* Exported from MasterCook * Coleslaw With Green Apples Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Cabbage -- shredded (red and green mixed) 1 large carrot -- shredded 2 whole green apples -- unpeel and shred 3 tablespoons Nonfat plain yogurt 1 tablespoon honey -- (grainy-style) Mustard 2 tablespoons Apple cider vinegar 1 tablespoon apple juice, frozen concentrate -- thawed 1 teaspoon Honey 1/4 teaspoon Salt 1/4 ts black pepper -- freshly ground Shred the cabbage, carrot, and apples in a food processor or with a hand grater over a large bowl. Whisk together the remaining ingredients. When well blended, pour over the cabbage mixture. Allow to marinate for 30-40 minutes or longer. This can be made up to 1 day in advance. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Collards And Tomatoes Recipe By :adaption by Reggie Dwork reggie@netcom.com Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 Collard Greens -- torn into bite-sized -- pieces, rinsed 1 Tbsp Italian Seasoning 10 Oz Tomatoes, Canned -- chopped, reserve -- liquid I took another poster's recipe Kale and Tomatoes (sorry I forgot who posted it) and changed the kale to collards. It is excellent. Rinse torn leaves and do not shake or dry them. Put in pot/pan and wilt. Add Italian seasoning, chopped tomatoes and continue to heat about 5 min. Add as much of the liquid as you want (a lot makes it into a soup, a little bit makes it into a side dish). Heat about 2 - 3 more min or until hot and serve. This serves 1 person. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Colombo De Giraumon (Spicy Pumpkin) Recipe By :World in Your Kitchen: Vegetarian Recs (Curtis Jackson) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Onion -- finely sliced 2 Tomatoes -- chopped 1 Garlic clove -- crushed,up to 2 1 tablespoon golden raisins -- (sultanas) 2 teaspoons Curry powder 1/4 teaspoon Sugar -- optional 3 Cloves -- crushed 1 Lemon -- juice of 1/2 red chili peppers -- finely chopped 2 tb Oil 1 lb Pumpkin -- * peeled & cut in 1" cubes Salt & pepper * the pumpkin in the recipe is not the pumpkin that we use for Jack O' Lanterns, it is the orange squash that is called "pumpkin" in West Indian groceries Yield: 4 servings First, heat the oil in a heavy pan and then add the onion. Saute until it is transparent and then add the garlic and cook that also. Next put in the curry powder, ground cloves, the chopped tomatoes, sultanas and sugar. Sprinkle the lemon juice over. Cover, and cook very gently for 30-40 minutes or until pumpkin is tender, stirring frequently to ensure that it does not catch. Season and serve to accompany main dishes and rice. SERVES: 4 SOURCE: _The World in Your Kitchen: Vegetarian Recipes_ by Troth Wells posted by Anne MacLellan - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Colonial Bread Recipe By :Loafing It, DAK (Jeff Beadles) (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Active Dry Yeast 3 1/2 C Bread Flour 1/3 C Yellow Cornmeal 1 1/2 C Boiling Water 1/3 C Molasses 1 tsp Salt 1 tsp Butter Or Margarine -- room temp. -- (Revised) (Revised) Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Place cornmeal into bowl. Carefully pour boiling water into cormeal, stirring to make sure it is smooth. Let stand and cool for about 30 minutes. Stir in molasses, salt and butter. Place yeast in pan, then bread flour, then the cornmeal mixture. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 47 >From: jeff@onion.rain.com (Jeff Beadles) Formatted into MasterCook II by Reggie Dwork reggie@netcom.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Communion Bread Recipe By :James Porter Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups bread flour -- General Mills "Better for Bread" 1/2 cup whole wheat flour 1/2 cup honey 1 1/2 cups water 3 tablespoons butter -- margarine will work, but not as well 1/4 tsp salt 2 tablespoons yeast -- I prefer Red Star Dissolve honey and water. The warmer they are, the easier they'll mix. Add the yeast, whisk it all together, and set aside. Blend the flours and salt, and melt the butter in a separate dish. Once melted, add the butter to the yeast/honey/water mixture. Whisk together. Add liquid to dry ingredients and knead down on a floured board. You could also mix the ingredients with a Kitehcn-Aid mixer (dough hook attachment), then transfer to a floured board. When finished, the dough should be very soft, but not