* Exported from MasterCook * Cranberry Upside Down Cake Recipe By :Pillsbury Serving Size : 9 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 Cup sugar -- divided 2 Cups fresh or frozen cranberries CAKE: 1 1/4 Cups All-Purpose or Unbleached Flour 1 Cup sugar 1 1/2 Teaspoons baking powder 1/2 Teaspoon salt 1 Teaspoon grated lemon peel 2/3 Cup milk 1/4 Cup shortening 1/4 Teaspoon vanilla 1 egg Heat oven to 350F. Grease 8-inch square pan. Sprinkle half the sugar in pan. Arrange cranberries over sugar; sprinkle with remaining sugar. Cover with foil. Bake at 350F for 30 minutes. Remove foil; cool. In large bowl, combine all cake ingredients; blend at low speed until moistened. Beat 2 minutes at medium speed. Pour batter evenly over cranberries. Bake at 350F for 40 to 50 minutes or until toothpick inserted in center comes out clean. For easy removal, run knife around edge of pan. Invert onto serving plate, leaving pan over cake for 2 minutes; remove pan. Serve warm or cold. HIGH ALTITUDE-Above 3500 Feet: Decrease sugar used in cake batter from 1 cups to 3/4 cup. Bake as directed above. EACH PIECE: 290 cals, 7g fat (22%) Source: "Holiday VIII: Classic Cookbooks 1989" S(Email from): "Pat Hanneman (kitpath@earthlink.net) on 15 Dec 1999" - - - - - - - - - - - - - - - - - - - NOTES : Crimson cranberries almost glow when this dessert is turned out of the pan. Serve warm or cool, with cream or whipped cream. * Exported from MasterCook * Cranberry Upside Down Sour Cream Cake Recipe By :Abby Mandel, modified Serving Size : 9 Preparation Time :0:30 Categories : Cakes & Frostings Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup light butter 1 1/2 cups granulated sugar 2 tablespoons fresh orange juice 1 teaspoon cinnamon 4 cups cranberries -- rinsed -- (12-oz bag) For the cake: 1 1/2 cups cake flour 1/2 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons light butter -- softened 1/2 cup granulated sugar 1/2 cup light brown sugar -- packed 1 egg 2 egg whites 3/4 cup lowfat sour cream -- plus 2 tablespoons sour cream (optional) -- or more 3/4 teaspoon vanilla extract 1/4 teaspoon orange extract 2 tablespoons confectioner's sugar (optional) Wrap bottom outside of a 9-inch springform pan with foil just tall enough up the sides to prevent leakage. Spray inside bottom and sides. Rinse the cranberries, remove stems, spoiled berries and debris. Melt 1/2 cup (1 stick) butter in small saucepan. Add 1 1/2 cups granulated sugar, juice (or water) and cinnamon. Cook, stirring until sugar dissolves, about 3 minutes. Stir in cranberries. Pour mixture into prepared pan and spread evenly. and place pan on baking sheet. Set aside. In a medium bowl, sift flour, baking soda and salt. Set aside. With mixer on medium-low speed, mix remaining 6 tablespoons butter, remaining 1/2 cup granulated sugar and brown sugar until smooth and fluffy, about 1 minute. Lightly beat eggs; add eggs, half at a time, mixing well after each addition. On low speed, add half the flour mixture and mix until well combined. Add sour cream and extracts; mix until well combined. Add remaining flour mixture and mix until smooth. Add additional sour cream, 1 tablespoon at a time, as necessary to make a smooth batter. (Reason: Low fat sour creams vary in moisture.) Pour batter over cranberries in springform pan and spread evenly. Bake at 350 degrees on middle rack of oven until cake is golden brown or toothpick comes out clean, about 45-48 minutes. Set on rack to cool 10-15 minutes. Run knife around edge to loosen cake. Invert onto plate. Remove foil, ring and springform pan bottom. When cool, dust with powdered sugar, if desired. * To serve, cut into wedges. Each 9th: 405 cals, 23% cff, 11g fat, 2g fiber. Source: "Crazy for Cranberries, in GOOD COOKING with ABBY MANDEL Nov 22 1998" S(Tested by): "Pat Hanneman (Kitpath@earthlink.net) 12/31/1999" Start to Finish Time: "1:30" T(Baking): "0:45" - - - - - - - - - - - - - - - - - - - NOTES : Velvet crumb cake topped with sweet-sour whole cranberries make a festive cake for party or brunch. Cooked this way, the berries remind us of sour cherries. I splurged and used light butter in this crumb cake with sweet- sour cranberries. To see a photo of the cake, go to http://home.earthlink.net/~kitpath/recipes/CranUpDn.htm * Exported from MasterCook * Cranberry Walnut Scones Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1/4 cup maple sugar or brown sugar 2 teaspoons baking powder 2 tablespoons unsalted butter 1/2 cup cranberries -- (fresh or dried) 1/4 cup walnuts -- chopped 1 cup buttermilk 1 tablespoon skim milk Preheat oven to 425. Spray baking sheet with cooking spray. In large bowl stir together flour, sugar, baking powder and salt. Cut in butter. Stir in cranberries and walnuts. Make a well in center and stir in buttermilk. Dough should be sticky. Pat into 8" round. Cut each round into 8 triangles. Brush top with milk and sprinkle with maple sugar. Bake for 14 to 18 minutes. EACH BISCUIT: Calories 190 - Calories from Fat 52 Percent Total Calories From: Fat 27%, Protein 10%, Carbohydrate 62% Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 9mg, Sodium 122mg, Total Carbohydrate 30g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 127 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units http://mardiweb.com/lowfat/breakfst.htm#Recipe000997 Lowfat cooking on the web From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : If you like short-bread-dry crumbly biscuits - these were quite good and easy to prepare. We halved the recipe - I used light brown sugar. (I used "diet" butter.) Dried but moist cranberries. Took 15 minutes. I made them to accompany a canned soup. * Exported from MasterCook * Crock Pot Lemon Chicken #2 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Crockpot Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 chicken breast halves without skin 1/2 cup Flour 1 teaspoon Salt 6 ounces lemonade, frozen concentrate 3 tablespoons Brown sugar 1 teaspoon Balsamic vinegar 3 tablespoons Catsup 2 tablespoons Cornstarch 1/4 cup Water Dredge the chicken in flour mixed with salt. Shake off excess and brown in a hot skillet. Remove chicken and put in the crockpot. Mix the lemonade, brown sugar, vinegar (use regular vinegar if you prefer) and catsup and pour over the chicken. Cook on low 6 hours. When ready to serve, remove the chicken to a warm platter and thicken the sauce with the cornstarch (mixed with 1/4 cup water) solution, and serve along with the chicken. This is easy and tastes almost like the Lemon Chicken you get in a Chinese Restaurant. Served over rice. This was a delicious dinner. From Vickie - - - - - - - - - - - - - - - - - - - NOTES : People either really like this one or don't like it at all (feel sauce is overpowering). Serve extra sauce on the side... * Exported from MasterCook * Crocked Punch Recipe By :Home Cooking July 1996 Serving Size : 12 Preparation Time :0:00 Categories : Beverages Crockpot Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 whole cloves 2 cinnamon sticks 1 teaspoon ground nutmeg 3/4 teaspoon ground ginger 1 can frozen orange juice concentrate -- (small size) 3 cans water 1 quart apple cider orange slices In a slow cooker heat water and spices on high for 30-60 minutes. Remove cloves and cinnamon sticks. Add orange juice concentrate and apple cider. Heat but do not boil. Garnish with orange slices. Serves 12-15. Posted to ELF by "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : Serve in crock pot or in a cleaned out pumpkin. Pumpkin keeps punch warm but does not change the flavor of the punch. * Exported from MasterCook * Crockpot Apple Butter Recipe By :Lynn Nelson's Busy Cooks Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups applesauce 4 cups sugar 4 teaspoons cinnamon 2 teaspoons allspice 2 teaspoons nutmeg 2 teaspoons cloves Stir all ingredients together well in a large bowl. Place in crockpot and cook, UNCOVERED, on high for 6 to 7 hours. It isn't necessary to stir it. Place in sterilized jars and seal in a water bath for 10 minutes. May also be kept refrigerated or frozen. http://busycooks.about.com/home/busycooks/library/recipes/blcpapplebutter.htm From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : With a crockpot and a huge can of applesauce (from the warehouse store) you can can make easy homemade apple butter very easily, without the constant stirring. * Exported from MasterCook * Crockpot Bbq Chicken Recipe By :Tonkcats@cs.com Slowcooker list 9/01/99 Serving Size : 2 Preparation Time :0:00 Categories : Chicken Crockpot Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 skinless chicken breast halves -- or mixed parts 8 ounces barbecue sauce -- any flavor 1/2 cup White vinegar 1/2 cup Brown sugar 1 teaspoon Mesquite seasoning 1/2 teaspoon Garlic powder 1/2 teaspoon red pepper flakes Spray crock with Pam. Mix all sauce ingredients together. Put chicken pieces in crock and pour sauce over top. Cook for (no more than) 4 hours on low. My Notes: I serve this on warmed hamburger buns. Cal 478 Fat 4.8 Fiber 1.4 CFF 9.2% From Penchard@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Here are a few more tried-n-true slowcooker recipes. I never thought I'd use a slowcooker