* Exported from MasterCook * Chili #3 Recipe By :Fatfree Mailing List (Michelle Leberte) Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Chilis Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup dried pinto beans 3 Cups water 1/4 Cup pearl barley 1/2 Cup granular TVP Tomato sauce to taste Onion powder to taste Garlic powder to taste Chili powder to taste Cumin to taste Salt and pepper to taste Wash 1 cup dry pinto beans and pick out debris and rocks. Put pinto beans in 3 cups water. Bring to a boil and turn off heat. Let soak one hour. Then simmer beans until soft adding water if needed. Beans should absorb most of the water. In separate pan, cook 1/4 cup pearl barley per package directions. Add liquid as needed. You want some liquid at the end. Add barley with its cooking liquid to beans. Add 1/2 cup (or more) granular TVP (optional but recommended). From here, you wing it. Add tomato paste or sauce, onion, garlic, chili powder, salt and cumin to taste. If you like chunk tomatoes, use that instead of tomato paste. If you have a can of Rotel tomatoes with green chilis, put it in. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chili Bean And Rice Casserole Recipe By :Katherine Albitz (fatfree list) Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Chile Pepper Dishes Eat-Lf Mailing List Legumes Mexican & Southwestern Quick & Simple Ideas Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup brown rice -- cooked 2/3 cup nonfat yogurt 2 tablespoons cilantro -- chopped 1/2 cup tomatillo salsa -- or taco sauce 1 onion -- sliced 5 cloves garlic -- minced splash white wine 2 cups frozen corn -- thawed 4 ounces black olives -- sliced 1 medium zucchini -- sliced 14 ounces chili beans (e.g. S&W Pinquitos) 1 tomato -- chopped scallions, chopped -- for garnish Preheat oven 350!F. Mix yogurt with cilantro and tomatillo sauce; set aside. Cut onion slices in half; saute onions and garlic in wine until soft. Lightly oil a casserole dish, then layer corn, cooked rice, olives, zucchini, onions, and beans. Cover and cook 30 minutes or until thoroughly heated. Serve sprinkled with chopped tomato and scallion, with yogurt sauce to top. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chili Con-causasian (White Chili) Recipe By :Food and Wine Club (Bobb1744) Serving Size : 4 Preparation Time :0:00 Categories : Chile Pepper Dishes Chilis Crockpot Eat-Lf Mailing List Legumes Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cooking oil spray -- (Pam) 1 Tablespoon Olive Oil 1 Pound skinned and boned chicken breast halves -- diced 1/2 Cup Shallots -- chopped 3 Cloves Garlic 1 18 Ounce Can Tomatillos -- drained/coarse chopd 1 Can tomatoes with green chilis -- chopped/not drained (Ro-tel) 1 13 Ounce Can Chicken broth 1 Can green chiles -- Chopped,not drained 1/2 Teaspoon Oregano 1/2 Teaspoon Coriander Seed -- crushed 1/4 Teaspoon Ground Cumin 2 Cans Cannellini Beans -- drained 3 Tablespoons Fresh Squeezed Lime Juice 1/4 Teaspoon Black Pepper 1/4 Cup Sharp Cheddar cheese -- grated (Lowfat/FatFr Spray a large skillet with Pam, add Olive Oil and heat on medium high until hot. Add diced Chicken and saute for 3 minutes or until done. Remove Chicken from pan and set aside. Add Shallots and Garlic to the pan and saute until tender. Stir in Tomatillas, Ro*tel Tomatoes, Chicken Broth, Chile Peppers, and Spices. Bring to a boil, reduce and simmer 20 minutes. Add Chicken and, Beans, cook for 5 minutes, stir in Lime Juice and Pepper, heat and serve up into Chili Bowls topped with Cheese. Or place all ingredients, except Cheese, in a Crockpot and cook for 8 hours. Don't forget the Tortilla Chips, Sour Cream, Avocado Dip and Mexican Beer. Good Eating. Hey it worked but I'm just crossing my fingers! The new *P has ugly print compared to my old one. How about yours? Just got back from the Vet, Again. Kitty upchukking all last night. He has eaten some Rx food since he got back but I think this is still just temporary. He may have to go to a specialist. Just like one of the kids! Doug, Ted and I are going to see Groundhound Day! 03/06 12:59 pm Warmest Regards, Pam FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 03/06 1:16 PM - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chili Fettuccine, Very Low Fat Recipe By :Phil Landis Serving Size : 8 Preparation Time :0:45 Categories : Chile Pepper Dishes Eat-Lf Mailing List Mexican & Southwestern Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large sweet onions -- chopped 3 medium bell peppers -- chopped 40 ounces canned kidney beans -- rinsed 40 ounces canned tomatoes -- cubed 1 cup vermouth -- sweet 3 teaspoons salt -- adjust to taste 1 teaspoon black pepper -- to taste 1 tablespoon chili powder -- adjust to taste 6 whole cloves -- ground 3 large bay leaves 1 pinch cayenne -- adjust to taste 1 teaspoon paprika 1 dash nutmeg -- ground 4 teaspoons basil -- sweet 9 ounces spinach pasta, fresh -- fettuccine, NOTE 1 1 teaspoon olive oil -- for sauteing Saute the onions in olive oil until transparent. Add the bell peppers and saute for 5 more minutes. Add the tomatoes, wine, spices, herbs and kidney beans. Simmer for 30 minutes. During this time, prepare the fettuchini according to package directions. Have it ready to add at the end of the simmering time (not too much sooner). Add the fettuchine and simmer for 5 additional minutes. Remove the bay leaves, before serving. NOTE 1: Di Giorno Pasta- Spinach Fettuccine (From the refrigerated food section of your grocery store.) - - - - - - - - - - - - - - - - - - - NOTES : This is a mild chili. Adjust seasoning accordingly. * Exported from MasterCook * Chili Sherry Recipe By :Annabel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- dried chili peppers sherry You take dried red chilli peppers (presumably your jalapenos; we don't make such distinctions here!) and place them in a clean bottle full of sherry, and allow them to steep for about three weeks. The resultant fluid makes a delicious spicy addition to soups and stews, and you can top up with sherry a time or two before the chillis lose their potency. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chili Style Lentil Soup Recipe By : (Lisa C. Ferguson filmgal@magicnet.net) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/2 cups water 1 1/2 TBSP olive oil 3 TBSP Tamari soy sauce 2 tablespoons chili powder 2 teaspoons onion -- granulated 1 can whole tomatoes -- (28 oz) tsp cayenne -- (or less) 2 tsp sea salt 2 1/2 cups dried lentils 2 1/2 cups yellow onion -- chopped 2 1/2 cups celery -- chopped 1 1/2 tablespoons ground cumin 2 tsp basil -- crumbled 1 can tomato sauce -- Spanish Style,(8 oz) 1 can green chiles -- (7 oz) 2 teaspoons garlic -- granulated Cut up whole tomatoes,keep juice. In a 5-6 qt pot with tight fitting lid bring to a boil: water, lentils, olive oil. chopped onion & celery. Simmer, covered about 35 minutes or until lentils are a little tender Add tamari, chili powder, cumin, basil, granulated onion, granulated garlic. Continue simmering until lentils are quite tender, about 20 minutes. Stir occasionally. In a blender, blend tomato sauce with green chilis until smooth (no need to remove seeds from chilis. Add to soup along with the chooped canned tomatoes & thier juice. Stirring often, simmer for 15 minutes unitl flavors are welll blended. Add salt & cayenne. Soup should be medium thickness. Add water if necessary, Adjust seasonings to taste. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chili Vinegar Recipe By :(Wendy Lockman) Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup red chili peppers -- dried (1-2" long) extra chile peppers -- optional 4 medium garlic clove -- peeled 5 large fresh rosemary sprigs 3 cups white vinegar Place chilies,garlic and rosemary in clean 2 qt. glass jar and crush them with a wooden spoon.Heat vinegar until,warm,then pour over herbs.Set jar on sunny windowsill for 2 weeks,or until vinegar reaches desired strength.. Strain through sieve and pour into three sterilized 1/2 pt.glass jars.Add 1 chili pepper per jar if desired.Seal and label..Makes 3 cups. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chili, Cincinnati Recipe By :Tim Champney Serving Size : 1 Preparation Time :0:00 Categories : Chilis Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Turkey Light Meat, skinless -- ground 3 Bay leaves 1 small Onion -- finely chopped 1 clove Garlic -- finely 1/2 teaspoon Cinnamon 1 teaspoon Allspice 2 teaspoons Vinegar 1/2 teaspoon Red Pepper Flakes 3/4 teaspoon salt 1/4 teaspoon Cayenne Pepper 1/2 teaspoon Ground cumin 1/4 teaspoon Oregano 1 small Tomato Sauce -- canned 3 cups Water 1 can Kidney Beans -- drained 12 ounces Angel Hair Pasta -- cook al dente 1/2 cup Cheddar Cheese, Lowfat -- grated 1 small Onion -- finely chopped Brown meat in skillet. Stir in remaining ingredients up through the water. Boil uncovered for 45 minutes to reduce liquid, stirring as needed to prevent sticking (or simmer, uncovered, 2 to 4 hours). Add kidney beans to mixture 10 minutes before serving. Serve over angel hair pasta topped with grated cheese and chopped onion. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chili-cheese Dip Recipe By :Cynthia F. May Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Dips Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package nonfat cream cheese 1 can Hormel Veg. NO fat chili 1 package shredded reduced fat cheese 1/2 jar Salsa (We used a colby/cheddar combo with a taco flavoring I think it was Sargento.) Preheat oven to 350 degrees. Soften the cream cheese to room temperature. Spread in the bottom of a glass pie pan. Pour chili on top and sprinkle cheese on top of that and salsa over that. Bake in oven for about 10 minutes, or until bubbly. Dip into this with fat free tortilla chips! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chili-lemongrass Dressing Recipe By :(Alekz Traynor) Serving Size : 16 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Oriental Rice Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup lemon juice 1/4 cup tamari soy sauce 1/3 cup fish sauce -- (nuocnam) 1/4 cup rice vinegar 1 jalapenos -- sliced (1 to 2) 1 piece fresh ginger root -- (3 inch) peeled and thinly sliced (1 ounce) 1 stalk lemongrass -- thinly sliced (1 1/2 ounces) 15 sprigs cilantro -- leaves and stems included 1/2 teaspoon garlic -- chopped Combine all ingredients and 1/2 cup water in a food processor or blender and puree until smooth. Makes 2 cups. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chilled Berry Soup Recipe By :Moosewood Cookbook (Will S. Grant) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups orange juice -- (preferably fresh squeezed) 3 cups buttermilk -- or yogurt 1 T fresh lemon Juice -- or lime juice,(to 2 Tbs) optional: 1 to 2 Tbs sugar or honey 2 cups berries -- (up to 3 cups) any kind or combination (frozen OK) Whisk together orange juice and buttermilk or yogurt. Add lemon or lime juice and optional sugar or honey (or not), to taste. Cover and chill until serving time. When you're ready to serve, place about 1/2 cup berries in each bowl. Ladle the soup on top. If desired, dust very lightly with cinnamon and/or nutmeg, and garnish with a few small sprigs of mint. Now, my production notes. I made it for myself for a snack and used 1/2 cup of the OJ and 1/2 cup of nonfat yogurt. Used a touch of lime juice and then added some defrosted frozen raspberries. I found that the raspberries had sugar in them, so I didn't need to add any extra sugar. Those proportions might be a bit much (this was a big bowl of stuff: next time I'll use 1/4 cup each of the yogurt and OJ if I'm just making it for myself). With the nonfat yogurt, there was nothing that listed fat in the ingredients, so I think it's pretty safe. Made a pretty color, too, with the light orange and the bright raspberry juice. :) The author recommends it as a summer beverage, a breakfast dish or a dessert. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chilled Cucumber Soup Recipe By :(Maurine Neiberg) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Lg Cucumbers -- peeled,seeded,grated & drained 1 Clove Garlic -- finely minced 1/2 Tsp Salt -- unless using canned chicken broth 1 Tsp White Wine -- or rice vinegar (to 2t) 2 C Nonfat Yogurt -- plain 2 C Chicken Broth -- defatted Fresh Mint -- for garnish Paprika -- for garnish combine everything except the garnish and chill for at least an hour (overnight is better). Garnish and serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chilled Cucumber Soup #2 Recipe By :The Good Housekeeping Illustrated Ckbk (AuburnQT@aol.com) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup butter or margarine 4 Cups cucumbers -- peeled and chopped 1 Cup green onion -- chopped 1/4 Cup all-purpose flour 4 Cups chicken broth salt & pepper 1/2 Cup half and half cucumber slices for garnish Cook cucumbers and onions in butter or margarine over medium heat. Blend four well into pan juices. Gradually add broth, stirring, and cook until mixture thickens and begins to boil. Add salt & pepper to taste. Cover and simmer over low heat for 10 minutes, stirring occasionally. Remove from heat and refrigerate until chilled. Process in covered blender until smooth, then force through a strainer to remove seeds. Stir in half and half and serve in chilled bowls. Garnish with cucumber slices. 6 servings 140 calories (The only nutritional data listed in this book). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chilled Curried Cucumber Soup Recipe By :Healthy Home Cooking-Fresh Ways With Soups(AuburnQT@aol.com) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cilantro -- loosely packed reserved some leaves for garnish 1 onion -- quartered 2 large cucumbers -- peeled, seeded, and cut into chunks 1/2 cup sour cream 1 1/2 cups plain low-fat yogurt 1 teaspoon curry powder 1/4 teaspoon salt 1/4 teaspoon white pepper 3 drops hot pepper sauce -- (3 to 5) 1 1/4 cups chicken broth (From the Time-Life series ) By hand or with food processor, finely chop the cilantro, cucumber and onion. In a bowl, whisk together sour cream, 1 cup of the yogurt and all seasonings. Add cucumber mixture and chicken broth and stir well. Refrigerate for at least one hour and serve in chilled bowls. Garnish with reserved cilantro leaves and a dollop of the remaining yogurt. (Editor's note: Best when made a day in advance.) 6 servings 5 g. protein 10 mg. cholesterol 5 g. fat 3 g. saturated fat 165 mg. sodium - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chilled Orange Marmalade Cream Cheese Pie Recipe By :Fat Free & Ultra LowFat Recipes,Doris Cross (Reid Furniss) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST 8 squares Graham Crackers -- Ground 2 Tablespoons Sugar 1 1/2 Tablespoons Light Cream Cheese FILLING 2/3 Cup Orange Marmalade 1/2 Cup Light Sour Cream 8 Ounces Light Cream Cheese 1/2 Cup Skim Milk 1/2 Cup Boiling Water 1 Package Gelatin Powder -- Unflavored 1/4 Cup Sugar 1/2 tsp Vanilla 1/4 tsp Salt Mix gelatin in boiling water and stir until completely dissolved. Set aside to cool. In food processor, combine ground graham crackers and sugar and mix. Add 1 1/2 T light cream cheese and process. Spray 9" pie plate with non-stick cooking spray. Pour crust mixture into pie plate and press gently to sides and bottom to form crust. Chill. In food processor, combine all ingredients for filling except marmalade. Process until smooth. Add gelatin water and marmalade and mix. Very genlty pour filling into chilled crust. Chill pie for 3-4 hours before serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chilled Potatoes In Creamy Herb Sauce Recipe By :Dannon Healthy Habit Cookbook (Simmie Sinow) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Salads Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Red Potatoes -- Unpeeled and sliced [New Potatoes] 1 Cup Peas, Frozen -- Thawed 1/2 Cup Green Bell Pepper -- chopped 1 1/2 Cups Yogurt -- Skim Milk [Nonfat] 2 tablespoons fresh parsley -- snipped 2 Tablespoons Green Onion -- sliced 1 Teaspoon Dried Basil -- crushed 1/4 Teaspoon Salt 1 Dash White Pepper In a medium saucepan, bring small amount of water to a boil. Add potatoes; cook, covered, 25 to 30 minutes, or until tender. Drain and cool. Slice and place in a large bowl. Toss with peas and bell pepper. Add yogurt, parsley, green onion, basil, salt and white pepper. Toss gently to coat. Cover and chill until ready to serve. - - - - - - - - - - - - - - - - - - - NOTES : CAL: 84.0 FAT: 0.2 g CFF: 2.3% * Exported from MasterCook * Chinese Barbecued Pork With Garlic Sauce Recipe By :Gourmet Magazine,Sara Moulton (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Rice Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For barbecued pork: 1 tablespoon hoisin sauce 1 tablespoon ketchup 1 tablespoon soy sauce 2 teaspoons minced garlic 1/2 teaspoon sugar 3/4 pound pork tenderloin For garlic sauce: 2 tablespoons soy sauce 1 1/2 tablespoons minced garlic 1 teaspoon rice vinegar 1 teaspoon sugar 1 teaspoon chili oil -- or 1 teaspoon Asian sesame oil plus Tabasco to taste 1/4 cup fresh coriander leaves -- washed well, spun dry, and torn COOKING LIVE,SARA MOULTON,SHOW #CLD106 (http://www.foodtv.com) Preheat