Cheese Freshly Grated Parmesan Cheese -- **Note *NOTE: This is the whispy stuff at the top of the stem. I don't know what the proper term for it is so I just call it the whispy stuff. **NOTE: The original recipe used the Parmesan cheese to put on top when the pasta is plated and served. I omitted it completely. Chop the onions. In a large skillet, melt 1/2 tsp low fat margarine in 1/2 tsp olive oil. Add the onions, 1 tsp salt, 1 tsp sugar and cook over moderate heat, stirring frequently, until the onions are well browned, 18 - 25 minutes. Transfer the onions to a bowl. Meanwhile, stem 2 Portobello mushrooms. Halve the caps and slice them crosswise 1/4" thick. In the same skillet, melt 1 tsp low fat margarine in 1/2 tsp olive oil. Add the mushrooms and 1/2 tsp salt and cook over moderate heat, stirring occasionally, until tender and browned, about 5 minutes. Add another 1/2 tsp lowfat margarine (if needed) and 1/2 tsp olive oil (if needed) the thinly sliced fennel and cook for an additional 3 - 4 minutes. Add the reserved onions, chopped fresh parsley and fennel. Season with salt and pepper. In a large pot of boiling salted water, cook the pasta until al dente, about 13 minutes; reserve 1 C of the pasta water and drain the ziti. In a large bowl, toss the ziti with 1/4 - 1/2 C of the pasta water, the mushroom mixture, feta, Parmesan cheese. If the pasta seems dry, add more of the pasta water. Serve immediately, passing additional grated Parmesan (optional) at the table. I adjusted the original recipe a lot!! I think my version is incredibly good. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 498.4 Fat 6.9g Carb 89.5g Fib 3.4g Pro 17.9g Sod 1170mg CFF 12.6% * Exported from MasterCook * Zucchini Corn Bake Recipe By :Adapted from Heart Smart Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium zucchini -- sliced 1-inch thick vegetable cooking spray 1/4 cup onions -- chopped 4 egg whites -- beaten 10 ounces frozen corn kernels -- thawed and drained 1 cup lowfat Swiss cheese -- shredded salt and pepper -- to taste 1/4 cup dry breadcrumbs 2 tablespoons Parmesan cheese -- freshly grated In a covered saucepan, cook the sliced zucchini in a small amount of boiling water 20 minutes or until tender. Drain and mash or chop coarsely. Preheat oven to 350. Spray a nonstick ovenproof with cooking spray. Add chopped onion and saute until tender. Add the zucchini, egg whites, corn, Swiss cheese, salt and pepper. Transfer to 1 quart casserole dish. Sprinkle with breadcrumbs and Parmesan cheese. Bake for 40 minutes or until set. (I like to run it under the broiler for just a couple of minutes to brown the top.) Remove from oven and let stand 5 to 10 minutes to set before serving. Makes 6 servings. 125 calories with 2.2. grams of fat. From: Kathie Briggs - - - - - - - - - - - - - - - - - - - NOTES : I have simplified the instructions. For instance, it is unnecessary to cook (re-cook) frozen corn that is going to bake at 350 for 40 minutes -- waste of time and energy, not to mention one more pan to wash. If you have a pan that can go from the stove top to the oven, you can do the whole dish in one pan (my way.) Anyway, its a dynamite side dish. Couldn't find zucchini (for the first time ever) so I made it with yellow summer squash. This might make a nice addition to holiday meals.