* Exported from MasterCook * Broiled Curried Salmon Fillets Recipe By :Cooking Light/Denver Post Food Section 9/11/96 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup Lemon Juice -- Fresh Squeezed 1 Tablespoon Curry Powder 1 Tablespoon Dark Sesame Oil 8 Ounces Plain Low-Fat Yogurt 24 Ounces Salmon Fillets -- 4 fillets (6 oz) Cooking Spray 1/4 Teaspoon Salt 1/8 Teaspoon Pepper Combine first 4 ingredients in a large zip-top plastic bag. Add salmon to bag; seal and marinate in refrigeraor 20 minutes. Remove salmon from bag; discard marinade. Arrange salmon on a broiler rack coated with cooking spray; sprinkle with salt and pepper. Broil 8 minute or until fish flakes easily when tested with a fork. Per serving: Calories 272.4; Total Fat 10.4g; Sat Fat 2.0g; Mono Fat 3.2g; Poly Fat 3.7g; Chol 92 mg; >From: "Robin Goldberg Isaacs" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broiled Farm-raised Catfish Recipe By :Mary Curtis Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 catfish fillets garlic salt lemon-pepper seasoning Rinse fish fillets with cold water and pat dry with paper towels. Have broiler heating, with oven rack set about 4 inches from heat. Grease the rack of a broiler pan. Sprinkle fish lightly with garlic salt and lemon-pepper. Place fillets on rack of broiler pan and broil 4 to 6 minutes or until fish flakes easily with a fork; turning not necessary. If substituting halibut, swordfish or shark steaks, turn once during cooking and increase broiling time as necessary. Serve each fillet on a small pool of Lemon-Mustard Sauce (see recipe) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broiled Fish With Tangy Glaze Recipe By :NB Fisheries (Linda Gordon) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Fish Fillets 2 tablespoons diet margarine -- melted (Becel Light) 1/4 Cup Ketchup 1/4 Cup Lemonade -- Frozen Concentrate 1 Teaspoon Mustard -- prepared 1/4 Teaspoon Salt 1/4 Teaspoon Garlic Powder 1 Bay Leaf Thaw fish if frozen. Combine remaining ingredients; mix well. Pour over fillets. Marinate 30 minutes at room temperature or 1 hour in the refrigerator, mixing well once or twice. Place fillets in a single layer in a greased baking dish. Baste remaining sauce over fillets. Broil about 10 cm (4 inches) from source of heat, 5 - 7 minutes per cm ( 10 - 12 minutes per inch) thickness or until flesh is opaque and flakes easily when tested with a fork. NOTES : Use Perch - Sole - Turbot - Cod - Haddock or Hake - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broiled Lemon Caper Swordfish Recipe By :(Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Swordfish Steaks -- -- 6 - 8 oz ea (cut 1" thick) 4 Tbsp Olive Oil Salt And Pepper -- to taste 1/4 C Fresh Lemon Juice 1 Cl Garlic -- pressed 1 1/2 Tbsp Capers -- drained 1/2 Tsp Lemon Zest -- finely grated 1 Tbsp Parsley -- chopped The greatest danger when cooking swordfish is drying it out. A light brush with oil is a nice way to retain moisture. Once the fish is out from the broiler, it will cook for a min or two, so bear this in mind when testing it. 1. Preheat the broiler. Brush the fish lightly on both sides with 1 T olive oil. Sprinkle with salt and pepper. 2. Place the fish on a sm wire rack set inside an ovenproof dish. Broil 4" from heat source for 4 min. Carefully turn the fish over and cook another 4 min. 3. Meanwhile, combine the remaining oil, lemon juice, garlic, capers and lemon zest in a sm saucepan. Place over low heat and cook, swirling the pan, for 2 - 3 min to heat thru. Stir in the parsley. Place the swordfish on dinner plates and spoon the sauce on top. Serve immediately. Entered into MasterCook II by Reggie Dwork reggie@netcom.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broiled Or Grilled Marinated Chicken (Gai Yang) Recipe By :Eating Well, 1/2 92(Stephen Ceideburg) (Paul Carreno) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Fish & Seafood Grilled, Smoked, Bbq Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tb cilantro -- minced 3 tb Fish sauce 3 tb low sodium soy sauce 2 tb Fresh lime juice 1 tb Freshly ground black pepper 1 tb Minced garlic -- (3 cloves) 2 pounds chicken thighs -- or breasts -- skin and fat removed A street and market food served everywhere in Thailand, this chicken is traditionally associated with the Northeast. At the train stations or bus stop, you can get a few skewers and a little bag of sticky rice for a delicious snack or light lunch. The marinade dates back to a time before the introduction of chilies by the Portuguese. Black peppercorns were used in enormous quantities, and they still have an important role in Thai cooking. Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic in a blender or food processor. Blend until smooth and pour into a shallow, non aluminum dish. Add chicken and turn to coat evenly with marinade. Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours, turning occasionally. Preheat the broiler or prepare a charcoal or gas grill. Drain the chicken and reserve the marinade for basting. Broil or grill the chicken on a lightly oiled rack approximately 3 inches from the heat for 10 minutes. Turn the chicken and baste with the reserved marinade. Discard any leftover marinade. Cook for 10 to 15 minutes longer, or until the outside is browned and the inside is no longer pink. 209 CALORIES PER SERVING: 37 G PROTEIN, 4 G FAT, 4 G CARBOHYDRATE; 673 MG SODIUM; 96 MG CHOLESTEROL. From "Eating Well", Jan/Feb, 1992. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broiled Scallops With Gingered Nectarine Sauce Recipe By :(Carolyn Bierly) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 teaspoon olive oil 3 slices fresh ginger -- minced (3 to 4) 2 small garlic cloves -- minced 2 tablespoons chives -- snipped 2 medium nectarines -- coarsely chopped 1/4 cup apricot preserves 2 tablespoons Dijon mustard 2 tablespoons cider vinegar 1/4 teaspoon freshly ground black pepper 4 medium carrots -- cut into 1-inch chunks 1 1/4 pounds sea scallops 1 large red bell pepper -- cut into 1-inch squares Chopped chives -- for garnish (optional) It said to serve it with brown rice pilaf studded with almonds and chopped apricots. (Almonds will add fat of course). (Serves 4) 1. In a small saucepan, warm 2 teaspoons of the oil over medium-high heat until hot but not smoking. Add the ginger and garlic, and stir-fry until fragrant, about 30 seconds. 2. Add the minced chives, chopped nectarines, apricot preserves, mustard, vinegar and black pepper. Bring to a boil, stirring. Reduce the heat to low, cover and simmer for 10 minutes. Remove from the heat. 3. Meanwhile, cook the carrots in a medium saucepan of boiling water until almost tender, 5 to 6 minutes. Drain and allow to cool slightly. 4. Preheat the broiler. Cut any large scallops so that all of the scallops are approximately the same size. Divide the carrots, scallops, and bell pepper evenly among 8 skewers and place them on a nonstick broiler pan. 5. Transfer half of the nectarine mixture to a food processor or blender and puree until smooth. 6. Brush the skewers with half of the nectarine puree, and drizzle with 1 teaspoon of the remaining oil. Broil the scallops 4 inches from the heat for 3 minutes. 7. Turn the skewers over, brush them with the remaining pur e and drizzle with the remaining 1 teaspoon oil. Broil until cooked through, 3 to 5 minutes. 8. Serve the scallops with the reserved nectarine sauce on the side. Garnish with chopped chives, if desired. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broiled Tomatoes Recipe By :Sandy Vavrinek Seehusen Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Quick & Simple Ideas Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- tomatoes -- halved Italian bread crumbs nonfat cheddar cheese -- sliced -- or- any nonfat cheese of your choice olive oil spray I have found that most FF cheeses will melt and become bubbly if you mist them (or brush lightly, whatever method) with olive oil. I frequently make broiled tomatoes by slicing them in half, sprinkling with italian flavored bread crumbs, and placing a slice of Weight Watchers or Healthy Choice Fat Free Sharp Cheddar on top. Mist with oil, and broil for 5ish minutes. Wonderful results and a very nice dinner when you add a mixed greens salad with balsamic vinegar. