* Exported from MasterCook * Maple Oatmeal Bread #2 Recipe By : Serving Size : 6 Preparation Time :4:10 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Water 1 Tbsp Oil 1/3 C Maple syrup 1 Tsp Salt 2 C Bread flour 3/4 C Quick cooking oats 1 1/2 Tsp yeast Place ingredients in bread pan in order given Use regular cycle or timed bake. From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 272.6 Total Fat 3.8g Sat Fat 0.5g Carb 52g Fib 2.5g Pro 7.5g Sod 360mg CFF 12.4% * Exported from MasterCook * Marinade For Grilled Tuna Recipe By :PatHanneman Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Grilled, Smoked, Bbq Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 part orange juice 1 part teriyaki sauce minced garlic cracked black pepper See Tuna on a Foreman Grill a marinade I use is equal parts orange juice and teriyaki sauce. fresh minced garlic and plenty of cracked pepper. Marinade from 15 minutes to 2 hours. Then grill 3 to 5 minutes per side (or do both sides at once in the foreman grill). We also like to use a rub: creole or a lime-pepper-garlic or even mrs dash. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mayonnaise Recipe By :Makestuff.com Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Salad Dressings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cold water 2 tbsp cornstarch 1/4 cup olive oil 1/4 cup white vinegar 1/4 cup plain lowfat yogurt 2 tsp yellow mustard 1 tsp horseradish Yield is about 2 cups. Whisk together water and cornstarch in a small saucepan. Stir continuously over a medium heat until the mixture comes to a boil. Continue stirring and boiling for 1-2 minutes or until the mixture is clear. Pour mixture into a bowl and whisk the remaining ingredients, in order listed. Whisk. Refrigerate in a tightly sealed container. Should keep about 2 weeks. To spice up your tuna fish, mix in a smidgen of ketchup or red pepper sauce. For a sweeter "Miracle Whip"-like mixture, add in a tsp or two of sugar. From "Tina Bell" - - - - - - - - - - - - - - - - - - - NOTES : This mayonnaise recipe has only 18 calories per tablespoon and no cholesterol. * Exported from MasterCook * Medallions With Lemon, Capers And Rosemary Recipe By :Williams-Sonoma Kitchen Library: Pork and Lamb Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound pork tenderloin OR skinless boneless chicken breasts 1 teaspoon extra virgin olive oil -- or more as needed 1/4 cup flour -- seasoned with salt and pepper 2 cloves garlic -- minced 1/2 teaspoon fresh rosemary -- finely chopped 1/4 cup dry white wine or sherry 1 cup chicken broth 1 tablespoon capers 1 tablespoon fresh lemon juice CUTLETS: Slice and pound lean meat into medallion-shapes about 1/4 inch thick and 2-1/2 inches around. In a large skillet, over medium-high heat, warm the oil. Dust the medallions with seasoned flour and saute, turning once, until golden brown (about 2 minutes per side, maximum). Transfer to a platter and keep warm. Reduce the heat to low. Add garlic and rosemary to the pan and saute, stiring to up to 1 minute to release the flavors. Raise the heat to high and add the wine to deglaze the pan. Add stock. Reduce for about 5 minutes. Stir in the capers, lemon juice. Adjust seasoning with salt and pepper to taste. Pour the sauce over the meat. Garnish with lemon wedges and Italian parsley. With Pork : HOT COOKED RICE; CARROT STICKS and BRUSSELS SPROUTS: Cut 1 carrot per serving lengthwise in two. Julienne the entire length. Cut spouts in half (3 to 4 per serving). Salt and pepper to taste; add a little rosemary or thyme. Steam and serve with a little chopped walnut or toasted wheat germ. Makes 3 to 4 servings. Williams-Sonoma Kitchen Library : Pork and Lamb by Joanne Weir From kitpath@earthlink.net - - - - - - - - - - - - - - - - - - - NOTES : Fast meal with "Medallions" of pork, lamb, turkey, chicken Sauce: lemon, capers and rosemary support: hot cooked rice and Brussels sprouts and carrots * Exported from MasterCook * Mexican Style Rice Casserole With Corn, Sour Cream And Cheese Recipe By :Madhur Jaffrey Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Mexican & Southwestern Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons peanut or canola oil 5 ounces onion -- peeled and chopped 2 garlic cloves -- peeled and finely chopped 2 poblano chiles: roasted -- peeled and seeded -- and cut into 1/4-inch dice 2 cups sour cream (nonfat) 1/2 teaspoon salt 6 tablespoons finely chopped fresh cilantro 6 cups cooked converted rice -- (2 cups raw) 1 3/4 cups corn kernels blanched -- at room temperature 1 1/2 cups lowfat grated Cheddar cheese -- loosely packed Put oil in a large saute pan or other wide pan and set over medium-high heat. When hot, put in onion and garlic. Stir and saute until onion is translucent, about 3 minutes, turning heat down if necessary. Add roasted diced poblanos and stir another minute. Let everything cool off. In another bowl, combine sour cream, 1/2 teaspoon salt and the cilantro. Stir to mix and set aside. Stir rice and corn into the poblano mixture, then add sour cream mixture and blend in. Finally, blend in grated cheese. Put this mixture into a 3-quart casserole dish and cover. You may now refrigerate for up to 24 hours. Preheat oven to 350 degrees. Bake casserole for 45 minutes or until heated through. Source: "Madhur Jaffrey's World Vegetarian, by Madhur Jaffrey (1999 Potter: 0517596326)" From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : This recipe began with New York chef Zarela Martinez, then went through Catherine Brandel, who teaches at the Culinary Institute of America. It uses converted rice, the only recipe in the book using this ingredient. EACH (when using lowfat, nonfat versions of dairy products: 436 cals, 15% cff, 7g fat, 3g fiber, 417mg sodium. * Exported from MasterCook * Milano Lentil Soup Recipe By :Nikki Fay, Artists in the Kitchen, Portland, OR Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup brown lentils 4 cups vegetable broth 1/2 cup onions -- finely chopped 1/2 cup celery -- finely chopped 1/2 carrots -- finely chopped 2 cups marinara sauce 1/3 cup orzo or small pasta 1/2 teaspoon salt -- (optional) Cook lentils and vegetables in a 2 1/2 quart saucepan for 30 minutes or until they are tender. Add marinara sauce, pasta and salt. Cook an additional 30 minutes. Source: "1998 http://www.lbcc.cc.or.us/~fayn/" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Use the sauce from Pasta Marinara with Three cheeses, or your favorite purchased sauce to create this Italian inspired soup. Serve with Pesto Bread and a Basic Greens salad with Garlic French dressing for an Italian dinner rich in country flavors. * Exported from MasterCook * Minestrone #3 Recipe By :Taste of Home Magazine with my adaptations Serving Size : 8 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Soups & Stews Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Ground Turkey Breast 6 cups Water 28 oz Diced tomato -- undrained 1 chicken bouillon cube 1 medium Onion -- chopped 2 tablespoons Dried parsley 2 1/2 teaspoons Salt 1 1/2 teaspoons Thyme 1/2 teaspoon Pepper 1 tablespoon Garlic -- minced 1 medium Zucchini -- thinly sliced 1 cup Frozen corn 16 oz Garbanzo beans -- drained and rinsed 1 cup Elbow macaroni -- uncooked 14 oz Tomato sauce 1/4 cup Nonfat parmesan cheese In a slow cooker, combine ground turkey, water, tomatoes, bouillon cube, onion, parsley, salt, thyme and pepper. Cover and cook on LOW for 7-9 hrs or until meat is tender. Add zucchini, beans, macaroni and corn. Cook on HIGH, covered for 30-45 mins more, or until vegetable are tender. Sprinkle individual servings with parmesan cheese if desired. 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 * Mini Chimichangas Recipe By :Weight Watchers; revised with lower fat dairy products Serving Size : 12 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Mexican & Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 cup thinly sliced onions 1 cup julienned red bell pepper 1 cup julienned zucchini 1 medium jalapeno pepper -- cored, minced 1 clove garlic -- minced 2 tablespoons red wine vinegar 1/2 teaspoon mild or hot chili powder 1/2 teaspoon ground cumin 1/2 teaspoon salt 4 ounces skinless boneless cooked chicken breast -- shredded 3 tablespoons chopped fresh flat-leaf parsley 12 fatfree 6-inch flour tortillas 3 ounces lowfat sharp cheddar cheese -- finely shredded 1/4 cup egg substitute 1/3 cup nonfat sour cream -- plus 2 teaspoons nonfat sour cream -- combined Preheat oven to 400F. Spray baking sheet with nonstick cooking spray. To prepare filling, in medium nonstick skillet, heat oil; add onions. Cook over medium heat, stirring frequently, 3-4 minutes, until onions are tender. Add bell pepper, zucchini, jalapeno pepper, garlic and 1/4 cup water; bring liquid to a boil. Cook over medium heat, stirring frequently, 7 minutes, until vegetables are tender. Add vinegar, chili powder, cumin and salt; cook, stirring frequently, 3 minutes longer. Stir in chicken and parsley; remove from heat. Onto bottom third of each tortilla, spoon an equal amount of filling and cheese; fold tortillas envelope-fashion to enclose. Place filled tortillas, seam side