as much as I do since there are only 2 of us now, but some weeks I will use it 3 or 4 times. It's so nice to through things together the night before, put them in the fridge and then the next morning just plug in the slowcooker. When I get home all I have to do is make a salad and set the table. It's almost like having a cook! * Exported from MasterCook * Crockpot Chicken N' Rice Recipe By :slowcooker list Serving Size : 3 Preparation Time :0:00 Categories : Chicken Crockpot Eat-Lf Mailing List Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 skinless chicken thighs 1 cup long-grain white rice 1 can Campbell's 98% Fat Free Cream of Chicken Soup 2/3 cup Water 1 envelope Onion soup mix Rinse chicken pieces and pat dry. Place in an oven roasting bag with dry onion soup mix and let marinate, overnight in fridge. In a crockpot sprayed with vegetable spray, combine rice, soup and water. Place bag with chicken pieces (punch 4 to 6 holes in bottom of bag) on top of rice and fold top of bag over chicken. Cover and cook on LOW for 8 - 10 hrs. Doubles well. My Notes: I mix all the ingredients together in the roasting bag and put them in the fridge overnight. Then I put the bag in the slowcooker, poke some holes in the top and start it. It smells incredible while it's cooking. From Penchard@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Here are a couple of our all time favorite slow cooker recipes. Every time I make the Chicken and Rice dish my DH raves. * Exported from MasterCook * Crockpot Grains And Beans Recipe By :Lean and Luscious and Meatless, by Hinman and Snyder, p 267 Serving Size : 8 Preparation Time :0:10 Categories : Crockpot Eat-Lf Mailing List Grains & Cereals Legumes Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup millet -- uncooked 1/4 cup barley -- uncooked 1/3 cup brown rice -- uncooked 1 cup onions -- chopped 1 cup green pepper -- chopped 1/2 cup carrots -- finely chopped 16 ounces canned kidney beans -- drained 8 ounces salt free tomato sauce -- or regular 16 ounces canned tomatoes -- drained reserve liquid 1 1/2 cups frozen corn 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon garlic powder salt and pepper -- to taste 2 1/2 cups water and reserved tomato liquid Just throw it all in the crockpot in the morning and return home to a hearty dish of grains and beans. This serves 8 as a side dish and 4 to 6 as a filling main course. (You can use any combination of grains. Just use about 1 cupful altogether.) Combine all ingredients in a crockpot. Add water to reserved tomato liquid to equal 2 1/2 cups. Stir into grain mixture. Cover and cook on low setting 8 hours. Stir before serving. From Gdoldskl@aol.com Posted to ELF by "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crockpot Refried Bean Dip Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Crockpot Dips Eat-Lf Mailing List Legumes Mexican & Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces canned refried beans 1/4 teaspoon salt 1 cup lowfat cheddar cheese -- shredded 2 tablespoons prepared taco sauce -- or salsa 1/2 cup chopped green onions baked tortilla chips In crock-pot combine beans with cheese, onions, salt, and taco sauce. Cover and cook on low for 2 to 2-1/2 hours. Serve hot from the pot. Posted to ELF by "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : I make this dip without the cheese. Use more or less salsa to achieve the desired consistency. * Exported from MasterCook * Crockpot Spiced Rum Cider Recipe By :Jo Anne Merrill Serving Size : 10 Preparation Time :0:00 Categories : Beverages Crockpot Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 sticks cinnamon -- broken 1 teaspoon whole allspice 1 teaspoon whole cloves 7 cups apple juice 1/3 cup firmly packed brown sugar 1 cup favorite rum -- optional butter or margarine -- as needed Tie cinnamon, allspice, and cloves in spice bag or cheesecloth. In a crockpot, combine spice bag, apple juice, rum and brown sugar. Cover; cook on low-heat setting for 3 to 4 hours. Discard spice bag. Ladle hot punch into cups. Optional: float about 1/2 teaspoon of butter on top of the cider in each cup. Yield: 10 servings of 6 ounces each. Posted to ELF by "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crockpot Turkey Breast With Cranberry Relish Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 turkey breast --or 3-4 chicken breasts 1 can cranberry relish 1 envelope onion soup mix Mix onion soup mix (dry) with cranberry relish and pour over turkey or chicken breasts in crockpot. Cook on high 2 hrs and switch to low for 3-4 hrs. (depending on breast size or pieces of chicken) Serve over rice. From scnw@juno.com Posted to ELF by "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : One that we have taken a GREAT liking to is a crockpot turkey. [Susan] --- I made this recipe last night...thought I'd share my notes....We didn't really care for it but I think maybe the fact that I overcooked it had something to do with that. Dry turkey, ugh! The gravy does taste rather strongly of the beef soup base used in the onion soup mix. I do think the idea has potential though. Next time instead of cranberry sauce and Liptons I'll add a couple packs of turkey gravy mix and maybe a half cup of water. I did remove the skin before cooking too. Maybe that is why my gravy tasted so strong? [WhoMe40@aol.com] * Exported from MasterCook * Crockpot Turkey Breast With Cranberry Sauce Recipe By :Gloria Pitzer Serving Size : 8 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Turkey breast -- Frozen 1 can cranberry sauce -- Jelly type 1 envelope Onion soup mix Place FROZEN turkey breast in crockpot. Add onion soup mix and cranberry sauce. Cook on HIGH for 2 hrs and LOW for additional 4-5 hrs. If turkey breast does not fit in crockpot, thaw and cut into pieces. Cook on HIGH for 1 hr and LOW for 3-4 hrs. Sauce may be refrigerated for 3 days or frozen. Serve over rice or potatoes. From Penchard@aol.com - - - - - - - - - - - - - - - - - - - NOTES : The turkey dish is one I try to make once a month, because I love the leftovers. * Exported from MasterCook * Crunchy Vegetable Rolls With Soy Dipping Sauce Recipe By :Cooking Light Serving Size : 32 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 2 teaspoons Sesame oil 3 tablespoons green onions -- Chopped 1 tablespoon Garlic -- chopped 1 Tablespoon Ginger -- Chopped and peeled 3 cups Spinach -- coarsely chopped 4 Shiitake mushrooms -- thinly sliced 2 small Zucchini -- cut into strips 4 teaspoons soy sauce, low sodium 3 tablespoons soy sauce, low sodium 1 cup Cabbage -- coarsely chopped 32 small egg roll wrappers 3 tablespoons Rice vinegar 1 large Carrot -- shredded Preheat oven to 375F. Spray heavy baking sheet with cooking spray. Heat 1 tsp sesame oil in heavy large non-stick wok or skillet over high heat. Add green onion, garlic and ginger; stir-fry 1 mins. Add spinach, mushrooms, zucchini, carrot and cabbage; stir-fry until vegetables are crisp-tender and spinach wilts, about 3 mins. Add 4 tsp soy sauce and stir to coat vegetables, about 30 seconds. Transfer mixture to colander and drain off liquid. Cool completely. Place egg roll wrappers on work surface. Spoon filling into each wrapper, dividing equally. Fold in short sides, then roll up tightly. Arrange seam side down on prepared sheet. (Can be made 6 hrs ahead. Cover with plastic wrap, refrigerate. Remove plastic before continuing.) Bake until wrappers are crisp and filling is heated through, turning once, about 10 mins. Meanwhile mix vinegar and remaining 1 tsp sesame oil and 3 Tbs soy sauce in small bowl. Transfer rolls to plates. Serve warm with dipping sauce. Per Roll: Cal 32.8 Fat 0.4 Fiber 0.4 CFF 11.6% From Penchard@aol.com - - - - - - - - - - - - - - - - - - - NOTES : This is an appetizer recipe that I usually make for the holidays. I thought I'd share it with everyone. * Exported from MasterCook * Curried Squash Soup, Alternate Recipe By :Bonnie Stern, More Heart Smart Cooking, p. 65 adapted by EP Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Teaspoons Olive Oil 2 Leeks -- Trimmed And Chopped 2 Garlic Cloves -- Finely Chopped 1 Teaspoon Curry Powder 1 large Sweet Potato -- Peeled And Diced 4 Cups Squash -- Peeled and diced Winter Squash Preferred, About 1 1/2 Pound 4 Cups Chicken Stock Or 10 Oz. Can Chicken Broth Plus Water Salt -- To Taste Pepper -- To Taste 2 Tablespoons Sliced Almonds -- for garnish 1. Spread almonds in a single layer on a baking sheet and toast at 350F/180C until lightly coloured, about 10 minutes. 2. Heat oil in large saucepan or Dutch oven. Add leeks and garlic. Cook over low heat until wilted and tender. 3. Add curry powder. Stirring constantly, cook for 30 to 60 seconds. 4. Add sweet potato, squash, and stock. Bring to boil. Reduce heat and cook gently for 30 minutes, or until vegetables are tender. 