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brooklyn Bagels Recipe By : (Nadia Jorgensen) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour -- unbleached(see note) 1/2 c vital wheat gluten 1 1/2 t salt *** 1/4 c warm water 1 pkt active dry yeast -- (or 1 scant T) *** 1 c hot water 1 T barley malt extract -- (liquid) *** 1/2 cup all-purpose flour -- (1/2 to 1)(see note) unbleached *** 2 qt water 3 T barley malt extract In a large bowl, mix together the first three ingredients. Then soften the yeast in a small bowl with 1/4c water. Dissolve malt extract in 1 cup hot water. Let malt mixture cool down to warm. Make a well in the center of the flour mixture. Pour into the well, in this order: Softened yeast mixture, malt water. Stir together until smooth. Beat this dough vigorously to develop the gluten. To make a very stiff dough, gradually add the flour. Turn out on a floured surface and knead for a full 10 minutes. Divide dough into 12 equal pieces. Shape each piece into a ball. Cover balls of dough with a cloth and work with one at a time. Place the ball on a very lightly floured surface. Flatten slightly. Poke the center of the ball with a forefinger, going all the way through. Now use the fingers of both hands to gently open up the ring. Try to keep the doughnut-shaped roll you are forming symmetrical. The hole should be about one-third of the bagel's diameter. Place shaped rings on a non-stick baking sheet. Cover and let rise for 15 to 20 minutes. They should not quite double in size. Meanwhile, ready the boiling liquid. In a large pot, heat the water. Stir the malt barley into water. Heat to boiling. Reduce heat and keep regulated to a healthy simmer. Preheat oven to 475 degrees F. One at a time, slip risen bagels into simmering water. Bagels should float. If they sink, do not worry. They will soon rise to the surface. After about 30 seconds, turn them over. They should remain in the water about 1 minute in all. You may simmer several at a time, but do not crowd them in the pot. Remove with a skimmer and place one inch apart on a non-stick baking sheet. Brush bagels with a mixture of 1 egg and 1 T water. If desired, sprinkle with coarse salt or poppy seeds. Bake at 475 degrees F. for 10 to 12 minutes, or until well-browned. Cool slightly on wire racks. Serve warm. Note: In place of unbleached white flour, equal parts of stone-ground rye flour, stone-ground whole-wheat flour, and unbleached all-purpose flour may be used. Here's a bagel recipe I like. You can make it either with white flour or with a mixture of 1/3 white flour, 1/3 whole wheat flour, and 1/3 rye flour. Barley malt extract is very important for the flavor of the bagels. Places that sell supplies for home brewers sell barley malt extract by the pound. Bring your own container. I use an empty juice bottle. [Nadia] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brother Juniper's Santa Rosa Struan Recipe By :Rustic European Breads From Your Bread Mach.(Reggie Dwork) Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Eat-Lf Mailing List Grains & Cereals Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb. Loaf: -- (1 lb loaf): 2 1/2 Tsp Active Dry Yeast -- (2 t) 3 1/2 C Bread Flour -- (2 C) 1/4 C Polenta -- uncooked, (2 T) 1/4 C Rolled Oats -- (2 T) 1/4 C Brown Sugar -- (2 T) 1/4 C Wheat Bran -- (2 T) 2 Tsp Salt -- (1 t) 1/4 C Brown Rice, Cooked -- (2 T) 2 Tbsp Honey -- (1 T) 1/2 C Buttermilk -- (1/4 C) 1 C Water -- PLUS 2 Tbsp Water -- (1/2 C + 1 T) *Note Book by Linda West Eckhardt and Diana Collingwood Butts *NOTE: The amount of water will vary according to the moistness of the rice. Basic Bread Setting Process the ingredients according to your manufacturer's instructions for a basic bread setting. This recipe was developed using just-cooked rice. If your rice has been sitting in the refrigerator overnight, you may need an extra tablespoon or so of water. If your machine has a light crust setting, you might want to try it. Remove the bread from the bread machine pan to a rack to cool. Wrap to store in aluminum foil or ina clean, brown paper bag. This is WONDERFUL!! Entered into MasterCook II and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown Bread (Ileen's) Recipe By :America's Bread Book,Mary Gubser(Lavon) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart warm water 6 tablespoons potato flakes 6 cups whole wheat flour -- stone-ground 4 cups rye flour -- stone-ground 2 cups oatmeal -- steel-cut 2 packages active dry yeast 1/2 cup oil 1/2 cup molasses 1 tablespoon salt 3 large eggs -- beaten (or substitute) 1 whole egg mixed with 1 tbsp water for glaze Sesame seeds or wheat germ 4 loaves Combine the flours & oatmeal. Set aside. Whisk together potato flakes in warm water. Add yeast, stirring until dissolved. Add the oil, molasses & salt. Beat in 4 cups of the flour mixture until smooth. Cover & let proof 20 -30 minutes or til light & bubbly. Stir down the sponge & add the eggs. Gradually add sufficient flour mixture to make a soft, workable dough that pulls away from the sides of the bowl. Turn out onto a floured surface & knead 8 - 10 minutes until smooth & resilient. Place the dough in a warm, buttered bowl, turning to coat the top. Cover loosely with plastic wrap & a towel and let rise until doubled, about 1 - 1 1/2 hours. Punch down the dough & turn out onto a floured surface. Divide into 4 equal portions. Knead each piece, cover & let rest 10 - 15 minutes. Butter four 8 1/2" loaf pans. Form the dough into loaves & place in the pans. Cover & let rise until just curved over tops of pans, about 30 -40 minutes. Brush the loaves with the glaze & sprinkle with seeds or wheat germ. Bake at 350 degrees for 45 minutes. Let cool on wire racks. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown Rice And Black Bean Salad Recipe By :msl@cv.hp.com (Mark Laventhal ) Serving Size : 7 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Rice Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Brown Rice -- Cooked 1 cup Black Beans -- Cooked 1/2 cup Red Onions -- diced 1/2 cup nonfat Italian Salad Dressing 1/4 teaspoon Basil Combine all ingredients and stir gently. Refrigerate at least 3 hours before serving. Serve on a bed of spinach or lettuce. Per 1/2 cup serving: 93 calories, no fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown Rice And Lentil Stew Recipe By :(Sydney Weikert) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup brown rice 1/2 cup dried lentils -- rinsed 1/2 cup Chopped onions 1/2 cup Sliced celery 1/2 cup Sliced carrots 1/4 cup fresh parsley -- snipped 1 teaspoon Italian seasoning 1 Garlic clove -- minced 1 Bay leaf 2 1/2 cups Chicken broth 1 can whole tomatoes -- (14 1/2 0z) -- undrained, chopped 1 tablespoon Cider vinegar Combine all ingredients and 2 cups water in Dutch oven or large saucepan; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender. Remove and discard bay leaf. Each serving provides: * 252 calories * 10.5 g. protein * 1.4 g. fat * 50.7 g. carbohydrate * 917 mg. sodium * 1 mg. cholesterol Source: Sport Sense - The Common Sense Approach to a Healthful Lifestyle Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown Rice And Vegetable Salad Recipe By :Nicki A. Eger Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Salads Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cooked brown rice -- (I used Uncle Ben's) 1 cup zucchini -- chopped 1 cup carrots -- chopped 1/4 cup purple onions -- chopped 1 clove garlic -- chopped 1 tablespoon fresh basil -- chopped Toss all of the above together -- and add: 1 tablespoon olive oil 1 tsp thyme 2 tsp parsley 1/4 cup fresh lemon juice 1/2 tsp salt fresh ground pepper to taste Mix the dressing ingredients first, and then add to the salad. Toss to mix. Best served chilled, but was actually pretty good warm. Very colorful, and would probably make a great main dish for folks who limit their meat intake. Makes about 8-10 servings (side dish), so my estimate is about 2 grams or so per serving. Since I made the whole thing in a food processor, it was extremely easy. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown Rice And Veggies Recipe By :Diane Jennings Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Rice Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c brown rice 1 tsp nonfat chicken broth -- (powdered form) 1 cup water *** then add 1 carrot -- peeled and chopped 1 potato 3/4 tsp curry powder 1/3 teaspoon red pepper flakes about 3 mushrooms -- diced 1 small onion 1 small anaheim chili pepper 2 ounces chopped turkey -- cooked or chicken breast *** 2/3 cup frozen peas Here is the recipe you asked about, really I just threw in what I had in the veggie drawer ;-) You should probably double it, I just made enough for 2 lunches. [Diane] Bring first ingred to a boil. Then add remaining ingreds, except for the peas. Simmer until the rice is cooked. Then add 2/3 c frozen peas and let stand until the peas are warmed. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown Rice Crust Recipe By :epajvn@epa.ericsson.se (Jill Van Nortwick - T/GS) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C Brown Rice -- Cooked 1 Egg White -- lightly beaten At long last...I found this in my recipe collection . It came from a newpaper-probably the _Dallas Morning News_. I have no idea when it was published and I have never tried it. Good luck. Preheat oven to 350 F. Combine cooked rice and the egg white and mix well. Spray a 9 inch pie pan with non-stick vegetable spray. Spread the rice mixture evenly over bottom and sides of pan, pressing lightly with fingertips or the back of a spoon to shape into a crust. Bake, uncovered, in preheated oven for 10 minutes. Fill as desired. Makes 8 pie-crust servings. Per serving: Calories 42 Fat negligible Sodium 6 mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown Rice Muffins Recipe By :by Deborah Hart, Spa Specialities, The Lake Austin Resort Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cooked brown rice -- cold 1 cup skim milk -- or substitute 4 egg white -- beaten-or substitute 2 tablespoons honey 1 teaspoon vanilla 1 teaspoon cinnamon 1 1/4 cups whole wheat flour 1 tablespoon baking powder Combine rice, milk, egg whites, honey and vanilla. Add dry ingredients and stir just enough to moisten. Pour into non-stick muffin pans or pans lightly misted with cooking spray. Bake at 400 deg F for 25-30 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown Vegetable Stock Recipe By :Eat More, Weigh Less,Joyce Goldstein(Curtis Jackson) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Yellow Onions -- cut in quarters 1 Red Onion -- cut in quarters 1 Garlic Clove -- cut in half 1 Bay Leaf from Dean Ornish's "Eat More Weigh Less", although they are attributed to other sources as you'll see. A good basic vegetable stock with intense flavor. Makes 4 cups Preheat the oven to 450 degrees. Roast the vegetables in a heavy baking pan for 1 hour, uncovered, stirring occasionally. Transfer to a stockpot, cover with 2 quarts water, bring to a boil, then simmer covered for 1 hour. Strain. Refrigerate for up to 4 days or freeze for up to 1 week. Per cup: 29 calories 0.1g fat 13.4mg sodium - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brownie Fruit Pizza Recipe By :Kraft (Hazel Slone) Serving Size : 12 Preparation Time :0:45 Categories : Desserts Eat-Lf Mailing List Fruit Pizzas & Calzones Rave Reviews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup diet margarine -- softened 1 3/4 cups sugar -- divided 4 eggs -- divided 2 teaspoons vanilla -- divided 1 cup flour 3/4 cup unsweetened cocoa powder 1 package nonfat cream cheese -- softened (8 oz) 2 cups fresh fruit -- assorted, cut-up MIX tablespread and 1 1/2 cups of the sugar with electric mixer on medium speed until light and fluffy. Add 3 of the eggs and 1 tsp. of the vanilla, mixing until blended. Stir in flour and cocoa. Spray 12-inch round pizza pan with nonstick cooking spray. Spread brownie batter in pan. BAKE at 350 degrees for 15 minutes. BEAT cream cheese with electric mixer on medium speed until smooth. Adding remaining 1/4 cup sugar, 1 egg and 1 tsp. vanilla, mixing until blended. Spread over brownie. Bake 15 minutes. Cool. Refrigerate. TOP with fruit. - - - - - - - - - - - - - - - - - - - NOTES : Evidently, tablespread is lowfat margarine. * Exported from MasterCook * Brownie Oat Cookies Recipe By :The Mormon Diet Cookbook Serving Size : 24 Preparation Time :0:30 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 C Whole-Wheat Flour 1/3 C Sugar -- or substitute 1 C Oats -- quick 1/4 C Cocoa Powder -- unsweetened 1 Tsp Baking Powder 1/4 Tsp Salt -- optional 2 Egg Beaters(r) 99% egg substitute -- or egg whites or sub 1/3 C Light Corn Syrup -- or dark 1 tsp Vanilla In a med bowl, combine dry ingredients. In a small bowl, mix egg whites ro egg beaters or substitute, corn syrup and vanilla. Add to dry ingredients, stirring just until moistened. Drop by teaspoons onto lightly sprayed cookie sheets. Bake in 350 deg F. oven 10 min until set. Cool 5 min on cookie sheets. Remove to wire rack to complete cooling. - - - - - - - - - - - - - - - - - - - NOTES : Prep. Time: 15 min Baking Time: 10 min. Cooling Time: 5 min. Cal 66.7 Fat 0.6 g Carbs 13.7 g Protein 2.6 g Sodium 42 mg Dietary Fiber 0.7 g CFF 8% * Exported from MasterCook * Brownies (From Granny's Cocolate Marvel Cake) Recipe By :Bonnie Feise(Mira L. Shanks-Kai) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 cup unsweetened cocoa powder 2 cups granulated sugar 2 tsps baking soda 1 tsp baking powder 1/4 tsp salt 1 cup skim milk 4 jars baby food prune puree -- (2-1/2 ounce) 2 teaspoons egg whites OR liquid egg substitute to equal 2 eggs 1 cup cappuccino -- (from mix) OR 2 tsps instant coffee in 1 cup boiling water OR 1 cup strong coffee Nonstick cooking spray 4 cups party Frosting Makes 12 double-layer or 24 single-layer servings. [A long history of family get-togethers where food, especially chocolate desserts, was the big attraction inspired Bonnie Feise's winning recipe. Sweet, moist and seemingly rich, Granny's Chocolate Marvel Cake is virtually fat-free. This clever recipe is a good road map to low-fat baking. part of its moisture comes from pureed prunes -- which like applesauce, apricot and other fruit purees, can successfully substitute for oil, margarine or butter in some recipes. Its deep color comes from cocoa powder and coffee instead of fat-rich chocolate.] Into large mixing bowl sift together flour, cocoa, sugar, baking soda, baking powder and salt. In medium bowl stir together milk, prunes, vanilla, egg whites or egg substitute and cappuccino or coffee. Pour moist ingredients into dry, blending well. Spray two 9-inch round baking pans with nonstick spray. Divide batter equally between pans. Bake in preheated 350 degree F oven 30-35 minutes or until center tests done with wooden pick. Let cakes cool in pans 10 minutes. Invert onto wire rack; cool. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brownies #2 (Jane's) Recipe By :FF List:Baking W/O Fat, adpt (Jane Marcus) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups whole wheat flour 1/2 cup unsweetened cocoa powder 2 packages Butter Buds(r) 1/8 teaspoon cinnamon 1/2 teaspoon cream of tartar 1/4 teaspoon baking soda *** 2 jars baby food prune puree -- (2.5 oz size) 1 jar unsweetened applesauce baby food -- (2.5 oz size) 1 cup honey 1 whole Egg beaters(r) 99% egg substitute 1 teaspoon vanilla Sift dry ingredients together. Mix until blended but don't overmix. Pour into a 8 x 11 baking pan sprayed with non-stick spray. Bake at 325 for about 45 minutes or until a toothpick comes out more or less clean. (My jar of cream of tartar says that 1/2 t. cream of tartar + 1/4 t. baking soda == 1 t. baking powder so you possibly could make this substitution if you can't find cream of tartar. I haven't tried it though.) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brownies #3 (Nancy Baggett's) Recipe By :Low Cholestrol Gourmet,N.Baggett (NANETTE BLANCHARD) Serving Size : 16 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cups powdered sugar 2/3 cup all-purpose flour 1/4 cup cocoa powder 1 pinch salt 3/4 tsp baking powder 2 1/2 Tbsp canola oil 1 1/2 oz unsweetened baking chocolate 2 Tbsp corn syrup 1/2 tsp coffee -- powdered dissolved in 1/2 Tbsp water 2 teaspoons vanilla 2 egg whites 2 tablespoons pecans -- toasted, or walnuts Sift together powdered sugar, flour, salt, and baking powdered. Melt oil and unsweetened chocolate together. (I did this in a 650 watt microwave on half power for 3 minutes.) Add corn syrup, coffee, and vanilla. Mix dry ingredients with wet. Stir together. (Mixture will be very thick!!) Line an 8-inch square pan with aluminum foil. (This helps you remove the brownies from the pan for easier cutting.) Bake in a preheated 350 degree oven for 20-25 minutes. Serves 16 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brussel Sprouts Recipe By :(Elisabeth) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole red onion -- sliced 2 whole red potatoes -- sliced 2 whole carrots -- sliced brussel sprouts -- remove tough bottoms, then halve 2 cups vegetable stock salt and pepper bay leaf put all the ingredients in a heavy skillet or shallow pot (enamelized cast-iron is perfect). pour about 2 cups vegetable stock or broth over the vegetables, and add salt and cracked black pepper to taste, and a bayleaf if you have one. cook on highish heat until liquid boils, then reduce heat to medium-low and cook, covered, until the vegetables are falling-apart tender and the broth is caramelizing on the bottom of the pan (maybe 30 minutes--tend to it occasionally, adding broth if neccessary). this is a simple, easy dinner that tastes great! love those brussels sprouts! Oh, btw, you can do this in the pressure cooker. Keep under pressure for 5 minutes, and be sure to cut the potatoes and carrots very small when using the pressure cooker so that everything is cooked at the same time. The potatoes get a fabulous texture under pressure, but the broth does not caramelize with the vegetable sugars. Both ways have their charms. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brussels Sprouts With Mushroom Glaze Recipe By :Lose Weight Naturally Cookbook (Dwork) Serving Size : 8 Preparation Time :1:10 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Lg Dried Mushrooms 1 1/3 cups vegetable broth 2 teaspoons lemon juice 2 teaspoons dijon mustard 1 teaspoon dried thyme 2 pounds brussel sprouts -- stemmed and halved Soak mushrooms in stock until tender, about 1 hour. Reserve the stock that the mushrooms have been soaking in. If mushroom stems are tough, remove and discard. Thinly slice mushrooms. Pour stock into a nonstick frying pan and bring to a boil. Whisk in lemon juice, mustard and thyme. Boil until liquid is reduced by one third, about 3 min. Immediately add mushrooms and brussels sprouts. Toss well. Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : CFF 9.8% * Exported from MasterCook * Buckwheat Noodle Dough Recipe By :RECIPE EXPRESS (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup buckwheat flour 1 Pinch salt 1/2 cup flour -- unbleached 2/3 cup water In a bowl, mix both flours and the salt well, then gradually stir in the water with a fork. Add more water, if necessary, until the dough is sticky but not damp. Knead for 3 to 4 minutes, until smooth. You can use this dough immediately since buckwheat has no gluten and, therefore, won't spring back when it's rolled. makes 10 ounces - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buckwheat Noodles With Shiitake Mushrooms Recipe By :Fields of Greens,Annie Sommerville (Curtis Jackson) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Oriental Side Dishes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Lb Shiitake Mushrooms -- fresh 1/2 Lb Bok Choy -- or 2 sm heads Salt 6 Oz Soba Noodles -- or dried buckwheat -- (used 8 oz) 2 Cloves Garlic -- finely chopped 1 Tbsp Ginger -- grated 1 Jalapeno Pepper -- cut in half length- -- wise, & thin sliced 1 Scallion -- thin sliced on diag 1 Tbsp Sesame Oil -- dark 2 Tbsp Mirin -- sweet cooking sake 2 Tbsp Soy Sauce 2 Tbsp Parsley -- or cilantro 1 Tsp Sesame Seeds -- toasted Buckwheat Noodles with Shiitake Mushrooms, Bok Choy, Ginger, and Scallions adaped from Annie Sommerfield's _Fields_of_Greens_ [I *highly* recommend this cookbook, although it is decidedly on the gourmet side with high prep times] 2 T light vegetable oil or peanut oil [omitted; see NOTE at end] Set a large pot of water on the stove to boil. Remove the mushroom stems and cut the caps into 1/2-inch slices. (The stems can be saved for stock.) For small heads of bok choy, slice the stem lengthwise, leaving leaf and stem together. For a large head, slice the stems diagonally, 3/4 inch thick, and slice the leaves into 2-inch-wide ribbons. When the water boils, add 1 teaspoon salt. Add the noodles and cook as directed on the package, about 8 to 10 minutes. While the pasta is cooking, heat the vegetable oil [see NOTE below] in a large saute' pan; add the shiitake mushrooms and 1/4 teaspoon salt. Saute' over medium heat for 3 to 4 minutes, then add the garlic, ginger, chilies [sic], and bok choy and saute' for 2 minutes. Drain pasta in a colander when it is just tender [8 minutes worked fine for me]. Reduce the heat under the saute' pan and add the scallion, sesame oil, mirin, and soy sauce. Quickly add the noodles, taking care not to overcook the bok choy. Remove from the heat, toss the noodles with the vegetables and cilantro, and season with salt to taste. Sprinkle with the sesame seed. SERVES TWO TO FOUR - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bulghur Wheat With Chickpeas And Tomatoes Recipe By :Eastern Vegetarian Cking,Madhur Jaffrey(Annabel Smyth) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- peeled and finely chopped 2 medium tomatoes -- peeled and chopped 6 oz chickpeas -- (180g) cooked and drained 2 tbs parsley -- finely chopped 1 cup bulgur -- (5 1/2 oz/115g) -- medium or coarse grained 1/2 teaspoon salt -- optional Freshly ground black pepper 1 cup water Microwave onion (or saute in a little water) until soft, add tomato and continue cooking (again, either microwaving or on stove-top) until tomatoes are paste-like. Transfer to a saucepan (if you have microwaved thus far) and add the chick peas, 1/2 tsp salt, and parsley. Cook for about 10 minutes on a lowish heat, stirring gently as you do so. Now put in the bulghur wheat, the water, and 3/4 tsp salt (unless you don't eat that much salt, which I don't!). Stir and bring to a simmer. Cover, turn heat to very low and cook for 35 minutes. Turn off the flame. Remove the lid and quickly cover the pot with a tea towel. Put the lid back on over the tea towel. Let the pot sit in a warm place for 20 minutes. Put in the black pepper and stir the wheat gently. Notes: ~~~~~ I used far less salt than the recipe stated! I added the black pepper before the cooking for 35 minutes, as I knew I would forget, else. For a variety of reasons, mainly that we were out, this sat very happily for 5 hours in my kitchen, and reheated well in the microwave. The family voted this simply delicious, but they were VERY hungry. I think another time I would use cilantro instead of parsley. I served with a green salad - Jaffrey says this quantity would feed 4-6 people, but either they have tiny appetites, or she means as part of a larger meal, as it was just a nice amount for the three of us. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bulgur Meatballs (Keftede) Recipe By :World's Finest: Pasta and Grains,1996 (Tina Bell) Serving Size : 4 Preparation Time :1:00 Categories : Appetizers Eat-Lf Mailing List Grains & Cereals Meats Mediterranean Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup bulgur 1/2 cup chickpeas -- cooked 4 oz 1 pound ground turkey -- lean, see note -- (orig called for 1 lb ground lamb) 1/2 cup bread crumbs (finely crumbled pita bread) 1 large egg -- slightly beaten 1/4 cup fresh lemon juice 1 clove garlic -- crushed 1 1/2 teaspoons ground coriander 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon white pepper 1/4 cup chopped parsley -- or mint or mix 3 tablespoons virgin olive oil -- or less 1 Sprig fresh mint -- for garnish salad leaves -- for garnish 1/3 cup plain lowfat yogurt -- optional VARIATIONS Use less meat. Substitute ground turkey 1 medium egg for the large PREPARATION (30 minutes) - Place the bulgur in a small bowl, add enough cold water to cover and let soak for 10 minutes. Drain through a sieve lined with a piece of cheesecloth. Wrap the cheesecloth around the bulgur and squeeze out the excess water. - OR USE INSTANT - Place the chickpeas in a blender or a food processor fitted with a metal blade and blend until finely chopped. (Or coarse chop) COOKING (30 minutes chilling and 30 minutes cooking) - Place the bulgur, chickpeas, lamb, bread crumbs, egg, lemon juice, garlic, coriander, cumin, salt, pepper and mint in a large mixing bowl and combine well. - With cold, wet hands, roll the mixture into 30 balls,about 1-1/2 in (3 cm) in diameter. Place on a large plate, cover and refrigerate for at least 20 minutes. Re-roll the chilled meatballs, if necessary, to refine the shape. - Heat half the oil in a large, non-stick skillet over medium heat. Reduce the heat to low, add half the meatballs and cook, moving and turning over frequently, until browned on all sides and cooked in the center, about 6 to 8 minutes. Test one for pink-center. Transfer to paper toweling when done. Cover with foil to keep warm. - Heat the remaining oil in the skillet and cook the remaining meatballs. - Place meatballs on a warm serving platter. Serve hot, garnished with mint and salad leaves or dandilion greens. Serve with yogurt in a bowl. ----- [Recipes by Anne Marshall (1996). New York: Stewart, Tabori & Chang. Over 100 recipes from the Cuisines of 13 countries. mcRecipe/patH.22Au96] - - - - - - - - - - - - - - - - - - - NOTES : Served with a salad with cucumber - it was a complete meal. As appetizer, sweeten by adding 1 generous tablespoon of red currant jelly to the meatball. * Exported from MasterCook * Burger Recipe Recipe By :(R.S. Koss) Serving Size : 1 Preparation Time :0:00 Categories : Burgers & Loaves (Vegetarian) Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup rolled oats 2 whole egg whites 1 cup nonfat cottage cheese 1 package onion soup mix -- (adjust to taste) Mix it all together, form into 4 patties, cook on a non-stick pan until heated through. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butter Pecan Chocolate Marshmallow Bars Recipe By :Back to the Country Newsltr (Barbara Schmidt) Serving Size : 24 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package cake mix -- butter pecan 1/4 Cup Margarine -- melted 1/4 Cup Water 2 Cups miniature marshmallows 3/4 Cup semisweet chocolate chips 1/2 Cup coconut flakes Preheat oven to 375. Mix cake mix, margarine and water until blended. Firm into greased 9x13 inch pan. Bake 15-18 minutes. Layer marshmallows, chocolate chips, and coconut over crust. Bake 2-3 minutes or until marshmallows begin to melt. Cool. Cut into bars. Calories 153.6, fat 6.3 per bar., 35.9 %fat content Makes 24 pieces. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk Biscuits Recipe By :(Sheila Kern) [ But not low fat] Serving Size : 1 Preparation Time :0:00 Categories : Breads Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour -- (White Lily) 1 1/2 teaspoons baking powder 1/8 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon sugar -- [the real secret] 3/4 cup buttermilk 3 tablespoons butter -- or margarine or -- vegetable shortening Sift dry ingredients into a bowl. Cut shortening into dry ingredients until it resembles cornmeal. (or a least close to it ;) ) I use my fingers, that's the way my mom always did it. Add the buttermilk. Stir until smooth. The dough will be very moist. Don't despair, it's suppose to look like that. Now, add a few (2 or 3) tablespoons of flour onto a board. Dip the dough into heaping tablespoons. Drop into the pile of flour. Put just enough flour onto your hands to keep the dough from sticking. Add only enough flour to the biscuit to enable it to be scooped from the board and handled. (I hoped that made sense.) Pat the piece of dough into a biscuit. DO NOT add more flour than necessary to handle the dough without sticking. It's suppose to be that soft. Place in a pan that has been sprayed with Pam or whatever brand you may use. I usually use a 9" cake pan I have reserved just for biscuits. The recipe usually makes 9 biscuits. Now for the real heart-stopping (no pun intended) action, I brush the tops with melted butter before and after baking. I think I have the oven at 425, pre-heated of course, and bake until golden-brown...around 12 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk Bread Recipe By :Betty Crocker's Bread Machine Ckbk (Reid Furniss) Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1 1/2-Pound Loaf: 1 1/4 Cups Buttermilk 3 tablespoons Butter or Margarine -- Softened 3 Tablespoons Honey 3 1/4 Cups Bread Flour 1 1/2 tsp Salt 1/4 tsp Baking Soda 1 1/2 tsp Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light Crust Color. do not use delay cycles. Remove baked bread from pan and cool on wire rack. - - - - - - - - - - - - - - - - - - - NOTES : * Exported from MasterCook * Buttermilk Bread #2 Recipe By :Laurel's Kitchen Bread Book (Jenny Herl) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Teaspoons active dry yeast (1 pkg, do NOT use rapid riseor fast rise) 1/2 Cup warm water -- (105-110F) 5 1/2 Cups whole wheat flour -- or- 5 cups WW and 1/2 cup rye flour 2 Teaspoons salt 3/4 Cup hot water -- or-2 c warm water -- (110F) 1 1/4 Cups buttermilk -- cold -- or- 5 Tbsp powdered buttermilk 1/4 Cup honey 2 Tbsp butter -- (2 to 4) or 2-3 tsp margarine I knead by hand (not having anything other way to do it), but it should work with a machine if you're careful not to overknead it. This is from _The Laurel's Kitchen Bread Book_, which I would HIGHLY recommend to anyone who bakes bread. I make only a couple of modifications to the recipe which I will put in braces ([]). It also makes wonderful rolls. Dissolve yeast in 1/2 c warm water and let stand a few minutes to proof. (It will get a little foamy on top.) Mix flour and salt in a large mixing bowl [I add powdered buttermilk here]. Make a well in the middle. Mix hot water, buttermilk and honey [I use the 2 cups warm water]. Mixture should be slightly warm. Pour into well in flour with the yeast mixture and stir from the center out, gradually incorporating the flour into the liquids. Dough will be soft, but should not be soggy. (Check by squeezing a bit of the dough between your fingers. If it is too wet, add a bit more flour and mix again. [The last few times I've made this, I've had to add almost 1/2 cup more flour.]) Turn out onto floured working surface and knead about 20 minutes, adding more flour as needed to keep dough from sticking. Don't add too much, since you do not want the dough to get stiff. After about 15 minutes of kneading, knead in the butter in small pieces. [I can really tell a difference in the texture of the dough after I've done this.] Rinse a clean bowl out with warm water (to warm the bowl) and put dough in bowl. Cover with a clean, damp towel and put in a warm place to rise for about 1 1/2 hours. To check when it has risen enough, wet one finger and press it into the dough about 1/2 inch. If the depression remains, or if dough sighs a little around the edges, it has risen enough. If the depression fills in a bit, let dough rise a little longer. When it has risen, gently deflate dough in bowl, round it, cover with damp cloth and let rise in warm place until it has risen again, about 45 min. (Check as before). Turn out dough onto lightly floured working surface and flatten with your hands to about 1 inch thickness, working any large air bubbles out to the edges. Divide dough in half and form each half into a ball. (Fold over one edge a little more than halfway, pressing slightly to seal and press out air bubbles, turn dough, and repeat until dough is rounded [this is harder to explain than to do :-)]. Cover and let rest 10 minutes. Lightly grease 2 bread pans (8x4 inch pans). Shape dough into loaves, place in pans, cover with damp cloth and let rise in warm place about 30 min. Preheat oven to 350F. Place pans (uncovered) in oven on middle rack and bake about 40-50 min, until browned on top and loaf tests done. (Turn loaf out of pan and thump lightly on bottom. If it sounds hollow, loaf is done.) Remove from pans and cool on wire rack. Brush tops of loaves with melted butter if desired. To make rolls, substitute 1-2 cups whole wheat flour with whole wheat pastry flour (to make them lighter). After dividing dough and letting it rest, divide each half into thirds, and each third into fifths. Round each piece and put into 2 lightly greased 9x13 inch pans (3 rows of 5 in each pan). Let rise about 30 min, and bake at 350F for 20-30 min. Brush tops with melted butter if desired. [My notes: powdered buttermilk can be found with the powdered milk in the grocery store, in a small round can (Saco brand, I think). According to the label, when it is reconstituted with water, it has 0.7 g fat per cup. The two risings will make the loaves lighter and rise higher than a single rising will. Rapid rise yeast doesn't have the staying power for this, though, so you need to use regular yeast. I have also used molasses in place of honey, so if you like the flavor, go ahead. I hope the directions are clear enough for novices. It's hard to describe without pictures. If they're not clear enough, see if your library has the book. I usually freeze the second loaf. They keep unfrozen at least a week without any appreciable drying out. (They may keep longer if you hide them! :-) )] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk Pancakes Recipe By :(Kim Murray) Serving Size : 3 Preparation Time :0:00 Categories : Breakfast Cakes & Frostings Eat-Lf Mailing List Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1/2 teaspoon salt 1 teaspoon baking soda -- dissolved in water 1 1/8 cups buttermilk 1 whole egg beaters(r) 99% egg substitute -- equal to 1 egg Mix all ingredients in a bowl until blended. Spray a large non-stick skillet with cooking spray and heat until very hot. Spoon batter by tablespoon and spread out a little. Cook until bubbles form and burst, flip and cook a minute longer. Makes about a dozen pancakes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk Pop Recipe By :Prevention Magazine Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Grains & Cereals Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart buttermilk 3 tablespoons cornmeal maple syrup Heat the buttermilk over low heat in a large skillet, stirring constantly to keep it from separating into curds and whey. Just before the buttermilk boils, sift in the cornmeal, stirring until the mixture thickens and the raw corn taste disappears. Serve with maple syrup. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk-cucumber Salad Dressing Recipe By :Best 125 Meatless Main Dishe (Barbara Cope) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lowfat buttermilk 1 medium cucumber 1 tablespoon light sour cream 1 tablespoon white wine vinegar 1 clove garlic -- minced 2 teaspoons fresh dill -- minced (or 1 tsp. dried) 1 pinch salt A few grinds of pepper Peel, seed, and mince the cucumber and place it in a medium bowl. Whisk together the remaining ingredients and stir into the cucumber. Toss dressing with lettuce and other greens, cooked garbanzo beans, carrots, and/or fresh tomatoes. Any dressing that's not used immediately can be kept in the refrigerator for up to one week ; bring small portions to room temperature before serving. DRESSING YIELD: 2 cups. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butternut Bonanza Recipe By :FF COOKING'S EASY WITH A MICROWAVE (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 small butternut squash 1 tablespoon water 2 tablespoons apple juice, from frozen concentrate -- thawed in microwave -- dash cinnamon Pour water onto a microwave safe plate. Place squash, cut side down on plate. Microwave on high for 10 minutes, or until squash is completely soft. Turn over with fork and mash pulp. Pour apple juice concentrate over pulp and dust with cinnamon. Return to microwave for 1 minute. Serve. Serves one. URL: http://www.myvillage.com/2consum/23food/23021g2.htm - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butternut Soup Recipe By :(Sue Winship) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rave Reviews Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups chicken stock -- or vegetable stock 1 cup apple juice 1 medium butternut squash -- peeled and cubed 1 whole onion -- peeled and chopped 1 whole apple -- peeled and chopped 1 teaspoon oil -- optional 1 teaspoon curry powder Saute onion in oil or a teaspoon of stock, together with curry powder until soft. Add rest of ingredients. Bring to boil, then reduce heat & simmer until butternut is cooked. Puree or mash up butternut until smooth. Serve with fresh crusty bread. As the butternut is pureed, the soup will thicken - add more stock/apple juice to thin it out a bit if you wish. This soup freezes great - might need to thin it out with some stock/juice. I have also tried this recipe with by substituting the butternut with broccoli & celery - also good but next time I would decrease the apple juice to 0.5 cup and increase the stock to 3 cups. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butternut Squash Recipe By :FF List Friendly Foods,R.Picarski (J. Freedman) (R.Dwork) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Side Dishes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Butternut Squash -- peeled & coarse dice 1 C Carrots -- thin sliced 1 C Onions -- coarse chop 2/3 C Orange Juice 1 1/2 Tbsp Miso -- white Broth -- as needed This recipe is my adaption of one from Friendly Foods by Ron Picarski. The combination of orange juice and white miso gives the dish a very pleasant taste. Dissolve miso in orange juice and set aside. Cook butter nut squash in water until it just looses its firmness and drain. Meanwhile saute, in a large skillet, the carrots and onions in broth until onions are just translucent and the carrots are crisp tender. Add the squash and orange juice mixture to the carrots and onions. Continue cooking until the squash has the desired texture and the moisture has boiled off. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butternut Velvet Soup With Leeks Recipe By :(Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large butternut squash -- peeled and sliced (1 & 3/4 pounds) 1 large tart apples -- peeled, cored and sliced ( 6 ounces) 1 large leek -- cleaned and sliced (5 ounces) Reserve leek green for garnish 4 Cups chicken Broth -- or veg. broth salt freshly grated nutmeg pepper -- to taste A smooth creamy soup 8 servings Combine squash, apple, white part of leek and broth in 3 quart saucepan. Cover, bring to simmer and cook over medium heat 25 minutes. Puree vegetable and apple slices with 1/2 cup of the broth. (If using blender, be sure not to fill more than 1/2 full) Return Puree to saucepan and blend into broth. Add seasoning. Reheat. Garnish with leek greens. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cabbage And Apples Recipe By :Linda (CatRescuer@aol.com) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head red cabbage 3 whole Granny Smith apples apple juice 1 tablespoon caraway seed -- (up to 2T) salt and pepper 2 tablespoons red wine vinegar -- (up to 4T) Chop up a medium head with 3 or 4 unpeeled Granny Smith apples (cored and chunked), throw them in a pot, and add enough apple juice to come about halfway up the mixture. To this add 1 to 2 Tblsp. caraway seeds, and a little salt and pepper. Pour in 2 to 4 Tblsp. red wine vinegar. Stir in about the same amount of brown sugar. Cover and cook until done, stirring occasionally. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cabbage And Beef Soup Recipe By :Ethel Ledbette (Sally Eisenberg) Serving Size : 6 Preparation Time :1:00 Categories : Eat-Lf Mailing List Meats Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef -- or turkey 1/2 teaspoon garlic salt 1/4 teaspoon garlic powder 1/4 teaspoon pepper 2 stalks celery -- chopped 16 ounces kidney beans -- canned 1/2 medium head of cabbage -- chopped 28 ounces tomatoes, canned -- chopped, 28 ounces water 4 beef bouillon cubes In a Dutch oven, brown beef. Add all remaining ingredients: bring to a boil. Reduce heat and simmer, covered for 1 hour. Yield : 3 quarts. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cabbage And Carrot Bahji Recipe By :Indian Lowfat Cooking,R.Razzaq (Mindy Mymudes) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Indian Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon coriander seed -- crushed 1/2 teaspoon cumin seed 2 chiles -- dried, to 3 4 cups cabbage -- shredded 1 cup carrots -- diced 1/3 cup tomato -- chopped 1/4 teaspoon turmeric 1 green chile -- chopped Pam or dry fry coriander, cumin seeds, and whole chilis, Stir for a min over medium heat, or until chilis darken. Add carrots, cabbage, tomatoes, then tumeric, green chilies,. Stir to mix thoroughly. Reduce heat, cover, and simmer 15-20 minutes. Vegies should be a little crunchy, but if you like mooshy, cook 'em a little longer. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cabbage Casserole Recipe By :R. S. Koss (Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Tvp, Seitan, Tempeh Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Head cabbage 2 Cups tvp -- dry 1 3/4 Cups boiling water 1 Teaspoon garlic powder 1/2 Teaspoon black pepper 1/2 Teaspoon marjoram 1/2 Cup chopped onion 2 egg whites 1 can tomato soup -- condensed 2 c tomato juice 1 can water Coarsely chop cabbage and cook in 1 cup of water, covered, for 5 minutes. Reconstitute the tvp in the boiling water. Add the onion, spices, and egg whites. Mix the tomato juice, soup, and water, and set aside. Spread 1/2 the cabbage in the bottom of a 9x13 baking dish. Spread tvp mixture on top. Cover with the remaining cabbage. Pour the tomato mixture on top. Cover with foil. Bake at 350 for 1 1/2 hours. >From: "R. S. Koss" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cabbage Soup Recipe By :Aliza Panitz (Sally Eisenberg)(Simmie Sinow) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Head cabbage -- coarsely Chopped (red or green) 3 Medium onions -- coarsely Chopped 8 Oz raisins 1/2 Cup brown rice -- uncooked 1 can whole tomato -- (15 0z) 1 Can tomato paste 1 Tablespoon vinegar water Put cabbage , onion, raisins and rice in crock pot ;add water to cover generously. Cook on highest setting for a few hours, until the cabbage is faded and the water is bright purple. Add tomatoes and vinegar. Finish cooking on lowest setting till ready to serve. _________________________________________________________ - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cabbage Soup #2 (Diet Soup) Recipe By :(Glenda ) (Lord Jon) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head cabbage 2 whole green peppers 6 whole green onions 1 large canned tomatoes -- or 3 whole tomatoes 1 package onion soup mix 1 stalk celery Cut vegetables into bite-sized pieces, place in a large pot, and cover with water. Boil for 10 minutes, then cover and simmer over low heat until vegetables are soft. Season to taste with any non-caloric seasonings (spices, Tabasco, etc.) Supposedly you use more calories digesting the stuff then is in the food [Glenda] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cabbage Soup #3 (Diet Soup) Recipe By :Sacred Heart Diet, Ginny Farmer Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Head cabbage -- (up to whole head) 1 Package onion soup mix 6 onions black pepper to taste 2 green bell peppers herbs to taste 1 Bunch scallions 1 Cubes beef bouillon -- (to 2) optional or chicken bouillion 1/2 C balsamic vinegar -- optional 1 Bunch celery 6 carrots -- optional 16 Oz green beans -- optional 1 Can v-8(r) vegetable juice -- or tomato juice 1 Can diced tomato -- (28 oz) Chop vegetables, combine all ingredients in a stockpot and add enough water to cover. Boil 10 minutes. Reduce to a simmer and continue cooking until vegetables are tender. Makes about six quarts. Eat as much as you want whenever you want, at any time of the day. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cabbage Soup #4 (Diet) -- 7 Days Recipe By :Sacred Heart Memorial Hospital(Greg Szczepkowski) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large green onion -- or 1 large onion 5 beef bouillon cube -- up to 8 2 green peppers 1 can baby lima beans 1 large canned tomatoes -- (1 to 2) 1 can green beans -- french cut 1 bunch celery garlic 1 head cabbage -- large 1 package onion soup mix -- (Lipton's) Cut vegetables into small to medium pieces and cover with water. Boil for ten minutes. Reduce to simmer and continue cooking until vegetables are tender. This soup can be eaten anytime you are hungry. Eat as much as you want, whenever you want, at any time of the day. This soup will not add calories; the more you eat, the more you lose. If eaten alone for indefinite periods, you would suffer malnutrition. Fill a thermos in the morning if you will be away for the day. DAY ONE All fruit except bananas. Your first day will consist of all the fruit you want except bananas. Cantaloupes and watermelon are lower calories than most fruits. Eat only our soup and fruits the first day. For drinks - unsweetened tea, cranberry juice or water. DAY TWO All vegetables of your choice. Try to eat green leafy veggies and stay away from dry beans, peas and corn. Eat all the vegetables you want along with your soup. At dinner time on this day reward yourself with a big baked potato with butter. Eat all the soup you want this day, but NO fruit. DAY THREE Mix day one and day two. Eat all the soup, fruits, veggies you want. You CANNOT have a baked potato this day. If you have eaten for three days as above, and have not cheated, you will have lost 5 to 7 pounds. DAY FOUR Bananas and skimmed milk. Eat as many as 8 bananas and drink as many glasses of skimmed milk as you can on this day, along with your soup. Bananas are high in calories and carbohydrates and so is the milk, but on this particular day of your diet your body will need the