down and 2" apart, on prepared baking sheet; brush evenly with egg substitute and spray lightly with nonstick cooking spray. Bake 20 minutes, until tortillas are golden brown. Serve each filled tortilla topped with 1 1/2 teaspoons sour cream. Calories based on fat-free tortillas and lowfat cheddar: EACH Chimi: 229 cals, 20% cff: 5 g fat, 12g fiber. Description: "Nine grams of fat or 30% of 261 calories and 12g fiber." Source: "Weight Watchers Slim Ways Mexican Cookbook" S(Email from): "Pat Hanneman (kitpath@earthlink.net) on 28 Dec 1999" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : These little surprise packages adapt well to any filling; they are terrific as snacks or party food. * Exported from MasterCook * Mocha Cake Recipe By :Bon Appetit Light & Easy Desserts Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1/3 cup unsweetened cocoa powder -- plus 2 tablespoons unsweetened cocoa powder 1 teaspoon instant espresso powder -- or instant coffee powder 1 teaspoon baking powder 1 teaspoon baking soda 6 large egg whites -- room temperature 1 1/3 cups firmly packed golden brown sugar 1 cup coffee-flavored nonfat yogurt 1 teaspoon vanilla extract 1 teaspoon powdered sugar 1/2 teaspoon ground cinnamon Preheat oven to 350 degrees. Line bottom of 9-inch-diameter cake pan with 1 3/4 inch high sides with waxed paper. Spray pan and paper with vegetable oil spray (or oil pan and paper lightly). Dust pan with flour; tap out excess. Sift 1 cup flour, 1/3 cup plus 1 tablespoon cocoa, espresso powder, baking powder and baking soda into medium bowl. Using electric mixer, beat egg whites, brown sugar, yogurt and vanilla in large bowl until blended, about 1 minute. Mix in dry ingredients. Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack 15 minutes. Cut around pan sides to loosen cake. Turn out onto plate. Peel off paper and cool completely. Combine remaining 1 tablespoon cocoa powder, powdered sugar and cinnamon in small bowl. Sprinkle over cake before serving. From "Tina Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Moroccan Chicken #2 Recipe By :Susan Carlisle Serving Size : 6 Preparation Time :24:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Large orange -- thinly sliced 6 chicken breast halves without skin 3 Tablespoons chopped fresh parsley 8 Cloves garlic -- minced 1 1/2 Teaspoons ground cumin 1/2 Cup port wine 1/4 Cup red wine vinegar 2 Tablespoons honey Salt -- to taste Pepper -- to taste 10 dates -- pitted 10 prunes -- pitted 1/2 Cup raisins 12 halved apricots, dried Arrange orange slices in bottom of glass baking dish. Mix parsley, garlic and cumin in a bowl. Rub mixture into chicken and place chicken on top of the oranges. Whisk the port, vinegar and honey in a small bowl. Pour mixture over chicken. Tuck the fruit and around the chicken. Season with pepper. Cover and refrigerate at least 12 hours or overnight, turn chicken once. Preheat oven to 350F. Bake, covered, with marinade and fruit until chicken is cooked; about 35 to 45 minutes. Transfer chicken, fruit and olives to a platter; discard orange slices. Pour pan juices into a heavy sauce pan. Bring to a boil and continue to cook until reduced by half. Season with salt and pepper to taste. Spoon some sauce over chicken and garnish with parsley. Serve remaining sauce on the side. Yields 9 x 13 baking dish. From aml@mirage.skypoint.com - - - - - - - - - - - - - - - - - - - NOTES : Chicken marinated in port, fruit, and spices for a day; baked together and served with a reduction of the pan juices. The chicken should marinate at least 12 hours, so begin this delicious main course a day before serving. * Exported from MasterCook * Moroccan Red Bean Dip Recipe By :Weight Watchers Serving Size : 4 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil 1/4 cup chopped red onion 1 garlic clove -- finely chopped 1/4 cup chopped tomato 1 tablespoon golden raisins 3 dried apricot halves -- chopped 1 tablespoon orange juice 8 ounces drained cooked kidney beans 1/4 teaspoon ground cumin 1/8 teaspoon cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon curry powder 1/8 teaspoon chili powder 1/8 teaspoon salt In medium nonstick skillet, heat oil; add onion and garlic. Saute over medium-high heat, stirring frequently, 2-3 minutes, until just softened. Reduce heat to low; cook covered, 2 minutes. Add tomato, raisins, apricots and juice; stir to combine. Cook, covered, 2 minutes. Add beans, cumin, cinnamon, cloves, curry powder, chili powder and salt; stir to mix well. Remove from heat; let cool slightly. In food processor or blender, puree mixture until smooth. Refrigerate, covered, until ready to serve. EACH SERVING PROVIDES: 1/4 Fat, 1/4 Fruit, 1/4 Vegetable, 1 Bread, 2 Optional Calories. PER SERVING: 106 Calories, 5 g Protein, 2 g Fat, 19 g Carbohydrate, 74 mg Sodium, 0 mg Cholesterol, 3 g Dietary Fiber --ww Source: "Weight Watchers Complete Cookbook & Program Basics 1997" S(Email from): "Pat Hanneman (kitpath@earthlink.net) on 28 Dec 1999" - - - - - - - - - - - - - - - - - - - NOTES : The fruit and warm spices typical of Moroccan cuisine give this dip a marvelous, mysterious flavor. Serve it with crisp vegetable slices or toasted pita wedges. * Exported from MasterCook * Mushroom Stuffed Salmon Loaf Recipe By :America Cooks by The Editors of Consumer Guide Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 1/2 ounces salmon, canned -- debone & flake 2 cups bread crumbs -- fresh 1/2 cup Egg Beaters(r) 99% egg substitute -- orig was 2 large eggs -- beaten 1 tablespoon lemon juice 1 tablespoon onion -- finely chopped 1/2 teaspoon salt fresh ground black pepper -- to taste 1 1/2 cups mushrooms -- sliced 2 tablespoons Butter Buds(r) -- orig was 2 tbsp butter -- or margarine 1 cup fresh spinach -- shredded & packed ===Lemon Sauce=== reserved salmon liquid milk 1 tablespoon butter -- or margarine 1 tablespoon flour 1/8 teaspoon salt 1 pinch ground white pepper 1 egg yolk -- beaten 1 tablespoon lemon juice SALMON LOAF: Drain the salmon, reserving liquid for Lemon Sauce: debone salmon, flake salmon into a medium bowl. Add bread crumbs, eggs lemon juice, onion, salt & pepper; mix well. Saute mushrooms in butter in a medium skillet over medium heat for 2 minutes. Add spinach; saute until wilted, about 2 minutes. Pat 1/2 of the salmon mixture into a greased 8 1/2 X 4 1/2 X 2 3/4 inch loaf pan. Top with mushroom mixture in an even layer leaving a 1 inch border on all sides. Top with remaining salmon mixture; spread top smooth & pat down. Bake in a preheated 350F. degree oven until center is set & top is golden, about 45 minutes. Let stand 5 minutes before slicing. Serve with Lemon Sauce. Garnish with lemon slices & parsley. LEMON SAUCE: Measure reserved salmon liquid; add enough milk to make 2/3 cup. Melt butter in a small sauce pan over medium heat; stir in flour, salt & pepper until smooth. Reduce heat to low. Gradually whisk in the milk mixture; cook & stir until sauce thickens & bubbles for 1 minute. Gradually whisk 1/4 cup of the hot sauce into egg yolk in a small bowl. Gradually whisk the egg yolk mixture into remaining sauce in pan. Cook stirring constantly, over low heat until thickened, about 1 minute; do not boil. Stir in lemon juice & serve over Mushroom Stuffed Salmon Loaf. From Vickie - - - - - - - - - - - - - - - - - - - NOTES : *This is my favorite way to use canned salmon. I sometimes replace the spinach with shredded cheese(1 cup). Monterey Jack, Gouda, Swiss & Smoked Baby Swiss cheeses are all excellent in this dish. If using cheese don't saute it with the mushrooms; put it on top of the mushrooms when forming the loaf. Chris MC formatted by Christopher E. Eaves --- Hi, we had this for dinner last night and it was delicious. Did NOT fix the lemon sauce so cannot vouch for it. The recipe as is is to high in fat, but here is what I did to reduce it: I sauteed the mushrooms and spinach in Butter Buds (I'm sure broth would be good too) and used 1/2 cup egg beaters. The next time I fix it, I would start with 1 1/2 cups bread crumbs and add from there until I got the consistency I wanted. * Exported from MasterCook * Mushroom Turnovers Recipe By :Weight Watchers Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon unsalted stick margarine 1/2 cup vegetable or chicken broth 3 tablespoons minced shallots 4 cups thinly sliced mushrooms 1 tablespoon dry sherry 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 tablespoon all-purpose flour 1/4 cup skim milk 2 tablespoons light sour cream 1 tablespoon chopped fresh mint 4 ounces frozen phyllo dough -- thawed, see tip (about 6 sheets, 12-x17-in each) In large nonstick skillet, melt margarine over low heat; add 1/4 cup of the broth and the shallots. Cook, stirring frequently, 4 minutes. Add mushrooms and the remaining 1/4 cup broth; cook, covered, 5 minutes, or until mushrooms are tender and most of the liquid has evaporated. Add sherry; stir to combine. Sprinkle with salt and pepper; cook 1 minute. Sprinkle flour over mushroom mixture; stir quickly to combine. Cook, stirring constantly, 1 minute; stir in milk. Simmer, stirring occasionally, 4-5 minutes. Remove from heat; stir in sour cream and