oven to 350 degrees. and line a shallow baking pan with foil. In a small bowl whisk together hoisin sauce, ketchup, soy sauce, garlic, and sugar. Put pork tenderloin in baking pan and coat with hoisin sauce mixture. Roast pork in middle of oven 35 to 40 minutes, or until a meat thermometer inserted in center registers 160 degrees. Cool pork completely in baking pan. In a small bowl stir together sauce ingredients until sugar is dissolved. Transfer pork to a cutting board and with a knife held at a 45 degree angle cut meat across grain into thin slices. Arrange pork, overlapping slices slightly. Spoon garlic sauce over pork and sprinkle pork with coriander. Yield: 4 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chinese Chicken Salad Recipe By :(Tina D. Bell) Serving Size : 2 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Oriental Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- boneless skinless chicken breast halves 2 large plum tomatoes 3 cups romaine lettuce -- shredded or red leaf 2 tablespoons fresh coriander -- coarsely chopped 2 tablespoons scallion -- chopped Sauce: 2 tablespoons soy sauce 1 teaspoon sugar 1 tablespoon sesame oil 1. Put the chicken breast in a saucepan and cover with water. Bring to a boil. Turn down the pan and simmer for 10 minutes. Turn off the heat and let chicken cool in the saucepan Remove the chicken breast and shred it with fingers into thin strips. Set aside. 2. Bring 2 cups of water to a boil Drop in the tomatoes for 10 seconds, then remove to cold water. Remove the skins, which will come off easily. Cut the tomatoes in half the seeds Cut the halves into 1/8-inch-wide slices. Set aside. 3. Arrange the shredded lettuce on a serving platter in a wide mound. Spread the tomatoes leaving a half inch border around the chicken shreds over the top, leaving a half -inch border around the edge. Scatter the chicken over the tomatoes leaving a narrow border of tomato. Garnish the top with coriander and scallions. 4. Combine the sauce ingredients in a small bowl. Drizzle the sauce over the salad just before serving. Toss and serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chinese Coleslaw Recipe By :BH&G LOW CALORIE RECIPES,SPRING , 1988 (Tina Bell) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Chinese cabbage -- shredded 1 can crushed pineapple -- (8 1/4 oz.) drained 1 can waterchestnuts -- (8 oz.) drained and sliced 1 cup parsley -- snipped 1/4 cup green onion -- sliced 1/4 cup nonfat mayonnaise 1 Tablespoon prepared mustard 1 teaspoon ginger -- grated Combine cabbage, pineapple, water chestnuts, parsley, and onion. Cover and chill. For dressing, combine mayonnaise, mustard, and ginger. Cover and chill. To serve: spoon dressing over cabbage mixture; toss to coat. Serves 8 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chinese Dinner Stir-fry Recipe By :Herald Journal, Logan, UT (Reid Furniss) Serving Size : 5 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound medium shrimp -- Shell & Devein 2 tablespoons Vegetable Oil 1/2 pound pork -- lean 1/3 cup Scallions -- finely chopped 2 Cups Mushroom -- Thinly sliced 1 Cup Chicken Stock 1 Tablespoon Soy Sauce 7 ounces snow peas -- Partially Thawed Preheat wok pot to 350 degrees and add vegetable oil. Cut shrimp into halves lengthwise and rinse well. Stir fry ground pork until lightly browned. Stir in the shrimp halves and scallions and stir-fry for 2 minutes. Stir in mushrooms. Blend chicken stock and soy sauce and pour into the unit. Turn heat up to 400 degrees, stiring constantly for 3 minutes. Add snow pea pods, cooking until thawed but still crisp. Serve immediately. Serve with steamed white rice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chinese Pear Apple Sorbet Recipe By :Bon Appetit (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large Chinese pear apples 6 tablespoons Chinese apple wine ( or other apple wine -- or apple juice ) Juice of 1 large lemon 1/2 cup vanilla sugar 1 cup water Make this a day ahead to allow flavors to mellow. 6 servings Puree pear apples in processor or blender. Add wine or juice and mix well. Dissolve sugar in water and add to fruit mixture, blending thoroughly. Transfer to ice cream machine and freeze according to manufacturers directions. (This will give best results, but you can freeze in containers, then break up and reprocess just before serving). Just before serving, return to processor and mix until slightly softened. Serve immediately. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chinese Spaghetti Salad Recipe By : (Susan Lehman) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dressing for Pasta: 2 teaspoons sesame oil 4 teaspoons soy sauce Dressing for Salad: 1/4 cup vegetable broth 3 tablespoons soy sauce 2 tablespoons red wine vinegar -- or rice vinegar 1 teaspoon dry mustard 1/8 teaspoon cayenne -- or to taste chili oil -- to taste Salad: 1 pound spaghetti -- cooked and warm 1/2 pound snow peas -- trimmed and cut diagaonally into1" pieces 2 whole cucumber -- peeled,seeded, and cut into 1/4 x 1 1/2" strips 1 bunch scallion -- cut diagonally 1 stalk celery -- chopped 3 tablespoons fresh parsley -- snipped 2 tablespoons toasted sesame seeds Blanch snow peas for 1 minute and then quickly cool. [It does have some added fat, to toss with the spaghetti so it doesn't stick together. I reduced the amount--so you have to spend a little more time tossing it to make sure it coats the pasta.] 1. In a large bowl, combine the dressing ingredients for *pasta*, and toss them with the warm pasta. Set aside. (This may be done one day ahead, but bring pasta to room temp before finishing the salad.) 2. In a smalle bowl or jar, combine the dressing ingredients for the *salad*. Set aside. 3. At serving time, toss the pasta with the dressing for salad. Add all salad ingredients and toss again. (I did this long before serving, and it was fine.) I REALLY like this salad. The crunchy veggies go really well with the soft pasta. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chinese Vegetable Soup Recipe By :Ozettt@aol.com Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups vegetable stock 1 carrot -- shredded 1 onion -- finely chopped 3/4 cup fresh mushrooms -- sliced 3 cloves garlic -- minced 1 cup diced celery 1 teaspoon ground ginger 1/2 cup snow peas -- chopped 1 teaspoon low sodium soy sauce 1/4 cup spinach -- shredded 1/2 cup waterchestnuts -- chopped 1 cup cooked white rice 1/2 cup bamboo shoots -- chopped 1/8 teaspoon black pepper 3/4 cup broccoli -- chopped 1 green bell pepper -- chopped Heat 1/2 cup of broth in a soup pot over high heat. When broth is boiling, add onion, garlic and ginger. Cook for 3 minutes. Add soy sauce and the remaining 5 1/2 cups broth. Bring stock to a gentle boil. Add water chestnuts, bamboo shoots, broccoli, carrots, mushrooms, spinach, snow peas, cooked rice, celery, and black pepper. Bring to a simmer and cook for 10 minutes. Serves 6. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chipotle Barbeque Sauce Recipe By :(Valerie Goldstein) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound bacon -- smoked 1 1/2 cups onion -- diced 1 quart ketchup 2/3 cup white wine vinegar 3 tablespoons Worcestershire sauce -- (Lea & Perrins) 10 chipotle pepper -- rehydrated, chopped 1 tbsp mustard powder 3 tbsp garlic -- minced 1/4 cup balsamic vinegar 1 cup brown sugar salt to taste 1. In a 3-quart stock pot, cook bacon halfway. 2. Add onions and cook until translucent. 3. Add garlic and remaining ingredients. 4. Simmer 30 minutes and serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chipotle Mayonnaise Recipe By :CHEF CARRIE LATT WIATT (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon chipotle pepper -- in adobe (to taste) 1 whole egg 1 teaspoon garlic -- chopped 1 tablespoon cilantro -- chopped 1/2 teaspoon sugar 2 teaspoons fresh lemon juice -- or lime Salt to taste From: CHEF DU JOUR, CHEF CARRIE LATT WIATT,SHOW #DJ9245 (http://www.foodtv.com) Place chipotle, egg, garlic, cilantro, sugar and lemon zest in a blender jar and blend until smooth. With motor running slowly pour in oil until mayonnaise forms. Season to taste with salt. Thin if necessary with water or stock. Store covered in refrigerator up to 5 days. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chipotle Mayonnaise #2 Recipe By :Mardi Wetmore Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- lowfat mayonnaise -- or nonfat minced cilantro chipotle chiles Mix low-fat mayonnaise with finely minced cilantro and chipotle chilies to taste. Be careful. They are pretty hot. This mayonnaise is great on roast beef and grilled chicken sandwiches. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chips Recipe By :Evelyn Haller Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package corn tortillas -- (8 to 10) 8 inch garlic powder and salt to taste Preheat oven to 350. Line cookie sheet with foil. Cut tortillas with pizza cutter into triangles. Spray with Pam and sprinkle with the garlic and salt. Bake for 10 minutes or until crunchy. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chive Dip Recipe By : Melissa J. Juliano Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- nonfat cottage cheese nonfat sour cream fresh chives -- chopped - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chive Dip #2 Recipe By :Eat More, Weigh Less (Ann Miner) Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Dips Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup skim milk 1 Cup nonfat cottage cheese 1 Tablespoon lemon juice 1 Tablespoon Dijon mustard 1 Tablespoon prepared horseradish 1/2 garlic clove -- minced 2 Teaspoons capers -- drained 3 Tablespoons red onion -- minced 3 Tablespoons fresh chives -- chopped 1/2 Teaspoon black pepper -- freshly ground 1 Pinch salt 2 Tablespoons fresh herbs -- chopped such as parsley, oregano, thyme -- optional Combine the milk, cottage cheese, lemon juice, mustard, horseradish, and garlic in this order in a blender or food processor; blend until creamy. Pour into a bowl and add the capers, red onion, chives, black pepper, salt, and the optional chopped herbs. Set aside at room temperature for at least 30 minutes or refrigerate for up to 2 hours. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Choco Marshmallow Pie Recipe By :Home Cooking (Anita Matejka) Serving Size : 8 Preparation Time :0:10 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---Crust---- 1 1/2 c fat-free chocolate cookie crumbs 1 tbsp oil ----Filling---- 2 c miniature marshmallows 2 tbsps skim milk 1 c Cool Whip(r) Free -- thawed 2 c skim milk 1 1/2 c Cool Whip Lite(r) -- thawed 6 ozs fat-free chocolate pudding mix 7 vanilla wafer cookies Preheat oven to 350. Prepare a 9" pie pan with cooking spray and flour; set aside. To prepare crust, combine chocolate cookie crumbs and oil in a small mixing bowl. Press into prepared pan. Bake for 10 minutes. To prepare filling,in a saucepan, heat marshmallows and milk over low heat until marshmallows are melted. Cool 10 minutes. Stir in 1 cup whip topping; set aside. In a mixing bowl, combine remaining milk, whipped topping, and pudding mixes. Spoon into prebaked crust. Arrange vanilla wafer cookies over pudding mixture. Spread marshmallow mixture over cookies. Refrigerate 4 hours or until set. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Choco Vanilla Layered Pie Recipe By :Whoppers. Candy (Anita Matejka) Serving Size : 8 Preparation Time :0:10 Categories : Cookies & Bars Desserts Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---Crust---- 1 1/2 cups lowfat graham crackers -- crumbed 1 tablespoon oil ----Filling---- 2 cups nonfat vanilla yogurt -- frozen,softened 1 1/2 cups malted milk balls -- crushed 2 cups nonfat yogurt -- chocolate, frozen and softened Preheat oven to 350. Prepare a 9" pie pan with cooking spray and flour; set aside. To prepare crust, combine graham cracker crumbs and oil in a small mixing bowl. Press into prepared pan. Bake for 10 minutes. To prepare filling, fold 3/4 cup malted milk balls into vanilla yogurt. Spoon into prebaked pie crust. Freeze 30 minutes or until firm. Fold remaining malted milk balls into chocolate yogurt. Spoon into vanilla yogurt layer. Freeze 3 hours or overnight. Let stand at room temperature 30 minutes before serving. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with fat-free hot fudge sauce & whipped topping. * Exported from MasterCook * Choco-raspberrry Dessert Recipe By :Susan L. Smith Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg. Betty Crocker Light Brownie Mix -- (the best of the light box mixes) 1 qt. softened Raspberry Frozen Yogurt -- (ie Crowley) 44 chocolate teddy grahams crushed -- (approx. 1/2 c. crumbs) Bake brownie mix for 20 minutes at manufacturers instructions in a 9 x 13 pan. Let cool and spread with frozen yogurt. Top with cracker crumbs It doesn't sound like much, but tastes great. You can substitute any of the above with other brands, I just have had success with those brands. To make it look like I worked a little harder (if I'm having company over) I cut the dessert in squares and top each square with some fresh raspberries or other available fruit (orange slices look nice) and a few sprigs of mint. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Angel Pie Recipe By :Woman's World April 2/96 Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Meringue Pie Shell 4 Egg Whites 1/4 Teaspoon Salt 1/4 Teaspoon Cream Of Tartar 2 Drops Red Food Coloring 1 Cup Sugar 1/3 Cup Hazelnuts -- lightly toasted Filling 3 Tablespoons Cornstarch 1/4 Cup Sugar 1/2 Teaspoon Salt 1 1/2 Cups Milk 6 Ounces Semisweet Chocolate -- finely chopped 1 1/4 Cups Heavy Cream 1 Cup Whipped Cream -- sweetened 1/2 Cup Jellybeans -- optional For shell, preheat oven to 200. With mixer at high speed beat together egg whites, salt and cream of tartar until foamy. Add food colouring. Beat in sugar, 1 Tbs. at a time, until stiff peaks form. Using spoon or pastry bag with star tip spread or pipe meringue into bottom and sides of 9" pie pan, building up rim 1" above pan. Sprinkle hazelnuts over bottom of meringue. Bake 1 hour or until meringue is set. Turn off oven; let meringue stand in oven until dry, at least 2 hours. Meanwhile, for filling, in pot combine cornstarch, sugar and salt. Stir in milk until well combined. Over medium heat bring mixture to a boil, stirring constantly. Continue cooking, stirring, 1 minute. Remove from heat, Stir in chocolate until melted and mixture is smooth. Cover surface or filling with plastic wrap; let cool. Beat cream until stiff peaks form, gently fold into chocolate mixture. Spoon into meringue shell. Chill until firm, about 30 minutes. Garnish with whipped cream and jelly beans, if desired. Whipped cream is put on in a criss cross pattern with jelly beans at the crosses. Per Serving - Calories 535, Total Fat 30.2g, 48.7% CFF - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Angel Pie - Lite Recipe By :Woman's World (The Gordons) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Meringue Pie Shell 4 Egg Whites 1/4 Teaspoon Salt 1/4 Teaspoon Cream Of Tartar 2 Drops Red Food Coloring 1 Cup Sugar Filling 2 Cups Skim Milk 1 Package Jello Light Chocolate Pudding Mix -- 4 serving size 2 2/3 Cups Cool Whip Lite(r) -- divided 1/2 Cup Jellybeans For shell, preheat oven to 200. With mixer at high speed beat together egg whites, salt and cream of tartar until foamy. Add food colouring. Beat in sugar, 1 Tbs. at a time, until stiff peaks form. Using spoon or pastry bag with star tip spread or pipe meringue into bottom and sides of 9" pie pan, building up rim 1" above pan. Bake 1 hour or until meringue is set. Turn off oven; let meringue stand in oven until dry, at least 2 hours. Meanwhile, for filling make pudding with skim milk, let set. When pudding has set fold in 2 cups cool whip lite. Pour into prepared crust. garnish with 2/3 cup cool whip using star tip and doing a criss cross pattern on top of pie and pipe a ring around the top of the crust.. Place jelly beans at the crosses. Per Serving - Calories 240, Total Fat .3g, 1.1% CFF (what a difference) Original Recipe: 4 Egg Whites 1/4 Teaspoon Salt 1/4 Teaspoon Cream Of Tartar 2 Drops Red Food Coloring 1 Cup Sugar 1/3 Cup Hazelnuts lightly toasted Filling 3 Tablespoons Cornstarch 1/4 Cup Sugar 1/2 Teaspoon Salt 1 1/2 Cups Milk 6 Ounces Semisweet Chocolate finely chopped 1 1/4 Cups Heavy Cream 1 Cup Whipped Cream sweetened 1/2 Cup Jellybeans optional - - - - - - - - - - - - - - - - - - - NOTES : Meringue "weeped" and made a soggy mess.