potassium and the carbohydrates, proteins, and calcium to lessen your craving for sweets. DAY FIVE Beef and tomatoes. You may have 10 -20 oz of beef and a can of tomatoes or as many as 6 fresh tomatoes on this day. Try to drink at least 6 - 8 glasses of water this day to wash away the uric acid in your body. Eat your soup at east once this day. DAY SIX Beef and veggies. Eat to your heart's content of beef and vegetables this day. You can even have two or three steaks if you like with green leafy vegetables, BUT NO BAKED POTATO. Be sure to eat your soup at least once this day. DAY SEVEN Brown rice, unsweetened fruit juices and vegetables. Again, stuff, stuff, stuff yourself. Be sure to eat your soup at least once. At the end of the seventh day, if you have not cheated on this diet, you will find that you have lost 10 - 17 pounds. If you have lost more than 15 pounds, stay off the diet for two days before resuming the diet again for day one. This seven day eating plan can be used as often as you like. As a matter of fact, if correctly followed, it will clean your system of impurities and give you a feeling of well-being as never before. After only days of this process, you will begin to feel lighter by at least 10 possibly 17 pounds, and have an abundance of energy. Continue this plan as long as you wish and feel the difference. This diet is a fast, fat-burning diet and the secret is that you will burn more calories than you take in. It will flush your system of impurities and give you a feeling of well-being. This diet does not lead itself to drinking any alcoholic beverage at any time because of the removal of fat build-up in your system. Go off the diet at least 24 hours before any intake of alcohol. Because everyone's digestive system is different, this diet will affect everyone differently. After day three, you will have more energy than when you began if you do not cheat. After being on the diet for several days, you will find your bowel movement has changed - eat a cup of bran and fiber. Although you can have black coffee with this diet you may find that you don't need the caffeine after the third day. DEFINITE NO-NOs: No bread, no alcoholic beverages, no carbonated beverages, not even Tab or other diet drinks. Stick with water, unsweetened tea, black coffee, unsweetened fruit juices, cranberry juice and skimmed milk on the day it is allowed. The Basic Fat Burning Soup can be eaten at any time you feel hungry in the day. Eat as much as you wish as often as you like. This soup will NOT add calories. The more you eat the more you lose. NO FRIED FOOD OR BREAD. You may eat broiled or baked chicken instead of meat (no skin on chicken). Any prescribed medicine will not hurt you on this diet. Continue this plan as long as you wish and feel the difference in both mental and physical disposition. If you prefer you can substitute broiled fish for the beef on ONLY ONE of the beef days. You will need the high protein beef the other day. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cabbage Soup #5 (Diet)--3 Days Recipe By :(Greg Szczepkowski) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- RECIPE FOR THREE DAYS 6 carrots 6 green onions -- or 2 large onions 1 can tomatoes -- (16 ounce) 1 head cabbage -- large 2 cans green beans -- (8 ounce) 2 green peppers 1 bunch celery 7 chicken bouillon cube -- or beef bouillon cubes or packets Optional: Salt -- pepper, parsley, salsa, 1/2 bunch of cilantro, 12 garlic This plan is based on one devised by a hospital for its overweight heart patients. Follow it exactly (NO CHEATING) and you could lose five to seven pounds - a good start - in three days. Each day, whenever you are hungry eat as much of our diet soup as you want, plus the additional food specified. Drink only water, unsweetened tea, and cranberry juice. Do not drink alcohol or carbonated beverages. Cut vegetables into small pieces. Place with bouillon cubes or powder in a large pot. Fill the pot a quarter of the way with water. (This requires an enormous pot (16 Quart) and a lot of containers to put it in.) Vegetables give off liquid as they cook, but you may need to add more water. Bring to a boil over high heat and cook for 10 minutes. Reduce heat, and simmer until vegetables are tender. DAY ONE Eat only the soup plus any fruit except bananas. DAY TWO Eat soup plus all the RAW vegetables, you can stuff down (no beans, peas or corn). Be sure to eat some green leafy vegetables. For treat, dip veggies in salsa. At dinner, eat one baked potato topped with butter. Eat no fruit on day two. DAY THREE Eat all the soup, vegetables, and fruit you want. No potato today. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cafe Cappuccino Mix Recipe By :The Tightwad Gazette (Jennifer Herl) Serving Size : 18 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Homemade Mixes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c instant coffee 3/4 c sugar 1 c nonfat dry milk 1/2 tsp dried orange peel -- (1 bottle) Mash orange peel with a mortar and pestle. Stir ingredients together. Process in a blender until powdered. Use 2 Tablespoons for each cup of hot water. Makes about 2 1/4 cups of mix. - - - - - - - - - - - - - - - - - - - NOTES : Check on servings. * Exported from MasterCook * Cafe Vienna Mix Recipe By :The Tightwad Gazette (Jennifer Herl) Serving Size : 36 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Homemade Mixes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c instant coffee 2/3 c sugar 2/3 c nonfat dry milk 1/2 tsp cinnamon Stir ingredients together. Process in a blender until powdered. Use 2 teaspoons to one cup of hot water. Makes about 1 1/2 cups mix. - - - - - - - - - - - - - - - - - - - NOTES : Check on servings. * Exported from MasterCook * Cajun Shrimp And Chicken In Gravy Recipe By :Beverly G. Whitting Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Fish & Seafood Potatoes Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package frozen okra -- sliced 1 package salad shrimp 1 can red beans 1 cup chicken breast -- cooked 1 cup hashed brown potatoes -- frozen i.e. hash browns that *haven't* been pre-cooked 1 tablespoon tomato paste 1 envelope brown gravy tabasco sauce mix-check the fat content & find a low one like Pioneer tabasco sauce, garlic, cayenne pepper, cajun seasoning--your call Mix the gravy mix, 1 cup water, tomato paste, and your choice of seasonings in a casserole dish. Add the rest and bake on about 250 until gravy thick & bubbly & everything else is hot through. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cajun Vinegar Recipe By :(Wendy Lockman) Serving Size : 1 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Eat-Lf Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Red wine vinegar 1 tablespoon Black peppercorns -- coarsely crushed 4 Jalapeno peppers -- quartered 2 Garlic cloves -- lightly crushed Wine bottle and cork Contributed to the echo by: Sallie Austin Originally from: "The Ultimate Salad Dressing Book", by Claire Stancer Cajun Vinegar In a medium-sized enameled (non-metallic) pan, bring vinegar, peppercorns, jalapeno peppers, and garlic just to a boil. Pour into a crock or jar and let steep for 6 days. Strain through a cheesecloth and discard flavorings. Pour strained vinegar into a clean, dry wine bottle and cork. Store in a cool, dark place. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Calico Bean Soup Mix Recipe By :Deborah Kirwan Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Gifts Holidays & Gifts Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---Bean Mix--- 4 tablespoons lima beans -- large 3 tablespoons lima beans -- small 3 tablespoons red kidney beans 3 tablespoons great northern beans 2 tablespoons split peas 2 tablespoons white beans -- small 2 tablespoons lentils 2 tablespoons black-eyed peas 2 tablespoons pinto beans 2 tablespoons garbanzo beans 2 tablespoons navy beans 2 tablespoons black beans -- turtle ---Spice packet--- 1 teaspoon chili powder 1/4 teaspoon garlic powder 1 tablespoon dried onions -- minced 1 teaspoon bell pepper -- dried,see directions 1/2 teaspoon oregano 1/4 teaspoon cracked black pepper To make the soup mix, combine the beans and place in plastic bag. Bags that are decorated for holidays can be found in craft shops. Place the spices in a small plastic bag. Very small ziplock bags can also be found in craft shops. Include the following recipe: Calico Bean Soup Package of beans Packet of spices Hambone, hamhock or 1/2 pound of ham* 2 quarts of water 1 large onion, chopped 1 28 ounce can of tomatoes or 2 14-1/2 ounce cans Juice of 1 lemon Salt to taste *If desired, omit ham and substitute beef, chicken, or vegetable stock for the cooking water. Wash beans thoroughly. Place in a large kettle, cover with water and soak overnight. (An alternate method is to bring beans and water to a boil, remove from heat, and cover and let stand for 1 hour .) Next drain beans and add 2 quarts of new water and ham or ham hock (or use broth if omitting ham). Simmer slowly for 2-1/2 to 3 hours. Then add spice packet, onion, tomatoes (undrained), lemon juice and salt to taste (spice packet contains no