5. Puree soup. Season with salt and pepper to taste. Serve sprinkled with toasted sliced almonds, if desired. ALTERNATIVE cooking directions with whole winter squash and microwave oven: Place whole squash in a glass baking dish and microwave at high for 2-4 minutes, depending on squash mass (2 minutes for about 1 lb squash, 4 minutes for 2 1/2 pound squash). Cut squash in half, remove seeds and strands if possible, place squash halves with the cut sides facing down, and continue to cook the squash in the microwave for about 5 minutes at high power. Scoop partially cooked squash out of the shells. Meanwhile, proceed with cooking the other ingredients. After these ingredients have been cooked gently for about 20 minutes, stir in the squash, and continue to cook for the remaining 10 minutes. As above, puree soup. Season with salt and pepper to taste. Serve sprinkled with toasted sliced almonds, if desired. - - - - - - - - - - - - - - - - - - - NOTES : Modified from "Curried Squash Soup" in "More Heart Smart Cooking" to eliminate potato by Ellen Pickett. Formatted in MasterCook 4 by Ellen Pickett 1999-October-28. I generally use rinsed, chopped leeks -- both green and white sections -- which are sometimes sold at a farmers' market in downtown Toronto. MasterCook analysis per serving, including the sliced almonds: 114.1 Calories 3.7 g fat 16.7 g carbohydrate 3.4 g fiber 29.1% calories from fat 1.8 starch + 0.1 lean meat + 1.8 vegetable + 0.6 fat exchanges * Exported from MasterCook * Deep Dish Pizza Casserole Recipe By :Cooking Light "5 Ingredient, 15 Minute Cookbook" Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Meats Pizzas & Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb 95% lean ground beef 15 Ozs chunky tomato sauce, Hunt's cooking spray 10 Ozs refrigerated pizza crust, Pillsbury 6 mozzarella cheese slices, part skim milk -- divided Cook meat in a medium nonstick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary and return to skillet. Add tomato sauce, and cook until heated. While meat cooks, coat a 13x9 baking dish with cooking spray. Unroll pizza crust dough, and press into bottom and halfway up sides of baking dish. Line bottom of crust with 3 slices of cheese. Top with meat mixture. Bake, uncovered, at 425F for 12 minutes. Top with remaining 3 cheese slices and bake 5 additional minutes or until crust is browned and cheese melts. Cool 5 minutes before serving. Calories 277 (25% from fat), Fat 7.7g, Fiber 1.6g From Betsy Burtis - - - - - - - - - - - - - - - - - - - NOTES : I made this last night for supper. Wanted something easy and different from all the rich holiday food coming up in the next couple of days. It was super easy, fast, and yummy! My nutritional analysis through mastercook is some different from the cookbook's (and I entered all my ingredient's from the labels of the products), and their's was with ground round not the 95% fat-free ground beef. So who knows! Either way it is still lowfat and very good. 6 WW points with Cooking Light info, 7 points with mine * Exported from MasterCook * Double Chocolate Sugar Cookies Recipe By :Hershey's Light & Luscious Desserts Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 egg whites -- slightly beaten 1/4 cup light corn oil spread -- melted 1 tablespoon water 1 teaspoon vanilla extract 2 1/2 cups Hershey's Basic Cocoa Baking Mix -- (see recipe) 1/4 cup sugar Chocolate Glaze 1/4 cup Hershey's(r) semi-sweet chocolate chips 1/2 teaspoon shortening Makes 2 1/2 dozen cookies Heat oven to 350 degrees F. Lightly spray cookie sheet with vegetable cooking spray. In medium bowl, stir together egg whites, corn oil spread, water and vanilla. Stir in Basic Cocoa Baking Mix until well blended. Shape dough into 1-inch balls. Roll in sugar to coat. Place 2 inches apart on prepared cookie sheet. Press balls flat with bottom of glass. Bake 6 to 8 minutes or until set. Cool 5 minutes; remove from cookie sheet to wire rack. Cool completely. Drizzle Chocolate Glaze over tops of cookies. Let stand until set. Store, covered, at room temperature. Chocolate Glaze In small microwave-safe bowl, place 1/4 cup Hershey's Semi-Sweet Chocolate Chips and 1/2 teaspoon shortening (do not use butter, margarine or oil). Microwave at high (100%) 30 seconds; stir. If necessary, microwave at high an additional 30 seconds or until chips are melted and mixture is smooth when stirred. Use immediately. Per Cookie Calories 70 Protein 1 g Carbohydrates 13 g Cholesterol 0 mg Total Fat 2 g Sodium 75 mg Calcium 5 mg From "Tina Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Escarole And Bean Soup Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 quarts water 12 ounces great northern beans -- picked over and soaked 8 cloves garlic -- minced 1/2 head cabbage -- chopped 1 cup chopped parsley 1 teaspoon fennel seeds 1/2 teaspoon crushed red pepper flakes 10 leaves fresh basil -- chopped -- or 1/2 teaspoon dried 1 tablespoon olive oil -- * 2 medium potatoes -- diced 1 teaspoon black pepper 2 heads escarole -- chopped salt to taste * original was 1/2 cup olive oil; Kris has made it successfully with only 1T and you don't notice that much! Place the first 9 ingredients in crockpot. Cook on low until about 1 hours (give or take) before you want to serve. Add the remaining ingredients, and cook on high for last hour or until potatoes are soft. Serves 8 From Bun3kin@aol.com Posted to ELF by "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : Here is a recipe that my family loves! I would imagine you could use any type of greens, and just adjust the seasoning accordingly! It is GREAT served with home made bread. (But what soup isn't??) [Kris Bun3kin@aol.com] * Exported from MasterCook * Flemish Pork Stew Recipe By :Hanneman 1970's (1999) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces pork top loin ribs -- ( 2 7oz each) freshly ground black pepper 4 rosemary sprigs -- divided use 6 ounces dark ale -- or as preferred 1 cup defatted chicken broth or bouillon 3 slices onion -- roughly chopped -- (1/4-inch) 6 ounces Brussels sprouts -- quartered 1 large potato -- peeled and sliced 2 carrots -- trimmed and sliced 1/4 cup cold water 1 tablespoon potato starch 1 teaspoon unsalted butter or margarine 4 onion dinner rolls -- warmed -- (optional) Remove pork from the bone. Trim; remove all visible fat. Cut pork into thin strips as we would for stir-fry. Heat a nonstick heavy-bottom pan over highest flame and brown the meat; stirring constantly. Sprinkle with pepper. Add the ale and half of the rosemary. Cover and simmer until mellow (10 to 20 minutes, depending upon thickness of strips). Add the broth, onions and Brussels sprouts. Bring just to a boil. Cover and simmer until Brussels are crisp-tender (10 mins). Meanwhile, microwave, boil or steam the potatoes and carrots together until crisp-tender. Shock in cold water to stop the cooking. Drain. Add the potato, carrots, and remaining rosemary to the stew. Stir to combine. Cover and simmer to heat through and the potatoes just begin to be flavored by the broth (5 to 10 minutes). Dissolve the potato starch in the cold water. Increase the heat under the stew pot; add the starch mixture, stirring constantly, until the broth thickens to gravy consistency. Reduce heat and continue to cook 1 minute to cook the starch. Remove from heat. Stir in the butter. Adjust seasonings. Serve at once with warm dinner roll or two. TIP: Add the trimmed pork bones when you add the ale. Remove them when you add the potatoes. Also remove the first sprigs of rosemary. Use potato starch as you would cornstarch. I use potato starch in soups and stews. From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : When Bob and I were in Arnheim, we had this wonderful stew at a restaurant. The ingredients are subtle: nothing, not even the rosemary, dominates. This was and still is my version of it. Everything depends upon lean pork and a good beer. Precooking the potatoes and carrots and shocking them in ice water keeps them from turning to mush. This is a favorite of ours. We don't have it very often anymore. Had it again last night and were pleased. It's always been a lean dish. Subtle flavors. I have added 10 ounces of frozen Brussels and that was good but not as subtle. Last tested: Dec 1999. EACH: 447 cals, 24% cff, 12g fat, 9g fiber. * Exported from MasterCook * Fluffy Frosting Recipe By :Just Whites: Deb El Foods (Product Recipe leaflet) Serving Size : 8 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1/3 cup warm water 1/8 teaspoon cream of tartar 1 Dash salt 1 Tablespoon Just Whites Mix Just Whites in water. Add all ingredients on top of double boiler. Place over simmering water. Using an electric mixer, beat on a high speed until stiff peaks form. Each 45 CALS, 0G FAT Source: Just Whites: Deb El Foods (Product Recipe leaflet) From Pat_H - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fourteen Carrot Gold Soup Recipe By :Looneyspoons, J&G Podleski Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups low-fat low-salt chicken broth 1 cup chopped onions -- coarsely 2 cloves garlic -- minced 2 tsp grated ginger root 3 cups chopped carrots -- coarsely 1 tsp ground thyme 1/2 cup orange juice 1/2 cup buttermilk 4 drops hot pepper sauce 1/4 tsp black pepper 1 tbsp chopped fresh parsley 1. Pour 1/2 cup of the chicken broth into large saucepan. Add onions, garlic and ginger, and cook over med-high for 3 mins. 2. Stir in remaining broth, carrots, thyme and orange juice. Bring to a boil and reduce heat to med-low. Cover and boil gently for 20 mins, or until carrots are tender. 