mint. Set aside; let cool. Preheat oven to 400F. Spray nonstick baking sheet with nonstick cooking spray. Spray clean work surface with nonstick cooking spray. Arrange 3 sheets of the phyllo dough side by side on prepared work surface. Layer 1 more sheet of phyllo dough on each of the 3 sheets, making 3 stacks of 2 sheets each. Cut each stack into 4 equal strips, 4 1/4 x 12" each. Spray surface of each strip with nonstick cooking spray. Spoon 1/12 of the mushroom mixture onto the narrow end of 1 strip; fold left corner of strip diagonally over filling, making a triangle. Fold triangle up, then to the right, keeping triangular shape. Continue folding, alternating from left to right, until entire strip is folded, ending with a triangle. Repeat procedure, with remaining mushroom mixture and phyllo dough strips, making 11 more turnovers. Arrange turnovers on prepared baking sheet; bake 10-15 minutes, until golden. Serve immediately. TIP: Phyllo dough must be thawed in refrigerator for at least 8 hours. EACH SERVING (3 turnovers) PROVIDES: 1/4 Fat, 2 Vegetables, 1 Bread, 30 Optional Calories. PER SERVING: 152 Calories, 5 g Protein, 4 g Fat, 23 g Carbohydrate, 563 mg Sodium, 2 mg Cholesterol, 1 g Dietary Fiber -WW Source: "Weight Watchers Complete Cookbook & Program Basics 1997" S(Email from): "Pat Hanneman (kitpath@earthlink.net) on 28 Dec 1999" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mustard Chicken Recipe By :Diet Feast Serving Size : 6 Preparation Time :1:45 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 chicken breast halves without skin -- boned 1/2 cup dijon mustard 2 english muffins 2 teaspoons paprika 1/2 teaspoon dried tarragon 1/2 teaspoon pepper Egg Beaters(r) 99% egg substitute 1 1/2 tablespoons Butter Buds(r) 3 tablespoons lemon juice In a large bowl, combine mustard with chicken and toss to coat. Let marinate at room temp. for 30 min. Preheat oven to 375 degrees. Tear up English muffins and grind them into fresh bread crumbs in a food processor. Toss them in a med. bowl with paprika, tarragon and pepper. Put Egg Beaters in a shallow dish or pie plate. Spray a 13 x 9 inch baking pan or cookie sheet with nonstick spray. One at a time, dip the pieces of mustard-coated chicken in the egg, then roll in seasoned crumbs. Use fewer crumbs on underside of chicken since pieces will not be turned. Place in a single layer. Stir together Butter Buds and lemon juice in a cup. Spoon over chicken. Bake, uncovered, in the center of the oven for 50 - 60 min. until deep brown and crispy on top. Juices will run clear when the chicken is pierced with fork. Let stand for 10-15 min. From Vickie - - - - - - - - - - - - - - - - - - - NOTES : The amount of mustard IS NOT a misprint, use full amount This one is one of my husband's favorites! (can you tell we eat a lot of chicken) * Exported from MasterCook * New York Cheesecake Recipe By :Joanna White Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cups well-drained non-fat yogurt cheese 2 Cups sugar 6 egg whites or 3 eggs 1 Tablespoon fresh lemon juice 1 Teaspoon grated fresh lemon peel (zest) 1 Teaspoon vanilla extract 3 Tablespoons sifted cake flour Preheat oven to 325F. Spray the sides and bottom of a 2-quart souffle dish with nonstick cooking spray. Whip yogurt cheese with sugar, egg whites, lemon juice, lemon peel, vanilla and cake flour; do not overbeat. Pour into prepared dish and set into a large pan of hot water. Bake for 1 1/2 hours or until cake is browned and cracked. Turn off oven and leave cake in oven for 1 hour longer. Remove cheesecake from water bath and allow to cool in dish on a wire rack for 1 hour. Place serving platter over dish and invert. Chill until ready to serve. Serves 10-12. Per serving: 326 calories, 14g protein, 66g carbo, 1.5g fat, 266mg sodium, 4% calories from fat. Source: "Recipes for Yogurt Cheese" Copyright: "1996 Bristol Publishing Enterprises" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : This recipe makes a dense New York-style cheesecake that is served without a crust. -JW * Exported from MasterCook * Nine Bean Country Soup Mix Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Homemade Mixes Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup black beans 1/4 cup kidney beans 1/4 cup pinto beans 1/4 cup navy beans 1/4 cup black-eyed peas 1/4 cup pigeon peas 1/4 cup yellow peas 1/4 cup green peas 1/4 cup lentils For the Seasoning Packet: 1/4 cup dried onion -- minced or flaked 1/4 cup dried parsley 2 bay leaves 1 teaspoon garlic powder 1 teaspoon dried basil In a clear, airtight, 4-cup container, layer the beans. In a small, self-sealing plastic bag, combine the seasonings. Attach this recipe: Rinse and pick over beans. Place in large pot with water to cover. Bring to a boil and boil 5 minutes. Turn off heat, cover and let soak 1 hour. Drain and add 8 cups fresh water and contents of seasoning package. Bring to a boil, reduce heat and simmer, covered, 2 hours or until beans are tender. Remove 1 cup beans and mash; return to pot and simmer, uncovered, about 40 minutes, until soup is thick. Season to taste with salt and pepper. Makes 8 servings. OPTIONS: You also may cook the beans with ham or salt pork and vegetables such as carrots, onions, celery or tomatoes. Source: "December 5, 1999, in the Miami Herald" From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : talking bout making a mix to give ... * Exported from MasterCook * Non-alcoholic Punch Ideas Recipe By :Penchard@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** One of my favorite punches is Ocean Spray's "Mango-Mango" mixed with Diet Squirt. Very simple, and really good. For Christmas I mixed Ocean Spray's Cranberry Cocktail with Diet Squirt. Also very good and perfect for the holidays. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Cookies Santa Would Love Recipe By :Don Mauer, Raleigh, NC Serving Size : 18 Preparation Time :0:00 Categories : Cookies & Bars Crockpot Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup drained unsweetened applesauce -- (from 3/4 cup undrained) 1 1/2 cups unbleached all-purpose flour -- (unbromated) 1/2 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon fresh grated nutmeg 1/2 cup soft tub margarine (not fat reduced) 1 cup light brown sugar -- packed 1 cup granulated sugar 1 large egg 1 large egg white 3 cups quick-cooking oats 3/4 cup seedless raisins 3/4 cup chopped dates Place a wire mesh strainer in a bowl deep enough to keep the bottom of the strainer from touching the bottom of the bowl. Add 3/4 cup applesauce to the strainer. Set aside. Place the oven racks in the low and middle position, and begin heating the oven to 350 degrees. Add the flour, salt, baking powder and nutmeg to a large mixing bowl. With a wire whisk, whisk and stir until combined, about 30 seconds. Set aside. In the bowl of an electric stand mixer, beat the margarine at medium-high speed for 2 minutes. Measure 1/2 cup of drained applesauce from the strainer and add to the mixing bowl, beating for 2 minutes. Add the sugars and beat for 2 minutes, until light and fluffy. Beat in egg and egg white for 25 seconds each. Remove the bowl from the mixer stand and scrape down the sides of the bowl. Add the flour mixture, raisins and dates and with a large rubber spatula or spoon, stir and fold the ingredients until just moistened. Drop six, 1/3 measuring cups of dough onto cookie sheets or jelly roll pans lightly sprayed with vegetable oil, or pans lined with baking parchment paper. Flatten the dough until each cookie is the same height from edge to center and about 4 inches in diameter. Place the pans in the center of each rack. Bake for 12 minutes. Turn the cookie sheets from front to back and also switch them from top to bottom. Bake for 13 minutes, or until cookie edges turn a golden brown. Place the cookies, on the pans, on a cooling rack for 2 minutes. Remove the cookies from the pans to a wire rack to cool completely. Drop the last 6 cookies on a cooled pan, level and bake in the same manner (switching the pan from rack to rack, and turning from front to back at 12 minutes). Description: "Makes 18 4-inch cookies; serve with milk and jam." Source: "Lean and Loving It 1999 (wral-tv.com)" Yield: "18 each" From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : Place a wire mesh strainer in a bowl deep enough to keep the bottom of the strainer from touching the bottom of the bowl. Add 3/4 cup applesauce to the strainer. Set aside. Place the oven racks in the low and middle position, and begin heating the oven to 350 degrees. Add the flour, salt, baking powder and nutmeg to a large mixing bowl. With a wire whisk, whisk and stir until combined, about 30 seconds. Set aside. In the bowl of an electric stand mixer, beat the margarine at medium-high speed for 2 minutes. Measure 1/2 cup of drained applesauce from the strainer and add to the mixing bowl, beating for 2 minutes. Add the sugars and beat for 2 minutes, until light and fluffy. Beat in egg and egg white for 25 seconds each. Remove the bowl from the mixer stand and scrape down the sides of the bowl. Add the flour mixture, raisins and dates and with a large rubber spatula or spoon, stir and fold the ingredients until just moistened. Drop six, 1/3 measuring cups of dough onto cook * Exported from MasterCook * Parmesan Bread #3 Recipe By :Cooking Light, September 1996 Serving Size : 16 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package dry yeast 1/2 Teaspoon sugar 1 Cup warm water 1 3/4 Cups bread flour 1 Cup semolina flour 3/4 Cup Parmesan cheese -- finely shredded 1 Teaspoon salt 2 Teaspoons olive oil cooking spray 1 Tablespoon semolina flour Dissolve yeast and sugar in warm water in a small bowl; let stand 5 minutes. Place bread flour, 1 cup semolina flour, cheese and salt in a food processor; pulse 3 times or until blended. With processor on, slowly add yeast mixture and oil through food chute; process until dough forms a ball. Process 40 additional seconds. Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 1 hour and 15 minutes or until doubled in bulk. Punch dough down, and divide into 2 equal portions. Shape each portion into a 6 inch round loaf. Place loaves on a large baking sheet coated with cooking spray and sprinkled with 1 tablespoon semolina flour. Make 2 (1/8 inch deep) diagonal cuts across the top of each loaf. Cover and let rise 30 minutes or until doubled in bulk. Preheat oven to 425F. Lightly spray loaves with water. Bake at 425F for 20 minutes or until loaves sound hollow when tapped, misting loaves every 7 minutes during baking time. Remove loaves from pan; let cool on a wire rack. Yield: 2 loaves, 8 servings per loaf (serving size: 1 slice). Note: Misting the bread with water gives the crust a chewy texture. Simply fill a clean spray bottle with water, and spritz bread frequently during baking. Typos by Gail Shermeyer, 4paws@netrax.net. From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 118.8 Total Fat 2.1g Sat Fat 0.9g Carb 19.5g Fib 1g Pro 5g Sod 204mg CFF 16% * Exported from MasterCook * Pasta With Spinach Pesto Sauce Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 16 oz bag pre-washed baby spinach 6 ounces low-fat silken tofu -- (1/2 block) firm 2 tablespoons fresh lemon juice 1 tablespoon minced garlic 2 tablespoons nonfat reduced sodium chicken broth 1/4 cup fat-free Parmesan with herbs cheese 1/2 teaspoon ground black pepper 1 teaspoon dried Italian seasoning 1 10 oz pkg pre-sliced mushrooms 4 ozs sliced fresh shiitake mushrooms -- to equal 1 cup 1/2 cup red onion -- diced 1/4 cup bacon bits 1 pound penne pasta Cook pasta according to package directions. While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside. Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot. Toss pasta with sauce and bacon bits. Serve with additional Parmesan cheese, if desired. NOTE: If sauce seems too thick, thin to desired consistency with pasta cooking water or broth. Source: "VJJE Weekly" From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : This sounds good and could easily be made vegetarian. It didn't specify how many people it served so I guessed. * Exported from MasterCook * Peach-mustard Glazed Pork Chops Recipe By :Pork Producers Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless center cut pork chops -- 3/8-inch thick 16 ounces canned peaches in juice or extra light syrup -- do not drain Or fresh peaches and juice -- see variation 1 teaspoon Worcestershire sauce 2 tablespoons peach preserves 2 tablespoons Dijon-style mustard 1 teaspoon black pepper Stir together peaches, Worcestershire sauce, peach preserves and mustard in medium bowl. Set aside. Heat nonstick skillet over medium-high heat. Sprinkle chops with pepper and add to skillet. Brown on one side for 4 minutes; turn. Add peach mixture, reduce heat to low, cover and cook 5 minutes. Serve with peaches and sauce. Variation: If desired, use fresh peaches and 1/2 cup apple or orange juice. Source: "www.nppc.org/ForKids/" From kitpath@earthlink.net - - - - - - - - - - - - - - - - - - - NOTES : per Serving: 200 cals, 24% cff; 5g fat, 2g fiber * Exported from MasterCook * Peanut Butter Cookies Recipe By :AHA Cookbook Serving Size : 30 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil spray 1/4 cup light margarine -- softened 3/4 cup firmly packed light brown sugar 1/2 cup sugar 1/3 cup reduced-fat peanut butter Egg substitute equivalent to 1 egg -- or 1 egg 1/4 cup unsweetened applesauce 1/2 teaspoon baking soda 2 1/2 cups all-purpose flour 1 teaspoon vanilla extract Serves 30; 2 cookies per serving Preheat oven to 350 degrees F. Spray baking sheets with vegetable oil spray. In a large mixing bowl, cream margarine. Gradually add sugars, beating after each addition, until creamy. Add peanut butter, egg substitute, applesauce, and baking soda; beat well. Gradually add flour to batter, beating after each addition. Stir in vanilla. Roll dough into 60 balls about the size of a pecan or the bowl of a measuring teaspoon. Put on baking sheets. Flatten balls slightly with back of wet fork. Bake for 12 to 15 minutes, or until light brown. Calories 95 Protein 2 g Carbohydrates 18 g Cholesterol 0 mg Total Fat 2 g Poly 1g Mono 1 g Fiber 0 g Sodium 52 mg From "Tina Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pear And Pork Stir Fry With Spinach Recipe By :Adapted from Lisa C's on Cooking Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces pork tenderloin -- trimmed lean 2 tablespoons defatted chicken broth 2 teaspoons low-sodium soy sauce 1 teaspoon vinegar 1 teaspoon cornstarch 1 dash Five-spice powder or cinnamon 2 teaspoons canola oil 2 scallions -- shredded 2 tablespoons peeled minced gingerroot 1 clove garlic -- minced 2 large pears -- sliced 1/4" thick 1 cup young spinach or shredded spinach leaves 3 cups hot cooked rice -- to serve Freeze the pork until firm enough to slice easily, about 30 minutes. Slice across the grain into thick slices. Cut into 1-inch by 2-inch pieces. In a large bowl, combine the stock, soy sauce, vinegar, cornstarch and cinnamon. Add the pork and toss gently. Cover and let stand 20 minutes. In a large nonstick frying pan over medium-high heat, heat the oil for 2 minutes. Add the scallions, ginger and garlic. Stir-fry for 10 seconds, or until the scallions are translucent. Add the pork and marinade. Stir-fry until the pork begins to brown, 2 to 3 minutes. Add the pears and stir-fry 1 minute. Add the spinach. Cook until the spinach begins to wilt, about 1 minute. Serve at once with steamed rice. Cuisine: "Asian" Source: "www.wizard.net/~tihzta3/cooking_cache/" From kitpath@earthlink.net - - - - - - - - - - - - - - - - - - - NOTES : EACH: 371 cals, 15% cff, 6g fat, 3g fiber. * Exported from MasterCook * Pepper Soup Recipe By :Taste of Home magazine Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Meats Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds extra lean ground meat -- cooked and drained 28 ounces tomato sauce -- (28 to 30) 28 ounces diced tomatoes -- * 2 cups cooked rice 2 cups green or red or yellow bell peppers -- chopped ** 2 beef bouillon cubes 1/4 cup brown sugar 2 tsp salt 1 tsp pepper * (I use one quart of home-canned stewed tomatoes) ** (I use more) Combine all in crockpot. Cover and cook on low for 6-8 hours or on high for 4 hours. Leftovers can be frozen. From elaine@lcworkshop.com Posted to ELF by "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : This is one of my favorite recipes. [elaine@lcworkshop.com] * Exported from MasterCook * Picante Pork Stew Recipe By :Campbell Foods Serving Size : 4 Preparation Time :0:20 Categories : Eat-Lf Mailing List Meats Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound boneless pork loin -- trimmed lean 3 tablespoons cornstarch 14 1/2 ounces canned Vegetable Broth 2 teaspoons vegetable oil -- or three times that amount 4 cups cut-up fresh vegetables -- such as asparagus pieces 2-inch red pepper strips sliced onions 1/2 cup Picante Sauce Slice pork into very thin strips. In cup mix cornstarch and broth until smooth. Set aside. In Dutch oven over medium-high heat, heat half the oil. Add pork in 2 batches and cook until browned, stirring often. Set pork aside. Reduce heat to medium. Add remaining oil. Add vegetables and cook until tender-crisp. Pour off fat. Add picante sauce. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return pork to pan and heat through. *Asparagus cut into 2-inch pieces, red pepper strips, sliced onions TIP: To make slicing easier, freeze pork 1 hour. Source: "Swanson Broth" S(Email From): "kitpath@earthlink.net 12/1999" Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - NOTES : Famous Brands: Swanson Broth and Pace Picante Sauce. EACH: 345 cals, 22% cff, 8g fat, 11g fiber. Serve with rice or pasta or as filling for sandwich. this is an easy thing to throw together and takes any combo of veggies - also good as sloppy joe. use pork, turkey, or chicken. A bit sweet - so serve with lime wedges. Prep Time: 20 min. Cook Time: 25 min. Recipe easy to convert to slow cooker. * Exported from MasterCook * Pickled Vegetables #3 Recipe By :"Tina Bell" Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cucumber 2 carrots 1 yellow pepper 1 fennel rosemary twig fresh chili pepper coriander seeds 2 Cloves garlic good wine vinegar olive oil & salt Wash and dry the vegetables and cut them into julienne sticks. Boil them in water with a pinch of sea salt and a cup of vinegar. Drain when they are still firm. Make a marinade with oil, coriander seeds, whole garlic cloves, rosemary and chopped chili pepper, place the vegetable sticks inside in a bowl and leave for six hours. Drain and serve cool - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Piquant Yogurt Cheese Recipe By :Prevention's Heatlhy Ideas Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup nonfat plain yogurt gelatin-free 1/2 cup chopped tomatoes 1/4 cup finely chopped green onions 1 tbsp minced fresh cilantro 2 tsp lime juice 1/4 tsp ground cumin 1/8 tsp ground red 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. Add the tomatoes, onions, cilantro, lime juice, cumin and pepper. Stir just until combined. If desired, cover and chill in the refrigerator until ready to serve. Chef's note: You can easily turn this spread into a dip for crisp raw vegetables. Just stir in enough milk to get the desired consistency. Description: "Allow time to drain yogurt until it is as thick as cream cheese." Copyright: "1997-98 Women.com Networks and Rodale Press" Yield: "1 cup" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : The Piquant Yogurt Cheese uses yogurt cheese as a healthy alternative to full-fat cream cheese. The mixture is especially good on whole-grain crispbreads or toasted pita wedges. * Exported from MasterCook * Potato Apple Pancakes With Candied Apple Rings Recipe By :Modified Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds fresh Idaho potatoes 1 large Spanish onion 1 red delicious apple 2 eggs salt and black pepper oil or spray for cooking -- see lowfat tip 1 cup demi glace 2 ounces parsley -- chopped 4 tablespoons flour 6 candied apple rings minced chives salt and pepper -- to taste For the Pancakes: Grate the Potatoes, onions and apples. Add the chopped parsley, eggs, flour. Add salt and pepper to taste. Saute in oil until crisp and brown. Reserve. LOWFAT TIP: Alternatively, process the ingredients to make a coarse pancake batter and brown on a non-stick griddle. For the Sauce: Add apple trimmings to demi glace. Simmer for 30 minutes. Strain and reserve. Serve cakes with apple rings, sauce and chives. Serving Ideas : On buffet with sliced ham, or with a roast (pork or beef); with scrambled eggs. CALS 193, 9%, 2G fat, 4G fiber. Description: "Potato, onion and apple pancakes." Source: "Chef Kirk Avondi, Perona Farms Food Specialties" S(Email From): "kitpath@earthlink.net 12/99" - - - - - - - - - - - - - - - - - - - NOTES : Original recipe include foie gras. and a demi-glace with chives sounds good to me with ham for new years day. but we usually have hoppin john (ready made, a gift), confetti rice, and lean ham. it's a ham day. --- Tonight's dinner. We thought these were better the ordinary. Adding the apple was a good idea. It was a nice surprise and it curbed the sharpness of the usual potato pancake. We served with apple rings, a demi glace from Knorr, chives, and a small amount of ham. The vegetable side was a carrot cut into sticks the size of green beans: then both veggies were slant-cut. We halved the recipe. Used the food processor to coarsely chop. Sprayed a griddle. Halve recipe made 12x4-inch pancakes - which would feed 3 or 4. tip for next time: rinse and dry potato chunks AND the chopped onion. * Exported from MasterCook * Potato Stuffed Cabbage Recipe By :The Pritikin Program Serving Size : 8 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Potatoes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head cabbage 5 pounds potatoes -- peeled 2 onions 1/2 cup rice -- raw 1 teaspoon dried dill weed 1/4 teaspoon black pepper -- ground 2 egg whites 28 ounces tomatoes 1 apple -- peeled and sliced 1/4 teaspoon ground ginger Parboil cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf). Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together. Add rice, dill, and black pepper. Beat egg whites until frothy and add to potato mixture. Set aside two or three of the largest leaves. Fill each remaining cabbage leaf with approximately 2 tablespoon of the potato mixture. Fold up bottom of leaf, then fold in the sides, and roll up. Secure with toothpick if necessary. Slice the reserved leaves and line the bottom of crock pot with them. Slice second onion and layer on top of cabbage. Add tomatoes, apple, and ginger. Place rolled stuffed cabbages into pot. Cook at low heat for 4 to 5 hours. Posted to ELF by "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : We mix raw potato with uncooked rice. I still haven't tried it! but I'd guess they think there's enough liquid in cooking out the tomato and apple etc - plus the potato has liquid. so, I'll vote "raw rice" [Pat_H ] * Exported from MasterCook * Prosciutto Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces nonfat cream cheese 2 ounces Stilton cheese salt and pepper 12 slices prosciutto 1 pear -- cut into 12 slices lemon juice Mix together the cream cheese and Stilton until well blended. Salt and pepper to taste. Spread the cheese mixture on each of the prosciutto slices. Brush the pear slices with lemon juice and place one slice on each slice of prosciutto. Roll up the prosciutto lengthwise. Wrap in plastic wrap and chill until ready to serve. From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : If only prosciutto wasn't a tad bit on the expensive side...we would eat it every day. Most likely we would not appreciate it as much as we do now. This appetizer is very simple and savory. You can substitute ham for the prosciutto if you cannot find it or if it is beyond your budget. Here's another good idea....substitute smoked salmon for the prosciutto. Maybe mix a bit of horseradish with the cream cheese? I think I'd skip the Stilton if using smoked salmon. This could also be made into a wrap using tortillas. I'm not sure about the pear. Maybe instead of the horseradish you could dice some canned pear and mix with the cream cheese? Btw, the notes aren't mine....we eat prosciutto frequently....Sam's sells it at a reasonable price. Did you know you can toast it in the oven then crumble it as you would bacon? So good and so much lower fat! * Exported from MasterCook * Pumpkin Cake #4 Recipe By :http://www.eggbeaters.com Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package yellow cake with pudding -- (18.25 ounce) -- in mix 1 Cup solid pack canned pumpkin 3/4 Cup Egg Beaters Healthy Real Egg Substitute 1/2 Cup water 1/4 Cup nonfat sour cream 1 Tablespoon ground cinnamon 1 Teaspoon ground nutmeg 3/4 Teaspoon ground ginger 1 1/2 Cups prepared fat free whipped topping Ground cinnamon -- for garnish Mix cake mix, pumpkin, Egg Beaters, water, sour cream, cinnamon, nutmeg and ginger with mixer at low speed until moistened. Beat at high speed for 2 minutes. Pour batter into greased 13 x 9 x 2 -inch baking pan. Bake at 350F for 30 to 40 minutes or until toothpick inserted comes out clean. Cool in pan on wire rack. Cut into squares to serve. Top with prepared whipped topping and sprinkling of cinnamon. Makes 12 servings Nutrition Information per serving: 212 calories, 4 g total fat, 2 g saturated fat, 0 mg cholesterol, 311 mg sodium, 1 g dietary fiber 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 * Pumpkin Cider Bread Recipe By :Flavorful Seasons Cookbook Serving Size : 9 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 C Whole-Wheat Flour 2 Tsp Baking Powder 1 Tsp Cinnamon 1/2 Tsp Nutmeg 2 Eggs -- Beaten 1/2 C Unsweetened Applesauce 1/4 C Sugar 1/2 C Apple Cider 1/3 C Canned Pumpkin Not Pie Filling Preheat the oven to 350F. In a medium bowl, combine the whole-wheat flour, baking powder, cinnamon, and nutmeg. In a large bowl, combine the remaining ingredients. Add the dry ingredients slowly to the large bowl and mix until blended. Do not over beat. Pour the batter into a 9-inch loaf pan and bake for 40 minutes until the tester comes out clean. 9 servings/Serving size: One 1-inch slice Exchanges: Starch Exchange -- 2 Calories -- 167 Calories from Fat -- 16 Total Fat -- 2g Saturated Fat -- 0g Cholesterol -- 47mg Sodium -- 98mg Carbohydrate -- 34g Dietary Fiber -- 4g Sugars -- 9g Protein -- 6g This spicy bread is packed with flavor, fiber, and vitamin A. From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 165.7 Total Fat 1.7g Sat Fat 0.4g Carb 34.2g Fib 4.7g Pro 5.9g Sod 96mg CFF 8.6% * Exported from MasterCook * Pumpkin Cranberry Loaf Recipe By :Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 157 Serving Size : 16 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups all-purpose flour 2/3 Cup firmly packed dark brown sugar 1/2 Cup sugar 2 Teaspoons baking powder 1/4 Teaspoon salt 1 3/4 Teaspoons pumpkin pie spice 1 Cup canned pumpkin 1/4 Cup water 1/4 Cup vegetable oil 1 1/2 Teaspoons vanilla extract 3 egg whites -- lightly beaten 3/4 Cup coarsely chopped cranberries Vegetable cooking spray 1/4 Cup chopped pecans Combine the first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, water, oil, vanilla, and egg whites; add to dry ingredients, stirring just until dry ingredients are moistened. Fold in cranberries. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle pecans over batter. Bake at 350F for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack. Serving size: 1 slice From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 139.7 Total Fat 4.2g Sat Fat 0.5g Carb 23.1g Fib 0.7g Pro 2.5g Sod 90mg CFF 27.1% * Exported from MasterCook * Red Beans And Couscous Recipe By :Southern Living Serving Size : 8 Preparation Time :0:10 Categories : Eat-Lf Mailing List Legumes Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can vegetable broth -- 14.5 oz 1 can diced tomatoes -- 14.5 oz 1 teaspoon salt 1/2 teaspoon crushed red pepper 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 10 ounces couscous 1 can red kidney beans -- rinsed & drained -- 15.5 oz 2 tablespoons olive oil 4 green onions -- sliced 1/2 cup chopped green bell pepper 1/4 cup chopped fresh parsley 1 celery rib -- diced 2 cloves garlic -- minced Bring the first 6 ingredients to a boil in a large saucepan over medium-high heat. Remove from heat and stir in couscous. Let stand for 10 minutes. Fluff with a fork. Stir in kidney beans and remaining ingredients. Serve hot or slightly chilled. From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : This sounded good too... * Exported from MasterCook * Red Beans, Barley And Sausage Stew Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Meats Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb uncooked red kidney beans 1 Can chicken broth -- 46 oz 2 Cups water 1 Lb smoked sausage -- sliced 1 Cup barley 2 bay leaves 1/2 Tsp garlic powder 1 Tsp thyme The night before, rinse beans, place in a large bowl with water to cover and soak overnight. Drain and rinse beans. Put all ingredients in a large crockpot, stir, cover and cook on low for 8 hours. Description: "This crockpot stew is reminiscent of red beans and rice. It takes just a few minutes in the morning to toss the ingredients into the crockpot. You'll come home to a ready and waiting hearty meal. (Note: The beans need to be soaked the night before.)" From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Here's the original recipe. Sounds good but I haven't tried it. * Exported from MasterCook * Red Beans, Barley And Sausage Stew #2 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Soups & Stews Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb red beans -- uncooked 1 32 Oz Can nonfat chicken broth 2 Cups water -- or more 16 Ozs Louis Rich Turkey Sausage -- cooked and drained 1 Cup barley 2 bay leaves Pressure cook the beans for 45 minutes using 3/4 nonfat chicken broth, 1/4 water (exact amounts will depend on your pressure cooker - check the cookbook that came with it) and 1 bay leaf. While the beans cook, boil the barley in 2 cups broth and 1 cup water and one bay leaf. Remove from heat when it's not quite done. Barley absorbs a lot of liquid and if you cook it to the tender stage now you'll have mush by the time you are ready to eat. When beans and barley are done combine them with the cooked and drained sausage. Cover and refrigerate overnight to allow flavors to marry. This can be eaten the same day it's made, but it's much better if you wait a day. From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : This is an adaptation of the crockpot recipe for Red Beans, Barley and Sausage Stew. If you want to make this into a stew just add more liquid. * Exported from MasterCook * Rice And Potato Soup Recipe By :Lidia Matticchio Bastianich Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon extra virgin olive oil -- or more if needed 2 large baking (Idaho) potatoes -- peeled and diced -- 1/3-in 2 medium carrots -- coarsely shredded 2 center celery stalks -- diced Salt 2 teaspoons tomato paste 10 cups hot Chicken Stock OR Meat Stock OR canned low-sodium chicken or beef broth 6 bay leaves -- fewer if fresh Freshly ground black pepper 1 cup long grain rice 1/2 cup chopped fresh flat-leaf parsley -- divided 1/4 cup freshly grated Pecorino Romano cheese splash extra virgin olive oil (optional) In a deep, heavy 4- to 5-quart pot, heat the olive oil over medium heat. Add the potatoes and cook, stirring occasionally with a wooden spoon, until lightly browned, about 5 minutes. Most likely, the potatoes will stick, but that is fine; adjust the level of heat to prevent the bits of potato that stick from getting too dark. Stir in the carrots and celery and cook, stirring, until the carrots are softened, another 2 to 3 minutes. Season lightly with salt. Add the tomato paste and stir to coat the vegetables. Add the hot stock and bay leaves and bring to a boil, scraping up the bits of potato on the bottom of the pot. Adjust the level of heat to a simmer and season the soup lightly with salt and pepper. Cover the pot and simmer until the potatoes begin to fall apart, about 40 minutes. (The soup can be prepared to this point up to 2 days in advance and refrigerated. Bring the soup to a simmer before continuing.) Stir in the rice. Cook, stirring well, until the rice is tender but still firm, about 12 to 14 minutes. Remove the bay leaves. Stir most of the parsley into the soup (reserving some for garnish). Check the seasoning. Serve in warm soup bowls, sprinkled with fresh parsley and the grated cheese. EACH: 176 cals, 18% cff; 3g fat; 2g fiber. Description: "Minestra di Riso e Patate" Cuisine: "Italian" Source: "Lidia's Italian Table (1998 William Morrow)" From PatHanneman - - - - - - - - - - - - - - - - - - - Suggested Wine: pinot noir NOTES : This is the soup to make when you don't know how to begin a meal. It is simple, quick, tasty, and light. I just saw the show where Lidia made this soup and I wanted some. ~pat * Exported from MasterCook * Salmon Mousse, Tracy's Recipe By :Tracy Nadeau Serving Size : 20 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can Tomato soup, condensed -- undiluted 6 oz Nonfat cream cheese -- softened 2 packages Unflavored gelatin 1/2 cup Cold water 3/4 cup Celery -- finely chopped 3/4 cup Onion -- finely chopped 1 cup Nonfat mayonnaise -- Hellman's preferred 1 teaspoon Worcestershire sauce 1 can Salmon, canned -- drained 2 teaspoons Dill Heat soup, blend in cream cheese. Soften gelatin in cold water. Add to warmed soup mixture. Cool till mix thickened (approx. 1 hr). Add celery and onion to salmon in large bowl. Mix in Mayo, Worcestershire sauce and dill. Mix well. Add cooled soup mixture and blend well. Pour into lightly oiled fish mold. Chill until firm (al least 3 hrs). Serve with assorted crackers. Note: Can be made ahead 2 days. Cal 71.6 Fat 0.6 Fiber 0.2 CFF 8.1% From Penchard@aol.com - - - - - - - - - - - - - - - - - - - NOTES : This is one of the appetizers we had yesterday for dinner. My niece makes this for the holidays and it's really good. * Exported from MasterCook * Sauteing In Wine Recipe By :Healthful Cooking, Mary Carroll, Star Tribune, 10/28/99 Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** I was challenged once to create a fat-free spaghetti sauce. I couldn't imagine a decent blend of tomatoes, garlic and spices without the nip of olive oil characteristic to the dish. But I had read somewhere about sauteing in wine instead, so I pulled out a Beaujolais and began mincing my garlic. To everyone's surprise, the sauce was heavenly. The wine added as deep a flavor as oil, and as it cooked down from a liquid, it became slightly caramelized. This gave the sauce an unusual barbecued flavor, almost as if I had added roasted red peppers. My next experiment was with dry Sherry, not flavored, salted cooking Sherry, but the plain liquor-store version. I used it instead of butter to saute vegetables for a vegetarian soup. The Sherry added a sweetness different from Beaujolais, and it, too, was quite delicious. White wine became a favorite for French onion soup. I knew that the recipe demanded very slow cooking of five or more onions, thinly sliced, and tossed with slivers of garlic. The secret to the soup's intense flavor was this slow saute. I brought the wine to a simmer, dropped in the garlic and onions and cooked it all, stirring frequently, for about 25 minutes. The white wine left only a faintly sugary taste, and the onions were wonderful. Cooking with wine is a natural alternative for those wanting to decrease the fat. After about 20 minutes, more than half the alcohol has cooked off, taking most of the calories with it. The procedure for sauteing with wine is similar to cooking with oil: Be sure the wine is hot before adding the first saute ingredient. If you dump vegetables into cold wine, the vegetables absorb an unpleasant alcoholic taste. Ideally, wine should coat them, preventing loss of flavor and color. If you're interested in trying wine instead of oil, here's the formula I use: For every 1 tablespoon of oil I eliminate, I substitute 1/4 cup wine or Sherry -- but no more than 3/4 cup per recipe. -- Mary Carroll is a Minneapolis author of three cookbooks. She teaches at Byerly's cooking school. Distributed by Los Angeles Times Syndicate. From Kathleen - - - - - - - - - - - - - - - - - - - NOTES : Here is some useful information on sauteing with wine, which I almost always do. I want