salt). Simmer another 30 minutes or until beans are tender. Take ham from soup. Remove any bits of ham from bone and return to soup. If using boneless ham, cut into bite-size pieces and return to soup. Serve. - - - - - - - - - - - - - - - - - - - NOTES : Substitute beans freely; use anasazi beans, pink beans, red beans, etc. There should be approximately 1 pound of beans in all. * Exported from MasterCook * California Fruit Bread Recipe By :(Jan Gordon) Serving Size : 12 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Whole-Wheat Flour 2 Tbsp Nonfat Dry Milk Powder -- or 2 T soy flour 2 Tbsp Soy Flour -- Lowfat 2 Tsp Baking Powder 1/2 Tsp Baking Soda 1/4 Tsp Salt 1/3 C Applesauce 2 Egg Whites -- or 1/4 C egg beaters 2 Sm Bananas -- very ripe 8 Oz Crushed Pineapple In Juice 1/2 cup Dried Apricots -- chopped 1/2 C Golden Raisins spray loaf pan with Pam or ? open pineapple and drain off juice mix dry ingredients together in large bowl. In blender, process together applesauce, egg, bananas and pineapple add to dry mixture, add apricots and raisins, beat just till well mixed. Turn into loaf pan, baked in preheated 350F oven for 60 minutes or until golden and tests done. Remove from pan and rest on a board or rack on its side till completely cooled. Refrigerate wrapped. Freezes well. Now for the variables, I have made this with no apricots but with one fresh apple, chopped ( not peeled). I have made this with and without raisins. Less sweet but good both ways. I am eager to try it with fresh bluberries in place of the apricots. I have also made it without the pineapple because I forgot to buy some, instead I used 1 cup apple juice. If you don't have the soy flour or the dry milk, just add the equivilent of flour or oat bran or?? - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * California Rolls Recipe By :Crystal D. Davis Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sheets nori -- (2 to 3) (dried seaweed for sushi) 2 cups prepared pearl rice -- (2 to 3) (sticky rice for sushi) 2 tablespoons rice wine vinegar -- (2 to 3) (or regular vinegar with 1 T sugar) 1 cucumber -- peeled and julienned 1 carrot -- pared and julienned 1 avocado -- peeled and cut into strips prepared wasabi (japanese horseradish) Prepare the rice and spread in a cookie sheet, drizzle with vinegar. Allow to cool. Cut rice with spatula the same size as a sheet of nori, but 1/2 to 1 inch shorter. Place rice on seaweed, vegetables and wasabi on rice, and dampen exposed seaweed. Roll up tightly, pressing the dampened nori down to hold the roll closed. Use a very sharp knife to cut into 1 inch thick slices. Serve with soy sauce if desired. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Calzone Fillings Recipe By :(Miscellaneous Sources) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pizzas & Calzones Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** --I use a variety of things for stuffing calzone. The only time I ever had a soggy problem was when I used too much ff ricotta. I always either saute or roast the veggies before I put them in the dough. I think they would be too runny otherwise. I like to use a cheese base (a little ff ricotta, ff mozzarella and real honest to goodness reggio parmesan - a little adds a lot of flavor and not a lot of fat) and then pile the veggies on top. Also good is frozen chopped spinach. Just thaw it out, squeeze all the moisture out and mix it with the cheese. Don't forget the garlic and the last of the good summer tomatoes! [GINN ] --I love making calzone. They are especially great to take on hikes and picnics because they are really yummy cold. I usually make a whole wheat dough. One of my favorite kinds that I made had pesto for the sauce, some spinach leaves, mushrooms, and red onions. Also some sort of white ff or lf cheese, I forget what... I also make them with a tomato sauce and whatever veggies I can find. Last time I think I had mushrooms, fresh basil, fresh spinach, onions, and different colored bell peppers. I made them for a hike that I went on with a friend and my SO. They both liked them a lot. Oh, I don't cook the veggies, just cut them up and wrap them in the dough bake in the oven. [Jessica Shawl] --I just made calzone this weekend. I varied the fillings a little bit, but I used: raw chopped broccoli raw chopped zucchini sauteed mushrooms fatfree ricotta mixed with frozen spinach Yves. fat-free meat-free "pepperoni" and a little mozzarella and plenty of homemade tomato sauce I was amazed at how pepperoni-like the fake pepperoni was. It was almost too meaty for me to eat! I didn't cook the broccoli and zucchini because I figured that inside that baking calzone was essentially a little steam bath. The vegetables were fine--not crunchy at all. I think cooking them would make them too mushy. I cooked the mushrooms because I didn't think they'd get too mushy and because when I put raw mushrooms on pizza, it isn't as good as sauteed ones. Maybe they didn't need to be cooked. I wasn't that impressed with the fat-free ricotta, but it was OK. I didn't use very much, so maybe I should use more (since I can't really taste it now). Fresh spinach would be better than frozen, especially if cooked with the mushrooms. I didn't have any on hand, though. I had problems with leakage as well. Actually, I think I was trying to spread my dough too thin, so I easily punctured it. Also, I was cramming loads of stuff into each one. I wrap the dough around the filling like a burrito, because when I crimp the edges, it never sticks. I like making this type of thing--dough around some veggie filling. I got the idea from those "Veggie Pockets" from Ken and Robert (I think that's the brand.) I make them with chinese veggies, indian curry, and pinto bean fillings. Then I freeze them so that when I come home feeling lazy, I can just pop them in the oven and eat. Sometimes I'll make the filling one day, and the actual pockets the next. [Susan Lehman] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Calzones Recipe By :Moosewood Ckbk (Susan L. Smith) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pizzas & Calzones Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- (approx 110-115 degrees F) 5 1/2 teaspoons dry yeast 1 tablespoon sugar -- or honey 5 1/2 teaspoons salt 10 1/2 cups flour --or- substitute 1 cup whole wheat flour Dissolve yeast and sugar in warm water in a large bowl. Add salt and 1 cup of flour with a wisk. Continue to add flour until dough is too thick to wisk, then use your hands. Knead dough in bowl for about 5 minutes (a little longer if you're using whole wheat flour). Form dough into a ball and slightly flatten. Rub top of dough with olive oil (this is added fat I have never been able to avoid using, if you don't do this, the top of the dough dries out while it is rising.) Put dough in bowl, oiled side up and cover with towel or wax paper ( plastic wrap sticks!). Let rise in warm spot for approx. 1 hour. The recipe says to divide dough into six parts for calzones. I always use this dough for pizza crust and divide it in half. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Calzones #2 Recipe By :Nicki Fritz Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pizzas & Calzones Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup reduced fat Bisquick(r) -- lowfat 1/4 Cup skim milk 1 Tablespoon skim milk 2 Whole Italian sausage -- (turkey)sweet,sliced 1/3 Whole onion -- chopped 1 Whole portobello mushroom -- chopped 1/3 Whole red bell pepper -- chopped 3/4 Cup frozen mixed vegetables parmesan cheese Bisquick dough : 1 cup of bisquick and 1/4 cup + 1 TB milk for each calzone (these were big). Mix dough with fork until it sticks together. Sprinkle a 1/4 cp or so of flour or bisquick on the counter or cutting board, roll the dough in it until it looses enough stickiness to handle easily. Knead it 3 or 4 times, and pat it into a circle, about 1/4 inch thick and about 8-10 inches in diameter. Make sure it isn't stuck before you fill it :-). Filling: For 2 large calzones I used 2 sweet italian turkey sausages, sliced, and sauteed them with a chopped portobello mushroom, 1/3 of a white onion, 1/3 of a red pepper (all chopped into 1/2 inch chunks), and about 3/4 cup of frozen veggies (the mix was snap peas, peppers, water chestnuts and broccoli). The frozen veggies provided enough moisture for the sauteeing. Set that aside while you make the dough. Spray a cookie sheet with Pam, and preheat the oven to 400. Fill each calzone, a sprinkle with a little parmesan cheese inside (if desired), and put a large tablespoon of tomato sauce or spaghetti sauce inside. fold over, and roll bottom edge over top edge (keeps it from leaking) Bake 15-20 minutes until lightly browned. NOTE:: I realized after I made these that regular Bisquick is very high in sodium and very high in fat-1/2 cup has 700 mg sodium, and 8 grams fat! Next time, I will make dough myself, and I will try 1 cup of flour with 2 tsp baking powder and 1/4-1/2 tsp salt per calzone. Or I will check out low-fat Bisquick, and see if the difference is appreciable enough to buy that. nf - - - - - - - - - - - - - - - - - - -