3. Working in batches, transfer soup to blender and process until smooth. Return to saucepan. Reduce heat to low. Stir in buttermilk, hot pepper sauce, and pepper. Do not let soup boil, just stir until heated through, about 2 mins. 4. Ladle into bowls and sprinkle with parsley. From Cathleen - - - - - - - - - - - - - - - - - - - NOTES : Greg likes this with lots of extra hot pepper sauce for zing. Process well for creamier soup. This keeps and reheats quite well. * Exported from MasterCook * Fresh Apple Cider Pancakes Recipe By :Maria Boyd, The Good Earth Apple Farm Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Reduced Fat Bisquick(r) 1 C Egg Beaters(r) 99% Egg Substitute -- or 2 Eggs 1 Cup Apple Cider Beat eggs until light. Add Bisquick mix and fresh cider. Mix until smooth. Pour onto hot griddle (greased if necessary). Cook until edges are dry. Turn, cook until golden. Makes about 12 pancakes. Top with applesauce instead of syrup. SOURCE: Apple Hill Cider Press 1999/2000 (The Official Guide to Apple Hill) MC Formatted by Jamie Rahm These were very good. From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : This might be a good one for using leftover mulled cider. [Mary Curtis] Cal 266.3 Total Fat 4.6g Sat Fat 0.8g Carb 51.7g Fib 1.6g Pro 8.1g Sod 844mg CFF 15% * Exported from MasterCook * Fresh Fruit With Chocolate Yogurt Cheese Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups nonfat vanilla yogurt 2 tbsp brown sugar 2 tsp unsweetened cocoa 2 pears -- unpeeled, sliced 1/2 pint strawberries Line a strainer with cheesecloth or a coffee filter and place over bowl; spoon yogurt into lined strainer and cover with plastic wrap. Refrigerate 12 hours or until yogurt is reduced to 1 cup in volume and the consistency of soften cream cheese; discard liquid. Transfer yogurt cheese to small bowl; mix in brown sugar and cocoa. Refrigerate 1 to 2 hours for flavors to blend. Serve with fruit. Per serving = 192 calories, 0 gm fat, 0 mg cholesterol, 75 mg sodium, 42 gm carbohydrate, 6 gm protein Exchanges: 2 fruit From "Carole" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Strawberry Jelly Roll Recipe By :Just Whites: Deb El Foods (Product Recipe leaflet) Serving Size : 8 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Just Whites 1 1/2 cups warm water 3/4 cup sugar 1/4 teaspoon salt 2 teaspoon lemon juice 1/2 teaspoon grated orange zest 1 teaspoon vanilla extract 1 cup white flour 1 cup strawberry preserves 1 pint sliced strawberries Preheat oven to 375F. Cover a 10 x 15 inch jelly roll pan (or cookie sheet with sides) with parchment or waxed paper. Whisk Just Whites with warm water in a large bowl and let sit for 2 minutes or so. Whip with an electric mixer till stiff peaks form, gradually adding sugar. Add vanilla, lemon juice, orange zest and flour and fold in gently. Do not over-mix. Pour into pan, spreading evenly. Bake 20 minutes or until golden brown. Remove from oven and cool 10 to 15 minutes. Place sheet of parchment or waxed paper on flat surface. Loosen edges of cake with spatula and invert over parchment paper. Lift off pan and carefully remove baked parchment paper by folding far edge back and gently pulling paper toward you. Do not lift parchment quickly, or cake will tear. Just before serving, spread a thin layer of preserves evenly over cake. Arrange strawberries over entire cake surface. Roll up cake lengthwise, using parchment to lift edges as cake rolls. Place cake, seam side down, on serving plate and slice just before serving. PER SLICE: 305 cals, 1g fat Source: Just Whites: Deb El Foods (Product Recipe leaflet) From Pat_H - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garden Phyllo Quiches Recipe By :Betty Crocker idea/modified by Pat H Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Pies, Crusts & Pastry Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Ounces frozen chopped spinach -- thawed and squeezed to drain 1 Cup sliced mushrooms -- (3 ounces) 1 Cup skim milk 1/2 Teaspoon dry ground mustard 1/4 Teaspoon salt 1/8 Teaspoon ground nutmeg 1 egg 1 egg white 4 frozen (thawed) phyllo sheets 1 Spray margarine -- see note 1/4 Cup shredded skim milk mozzarella cheese 1/4 Cup alfalfa sprouts Heat oven to 350F. Spray 10-inch skillet with nonstick cooking spray. Cook spinach and mushrooms in skillet over medium heat, stirring occasionally, until spinach is wilted and mushrooms are tender; remove from heat. Mix milk, mustard, salt, nutmeg and eggs; set aside. Spray four 6-ounce custard cups with diet margarine. Place 1 phyllo sheet on flat surface; lightly spray with margarine. Top with remaining phyllo sheets, spraying each with margarine. Cut phyllo into fourths. Place 1 phyllo section in each custard cup. Trim overhanging edge of phyllo 1 inch from rim of cup. Divide spinach mixture evenly among cups. Pour about 1/3 cup egg mixture into each cup. Fold edges of phyllo toward center. Bake 15 to 20 minutes or until egg mixture is set. Sprinkle with cheese. Top with alfalfa sprouts. Serve immediately. ____________________ Serving Ideas : Brunch: lemon-poppy seed muffins and fresh strawberries. Buffet: drizzle of roasted red pepper puree, or accompany with chutney. Lowfat versions of dairy were substituted by Pat H. Source: "Betty Crocker's Best of Healthy and Hearty Cooking" Copyright: "1997" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Up to 5 sprays total each serving of quiche of a diet margarine such as I Can't Believe It's Not Butter replaces the suggested use of 1/2 teaspoon melted margarine each. (i.e., 20 sprays instead of 2 tsp margarine) When I substitute lowfat products, each quiche is 142 cals, 4g fat (24% cff), 3 g fiber. Recipe can be doubled etc... * Exported from MasterCook * Garden Soup Recipe By :Sheila Lukins Serving Size : 8 Preparation Time :1:15 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 leeks -- well rinsed -- (trimmed leaving 1-inch) 3 carrots -- peeled, finely diced 3 parsnips -- peeled, finely diced 4 Large garlic cloves -- minced 4 Teaspoons unsalted butter -- may be tripled 2 Teaspoons olive oil -- may be tripled 4 Cups Chicken Broth -- canned but not lowfat 6 Small red potatoes -- 1/2-inch pieces 8 plum tomatoes -- peeled, seeded and diced 1/4 Cup chopped flat-leaf parsley 12 Large fresh basil leaves -- slivered 1 Teaspoon dried tarragon 1/2 Teaspoon freshly ground black pepper 1/2 Teaspoon ground nutmeg Salt -- to taste Finely dice the leeks, then rinse well. Drain and place in a bowl along with the carrots, parsnips and garlic. Melt the butter and oil in a pot over low heat. Add the leek mixture and cook, covered, for 10 minutes, stirring occasionally. Add the broth and potatoes and cook, covered, for 10 minutes. Add the remaining ingredients; cover and cook over medium heat for 15 minutes more. Remove the cover, reduce the heat to low and cook 30 minutes more. Source: "Simply Delicious, Sep 1999" S(Collection): "kitpath@earthlink.net" - - - - - - - - - - - - - - - - - - - NOTES : This vegetable soup is unusual in that it is cooked very quickly-no long simmering. Thats why it tastes so fresh. Add more fresh parsley at the end. * Exported from MasterCook * Glazed Chocolate Mini Loaves Recipe By :Land O Lakes Home for the Holidays Cookbook., Vol. 1 #3, pg Serving Size : 50 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread: 2/3 cup firmly packed brown sugar 1/2 cup Land O Lakes Butter -- softened 1 cup miniature semi-sweet chocolate chips -- melted 2 eggs 2 1/2 cups all-purpose flour 1 1/2 cups applesauce 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons vanilla 1/2 cup miniature semi-sweet real chocolate chips Glaze: 1/2 cup miniature semi-sweet chocolate chips 1 tablespoon Land O Lakes Butter 5 teaspoons water 1/2 cup powdered sugar 1/4 teaspoon vanilla 1 dash salt Heat oven to 350 F. In a large mixer bowl, combine brown sugar and 1/2 cup butter. Beat at medium speed, scraping bowl often, until creamy (1-2 minutes). Add 1 cup melted chocolate chips and eggs; continue beating until well mixed (1 to 2 minutes). Add flour, applesauce, baking powder, baking soda and 2 teaspoons vanilla. Reduce speed to low; continue beating, scraping bowl often, until creamy (1-2 minutes). By hand, stir in 1/2 cup miniature chocolate chips. Spoon batter into 5 greased 5 1/2x3 inch mini loaf pans or aluminum foil pans. Bake for 35 to 42 minutes or until center crack is dry when touched. Cool 10 minutes. Remove from pan; do not remove if using aluminum foil pans. ( Bread can be frozen unfrosted. Remove from freezer; bring to room temperature before frosting.) Meanwhile, in 2 quart saucepan combine 1/2 cup chocolate chips, 1 tablespoon butter and water. Cook over Low heat, stirring constantly, until melted and smooth. Remove from heat. Stir in confectioner's sugar, 1/4 teaspoon vanilla and salt until smooth and creamy. Frost each loaf with glaze. Cool completely. Yield: 5 mini loaves (50 servings) Per serving: 95 calories, 1 g protein, 13 g carbohydrate, 5 g fat, 17 mg cholesterol, 57 mg sodium S(MC formatting by): "bobbi744@acd.net" Start to Finish Time: "1:20" Ratings : Common Ingredients 9 Ease 7 Flavor 10 From Roberta Banghart - - - - - - - - - - - - - - - - - - - NOTES : Variation: Glazed Chocolate Mint Mini Loaves: Omit 1 tsp. vanilla in bread and 1/4 tsp. vanilla in glaze. Add 1/2 tsp. mint extract to bread and 1/4 tsp. mint extract to glaze. Bobbie's Notes: This was wonderful. It made 4 mini cakes using the slightly larger pans I own. This is one of the treats that I made early this year as I need several goodies for events that coming up. The use of applesauce instead of oil makes it healthier than most rich chocolate desserts. It is soooooo good. It is a have-to for chocoholics but everyone who has tried it wants the recipe. I am going to make another recipe of this for small gifts. Give it a try. * Exported from MasterCook * Glazed Roast Pork Tenderloin Recipe By :Rodale Press Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Dijon mustard 2 tbsp orange juice 2 tbsp honey 1 tsp grated orange rind 1/4 tsp ground cinnamon 1/8 tsp ground allspice 2 lbs pork tenderloin -- trimmed of all visible fat Preheat the oven to 325 degrees F. In a small bowl, whisk together the mustard, orange juice, honey, orange rind, cinnamon and allspice. Set aside. Place the pork on a rack in a shallow roasting pan. Insert a meat thermometer into the center of the pork. Roast for 30 minutes, or until the thermometer registers 160 degrees. During the last 10 minutes of roasting, brush the pork occasionally with the mustard mixture. Remove from the oven and let stand for 5 minutes before slicing and serving. Preparation time: 15 minutes Cooking time: 30 minutes Per serving: Calories: 162 Fat: 4.5 g. (26% of calories) Fiber: 0.1 g. Cholesterol: 65 mg. Sodium: 147 mg. Makes: 8 servings Copyright Rodale Press. From "Tina Bell" - - - - - - - - - - - - - - - - - - - NOTES : Here's a sure fire hit for the holidays. Juicy roast pork tenderloin is glazed with an irresistible mixture of honey, mustard, orange and cinnamon. And it only takes 30 minutes to cook! * Exported from MasterCook * Glazed Tofu Loaf Recipe By :Annice Grinberg Serving Size : 6 Preparation Time :0:15 Categories : Burgers & Loaves Eat-Lf Mailing List Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages Tofu, Firm -- 'SILKEN LITE' -- 12.6 Ounce 1/2 Cup Bread Crumbs -- whole-wheat 1/2 Cup Wheat Germ 1/4 Cup Nutritional Yeast 3 Cloves garlic -- chopped 2 Tablespoons Minced Onion -- dried 1/2 Teaspoon Mrs. Dash Herb Seasoning -- or other dried herbs 1 Tablespoon Soy Sauce -- or more to taste 1/2 Cup oatmeal -- uncooked 1/2 Cup tomato sauce -- or tomato paste & water 1 Tablespoon Brown Sugar 1 Tablespoon Prepared Mustard 1/4 Cup ketchup Preheat oven to 350 degrees. Spray an 8"x4" loaf pan with PAM. Drain tofu. Combine bread crumbs, wheat germ, yeast, garlic, onion, Mrs. Dash and oatmeal in a food processor. Mix until blended. Add tofu and tomato sauce and process Spoon mixture into pan . Bake, uncovered for 45 minutes. Combine brown sugar, mustard and ketchup and spoon over the top of the loaf. Return to oven and bake for another 30 minutes. Let stand about 15 minutes before serving. Source: "remake of an existing recipe" Yield: "1 Loaf" Start to Finish Time: "1:45" - - - - - - - - - - - - - - - - - - - NOTES : It will look very unappetizing before it is baked, but the appearance improves after baking. Reheats well in a microwave. * Exported from MasterCook * Golden Nuggets Recipe By :Cooking Light Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup lowfat buttermilk 1 Tablespoon fresh lemon juice 1 Teaspoon dried Italian seasoning 1/2 Teaspoon salt 1/4 Teaspoon ground red pepper 1/4 Teaspoon black pepper 1 Pound skinless boneless chicken breast -- cut into 1/2-inch strips 2 Cups fresh English muffin breadcrumbs -- (about 2 muffins) 1/3 Cup grated Parmesan cheese Cooking spray Tips: To make fresh breadcrumbs, place bread in a food processor or blender, and pulse until crumbled. If you can't find buttermilk at your grocery store, you can make your own. Just add 1 teaspoon of vinegar or lemon juice to 1 cup of 1% low-fat or 2% reduced-fat milk (this doesn't work very well with fat-free milk), and let the mixture sit for 5 minutes. 1. Combine first 6 ingredients in a zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes, turning occasionally. 2. Preheat oven to 375F. 3. Combine breadcrumbs and cheese in a bowl. Remove chicken from bag and arrange on a sheet of wax paper. Sprinkle chicken evenly with 1 cup breadcrumb mixture. Turn chicken, and sprinkle with remaining breadcrumb mixture. Arrange chicken strips on a baking sheet coated with cooking spray. Bake at 375F for 30 minutes or until golden brown. Yield: 4 servings (serving size: about 4 chicken strips). CALORIES 262 (16% from fat); FAT 4.8g (sat 2.2g, mono 1.4g, poly 0.6g); PROTEIN 32.8g; CARB 19.9g; FIBER 0.2g; CHOL 71mg; IRON 2.3mg; SODIUM 674mg; CALC 207mg From "Tina Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek Lemon Rice Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mediterranean Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups fat-free vegetable broth 1/4 cup long-grain rice 2 large cloves garlic -- minced 1/4 cups fresh or frozen lemon juice -- (1/4 to 1/3) thawed 1 egg -- slightly beaten 2 tbsp finely chopped parsley salt and white pepper -- to taste Heat broth in medium saucepan; stir in rice and garlic. Reduce heat and simmer, covered, until rice is tender, about 25 minutes. Reduce heat to low. Mix lemon juice and egg; slowly stir mixture into soup. Stir in parsley; season to taste with salt and white pepper. Pour soup into bowls. Per 1 cup serving = 106 calories, 2 gm fat, 53 mg cholesterol, 31 mg sodium, 14 gm carbohydrate, 3 gm protein Exchanges: 1 bread. From "Carole" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Harira Recipe By :Kitty Morse Serving Size : 8 Preparation Time :0:45 Categories : Eat-Lf Mailing List Grains & Cereals Legumes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 2 onions -- sliced 28 ounces canned whole tomatoes 2 teaspoons ground turmeric 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 20 sprigs cilantro 20 sprigs Italian parsley 8 threads Spanish saffron -- lightly toasted 1/2 cup whole wheat berries 6 cups chicken broth or vegetable broth 1 cup lentils -- rinsed, picked over 15 ounces cooked garbanzo beans 1 teaspoon salt Freshly ground pepper 1 egg (optional) -- lightly beaten 2 lemons -- juice only Cilantro leaves Lemon wedges Crusty bread Heat oil in large soup pot over medium-high heat. Fry onions, stirring occasionally, until golden, 4 to 5 minutes. Meanwhile, blend tomatoes, turmeric, ginger, cinnamon, cilantro, parsley and saffron in blender. Add to onions, cover and bring to rolling boil over high heat. Lower heat to medium, add wheat berries and broth and cover tightly. Cook until wheat berries are fairly tender, 1 to 1 1/2 hours.) Add lentils and garbanzo beans with liquid. Cover and cook until lentils are tender, 20 to 25 minutes. Ten minutes before serving, lower heat to simmer and season with salt and pepper to taste. Just before serving, beat egg with lemon juice in small bowl and add to soup, stirring with long wooden spoon until mixture forms strands. Ladle harira into individual soup bowls. Top with cilantro and serve immediately with lemon wedges and crusty bread. 8 servings. Each serving: 268 calories; 1,203 mg sodium; 1 mg cholesterol; 6 grams fat; 39 grams carbohydrates; 16 grams protein; 2.94 grams fiber. Cuisine: "North African" Source: "The Vegetarian Table: North Africa (Chronicle Books, 1996)" Start to Finish Time: "2:00" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : a nutritious bowl of harira and a piece of freshly baked bread. It's also a Moroccan "fast food," sold from carts in every marketplace. * Exported from MasterCook * Harira #2 (Moroccan) Recipe By :Kitty Morse Serving Size : 8 Preparation Time :0:35 Categories : Eat-Lf Mailing List Legumes Meats Pasta Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole dried fava beans -- (1/2 pound) Water 1 bay leaf -- optional 2 tablespoons olive oil 2 onions -- minced 2 pounds lamb shoulder chops -- cut 1-in cubes 8 threads Spanish saffron -- crushed 1 teaspoon ground turmeric 2 teaspoons ground ginger 3 pounds tomatoes -- peeled and seeded 30 parsley sprigs 15 cilantro sprigs 1 cup lentils -- soaked for 1 hour -- 1 in cold water and drained 1 teaspoon freshly ground pepper 1 teaspoon ground cinnamon Salt 1/2 cup crushed vermicelli sub: orzo or acini di pepe Chopped cilantro -- for garnish Lemon wedges -- for serving Rinse and pick over fava beans, then soak overnight in water to cover. To quick-soak: Place beans in large soup pot and add 10 cups hot water and 1 bay leaf. Bring water to a rolling boil for 3 minutes. Turn off heat and soak beans for 1 1/2 to 2 hours. The older the beans, the longer they will take to cook. Squeeze each fava bean between your thumb and forefinger to remove skin. Set beans aside. In large soup pot over medium-high heat, heat oil and fry onions and meat, stirring occasionally, until onions are soft, 4 to 5 minutes. Add saffron, turmeric, ginger and 8 cups water. Cover and bring to rolling boil. Reduce heat to medium-low, add fava beans and cook, covered, until beans are tender, 1 to 1 1/2 hours depending on age of beans. Coarsely chop together tomatoes, parsley and cilantro sprigs. Add tomato mixture, lentils, pepper, cinnamon and salt to taste. Cover and cook until lentils are tender, 20 to 25 minutes. Meanwhile, bring a pot of water to boil for pasta. Add pasta and cook until soft, 5 to 6 minutes. Drain and stir into soup. Taste and add salt to taste and adjust pepper. When soup is heated through, ladle harira into individual soup bowls. Top with chopped cilantro and serve immediately with lemon wedges. 