to remember the formula that she gives at the end of substituting 1/4 cup wine for each tablespoon of oil used for sauteing. Remember this is a formula for sauteing, not baking. I always enjoy Mary Carroll's Healthful Cooking column. * Exported from MasterCook * Scalloped Herbed Potatoes Recipe By :Prevention Mag Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh rosemary 1/2 teaspoon salt 1/8 teaspoon ground nutmeg 1 1/4 pounds red potatoes -- thinly sliced 1/2 cup minced onions 2 teaspoons diet butter or margarine 1 tablespoon all-purpose flour 2 cups 1% low-fat milk 2 tablespoons grated Parmesan cheese 2 tablespoons shredded extra-sharp low-fat Cheddar cheese Preheat the oven to 400F. Coat a 9-inch round no-stick cake pan with no-stick spray. In a small bowl, combine the thyme, rosemary, salt, and nutmeg. Layer the potatoes and onions in the pan, sprinkling each layer with the herb mixture. In a saucepan over medium heat, melt the butter or margarine. Add the flour; cook and stir for 2 minutes (the mixture will be dry). Gradually add the milk; increase the heat to medium-high. Cook, whisking constantly, for 3 to 5 minutes, or until the sauce thickens slightly. Pour the sauce over the potatoes. Bake for 40 to 45 minutes, or until the potatoes are very tender. Sprinkle the Parmesan and Cheddar over the potatoes; bake for 10 to 12 minutes more, or until golden brown. Cut into wedges; garnish with the rosemary sprigs. Source: "Prevention's Low-Fat, Low-Cost Cookbook, Sharon Sanders (Ed) 1997 Rodale" From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : Plan leftovers. Make extra scalloped potatoes. Serve most as a side with a roast or vegetable medley. Reheat leftover as hash or add egg product and make a frittata. Or add leftover to soup. for our low cost theme - Potatoes are relatively cheap. Serve with just about anything. These bake in a shallow pan instead of the usual casserole. Make extra for planned leftovers * Exported from MasterCook * Shorba Of Vegetables (Moroccan) Recipe By :Kitty Morse Serving Size : 6 Preparation Time :0:45 Categories : Eat-Lf Mailing List Meats Pasta Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1/2 onion -- minced 1 pound beef or lamb stew meat -- trimmed of fat and -- cut into 1/2-inch cubes 2 teaspoons sweet Hungarian paprika 8 sprigs cilantro -- tied with string 12 sprigs parsley -- tied with string 2 stalks celery with leaves finely chopped 3 tomatoes -- peeled, seeded and coarsely chopped 1 potato -- peeled and cut into -- 1/4 inch dice (about 2 cups) 3 carrots -- cut 1/4-in dice 5 cups water 10 threads Spanish saffron -- crushed 1 zucchini -- cut 1/4-in dice 1/4 cup lentils -- rinsed and drained 1/4 cup crushed vermicelli 2 teaspoons salt 1/2 teaspoon freshly ground pepper Chopped parsley or cilantro leaves -- for garnish Heat oil in large saucepan or soup pot over medium-high heat and fry onion, meat and paprika, stirring occasionally, until onion softens, 4 to 5 minutes. Add cilantro, parsley, celery, tomatoes, potato, carrots and water. Bring to boil over high heat. Add saffron. Cover and reduce heat to medium-low. Simmer until meat is tender, 45 to 50 minutes. Add zucchini, lentils and vermicelli. Continue cooking, covered, until lentils are tender, 20 to 25 minutes. Discard cilantro and parsley. Season with salt and pepper. Ladle soup into individual bowls and sprinkle with chopped parsley or cilantro. Serve immediately. 6 servings. Each serving: 242 calories; 853 mg sodium; 31 mg cholesterol; 7 grams fat; 28 grams carbohydrates; 18 grams protein; 2.10 grams fiber. Cuisine: "North African" Source: "The Vegetarian Table: North Africa (Chronicle Books, 1996)" Start to Finish Time: "1:45" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : For a lighter soup, there's shorba, the Moroccan soupe du jour. Its composition is bound only by the seasons and the cook's imagination. " When I make shorba, I am inspired by whatever odd assortment of orphan vegetables I find in the refrigerator crisper--an onion or two, a lonely carrot, a forgotten potato, a piece of winter squash or crisp fennel bulb, a turnip. They all find their way into my qedra of simmering broth, along with generous amounts of fresh cilantro and other seasonings. " - Kitty * Exported from MasterCook * Shrimp And Black Bean Nachos Recipe By :Cooking Light Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Legumes Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Shrimp salsa: 3/4 cup chopped fresh cilantro 1/2 cup diced red onion 2 tablespoons fresh lime juice 1 tablespoon minced seeded serrano chile 1 tablespoon extra-virgin olive oil 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon black pepper 3/4 pound medium shrimp -- cooked, peeled, and chopped 2 cups diced tomato 1/2 cup diced peeled avocado --- 1 cup drained canned black beans 1/2 teaspoon ground cumin 30 baked tortilla chips Tips: To easily chop the cilantro, place the leaves in a measuring cup, and snip away using kitchen scissors. You might have to do this in a few batches since the recipe calls for 3/4 cup of the herb. Serrano chiles are small, usually about 1-1/2 inches long, and slightly pointy. They are quite hot, so take care when cutting them. You might want to wear plastic gloves so that you won't get the oils on your fingers and then get a nice surprise when you go to take your contacts out. If you can't find serranos, use jalapenos instead. 1. To prepare shrimp salsa, combine first 9 ingredients in a large bowl; toss well. Cover and refrigerate 30 minutes. Add tomato and avocado; stir well. 2. Place the beans and cumin in a food processor or blender, and process 30 seconds or until smooth. Spread each chip with 1 teaspoon black-bean mixture. Top with 1 tablespoon shrimp salsa. Serve immediately. Yield: 15 servings (serving size: 2 nachos). CALORIES 83 (26% from fat); FAT 2.4g (sat 0.4g, mono 1.4g, poly 0.4g); PROTEIN 5.4g; CARB 10.7g; FIBER 1.6g; CHOL 26mg; IRON 1.2mg; SODIUM 187mg; CALC 29mg From "Tina Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Slow Cook Sweet And Sour Pork Recipe By :Mega-zine, Recipes, Crockpot Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Cubed pork 3 tablespoons Soy sauce 1/4 cup Vinegar 1 small Onion -- sliced 2 Tomato -- cut in slices 2 tablespoons Cornstarch 1/4 teaspoon Ginger 1/4 cup brown sugar, packed 2 Green peppers -- cut into strips In slow cooker mix pork with cornstarch. Then mix in remaining ingredients except green pepper and tomatoes. Cook on low for 8 hours. Stir in green pepper and tomatoes. Cook on high for 10 minutes. Source: http://207.71.8.132/kitchen/crock-pot/recipe147.html From Pat_H - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Slow Cooked Chicken A La King Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chicken Crockpot Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can lowfat cream of chicken soup -- (10 3/4 oz) undiluted 3 tablespoons all-purpose flour 1/4 teaspoon pepper 1 dash cayenne pepper 1 pound boneless skinless chicken breast halves cut into cubes 1 rib celery -- chopped 1/2 cup chopped green bell pepper 1/4 cup chopped onion 1 package frozen peas -- (10 oz) thawed 2 tablespoons diced pimientos -- drained hot cooked rice In a slow cooker, combine soup, flour, pepper, cayenne until smooth. Stir in chicken, celery, green pepper and onion. Cover and cook on low for 7 to 8 hours or until meat juices run clear. Stir in peas, and pimientos. Cook 30 minutes longer or until heated through. Serve over rice. Per 1 cup serving w/o rice = 183 calories, 3 gm fat, 52 mg cholesterol, 284 mg sodium, 16 gm carbohydrate, 22 gm protein Exchanges: 2 1/2 very lean meat. From "Carole" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Slow Cooked Vegetables Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 celery ribs -- cut into 1" pieces 4 small carrots -- cut into 1" pieces 2 med tomatoes -- cut into chunks 2 med onions -- thinly sliced 2 cups cut fresh green beans -- (1" pieces) 1 medium green pepper -- cut into 1" pieces 1/4 cup diet margarine -- melted 3 tablespoons quick cooking tapioca 1 tablespoon sugar 1/8 teaspoon pepper Place the vegetables in a slow cooker. Combine margarine, tapioca, sugar, and pepper; pour over vegetables and stir well. Cover and cook on low for 7 to 8 hours or until vegetables are tender. Serve with a slotted spoon. Per 1 cup serving = 118 calories, 6 gm fat, 0 mg cholesterol, 99 mg sodium, 16 gm carbohydrate, 2 gm protein Exchanges: 2 vegetables. From "Carole" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smoked Salmon Crostini Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil -- * olive oil spray 1/4 pound smoked salmon -- thinly sliced 1 shallot -- minced 2 tablespoons fresh chives -- minced 2 tablespoons fresh dill -- minced 1/4 teaspoon freshly ground pepper 1/2 teaspoon grated lemon rind 1 tablespoon fresh lemon juice 1 tablespoon capers -- coarsely chopped 1 French baguette * Orig was for 1/4 cup olive oil. Combine 2 tablespoons olive oil, salmon, and next 7 ingredients; cover and chill 2 hours. Cut baguette into 24 (1/4-inch-thick) slices. Brush both sides of slices with remaining 2 tablespoons