[Gordon] * Exported from MasterCook * Chocolate Applesauce Cake Recipe By :FF List:"The Compassionate Cook",PETA,Ingrid Newkirk Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Rave Reviews Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces unsweetened chocolate -- melted --or 9 tblsp. cocoa 2 cups unsweetened applesauce 1 cup sugar 2 cups flour -- unbleached 1 teaspoon baking soda 1 teaspoon vanilla -- (suggested) Prehead oven to 350. Spray Pam on a 7 x 12" baking dish. Combine ingredients in the order they appear. Stir well. Spread the batter inthe pan. Bake for 25 minutes, or until top springs back in the center when lightly pressed. [I did not have unsweetened applesauce, so used sweetened one, but omitted the sugar. I also changed the flour, to one cup flour and one whole wheat. What came out was great. The next time I will make one other change, instead of unsweetened chocolate I will try it with cocoa. It is three tablespoons per ounce. Jenka Guevara] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Banana Custard Recipe By :Annabel Smyth Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pints chocolate milk -- (skimmed or semi-skimmed) 2 tbsps custard powder 1 carton lowfat yogurt -- toffee flavor(10 oz) 3 bananas Make the custard with the chocolate milk and the custard powder - no sugar is necessary. Allow to become cold. When it is, pour over the sliced bananas, and stir in the yogurt. Refrigerate until wanted. Serves 6 or more, I should think. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Beet Cake - Devils Food Cake Recipe By :(Kathy Jago - Sun CSIR) Serving Size : 6 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Flour, All-Purpose -- unbleached 1 Tbsp Baking Soda 1/2 Tsp Salt 3/4 C Cocoa -- not Dutched 3/4 C Boiling Water 2/3 C Raisins 1/2 C Boiling Water 3/4 C Beets -- cooked 1 C Cool Water 1 tbsp Cornstarch 4 teaspoons Sweet 'n Low(r) sweetener -- * 1 tsp Vanilla * (sugar twin is one that remains sweet after cooking) (or 1/4 Cup sucanat) Put raisins in a small bowl and pour over 1/2 cup boiling water. Set asside to steep for 20 minutes. In a large bowl, blend together cocoa and 3/4 Cup boiling water. Set cocoa asside to cool. Heat oven to 350 degrees F. Lightly coat a 9-inch cake pan with non-stick spray. Dust pan with 1 or 2 Tbsp flour, coating completely. Over a medium bowl, sift together flour, soda, and salt. Transfer raisins and water to the beaker of a hand-held mixer or blender and puree. Add beets and and 3/4 of the 1 cup cool water to the puree. Dissolve cornstarch in remaining 1/4 cup water. Stir raisin and beet puree, dissolved cornstarch, sugar, and vanilla into cocoa mixture. Before proceding, this mixture should be at room temperature. Quickly stir dry ingredients into cocoa mixture. Do not stir longer than needed to thouroughly mix the two. Scrape batter into prepared pan and smooth the surface. Bake on top shelf for 35 to 40 minutes, or until a toothpick inderted in the middle of the cake comes out clean. Let cake sit in pan for 10 to 15 minutes and then remove to a wire rack. Cool cake completely before cutting. total: 1483 calories 10.75 grams Fat, 6.5% per 1/6 250 calories (using sugar twin) I have been baking it in one big (9") round pan. It comes out looking a bit, um, rustic, with a rough surface rather than a smooth one. If you dust the top with abit of cocoa, through a wire mesh, it will look quite nice. (Powdered sugar would do the trick too, if you use it) I think you could bake the cake in two thinner (8") layers, just be sure to decrease the cooking time. Not my recipe, Tina Hulbe's on the low fat list. But a chocolate-beet cake type recipe none the less. And I haven't even converted it to English :-) [Kathy] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Biscotti Recipe By :FF Mailing List (Christel Reeve) (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1/2 cup sugar -- or more 1/2 cup cocoa 2 teaspoons flavoring (raspberry,orange, or almond) 2 whole Egg beaters(r) 99% egg substitute 3/4 teaspoon baking powder 1/4 teaspoon salt splash liquor -- ie, Chambord semisweet chocolate -- melted,optional Combine flour, sugar, cocoa, salt and baking baking powder. Separately, mix flavoring and eggs. Combine. Add splash of liquor or water as needed to have a sticky consistency. If the mixture is too stiff, it won't spread out properly. Put this glob on a greased cookie sheet and arrange it into a log about 15 inches long and 1 1/2 - 2" wide. Bake at 350 for 25 minutes. Remove from oven, let cool a few minutes, then slice diagonally into 1/2- 3/4" slices. I got 18 pieces from mine. Place the slices on their side and put back in the oven (300 degrees) for 15 minutes. Turn over and cook another 10-15 minutes. If you can afford the fat, a small drizzle of semisweet chocolate is wonderful on these when cooled. I used about 2 T. for all the cookies, which added about 6 g. fat to the recipe or 1/3 g. fat each one. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Bread Pudding Recipe By :Sweet Nothings (Nancy,npm@netcom.com) Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Slices French Bread Slice -- good-quality, day- -- old, or Italian -- baguette, about 1" -- thick (3-4 oz total -- wt) (1) 1 1/2 Egg Beaters(r) 99% egg substitute -- equiv to 3 eggs (2) 2 1/2 cups Skim milk -- (2.5) 1/4 C Honey -- (3) 1 tsp Vanilla Extract 2 tbsp Brandy -- or Kahlua 1/3 C Cocoa Powder -- Dutch-process (4) 2 tsp Cornstarch pinch Salt Last night I finally tried the chocolate bread recipe in "Sweet Nothings" and it was GREAT! The only fat comes from that which is in 1/3 C. of cocoa powder and the bread. It's supposed to have 3 eggs, but I didn't have any eggs so I used substitute instead and it was fine. Even though I was out of a lot of the ingredients, I managed to make-do with what I had on hand. Perhaps it would've been tastier if made exactly according to recipe, but as it stands it's pretty damn tasty! Here's the original unaltered recipe (my alterations are below): Arrange bread slices, staggering them, in a 12 - 14" long oval gratin dish or a 4 C souffle dish. In a large bowl whisk together the eggs, milk, honey, sugar, vanilla and brandy or Kahlua. Sift the cocoa powder, cornstarch, and salt together onto the egg mixture, then whisk until thoroughly combined (and your arm will probably want to fall off at this point). Pour the cocoa-egg mixture evenly over the bread slices and let stand until all the bread is thoroughly saturated with the custard. Depending upon the freshness of the bread (5) and the dish you choose, this could take 1 - 2 hrs. Bake the pudding in a 325 deg F oven for 40 - 60 min, until it is barely firm to the touch but not dry and pulling away from the sides of the dish. Serve warm or, alternatively, cover and chill thoroughly before serving. 170 calories, 2.7g fat (6) 1) I didn't have the right bread but I did have some Squaw bread in the freezer so I dried it out in the over at a low temperature for about 1/2 an hour. 2) I didn't have eggs so I used egg sub. 2.5) Forgot this one. I didn't have any skim milk on hand so I used a can of nonfat evaporated milk and added water to make 2.5 C. 3) I didn't have any honey so I used corn syrup (a little extra because honey is so sweet). 4) You can use unsweetend Herschey's cocoa for it if you don't want to try to locate dutch-process. Actually, dutch-processing just leaves more of the fat in the cocoa. 5) I broke the bread up into pieces rather than leaving it in slices. I figured that would help along the soaking process. I let it soak for 10-15 min. 6) Probably lots less fat without using real eggs. I estimate 3g from the cocoa. At most only 1g or so per serving. -- npm@netcom.com Nancy from San Diego, California Formatted into MasterCook II by Reggie Dwork reggie@netcom.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 189.2 Fat 1.6 g * Exported from MasterCook * Chocolate Brownies Recipe By :(Barbara Brandt) Serving Size : 16 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 C Whole-Wheat Flour 1 C Sugar 1/4 C Cocoa 1 Tsp Baking Powder 2 Egg Whites -- or equiv 1/3 C Applesauce -- Unsweetened 1 Tsp Vanilla Preheat oven to 350 degrees, and spray a 9" square pan with non-stick spray. Sift all dry ingredients together. Beat egg whites till frothy and beat in applesauce and vanilla. Combine the dry ingredients and the liquids and mix well. Spred evenly in the prepared pan and bake in the preheated oven for 30 to 40 minutes or until a toothpick stuck into the center comes out clean. Cool completely and cut into squares. Makes 16 brownies at 62.5 calories and 0.2 grams total fat each. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Bundt Cake Recipe By :Woman's World, 4/30/96,pg 32(Reggie Dwork) Serving Size : 16 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C All-Purpose Flour 1 C Unsweetened Cocoa Powder 1 1/4 Tsp Baking Soda 3/4 Tsp Baking Powder 1/2 Tsp Salt 2 1/2 C Granulated Sugar 1 1/2 C Nonfat Mayonnaise 3 egg beaters(r) 99% egg substitute -- *Note (or equivalent) 1 1/4 C Buttermilk 2 Tsp Vanilla Extract 1 C Confectioner's Sugar -- Chocolate Flavored 6 Tsp Water -- Or Skim Milk Whipped Topping -- Garnish -- Optional Strawberries -- Garnish -- Optional Mint -- Garnish -- Optional *NOTE: The original recipe used 3 eggs...I used egg beaters and it was fine. I did not make the topping of the confectioner's sugar and water (skim milk). It was just fine without it. The cake turned out very moist even though it passed the knife test...I will cook it an extra couple of minutes next time or reduce a bit of the liquids. Preheat oven to 350 deg F. Butter and flour 12 C bundt pan. Combine first 5 ingredients. Beat together granulated sugar, mayonnaise and eggs. On low speed gradually beat in flour mixture alternately with buttermilk. Add vanilla; beat 2 min. Pour into pan. Bake 55 - 65 min or until toothpick inserted into center comes out clean. Cool 15 min. Remove from pan; cool completely. Combine confectioner's sugar and water (or milk); drizzle over cake. Garnish if desired. Servings 16 Time in kitchen: 25 min Ready to Serve in about 2 hrs, 30 min. This is REALLY good!! Definitely a keeper. Entered into MasterCook and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Cake Recipe By :Karo pamphlet( Karen Mintzias) Serving Size : 16 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Non-stick cooking spray 1 1/4 Cup Flour 1/2 Cup Unsweetened cocoa 1/4 Cup Cornstarch 1 Teaspoon Baking powder 1/2 Teaspoon Baking soda 1/2 Teaspoon Salt 1 1/4 Cup Sugar 1 Cup Water 3 Egg whites 1/2 Cup Corn syrup -- light or dark Confectioners' sugar (opt.) Spray 9-inch square pan with cooking spray. In large bowl combine next seven ingredients. In medium bowl stir sugar and water until sugar is almost dissolved. Add egg whites and corn syrup; stir until blended. Gradually add to dry ingredients, stirring until smooth. Pour into prepared pan. Bake in 350 F oven 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. If desired, sprinkle with confectioners' sugar. Each serving provides: 0 g total fat, 0 mg cholesterol, 140 Calories, 2 g protein, 34 g carbohydrate, 160 mg sodium - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Cake #2 Recipe By :Hershey's (Lori Baukus) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 Cups flour -- (your choice) 1/3 Cup cocoa -- Hershey's (try carob + coffee granules, if you like) 1 Teaspoon baking soda 6 Tablespoons diet margarine -- or soy margarine OR 3 tablespoons of margarine -- and 3 tablespoons of applesauce. 1 Cup sugar -- or 2/3 cup Fructose 1 Cup skim milk 1 Tablespoon vinegar 1/2 Teaspoon vanilla Heat oven to 350 degrees. Spray two 8" pans with cooking spray or line cupcake tins with liners. Stir flour, cocoa and soda together. Set aside. Melt margarine and sugar (or fructose) together and remove from heat. Add milk + vinegar, vanilla, and applesauce if using. Stir. Add flour mixture. Pour into pans and bake for under 20 minutes. (Do toothpick or spring test) TAAA-DAAAA. You are done. I will leave the frosting up to you all. I haven't found one that is actually low fat yet. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Cake #3 Recipe By :Fat Free Desserts Cookbook (Angella Anderson) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 egg whites 3/4 Cup sugar -- (3/4 to 1 cup) 1 Tablespoon vanilla 1/3 Cup cocoa 3/4 Cup flour -- unbleached 1/2 Teaspoon salt -- or 1/2 t baking soda 1 Teaspoon baking powder 1 1/2 Cups marshmallow cream Mix all ingredients in large bowl. Make sure that marshmallow creme is completely mixed in. Spread in a 9 x 9 pan and bake at 325 deg. for 30 min. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Cake #4 (Fat-free) Recipe By :THE DESSERT SHOW,Debbie Fields (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake: 1 1/4 cups flour 1 cup sugar 1/2 cup unsweetened cocoa 1/4 cup cornstarch 1/2 teaspoon baking soda 1/2 teaspoon salt 4 egg whites 1 cup water 1/2 cup light corn syrup -- (or dark) Glaze: 1/3 cup cocoa 2/3 cup powdered sugar 1 teaspoon vanilla extract 1 egg white 1 tablespoon water -- or as needed SHOW #DS3229 Cake: preheat oven to 350 degrees F. Spray 9 inch square baking pan with cooking spray. In large bowl, combine flour, sugar, cocoa, cornstarch, soda and salt. In medium bowl, whisk together egg whites, water and corn syrup. Stir egg mixture into flour mixture until smooth. Pour into baking pan. Bake 1/2 hour or until cake springs back when lightly touched. Cool on wire rack 10 minutes. Glaze: beat together cocoa, powdered sugar, vanilla, egg white and water by droplets. Drizzle glaze over warm cake. To serve, cut into squares. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Caramel Cheesecake Recipe By :Kellogg. Company (Anita Matejka) Serving Size : 10 Preparation Time :0:45 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Topping---- 1/4 c walnuts -- chopped fine 1/2 c fat-free chocolate cookie crumbs ----Crust---- 3 cups crispy rice cereal 1/3 cup brown sugar -- packed 2 tbsps margarine -- melted 1/4 c caramel topping -- fat free ----Filling---- 16 ozs fat-free cream cheese -- softened 3/4 c granulated sugar 1/4 tsp salt 2 egg whites 1/2 tsp lemon peel -- grated 1 teaspoon vanilla extract 1 c fat-free sour cream Preheat oven to 350. Prepare a 9" pie pan with cooking spray; set aside. In a mixing bowl, combine walnuts and chocolate crumbs; set aside. Place crispy rice cereal, brown sugar, and margarine into food processor bowl. Using metal blade, process until mixture is fine crumbs. Press in bottom and 1" up sides of prepared pan. Bake for 8 minutes. Spread caramel topping evenly over bottom of crust. Set aside 2 tablespoons of the chocolate-walnut mixture and sprinkle remainder over topping; set aside. In another mixing bowl, combine cream cheese, granulated sugar, salt, egg whites, lemon peel, vanilla extract, and sour cream. Spread mixture over prepared crust. Bake for 45 minutes or until center is set and cheesecake starts to crack around edges. Remove from oven and cool 1 hour. - - - - - - - - - - - - - - - - - - - NOTES : Chill about 2 hours or overnight before serving. Serve garnished with chocolate-walnut mixture & caramel topping. * Exported from MasterCook * Chocolate Challah Recipe By :agraham1@cc.swarthmore.edu (Amy W. Graham) Serving Size : 24 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Water -- lukewarm 3 Pkg Yeast 8 C Flour 1 1/2 C Sugar 1 1/2 Tsp Salt 1/2 C Cocoa -- to 3/4 C 2 Sticks Butter -- or margarine 5 Eggs -- beaten reserve one egg for glaze 12 oz Chocolate Chips 1 Bar White Chocolate -- chopped up Mix water and yeast in a superhuge bowl. Add 3 cups flour and 1 cup sugar. Stir with a fork and let rise a half hour in a warm place. Meanwhile, in another bowl, measure in 5 c. of flour, salt, 1/2 c. sugar, and the cocoa. Add margarine and cut in with a knife until mixture resembles coarse meal. At the end of the half hour, add 4 beaten eggs to the yeast mixture and stir well. (Mix will decrease in volume.) Add flour-margarine mixture to yeast mixture and work in bowl. Add chocolate chips and white chocolate and work them in too. If sticky, add up to two more cups of flour. Knead well on floured board until smooth and elastic. Put in oiled bowl and cover with towel. Put in warm place and let rise 2 hours (or until doubled). Punch down. Knead lightly for a minute or two. Divide dough into parts. I usually make 3 loaves (I like the size they fit on my baking pans well, so here is how I divide them: Divide the dough into 3 parts. Set aside two. Divide the remaining one into 4 equal parts. Braid 3 of them together. Take the fourth and divide it into 3 parts. Braid those and lay them over the large braid. Repeat for the other two hunks of dough. (I hope that makes sense) Once the loaves are braided, put them onto oiled pans. Cover and let rise in a warm place as long as possible (3-5 hours is fine - the longer they rise, the lighter the loaves will be - but don't wait so long that you kill the yeast). When they are done rising, brush the top with beaten egg and bake at 350 degrees for 45 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Cheesecake Recipe By :Nicki Fritz Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup graham cracker crumbs 1/4 cup sugar Filling: 3 packages nonfat cream cheese -- (8 oz) softened at room temperature 1 can nonfat sweetened condensed milk -- (14 oz) 3 egg whites 1 egg 1/3 cup cocoa 1/4 cp chocolate chips -- melted 3 tbs flour 1 1/2 tsp vanilla Preheat oven to 300 F. Spray a 9-inch cheesecake pan with non-stick. Mix crumbs and sugar, and spread in bottom of pan. Beat cheese until fluffy. Add the eggs, milk and chips, and beat well. Add the rest of the ingredients and beat well. Pour into pan, and bake for 45-50 minutes, until set in the middle. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Cherry Bread Recipe By :(Annette ) Serving Size : 15 Preparation Time :0:00 Categories : Bread Machine Breads Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups Water 2 1/4 cups bread flour 3/4 cup whole wheat flour -- bread 1 1/2 tablespoons Dry Milk 3 tablespoons Molasses 1 1/2 tablespoons Salt 1/2 cup Chocolate Chips 1/2 cup Cherries -- Dried 3 tablespoons Triple Sec 3/8 teaspoon Orange Peel 1 1/2 teaspoons yeast -- rapid Rise --or 3 tb Active Dry Yeast Make sure to use REAL chocolate chips, Dried cherries are typically available in health and specialty stores. MM by Cathy Svitek - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Chip Bars Recipe By :Cooking Light, Jan/Feb 1994, page 62 Serving Size : 4 Preparation Time :0:20 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons margarine -- softened 1/3 cup sugar 3/4 cup dark brown sugar -- firmly packed 2 egg whites 2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/8 teaspoon salt 1/2 cup semisweet chocolate chips -- mini sized Vegetable cooking spray Cream margarine and next 2 ingredients at medium speed of an electric mixer until light and fluffy. Add egg whites and vanilla; beat well. Combine flour, baking soda, and salt; gradually add to creamed mixture, beating well. Stir in chocolate morsels. Press cookie dough into the bottom of a 13- x 9- x 2-inch baking pan coated with cooking spray. Bake at 375 deg for 10 minutes. Cool in pan. Yield: 4 dozen (serving size: 1 bar). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Chip Biscotti Recipe By :Cooking Light (Lavon, moffats@telerama.lm.com) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups flour 1/2 cup chocolate chips -- mini 1/3 cup sugar 3/4 tsp baking powder 1 tbsp water 1 tsp vanilla 1 egg 1 egg white Combine 1st 4 ingred. Combine water & next 3 ingred.; add to flour mixture.(dough will be dry). Turn onto floured surface; knead 7-8 times. Shape into 16" long log. Place on sheet sprayed with Pam. Flatten roll to 1" thickness. Bake 350 for 25 min. Remove to rack & let cool 10 min. Cut diagonally into 24 (1/2") slices. Place cut side down on sheet. Reduce temp. to 325 & bake 10 min. Turn over & bake 10 more min. (will be soft in center but harden as they cool). Remove to rack & cool. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Chip Cheesecake Recipe By :Lesa Brodeur Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup Cookies -- crushed -- (I used Peek Frean-Nice) 1 packages Neufchatel *cream cheese* -- (2 oz.) (2 to 8) 2/3 cup fat free sour cream (I used breakstones -- it is very thick) 2/3 cup chocolate chips 2 teaspoons vanilla extract 1/8 cup cocoa powder 2 egg whites 1/2 cup brown sugar 1/2 cup sugar Sprinkle cookies on bottom of regular cake pan. Melt chocolate over double boiler, or for 1 and 1/2 to 2 minutes, in microwave, turning every fifteen seconds, and checking as to not burning them. Add one egg white at a time, beating with electric mixer as soon as they are added until smooth. Then add the vanilla and sour cream, and beat until smooth. Add cream cheese, cocoa, and sugars and beat until smooth. Put the cheese mixture over the crumbs, and bake at 400 degree's for 15 minutes, then turn oven down to 240 and bake for approximately 45 more minutes, until just set. If it is baked too long, it could become dry. Chill for 2 hours. To serve, you may like chocolate curls on top, or little chocolates. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Chip Cookies Recipe By :Cooking Light magazine (Lavon) Serving Size : 30 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1/4 cup packed brown sugar 1/4 cup margarine -- softened 1 teaspoon vanilla 1 large egg white 1 cup flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup miniature chocolate chips Cream sugar, brown sugar & margarine. Add vanilla & egg white. Stir in flour, baking soda & salt. Stir in chips. Drop by rounded teaspoon onto a greased cookie sheet sprayed with Pam. Bake 375 for 8 - 10 min. Cool slightly; then remove from sheet. Here is another Choc CHip recipe. Both recipes are good. My family favors the yogurt one. Try both & see which one you prefer. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Chip Cookies #2 Recipe By :Butter Busters Cook Book, Pam Mycoskie (Dwork) Serving Size : 30 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Brown Sugar -- *NOTE 1/2 C Sugar -- **NOTE 1 cup nonfat margarine -- ***NOTE (Fleischman's spread) 2 1/2 C Self-Rising Flour -- to 3 C 2 egg beaters(r) 99% egg substitute -- or equiv 2 Tsp Vanilla Extract 3 Tbsp Miniature Chocolate Chips *NOTE: or 1/2 C brown sugar + 2 tsp Sweet 'N Low Brown **NOTE: or 1/4 C sugar + 4 packets Sweet 'N Low ***NOTE: or 1 C Smart Beat Margarine (2.5 fat g a T) or 1/2 C Promise Ultra Fat-Free Margarine and 1/2 C Country Morning Blend "Light" low fat margarine (6 fat g a T) Cream together sugars, margarine, Egg Beaters, and vanilla. Add flour and mix until thoroughly blended. Chill dough for 30 - 40 min. Drop dough by rounded teaspoonfuls onto cookie sheet that has been sprayed with nonstick cooking spray. Press 5 or 6 mini chips into each dough ball. Bake at 375 deg F for 8 - 10 min or until golden brown. This will give you the satisfaction of a chocolate chip cookie without destroying your fat budget. These are quite good. Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : About the cookie recipe I posted yesterday - they are better warm then cold. Very cake like. I think if I make them again (not sure) then I would mix the mini chips into the dough rather then put them on top and slightly push them into the dough. The dough is *very* sticky. * Exported from MasterCook * Chocolate Chip Yogurt Cookies Recipe By :Pillsbury Healthy Baking (Lavon) Serving Size : 36 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1/2 cup brown sugar -- packed 1/4 cup margarine 1/4 cup shortening 1/2 cup nonfat yogurt 1 1/2 teaspoons vanilla 1 3/4 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup miniature chocolate chips Beat sugars, margarine & shortening until light & fluffy. Add yogurt & vanilla. Stir in flour, baking soda, salt & chips. Drop on sheet sprayed with Pam. Bake 375 for 8 -12 min. Cool 1 min on sheet & then remove to racks. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Cookies Lowfat Recipe By :jw2b@galen.med.Virginia.EDU (Sara J. Wagner) Serving Size : 30 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup nonfat margarine -- or ultra lowfat marg 1 Cup Sugar 1/2 Cup Brown Sugar 2 egg beaters(r) 99% egg substitute -- or equiv 1 Teaspoon Vanilla Extract 2 C Flour -- All-Purpose 1/3 C Cocoa 1 Tsp Baking Soda 1/2 Tsp Salt -- or substitute I have tried both the Promise Fat Free and the Promise Ultra Low-Fat margarine with the following cookie recipe. Both will work, but both have a tendency to burn faster than cookies made with butter. The batter was more cooperative (i.e., it congealed better) with the low fat than with the fat free. This recipe is adapted from a Hershey's Chewy Chocolate & Chip Cookies recipe that I saw somewhere. By my reckoning it has less than a half a gram of fat per cookie if made with the Fat Free, and about a gram & a half if made with the Ultra Low-Fat. I'm sure someone will correct me if I've overlooked something. Heat oven to 350 deg F. Combine flour, cocoa, baking soda, & salt; set aside. Beat margarine, sugar, & brown sugar until well blended. Add eggs and vanilla; beat well. Add in flour mixture. The original recipe said to bake 9-11 min; I found I didn't want to leave them in longer than 6.5-7 min. I got about 30 cookies from this quantity of batter. Doubling the recipe yielded about 6 dozen cookies. To me, the cookies are chewy and chocolaty, and sweet enough to satisfy cravings for goodies. Let me know if you find holes in my fat counting technique. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Dream Cake Recipe By :Public TV (Allison Kinkead) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For Cake: 1 box Angel Food Cake mix 2/3 cup cocoa powder 1/4 cup coffee liquer -- Kaluha or Tia Maria For Filling: 1 package chocolate jello pudding mix -- (small) 'instant' or 'cook & serve' 1 cup lowfat whipped cream For topping: 1/4 cup semi-sweet chocolate -- grated lowfat whipped cream Combine Angel Food Cake mix with cocoa powder and prepare as directed on box. When cake has cooled slice in half horizontally for two layers. Sprinkle cut side of layers with coffee liquer. Prepare chocolate pudding according to directions on box. When cooled combine with whipped cream. Assembly: Spread pudding mixture on bottom cake layer. Then top with other cake layer. Frost entire cake or just the top with whipped cream and sprinkle with grated chocolate. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Fruit And Nut Cake Recipe By :Veggie Life Magazine, January 1996 (Simmie Sinow) Serving Size : 24 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Flour, White -- Unbleached 1/4 Cup Cocoa -- Unsweetened 3/4 Cup Brown Sugar -- Packed 1/4 Tsp Baking Powder 1/4 Tsp Baking Soda 2 Cups Dates -- Dried & quartered -- 10 ozs. 2 Cups Cherries -- dried, halved -- 10 ozs. 3/4 Cup Pecans -- Coarsley chopped 3/4 Cup Cashews -- Coarsely chopped 1/4 Cup Cornstarch 1 Tsp Vanilla 1/3 Cup Water -- (or brandy) Panspray Preheat oven to 300 degrees C and pan-spray one 6-cup capacity loaf pan, or three 2-cup loaf pans. In a large bowl, sift together flour, cocoa, sugar, baking powder, and soda. Stir in dates, cherries, pecans, and cashews. In a small bowl, whisk together cornstarch, vanilla and water. Add to dry ingredients and mix well with a wooden spoon or with your hands, until fruit and nut pieces are completely coated. Pack mixture into prepared pan(s) and bake until batter surrounding fruit and nuts is set, about 50 minutes for small loaves and 1 hour and 15 minutes for large loaf. Cool on a rack. When completely cool, remove from pan(s) and wrap tightly in foil or plastic wrap. Cake(s) will keep at room temperature for up to 3 weeks; in the refrigerator for 3 months, and in the freezer for 6 months. - - - - - - - - - - - - - - - - - - - NOTES : This recipe was listed as "The New Tradition in Holiday Fruitcakes" Nutrition info: Calories: 166.9 % CFF: 22.7% Fat: 4.6 g * Exported from MasterCook * Chocolate Fudge Dip Recipe By :WD Specials 1992 & Calif Strawberry Advisory Bd(Tina Bell) Serving Size : 6 Preparation Time :0:00 Categories : Desserts Dips Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons plain nonfat yogurt 6 tablespoons chocolate fudge sauce -- bottled 1 1/2 teaspoons frozen orange juice concentrate -- thawed In small bowl, combine all ingredients. Stir or whisk until smooth. Makes about 3/4 cup. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Fudge Pudding Cake Recipe By :(Allyson Tripp Rozell) (reposted by Annice) Serving Size : 9 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 C Sugar -- (2/3 C) 1 Tbsp Margarine -- (2 T applesauce) 1/2 C Milk -- (water) 1 C Flour 2 Tsp Baking Powder 1/4 Tsp Salt 2 Tbsp Cocoa 1/2 C Sugar -- (0) 1/2 C Brown Sugar -- (2/3 C) 1/3 C Cocoa (Annice's change in ingredients) I make a cake very similar to Allyson's. I use 2 T applesauce instead of the oil, water instead of the milk, only 2/3 cup sugar in the cake part, and 2/3 cup brown sugar (and no white sugar) in the topping part. The cake comes out rich tasting and delicious. Annice Mix well the first 7 ingredients and spread in a 9" square pan. Mix and sprinkle on batter in pan. Pour 1 1/2 cups boiling water on top. Bake 35-40 minutes at 350F. This will separate roughly into a layer of cake and a layer of pudding. The longer you bake it, the less pudding you get, and more of the cake part. Allyson Tripp Rozell atripp@sfu.ca >From: Allyson Tripp Here is one of my all time favorite dessert recipes, back to when my mom made it for us when I was a kid. I was quite pleased when I realized how little fat was involved in the recipe. I have cut down the margarine in the recipe a bit, and, given that the texture of the cake is not as important as the sauce that goes with it, I would expect that you can substitute applesauce rather effectively. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Kisses Recipe By :Canadian Living - April 96 Serving Size : 40 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Egg Whites 1 Pinch Salt 3/4 Cup Sugar 3/4 Cup Miniature Chocolate Chips 1/2 Teaspoon Cornstarch 1/2 Teaspoon Vanilla Extract In bowl, using electric mixer, beat egg whites with salt until soft peaks form. Beat in sugar, 2 tbsp. at a time, until stiff and shiny. Sprinkle chocolate chips, cornstarch and vanilla over top; gently fold into egg whites. Using pastry bag fitted with a 1 inch opening, or 2 spoons, pipe 1 inch kisses onto 2 parchment paper or foil lined baking sheets. Bake at 300 rotating pans halfway through cooking time, for 25 - 30 minutes or just until firm to the touch. Let cool on racks. (Can be stored in an airtight container for up to 4 days.) Per Cookie - Calories 31.2, Fat 1g, %CFF 25.5 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Meringue Kisses Recipe By :(Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large egg whites 1/2 teaspoon instant coffee granules -- (or powder) 4 tablespoons unsweetened cocoa powder 1 ounce unsweetened chocolate -- chopped 1/4 cup confectioner's sugar -- sifted 1 1/2 tablespoons cornstarch 1 teaspoon ground cinnamon 3/4 cup granulated sugar 1 teaspoon vanilla extract Set racks in center and upper positions of oven; preheat to 325 degrees. Line 2 baking sheets with parchment paper or aluminum. In a greasefree mixing bowl, combine egg whites and coffee powder; let stand for 5 minutes. Pulverize cocoa powder and chocolate in a food processor for about 30 seconds, or until chocolate is ground to a fine powder. Stir (do not process) confectioners sugar, cornstarch and cinnamon into the chocolate and cocoa until evenly incorporated; set aside. With an electric mixer on medium speed, beat the egg whites and coffee until frothy. Increase speed to high and beat until soft peaks start to form. Gradually add granulated sugar, about 2 tablespoons at a time, until all of the sugar is incorporated. Add vanilla. Beat until stiff and glossy, about 90 seconds. Fold in chocolate/cocoa mixture until evenly incorporated but not overmixed. Spoon batter into a piping bag fitted with a 1/2inchdiameter open star tip and pipe kisses about 1 inch in diameter on the prepared baking sheets (lined with parchment paper), spacing the kisses about 1 1/2 inches apart. (Alternatively, drop batter by rounded teaspoonfuls.) Bake for 14 to 18 minutes, switching the baking sheets halfway through; the cookies should be almost firm to the touch. (Bake all the cookies at once; the batter does not hold. For chewy cookies underbake slightly; for crispy, drier ones overbake slightly.) Remove sheets to cooling racks and let the cookies stand for a minute or two. Then slide parchment from the baking sheet to a flat surface and let the cookies stand until completely cooled. Carefully peel the cookies from the parchment. (Store in an airtight container for up to 4 days. Freeze for longer storage.) Yield: about 3 1/2 dozen cookies. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Nut Brownies Recipe By :(Virginia Sonier) Serving Size : 30 Preparation Time :0:00 Categories : Cookies & Bars Diabetic Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 square unsweetened chocolate --or 1 oz. No-melt unsweetened choc. 1/2 cup Shortening 2 tablespoons Sweetener 2 teaspoons Vanilla 2 Eggs -- beaten 1 cup all-purpose flour -- Sifted 1/2 teaspoon Baking soda 1/4 cup Chopped nuts Melt shortening and chocolate over low heat. Remove from heat. Add liquid sweetener (forgot to put in the recipe that it was liquid), vanilla and beaten eggs. Stir until well blended. Add flour and baking soda; mix well. Stir in nuts. Pour into greased (can spray with Pam) 8" cake pan. Bake at 325 for 20 mins; cool. Cut into 30 squares. Exchange: 2 brownies = 1/2 bread and 1 1/2 fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Oat Crisps Recipe By :kloepel@muskwa.ucs.ualberta.ca (Loepelmann Karsten) Serving Size : 30 Preparation Time :0:00 Categories : Cookies & Bars Desserts Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Rolled Oats 2/3 C Flour -- All-Purpose 2/3 C Granulated Sugar 1/3 C Cocoa -- sifted 1 Tsp Baking Powder 1/4 Tsp Salt 2 Egg Whites 1/3 C Corn Syrup 1 tsp Vanilla 1 C Crispy Rice Cereal Nonstick Cooking Spray In large bowl, combine oats, flour, sugar, cocoa, baking powder, and salt. In small bowl, whisk egg whites, corn syrup, and vanilla together to blend well. Add liquid mixture to dry ingredients, stirring until all ingredients are moistened. Stir in cereal. Dough will be thick. Drop by rounded spoonfuls onto baking sheet sprayed with cooking spray. Bake in preheated 350 deg F (180 deg C) oven 9-11 min, or just until set. Cool 5 min on baking sheet, then remove to wire rack to cool. Each cookie provides: 0.4 g total fat, 0 mg cholesterol, 56 calories, 1.2 g protein, 12 g carbohydrate, 43 mg sodium; 6.5% calories from fat. - - - - - - - - - - - - - - - - - - -