8 servings. Each serving: 318 calories; 404 mg sodium; 45 mg cholesterol; 9 grams fat; 36 grams carbohydrates; 25 grams protein; 2.58 gram fiber. Substitute orzo or the tiny soup pasta called acini di pepe for the crushed vermicelli, if you prefer. Cuisine: "North African" Source: ""Cooking at the Kasbah: Recipes from My Moroccan Kitchen" (Chronicle Books, 1998)" Start to Finish Time: "3:45" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : In Morocco, harira is part of the first course of the traditional Ramadan supper, accompanied with hard-boiled eggs, sweet Medjool dates and coiled honey pastries called shebbakiyah. Like most Moroccan specialties, harira has many variations. The basic ingredients, however, include lamb (or beef), tomatoes, onions and legumes such as dried fava beans, garbanzo beans and lentils--all simmered in a broth redolent of cinnamon, saffron, cilantro and ground ginger. * Exported from MasterCook * Harvest Potatoes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup nonfat chicken broth 2 tsp pickling spice -- tied in cheesecloth 4 large potatoes -- peeled and cubed -- (3/4") 2 cloves garlic -- minced snipped fresh chives -- for garnish Pour broth into an electric slow cooker, and place the spice bag in the center bottom of the cooker. Add the potatoes and garlic. Cover and cook on LOW for 5 to 6 hours. Garnish with chives. EACH: 69 Cals, 0.3g fat (4%), 1g fiber. Tips: potatoes are best when served fresh. To make 4 servings, use small to medium potatoes. If pickling spice isn't available, substitute a bay leaf and a teaspoon of whole peppercorns and whole nutmeg. These may be placed in a mesh tea ball for cooking. Source: Smart Crockery Cooking by Carol Heding Munson (1996 Sterling) From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : Garlic and pickling spices give everyday potatoes a mellow, captivating flavor. Serve as side dish/ Makes 8 servings. Cooker: 3.5 to 4-quart capacity. * Exported from MasterCook * Hawaiian Teriyaki Chicken Marinade Ala Noho's Recipe By :Dean Bartolome of Noho's Hawaiian Cafe, Portland, Oregon Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Grilled, Smoked, Bbq Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Kikkoman soy sauce water brown sugar ginger fresh garlic rum To make marinade: Start with equal amounts of Kikkoman soy sauce and water. Add brown sugar, fresh ginger and fresh garlic to taste. Add a shot of rum and simmer, marinade for twenty minutes. Refrigerate. Prepare chicken or desired meats and vegetables. Add to chilled marinade. For best results, marinade for 24 hours, then grill. Recipe is from Dean Bartolome of Noho's Hawaiian Cafe, Portland, Oregon Source: "KATU Television website: http://local.katu.citysearch.com/recipes.html" S(MC formatted by): "Brenda Adams (adamsfmle@sprintmail.com); posted mc-rec & eat-lf 12/99" - - - - - - - - - - - - - - - - - - - NOTES : I just stumbled across this at our local tv station's webpage....To my surprise, this marinade was demonstrated on the AM Northwest show. See, we ate at Noho's recently and the marinade/chicken was so darned good. BUT, as I recall, when I asked for the recipe the waiter looked shocked....one of those: we never give out our recipes looks. So, here we are... we got it after all! :)) * Exported from MasterCook * Healthy Chicken Chowder Recipe By :Ruth Burkhardt Online Serving Size : 4 Preparation Time :0:00 Categories : Chicken Crockpot Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup shredded carrot 1 cup skim milk 1/2 cup chicken broth 1/4 teaspoon black pepper 1/4 teaspoon onion powder 1 potato -- peeled, cut in 1/2" -- chunks 4 chopped green onions 1/2 pound boneless skinless chicken breasts -- in 1" cubes 2 cans cream-style corn -- (15 oz. ) 1/2 cup shredded cheddar cheese 1/4 cup mashed potato flakes Mix all ingredients except cheese and potato flakes in slow cooker. Cover and cook on low heat for 5-6 hours or until potatoes are tender and chicken is no longer pink, Stir in potato flakes and cook on high, uncovered for 5 minutes until chowder has thickened and flakes have dissolved. Top with cheese before serving. Serves 4. Nutrition info per serving: 367 calories, 45mg cholesterol, 8g fat. Source: "http://fp.enter.net/~rburk/crockpot/newcrockpot/healthyc.txt" From Pat_H - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hearty Oatmeal Loaf Recipe By :Zojirushi Home Bakery Recipe Book Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 Cups Water 2 Tablespoons Butter 2 Tablespoons Sugar 1/2 Tsp Salt 1/2 Cup Quick-Cooking Oats 3 1/2 Cups Bread Flour 1 1/2 Tablespoons Dry Milk 2 Tsp Active Dry Yeast Measure all ingredients into baking pan except yeast. Tap container firmly to level ingredients, then sprinkle yeast in the center of the flour. Insert baking pan securely into baking unit and close lid. Select WHITE/WHOLE GRAIN course, then select the desired CRUST CONTROL setting. Push START The machine will beep and the COMPLETE light will illuminate when bread is finished. (The COMPLETE light flashes during the cooling cycle. The bread can be removed at this time). Using hot pads, remove pan from unit and pull out kneading rod. Remove bread from baking pan. Allow to cool before slicing. From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 185.9 Total Fat 2.8g Sat Fat 1.3g Carb 33.8g Fib 1.5g Pro 5.8g Sod 113mg CFF 13.7% * Exported from MasterCook * Herbal Fruit Tea Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 herbal tea bags 2 cups water -- boiling 2 cups passion fruit juice -- or any flavor you prefer 1 quart cold water Place tea bags in a half-gallon pitcher. Pour the boiling water over and let steep for 10 mins. Remove the bags and pour in the fruit juice and the cold water. Stir the tea. Taste to see if sugar is needed. Chill before serving. Cal 25.2 Fat 0 Fiber 0.1 CFF 0.6% From Penchard@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herbed Yogurt Cheese Recipe By :Prevention's Healthy Ideas Serving Size : 2 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup nonfat plain yogurt gelatin free 1/4 cup finely chopped tomatoes 2 tbsp. minced fresh basil 1 tbsp. minced fresh dill 1 tbsp. minced fresh chives 1/4 tsp. Freshly ground black pepper Line a fine-mesh sieve with a double thickness of cheesecloth or a coffee filter. Place the sieve over a bowl. Spoon the yogurt into the sieve. Refrigerate about 8 hours or overnight, until all the extra whey has drained from the yogurt. Discard the liquid in the bowl. Transfer the yogurt to a small bowl. Stir in the tomatoes, basil, dill, chives and pepper. Cover and refrigerate for at least 1 hour for the flavors to blend. Chef's note: For a beautiful presentation, place the spread in a pastry bag fitted with a medium to large star tip, Pipe the spread onto crackers, small pieces of toast (cut into fancy shapes with small cookie cutters) or vegetable slices, such as cucumber, radish, zucchini or carrot rounds. Extra health benefit: lower cholesterol Times: Prep: 3 min.; Chilling: 9 hr. Makes: 1/2 cup or 2 servings Per 1/4 cup: Calories 44 cal. Fat 0.3 g. (6% of calories) Dietary Fiber 0.4 g. Cholesterol 1 mg. Sodium 100 mg. Description: "Drained Yogurt" Copyright: "1997-98 Women.com Networks and Rodale Press" Yield: "1/2 cup" From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hermit Bar Cookies Recipe By :More Heart Smart Cooking with Bonnie Stern, p. 283 Serving Size : 36 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 cup whole wheat flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda 3/4 teaspoon cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon nutmeg 1 pinch ground cloves 1 egg 1 egg white 3/4 cup brown sugar 3 tablespoons molasses 1/3 cup vegetable oil 1/2 cup raisins 1/4 cup candied ginger root -- chopped Preheat oven to 375F/190C. 1. In bowl, mix together flours, baking powder, baking soda, cinnamon, ground ginger, nutmeg and cloves. 2. In large bowl, beat egg and egg white with sugar, molasses and vegetable oil. 3. Add dry ingredients to egg mixture and combine thoroughly. Add raisins and candied ginger. 