oil. * Use cooking spray lightly instead of the 2 tbsp oil. Grill bread slices, without grill lid, over medium-high heat (350° to 400°) 3 to 5 minutes or until golden and crisp, turning often. Spoon salmon mixture onto slices; serve immediately. Note: Bread slices may be baked in the oven at 350F for 10 minutes or until golden, turning once. http://busycooks.about.com/gi/dynamic/offsite.htm?site=http://southernliving.c om/holidays/food/partystart/default.asp From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smoked Salmon Mousse On Cucumbers Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces nonfat cream cheese 3 ounces smoked salmon 2 tablespoons red onion -- coarsely chopped 1 teaspoon grated lemon peel 2 English cucumbers -- sliced into 1/4" rounds Mix all ingredients except the cucumber in a food processor until smooth. Put mixture in a pastry bag fitted with a star tip and pipe onto cucumber rounds. This mousse can also be used as a spread for French bread. I think I'd omit the oil on this next one. Maybe spray the bread with Pam if need be, and use just a tad of nonfat broth to bind the ingredients? From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smoked Salmon With Penne And Chardonnay Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 shallots -- minced 1 clove garlic -- minced 1 cups fish fume or stock 1 cups Chardonnay 1 cups fresh or frozen peas 2 cups nonfat half and half 1 tbsp flour 1/2 tsp dried dill weed 1 lg pinch white pepper 4 ozs smoked salmon slices -- cut in ribbons 4 cups penne pasta Cook the pasta. While the pasta cooks make the sauce. In a medium nonstick saucepan sprayed with Pam saute the shallots and garlic until the shallots are soft. Add the fish fume and wine and reduce by half. Combine the flour and half and half. Stir into sauce and bring just to the simmer. Try not to boil. Add dill and white pepper to taste. Add the peas to heat through (I used a can of LaSuer Baby Peas, drained). Drain the pasta and toss with the hot sauce. Top with smoked salmon ribbons. From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : If you heat the smoked salmon with the sauce it is not as good...kind of turns into just plain old fish. The original recipe called for parsley and chervil instead of dill. * Exported from MasterCook * Sour Cream Chiffon Pumpkin Pie Recipe By :Just Whites: Deb El Foods (Product Recipe leaflet) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Crust 1 cup all-purpose flour 1/8 teaspoon salt 3 tablespoons vegetable shortening 3 tablespoons ice water -- plus 1 teaspoon ice water 1 teaspoon lemon juice For the Filling: 1 1/2 cups mashed cooked pumpkin 1 cup fat-free sour cream 1/4 cup maple syrup 1/4 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon nutmeg 1/8 teaspoon ground cloves 1/4 cup Just Whites 3/4 cup warm water 3/4 cup sugar Preheat oven to 425F. To prepare pie crust, combine flour and salt in a bowl; cut in shortening with a pastry blender until small balls are formed. Combine ice water and lemon juice and gradually sprinkle on flour mixture, tossing with a fork until moistened. Gently press into a 13-inch circle on a surface covered with plastic wrap. Chill in freezer for 5 to 10 minutes. Trim excess dough to fit into a 9-inch pie plate. Flute the edges and set aside. Mix pumpkin, sour cream, syrup and spices until well blended in a large bowl. Whip Just Whites in a separate bowl with warm water while gradually adding sugar, until soft peaks form. (For a less fluffy, more traditional pie filling, only whip until foamy). Fold Just Whites mixture into pumpkin mixture until well blended. Pour into pie shell and bake for 15 minutes at 425F, then reduce the heat to 350F and bake for an additional 45 minutes, or until knife comes out clean. Each Slice: 315 Cals, 7g Fat (20%) Source: Just Whites: Deb El Foods (Product Recipe leaflet) From Pat_H - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spaghetti Sauce, Crockpot Recipe By :Air Force cookbook Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Italian Meats Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound extra lean hamburger 1/2 onion -- chopped 1 green bell pepper -- chopped garlic powder -- to taste 3 cans tomato sauce -- (15 oz each) 1 small can tomato paste 1 can mushrooms -- drained oregano to taste 1 bay leaf Brown 1 lb. hamburger with 1/2 chopped onion, 1 chopped green pepper, and garlic powder to taste. Drain and place in crockpot with the remaining ingredients. Cook on low for 6-8 hours. Remove bay leaf before eating. From Stephanie Posted to ELF by "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : The original poster ("Nancy") said that this is her family's favorite and that it originated from an Air Force cookbook. * Exported from MasterCook * Spaghetti Sauce, Crockpot #2 Recipe By :Rival Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Italian Meats Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds extra lean ground beef or sausage -- browned 1 cup chopped onion 2 cloves garlic 14 1/2 ounces tomatoes 12 ounces tomato paste 1 1/2 teaspoons salt 2 teaspoons dried oregano 1/4 teaspoon dried thyme 1 bay leaf Put all ingredients in crockpot. Stir thoroughly. Cover and cook on low 10 to 12 hours. From Stephanie Posted to ELF by "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : This is one of our favorites. Sometimes for variations, we substitute Italian sausage. [Stephanie ] * Exported from MasterCook * Spaghetti Sauce, Crockpot #3 Recipe By :Mable Hoffman's Crockery Cookery Serving Size : 6 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Italian Meats Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound extra lean hamburger 1 large onion -- chopped 1 clove garlic -- minced 2 cans tomatoes -- (1 lb) chopped 8 ounces tomato sauce -- (1 can) 12 ounces tomato paste -- (1 can) 1 cup beef broth 2 tablespoons minced fresh parsley 1 tablespoon brown sugar 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon salt 1/4 teaspoon pepper --- Cooked spaghetti -- or cooked noodles or other pasta 6-8 servings Break up piece of meat with a fork. Combine meat in a slow cooker with remaining ingredients. Cover and cook on low 6-8 hours. Serve over hot spaghetti, noodles, or other pasta. From Maria Rost Rublee Posted to ELF by "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : This is one of my favorites! When we first made this, we accidentally left out the can of tomato sauce. The end result was the best spaghetti sauce I have ever eaten. We actually ate some straight out of the bowl! We've tried it with the tomato sauce, and we definitely like it better *without* it. But I've copied the recipe directly so you can do it either way. (We also only used a large can of tomatoes, which was about 6 oz less than the recipe called for.) * Exported from MasterCook * Spaghetti, Easy-does-it Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Meats Pasta Sauces & Gravies Tvp, Seitan, Tempeh Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lbs ground beef -- or browned TVP granules 2 tablespoons dry minced onion 2 teaspoons salt 1 teaspoons garlic powder 1 can tomato sauce -- (15 oz) 2 teaspoons Italian seasoning -- (2 to 3) 2 cans sliced mushrooms -- (4 oz) drained 6 cups tomato juice -- (or 1 46oz can) 8 oz dry spaghetti -- (1 1/2 cups) -- broken in 4" to 5" pieces Brown ground beef in skillet and place in crockpot. Add all remaining ingredients except dry spaghetti; stir well. Cover and cook on low 6-8 hours. (High 3 1/2 hours) Turn to high last hour and stir in dry spaghetti. Posted to ELF by "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : We thought this was tasty--not a "Wow!" recipe, but satisfying and *very* easy. I especially liked that you don't precook the pasta! Yipee! [Adam Hall ] * Exported from MasterCook * Sparkling Champ Punch Recipe By :The Philadelphia Inquirer Serving Size : 24 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Fruit Holidays & Gifts Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 2 cups hot tea 1 liter ginger ale 1 bottle white grape juice 1/4 cups frozen orange juice concentrate 2 liters seltzer water -- to taste strawberries -- optional raspberries -- optional In a bowl, dissolve sugar in hot tea; set aside. In punch bowl, combine ginger ale, white grape juice, orange juice concentrate and seltzer. Slowly stir in reserved sugar syrup, adding just enough for desired sweetness. Chill punch with a block or ring of ice. Serve in champagne flutes. If desired, add a strawberry or raspberry to each drink as a garnish. Makes 24 6 oz. or 36 4 oz. servings From Bill and Melissa Firman - - - - - - - - - - - - - - - - - - - NOTES : Once again, you come to the rescue! As an expression of my thanks, here's a non-alcoholic punch recipe. I think this is supposed to be like champagne (hence, the "champ" in the title), so it's apropos for New Year's. I sent this one out for the e-mail holiday recipe exchange, so some of you may have already seen it. For the strawberries and raspberries, which are not in season here in Philly, I substituted a container of Whole Fruit raspberry sorbet (I think - been awhile since I made this.)