4. Pat batter into lightly oiled or parchment paper-lined 15 x 10-inch (40 x 25 cm) baking sheet. (To prevent burning, use an insulated baking sheet, or place one baking sheet on top of another of the same size.) Bake in preheated 375F/190C oven for 15 minutes, or until cooked through but not hard. Cut into squares while warm, and cool on racks. Per serving MC analysis: 76.6 Calories 2.3 g fat 0.6 g fibre 13.4 g carbohydrate 26% cff 0.3 starch + 0.1 fruit + 0.4 fat + 0.4 other carbohydrate exchanges From "Ellen Pickett" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Wheat Bread Recipe By : Serving Size : 8 Preparation Time :4:10 Categories : Bread Machine Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 C Water 3 Tbsp Honey 1/3 Tsp Salt 1 1/2 C Whole wheat flour 1 1/2 C Bread flour 1 1/2 Tsp Yeast 1 1/2 pound loaf Place ingredients in bread pan in order given. Use regular cycle or timed bake with medium crust setting. From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 195.4 Total Fat 0.9g Sat Fat 0.1g Carb 41.8g Fib 3.6g Pro 6.5g Sod 92mg CFF 3.9% * Exported from MasterCook * Hoppin' John #3 Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices Canadian bacon -- diced 1 medium onion -- diced 2 medium stalk celery -- diced 14 ounces nonfat chicken broth 1 cup rice 2 cloves garlic -- minced 2 16 oz can black-eyed peas -- undrained 1/4 cup parsley 2 teaspoons Cajun seasoning -- (adjust to your taste) Cook bacon until crisp; add vegetables; cook until soft. Add broth and water to equal 2 1/4 cups. Add rice and spices. Cook until water is absorbed; add peas and heat through. Source: "VJJE Weekly" From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : The original recipe called for regular bacon. It's traditional to eat black eyed peas on New Year's Day in the South. With greens. Something about good luck and prosperity in the New Year. The original recipe also did not specify how many this serves so I took a guess. It might be more. * Exported from MasterCook * Hot Cocoa Mix Recipe By :Julie Gleitsmann Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Homemade Mixes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Nonfat dry milk powder 3/4 cups Sugar 1/2 cups Hershey's Cocoa or European Style Cocoa 1/2 cups Powdered non-dairy creamer 1 dash Salt In large bowl, combine all ingredients; blend well. Store in tightly covered container. 3-3/4 cups mix (About fifteen 6-ounce servings). Single Serving: Place 1/4 cup mix in heatproof cup or mug; add 3/4 cup boiling water. Stir to blend. Serve hot, topped with marshmallow, if desired. Hershey's is a registered trademark of Hershey Foods Corporation . Recipe may be reprinted courtesy of the Hershey Kitchens. From aml@skypoint.com - - - - - - - - - - - - - - - - - - - NOTES : Not Tupperware but this is really good! * Exported from MasterCook * Hot Holiday Punch Recipe By :Jo Anne Merrill Serving Size : 20 Preparation Time :0:15 Categories : Beverages Crockpot Eat-Lf Mailing List Mastercook List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups apple juice 3 cups orange juice 6 cups cranberry juice cocktail 3/4 cups maple syrup 2 tsps powdered sugar 1 1/2 tsps cinnamon 3/4 tsp cloves 3/4 tsp nutmeg cinnamon sticks Cinnamon sticks are optional but make a very pretty addition as stirrers in steaming hot mugs of punch. Combine all the ingredients in a very large heavy pan, except the cinnamon sticks. Bring to a boil and turn to simmer for few minutes. You can put the ingredients in a crockpot after it has boiled and keep warm over low heat. Posted to ELF by "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jelly Roll Dainties Recipe By :BH&G, 1/98 Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup all-purpose flour 1 Tsp baking powder 4 eggs 1/2 Tsp vanilla 3/4 Cup granulated sugar Sifted powdered sugar 12 Tbsps raspberry jam -- or other filling Lightly grease a 15x10x1 jelly-roll pan. Line bottom with waxed paper; grease paper. Set pan aside. Stir together flour and baking powder; set aside. Separate eggs; cover whites and set aside. In a mixing bowl beat egg yolks and vanilla with an electric mixer on high speed till mixture thickens (about 5 minutes). Slowly add 3 tablespoons of the granulated sugar; beat on high speed till sugar is dissolved. Wash beaters. In a clean bowl beat egg whites on medium speed till soft peaks form. Gradually add the remaining granulated sugar, beating till stiff peaks form. Fold the egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just till combined. Spread batter evenly in the prepared pan. Bake in a 350F oven for 8 to 10 minutes or till cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Carefully peel off waxed paper. Roll up towel and cake, jelly-roll style, starting from one of the short sides. Cool on a wire rack for at least 1 hour. Carefully unroll cake and remove towel. Cut cake in half lengthwise. Cut each half crosswise into thirds. For each jelly roll, spread one cake square with 1 to 2 tablespoons fruit preserves or desired filling to within 1/2 inch of edges. Roll up the square and carefully slice in half crosswise. Sprinkle tops of rolls with powdered sugar, if desired. From Betsy Burtis - - - - - - - - - - - - - - - - - - - NOTES : Lemon curd, chocolate pudding, or ice cream are filling alternatives for the preserves. I made these for my open house the other night. They were tasty and lowfat. * Exported from MasterCook * Julia Child's Special Spice Blend Recipe By :Julia Child Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Homemade Mixes Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons freshly ground white pepper 1 teaspoon ground bay leaves 1 teaspoon clove 1 teaspoon mace 1 teaspoon nutmeg 1 teaspoon paprika 1 teaspoon thyme 1/2 teaspoon allspice 1/2 teaspoon cinnamon 1/2 teaspoon savory Mix well in a bowl and store in a screw top glass jar. Use this to rub meat such as pork. Source: "Julia and Jacques Cooking at Home, 1999 Knopf" S(Mailing List): "JPellegrino on 24 Sep 1999" Yield: "3 1/3 tablespoons" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Rescale as needed. This is Julia's special blend for pork. I just mixed some and it's heady stuff, even to me, with my cold. Add a pinch to warm cider or wine. I'm thinking of sprinkling some on a ham -- * Exported from MasterCook * King Arthur Cake Pan Cake Recipe By :King Arthur Flour Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups King Arthur Unbleached all-purpose Flour (or King Arthur Stone Ground Whole Wheat Flour) 1 Cup granulated sugar 1/4 Cup cocoa 1/2 Teaspoon salt 1 Teaspoon baking soda 1 Cup whey 1/3 Cup vegetable oil 2 Teaspoons vanilla Mix the dry ingredients together in a mixing bowl. In a smaller bowl, beat the liquid ingredients together. Pour the liquid ingredients into the dry, and mix together until blended. Pour into a greased 8-inch square or round cake pan. Preheat your oven to 350F and bake for about 30 minutes. Eat with whatever you feel like: frosting, whipped cream, ice cream, coffee, or all by itself! From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : This is a variation of our King Arthur Cake-Pan Cake put together slightly differently. Because whey is naturally acidic, the need for a tablespoon of vinegar is eliminated. * Exported from MasterCook * Lemon Bars #3 Recipe By :http://www.eggbeaters.com Serving Size : 32 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 Cups all-purpose flour -- divided 1 Cup sugar -- divided 1/3 Cup margarine -- softened 1/2 Cup Egg Beaters Healthy Real Egg Substitute 2 Teaspoons grated lemon peel 1/4 Cup lemon juice Powdered sugar -- optional Mix 1 cup flour and 1/4 cup sugar in medium bowl. Cut in margarine until mixture resembles coarse crumbs. Press mixture onto bottom of 9-inch square baking pan. Bake at 350F for 15 minutes or until golden brown. Mix Egg Beaters, lemon peel, lemon juice, remaining flour and remaining sugar; pour over prepared crust. Bake for 15 minutes more until set. Cool slightly; sprinkle with powdered sugar if desired. Cool completely in pan on wire rack. Cut into bars to serve. Makes 32 bars Nutrition Information per bar (without powdered sugar): 60 calories, 2 g total fat, 0 g saturated fat, 0 mg cholesterol, 21 mg sodium. http://www.eggbeaters.com (c)1997 Egg Beaters is a registered trademark of Nabisco Brands Company MC formatting by bobbi744@acd.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Fingers Recipe By :Canadian Diabetes Association, Choice Cooking, p. 173 Serving Size : 60 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 egg whites 1 pinch salt 1/2 teaspoon baking powder 1/4 cup sugar 2 egg yolks 1 tablespoon grated lemon rind 1 teaspoon lemon juice 1/2 cup all-purpose flour 0. Preheat oven to 190 C (375 F). 1. Line a 9-inch (23 cm) square cake pan with heavy waxed paper. Brush lightly with oil [not included in list of ingredients]. 2. Place egg white and salt in a mixing bowl. Beat until frothy. Add baking powder and continue beating until soft peaks form. 3. Add sugar; continue beating until stiff peaks form. 4. Beat in egg yolks, lemon peel and lemon juice until well combined. 5. Fold in flour. 6. Spread in prepared pan. (Smooth with a knife dipped in water.) 7. Bake in a 190 C (375 F) oven 20 minutes until light brown. 8. Remove from oven. Immediately loosen edges with knife; turn out; remove paper. 9. Cut baked dough into 60 oblong strips, each 2 x 5 cm (3/4 x 2 inches). Set strips on their sides on a baking sheet. Return to oven and bake 5 minutes longer. Turn off heat; allow to dry 15 minutes in oven. Cool. Store in a covered container. VARIATIONS: Orange Fingers: Use 15 mL (1 tablespoon) grated orange peel and 5 mL (1 teaspoon) orange juice in place of lemon peel and juice. Anise Fingers: Use 7.5 mL (1 1/2 teaspoon) aniseed and 5 mL (1 teaspoon) vanilla in place of lemon peel and juice. Makes 60 fingers. One serving = 1 finger. Each: 1 ++ Extra exchange 2 g Carbohydrate 30 kilojoules (8 Calories) MasterCook analysis: 10 Calories 0.2 g fat 0 g fiber 16.4 % calories from fat From "Ellen Pickett" - - - - - - - - - - - - - - - - - - - NOTES : This book was printed in 1986. * Exported from MasterCook * Lemon Ginger Sauce Recipe By :Beatrice Ojakangas Serving Size : 12 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 2 tablespoons cornstarch 2 cups boiling water 2 tablespoons finely chopped crystallized ginger 1 tablespoon grated lemon zest 2 tablespoons lemon juice 1 tablespoon unsalted butter Combine the sugar and cornstarch in a saucepan over low heat. Gradually whisk in the boiling water; boil 1 minute, stirring Add the ginger, lemon zest, lemon juice, and butter. Serve hot, spooned over servings of cake. Description: "Slightly crunchy from crystallized ginger." Source: "Light and Easy Baking by Beatrice Ojakangas (1996 Clarkson Potter)" S(Email from): "Pat Hanneman (kitpath@earthlink.net) on 28 Dec 1999" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Meringue Kisses Recipe By :Eating Well Cookbook, p. 218 Serving Size : 50 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 egg whites -- at room temperature 1 pinch salt 2/3 cup sugar -- sifted 1 teaspoon lemon zest -- finely grated 1/4 teaspoon vanilla extract 1. Preheat oven to 250 degrees F. 2. Cover two baking sheets with parchment paper or aluminum foil. 3. Beat egg whites with salt until soft peaks form. Add sugar very slowly, beating well between additions, until egg whites are stiff but not dry. Fold in lemon zest and vanilla. 4. Drop by teaspoonfuls onto the baking sheets or pipe small kisses with a pastry bag, fitted with a 1/2-inch star tip. Bake until dry but not brown, 40 to 45 minutes. 5. Cool 2 to 3 minutes before removing from the baking sheets. (The meringues can be stored for up to 2 weeks in an airtight container.) Makes 50 kisses. "These tiny, subtly flavored meringues must be cooked slowly so their outsides are powdery and crisp, yet the insides are chewy and yielding." MC nutritional analysis per meringue: 11.1 Calories 0 g fat 2.7 g carbohydrate 0 g fibre 0.2 fruit exchange + 0.2 other carbohydrate exchange From "Ellen Pickett" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil And Linguine Soup Recipe By :Food and Wine Books Test Kitchen Serving Size : 4 Preparation Time :0:40 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon olive oil -- or more as noted 1 Large onion -- chopped 2 Cloves garlic -- minced 3 carrots -- chopped 1 Cup lentils 2 1/2 Quarts water -- more if needed 2 Teaspoons salt 1 bay leaf 1 Pinch red-pepper flakes -- (optional) 1/4 Pound linguine -- broken (into 1 1/2-inch pieces) 1/4 Teaspoon fresh-ground black pepper 1/2 Cup fresh parsley -- chopped 1/4 Cup Parmesan cheese -- grated In a large pot, heat the oil over moderate heat. Add the onion, garlic, and carrots and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Add the lentils, water, salt, bay leaf, and red-pepper flakes to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, for 15 minutes. Add the linguine and simmer, stirring occasionally, until the lentils are tender and the pasta is done, 15 to 20 minutes longer. Stir the black pepper and the parsley into the soup. Top each serving with some of the grated Parmesan. Serving Ideas : WINE RECOMMENDATION: The soup's flavors are firmly grounded in the soil and will be well served by a wine whose profile is earthy as well. Try a white Cotes du Rhone; while it's a bit more difficult to find than the red variety, you'll be surprised by how well it works here. S(Photographer): "Melanie Acevedo" Copyright: "(c) American Express Publishing Corporation. All rights reserved." From kitpath@earthlink.net - - - - - - - - - - - - - - - - - - - NOTES : A soup with Lentil and pasta to try. The original asked for 3 tbs of oil to saute the onions. The photo shows a thin soup (like Lipton's chicken noodle) with bright orange carrot. also looks like they used green lentils for the photo shoot. As they cook, the lentils and linguine slurp up much of the vegetable-flavored broth, leaving a thick and hearty soup. Of course, if the soup is too thick for your taste, just stir in a little extra water. VARIATIONS: *Substitute one chopped fennel bulb for the carrots. *Stir one-and-a-half cups of spinach, cut into very thin strips, into the soup along with the parsley. *Increase oil 300% to make the soup as originally presented. * Exported from MasterCook * Lighter Tiramisu Recipe By :Heart Association Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ladyfinger biscuits or cookies 1/4 cup brewed decaffeinated espresso or strong coffee -- cooled 1/2 cup warm (105 to 115 degrees) water 8 teaspoons powdered egg whites 1 1/3 cups nonfat ricotta cheese 1/3 cup fat-free liquid egg substitute 1/2 cup mascarpone cheese 2 tablespoons sugar 2 teaspoons unsweetened cocoa powder Dip each biscuit into the espresso; place in a single layer on bottom and around sides of a glass or ceramic baking dish, about 8 inches square or similar capacity. Combine the water and powdered egg whites in a large stainless-steel bowl, stirring gently until the powder dissolves, 3 to 4 minutes. With an electric mixer, beat at medium-high speed until stiff peaks form, 5 to 7 minutes. In another large bowl, beat together the ricotta, egg substitute, mascarpone and sugar. Stir in about one-third of the beaten egg whites, then gently fold in the remainder with a rubber spatula. Pour over the ladyfingers. Cover and refrigerate 6 to 8 hours. Sprinkle with the cocoa just before serving. Description: "Tiramisu is a festive way to end a holiday meal." Source: "Associated Press 1999" From kitpath@earthlink.net - - - - - - - - - - - - - - - - - - - NOTES : it serves 8 but it looks like it could be scaled to fit champagne glasses or similar. EACH SERVING 149 cals, 29% cff or 5 grams, (trace fiber). * Exported from MasterCook * Loubia (Algeria) Recipe By :Kitty Morse Serving Size : 8 Preparation Time :0:15 Categories : Eat-Lf Mailing List Legumes Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups dried navy beans -- soaked in water overnight and drained 8 cups water 2 bay leaves 3 onions 4 cloves 5 cloves garlic -- minced 1 pound lamb bones -- (1 leg bone) 2 tablespoons olive oil 2 pounds tomatoes -- peeled, seeded and coarsely chopped (about 8), OR use canned 2 tablespoons tomato paste 2 teaspoons ground cumin 1 tablespoon sweet Hungarian paprika 1/8 teaspoon cayenne pepper -- (optional) 20 sprigs cilantro 30 sprigs parsley 3 teaspoons salt -- (3 to 4) Freshly ground pepper Chopped cilantro -- for garnish Chopped onion -- for garnish Chopped green olives -- for garnish Bread -- for serving Place drained navy beans, water, bay leaves, 1 onion studded with all 4 cloves, garlic and lamb bones in soup pot. Cover and cook over medium heat until beans are fairly soft, 1 to 1 1/2 hours. Discard onion. Dice remaining onions. Heat oil in skillet over medium heat. Add onions and fry, stirring occasionally, until soft, 3 to 4 minutes. Add to cooked beans, along with 1/2 tomatoes, tomato paste, cumin, paprika and cayenne. In blender or food processor, puree remaining 1/2 tomatoes with cilantro and parsley sprigs. Add to beans and cook over low heat, covered, until beans are tender and broth acquires full-bodied flavor, 1 to 1 1/2 hours. Season with salt and pepper to taste. Ladle into individual bowls and garnish with cilantro, chopped onion and olives. Serve with warm bread. 6 to 8 servings. Each of 8 servings: 267 calories; 1,052 mg sodium; 0 cholesterol; 5 grams fat; 45 grams carbohydrates; 14 grams protein; 4.50 grams fiber. Description: "Spicy, slow cooked meal" Cuisine: "North African" Source: "The Vegetarian Table: North Africa (Chronicle Books, 1996)" Start to Finish Time: "3:00" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Loubia, the North African counterpart to American chili, is second to harira in popularity. Like harira, loubia doesn't like to be hurried. Ideal for a slow cookers. I serve loubia with a saucer of ground cumin on the side, to be added to taste. My Algerian friends, on the other hand, prefer a piquant mixture of finely minced garlic, parsley, and chiles for garnishing their loubia. * Exported from MasterCook * Mahimahi With Tequila Tomato Salsa Recipe By :Cooking Light Magazine Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup chopped tomato 1/2 Cup chopped tomatillo 1/2 Cup tequila 1/3 Cup chopped green onions 1/4 Cup white wine vinegar 1 Tablespoon olive oil 1/4 Teaspoon salt 1/8 Teaspoon pepper 1 garlic clove -- minced 6 (6-ounce) mahimahi or other firm white fish fillets (about 1 inch thick) Cooking spray Combine first 9 ingredients in a small bowl; stir tomato salsa well. Prepare grill or broiler. Place fish on grill rack or broiler pan coated with cooking spray, and cook 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with tomato salsa. Serving Size: 1 fillet and 1/3 cup salsa Source: "Cooking Light, June 1997, p.151" Copyright: "(c) Cooking Light" From PatHanneman - - - - - - - - - - - - - - - - - - -