too sticky. Let rise until doubled. Punch down, knead on a floured board, and divide into two loaves. Shape into cylinders, or round balls, or whatever shape you prefer. Let rise until 2 to 2 1/2 times original size. Score if desired, or glaze with one beaten egg. Bake at 350 degrees for 20-25 minutes. This bread works best when cooked with stoneware. - - - - - - - - - - - - - - - - - - - NOTES : I thought I would offer to make the communion bread for this Sunday's worship service. A few weeks ago, I obtained the following recipe from a colleague of mine. This recipe produces the most wonderful, flavorful bread I've ever had at a church! * Exported from MasterCook * Cooking Oil Spray Recipe By :Arnold Bochner Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon vodka 8 ounces oil I read somewhere that if you added 1 teaspoon of vodka to the olive oil in the spray container (one about 8 oz. size) that the oil will spray much more easily. I have tried it and it does work!!!! However, some olive oils seem to be more viscous than others, so you may want to start with one of the lighter ones first and work your way up to a really thick and wonderful extra virgin type. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cooking With Garlic Recipe By :Fast and Healthy, Jan/Feb 1996, pg 41 (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** A Guide to Cooking with Garlic For the best flavor, crush garlic before chopping and mincing to release its aromatic oils. First trim off the stem end. Set the clove on a work surface; place the broad side of the knife blade directly on the garlic and press down on the blade with the heel of your hand to crush the clove. The outer peel will slip off; discard it. Then chop or mince the garlic. Raw Pressed Garlic: Full garlic power. Some cooks won't use a garlic press, claiming it breaks down the garlic too much, making the essential oils too strong and unsavory. Use raw pressed garlic in dressings and pastas only when you want this full, full flavor. Raw Chopped Or Minced Garlic: Best strong flavor. Add raw chopped or minced garlic to salsas, sauces and spreads, or combine with parsley, lemon zest, salt and pepper to sprinkle over pasta, rice or eggs. Raw Whole Cloves: Mildest raw form. Use raw whole cloves when you want just a hint of garlic flavor. Drop cloves into marinades and salad dressings. Spear them with the fork you use to beat eggs for scrambles, omlets and quiche. For a little more oomph, cut the clove in half and run it along the inside of your salad bowl. Sauteed Chopped or Minced Garlic: Strongest of the cooked garlic flavors. (Minced garlic is slightly stronger than chopped.) Enlivens dishes with a full garlic flavor but none of the pungency of the raw clove. Cook garlic in a little oil, butter, wine or stock at the beginning of a variety of recipes, from spaghetti and meatballs to coq au vin. Sauteed or Simmered Whole Garlic Cloves: For a delicate hint of mild garlic flavor, saute whole cloves briefly in the oil you use to cook vegetables and meats. Discard the garlic before adding other ingredients. Simmer whole cloves with potatoes, greens or beets and remove the garlic before serving. Use whole cloves in stocks and soups - unpeeled for an even lighter touch. Roasted Whole Garlic Cloves: These offer a wonderful caramel flavor. Add whole cloves - skin on or off - to roasting vegetables or meats. To serve, pop unpeeled cloves out of their skin and enjoy the sweet garlic with the rest of the roast. Baked Head of Garlic: The sweetest, most mild flavor; almost buttery. No appetizer could be simpler. Remove any loose outer peel from a head of garlic and trim the top to expose just a bit of the cloves in side. Rub the garlic head with a little olive oil, drizzling a bit over the tops of the cloves. Enclose it in an earthenware garlic baker or foil and bake it at 350 deg F until soft, about 45 min. Separate the cloves, squeeze the garlic out of the peel and spread it with a knife onto crusty bread. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cool And Fruity Pie Recipe By :Nicki Fritz Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 reduced fat graham cracker crust 1 tub Cool Whip Lite(r) -- (8 oz) or any other lite whipped topping in a tub 1 small box jello -- your favorite flavor-we used lime fruit for decoration -- we used a kiwi Make jello (4 serving size) according to quick jelling package directions- usually requires dissolving jello in 1/2 cp boiling water, and then adding 1/2 cp cold water and 3/4 cp icecubes. Stir until jello starts to thicken, and then remove icecubes. Stir in cool whip, and put in fridge or freezer for 10 minutes, until mixture will mound. Pour into pie crust, and decorate lightly with fruit slices. This is incredibly good, and not to sinful with light cool whip and reduced fat crust. I believe a similar dessert can also be made with pudding instead of jello-prepare pudding per package directions, chill until partly set, and mix in cool whip. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cool Orange Summer Dessert Recipe By : (Marina Waltz) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Oranges -- (1 to 1 1/2 oranges per person) Orange Flower Water Cinnamon Icing Sugar Orange Flavoured Fat-free yoghurt -- (or any flavour) Peel and segment the oranges and arrange the segments like flower petals on individual plates. Sprinkle the oranges with Orange Flower Water cover with plastic wrap and put in the refrigerator. I will usually do this the night before to give the Orange Flower Water plenty of time soak into the orange segments but a couple of hours should be okay as well. Just before you are ready to take the serve dessert plates out of the fridge remove the plastic wrap and sprinkle a little more Orange Flower water over the segments. Next sprinkle on some icing sugar and cinnamon. Spoon a large dollop of yoghurt into the centre and serve. The Orange Flower water gives this a very light, delicate flavour, and the scent is just heavenly. This is really refreshing on those hot summer days. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cool Tropical Salad Recipe By : Diane Morrissey (Wendy Lockman) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small pineapple 1 cup mango -- in chunks or melon balls 1 cup papaya -- diced or fresh Peaches 2 cups nonfat plain yogurt -- or vanilla 2 tablespoons honey -- optional 1 cup strawberries -- sliced 4 sprigs fresh mint Cut pinapple in quarters, lengthwise. Remove core; slice pinapple from shell and cut in cubes. Refrigerate empty shell to chill until serving time. Toss 1 cup of cubed pinapple with mango and papaya. Chill. To serve, put 1/3 cup yogurt on each pinapple shell and cover with mixed fruit. Top with layer of remaining yogurt, which has been sweetened with honey and cover with sliced strawberries. Garnish each serving with whole strawberry and a sprig of fresh mint. Makes 4 generous servings. Recipe by Diane Morrissey. Converted to MM by Donna Webster Donna@webster.demon.co.uk Submitted By DONNA@WEBSTER.DEMON.CO.UK On TUE, 31 OCT 1995 151630 GMT - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coquilles A La Florentine Recipe By :(Katherine Rodman) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package frozen chopped spinach -- (10 oz) thawed 2 teaspoons margarine 2 teaspoons flour 1 dash ground nutmeg 1 dash ground red pepper 3/4 cup skim milk 1/4 cup shredded swiss cheese Pam 1 pound bay scallops -- (fresh) 2 tablespoons grated Parmesan cheese 1 tablespoon bread crumbs -- (fine) Place chopped spinach on paper towels and squeeze until spinach is barely moist. Set aside. Melt margarine in a small saucepan over medium low heat. Add flour, nutmeg and red pepper; cook 1 minute, stirring constantly with a wire whisk. Gradually add milk stirring with a wire whisk until smooth. Reduce heat to low and cook 5 minutes or until slightly thickened, stirring constantly. Remove from heat, and add swiss cheese, stirring until melted. Coat a medium-sized nonstick skillet with cooking spray; place over medium-high heat until hot. Add spinach and scallops; cook 6 minutes or until scallops are done; stirring frequently. Drain. Spoon 1/2 cup scallop mixture into each of 4 ramekins coated with cooking spray. Spoon 2 tablespoons plus 1 teaspoon of swiss chees mixture over each serving. Combine Parmesan cheese and breadcrumbs; sprinkle evenly over each serving. Place ramekins on a baking sheet. Broil 5 1/2 inches from heat for 1 minute or until lightly browned. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn And Black Bean Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can corn -- (15 oz.) drained 1 can black beans -- (15 oz.) rinsed 1 green bell pepper -- cubed 1/2 med. bermuda onion -- cubed 10 cherry tomatoes -- halved (10 to 12) ff Italian dressing Mix together and enjoy. This is actually better around day 3, when the flavors really mix. I also enjoy a cold salad with spaghetti (or any pasta, really), 1 can kidney beans, cubed green pepper and ff Italian dressing. These both make great cold lunches and travel very well. - - - - - - - - - - - - - - - - - - - NOTES : LF List (Mary Flesch) * Exported from MasterCook * Corn And Dill Muffins Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Flour -- All-Purpose 1 C Yellow Cornmeal -- or white 3 Tbsp Sugar 1 Tbsp Baking Powder 1 Tsp Salt 1 C Heavy Cream 1 Egg 3/4 C Fresh Corn Kernels -- or frozen 1 Tbsp Fresh Dill -- chopped In a bowl, mix together flour, cornmeal, sugar, baking powder and salt. Set aside. In sm. bowl whisk together milk, egg, corn kernals and vegetable oil until blended. Add to dry ingredients, along with dill, and stir until belnded. Spoon into buttered muffin plaque, filling each cup 2/3 full. Bake in preheated 400 deg F oven until toothpick inserted in muffin comes out clean, about 15 min. Cool for 3 min., then remove. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn And Grilled Pepper Relish Recipe By :GRILLIN' AND CHILLIN', SHOW #GR3640 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Grilled, Smoked, Bbq Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup corn kernels -- roasted 1/2 cup red bell pepper -- grilled and finely diced 1 tablespoon red onion -- finely diced 1 1/2 tablespoons balsamic vinegar 1 1/2 tablespoons cilantro -- coarsely chopped 1/2 jalapeno -- minced 1 1/2 tablespoons olive oil Salt and freshly ground pepper Combine the corn, pepper, onion, vinegar, cilantro, jalapeno, and oil in a bowl and season to taste with salt and pepper. Yield: 2 1/2 cups - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn And Pepper Chowder Recipe By :Gardening List (Karen Benton) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups fresh corn -- or frozen 5 cups vegetable broth (I use 3 cups made from Vogue Instant Vege Base AND 2 cups broth from Vegex) bouillon cubes) 1 cup chopped onions 1 teaspoon olive oil 1 cup red bell pepper -- diced 1 cup red potatoes -- diced 2 carrots -- diced 2 stalks celery -- diced 1/4 cup whole wheat flour -- pastry 2 tablespoons green chiles -- chopped 1/2 teaspoon ground black pepper 1/4 teaspoon ground red pepper 1 tablespoon paprika 1 tablespoon herbal salt substitute 2 tablespoons fresh chives -- chopped for garnish With a salad and crusty whole wheat bread, this makes a nutritious and filling meal. Saute the onions in oil over medium heat for 10 minutes, stirring frequently to prevent browning. Add the red peppers, potatoes, carrots and celery. Cook for 10 min. stirring occasionally. 9Add the flour and cook for 2 min., stirring frequently. Add the reserved stock and bring to a boil. Cover, reduce the heat to medium and cook for 10 minutes. Add the corn and cook an additional 10 minutes until potatoes are very tender. Let the soup cool somewhat and puree. Then add chilies, black pepper, ground red pepper, paprika and salt substitute. Heat through and garnish with chives. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Cakes With Thai Flavors Recipe By :FROM PREVENTION MAGAZINE, JULY, 1996 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Mexican & Southwestern Oriental Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ears corn -- roasted (about 3 cups) 1/2 cup egg substitute 2 tablespoons cornstarch 1 tablespoon low-sodium soy sauce 1 tablespoon fresh cilantro leaves -- minced 1 teaspoon garlic -- minced 1/4 teaspoon black pepper (4 cakes) per serving: 135 calories, no fat In a medium bowl, cut corn from cob. In a second bowl, force milky liquid from cobs by turning knife to dull side and rescraping cobs. Spread corn on a cutting board and chop coarsely. Return chopped corn to bowl and add milky liquid, egg substitute and cornstarch. Stir to blend thoroughly. In a small bowl, mix together soy sauce, cilantro, garlic, and pepper. Stir into corn mixture. Heat a large skillet over high heat. Remove from heat and spray with cooking spray. Return to heat. When skillet is medium-hot, spoon batter into pan to make individual corn cakes (about 2 tablespoons per corn cake). Fry cakes until golden brown on both sides (about 2 minutes per side). Serve with a drizzle of maple syrup, a dollop of nonfat yogurt, or a teaspoon of orange marmalade. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Chowder Recipe By :In the Kitchen with Rosie (Pat Keys) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Light vegetable oil cooking -- spray 1 c Chopped onion -- (1 medium) 6 c Fresh corn kernels -- (12 ears) -- with any milk collected -- when removed from the cob 3 c Chicken stock -- fat skimmed 1/2 c Chopped red bell pepper 1/2 ts Chopped fresh rosemary 1/2 ts Dried thyme 1/8 ts Freshly ground black pepper Cayenne Pepper to taste 1 tb Chopped fresh basil Preheat a large, heavy saucepan over medium heat for about 1 minute. Spray it twice with the vegetable oil. Saute the onion for about 5 minutes, until translucent. Add 4 cups of the corn and saute for 4 to 5 minutes, until it softens a bit. Add 2 cups of the chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes. Transfer the contents of the pan to a blender and puree until smooth. Return the puree to the saucepan over medium-low heat. Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn. Stir and cook for about 10 minutes more, until the chowder is thick and creamy. Garnish with the chopped basil. fat per serving= 3.1 grams Calories per serving= 229 IN THE KITCHEN WITH ROSIE by Rosie Daley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Chowder #2 Recipe By :Tribole's Healthy Homestyle Cooking (Mary K. Mayo) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 C Corn -- whole kernel 3/4 C Chicken Broth -- defatted 1 Sm Potato -- peel & dice 1 Stalk Celery -- chopped 1/2 Green Bell Pepper -- finely chopped (or red bell pepper) 1/4 Cup Chopped Onions 2 C Evaporated Skim Milk 2 Tbsp Cornstarch Saw the request for lf Corn Chowder. Here is one that looks good from Tribole's Healthy Homestyle Cooking. Haven't tried it yet. In a blender or food processor, blend or process 1/2 cup of the corn and 1/4 cup of the broth until smooth. Set the corn mixture aside. Lightly spray an unheated medium saucepan with no-stick spray. Add the potatoes, celery, green peppers and onions. Cook and stir over medium heat until the onions are tender. Stir in the remaining 1/2 cup broth. Bring to a boil, reduce the heat. Cover and simmer about 10 minutes or until the potatoes are tender. Using the back of a fork, slightly mash the potatoes against the side of the saucepan. In a custard cup, stir together 2 tablespoons of the milk and the cornstarch until smooth. Then stir the cornstarch mixture into the corn mixture. Add the remaining milk and the remaining 1 1/4 cups corn. Cook and stir until bubbly and thickened, Cook and stir for 2 minutes more. ***Note: This is where the directions for the recipe end. It sounds as if a step is left off. I assume you are supposed to stir the corn and cornstarch mixture into the pot with the vegetables, and then proceed as directed. Makes 4 side-dish servings. Per serving 216 calories, 1 gm fat, 2% CFF - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Chowder #3 Recipe By :Eating Right/Living Well,Spr/Sum 94(Diane Jennings) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Potatoes Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Medium ears of corn or one 10 oz package frozen whole corn 1/2 Cup potato -- peeled and cubed (1small--I used more) 1/2 Cup chopped onion 1 Teaspoon chicken bouillon -- granules 1/8 Teaspoon white pepper -- or black pepper 1 1/2 Cups skim milk 2 Tablespoons nonfat dry milk powder 2 Tablespoons all-purpose flour 1/4 Cup skim milk 1 Tablespoon bacon bits -- cooked COMBINE: Fresh or frozen corn, potato, onion, bouillon granules, pepper and 1/3 cup water in a large saucepan. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or till corn and potatoes are just tenter, stirring occasionally. Stir in the 1 1/2 cups milk. STIR TOGETHER the dry milk powder and flour in a small mixing bowl. Gradually stir in the 1/4 cup milk till smooth. Stir milk mixture into the corn mnisture. Cook and stir till mixture is thickened and bubbly. Cook and stir for 1 minute more. Ladle into soup bowls. Sprinkle with bacon pieces. Makes 4 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Flake Pie Crust Recipe By :Fat Free & Ultra Lowfat Recipes,Doris Cross (Reid Furniss) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups Corn Flake crumbs 2 Tablespoons Sugar 1 1/2 Tablespoons Light Cream Cheese Grind corn flakes in food processor, add sugar and process just until enough to mix. Add half of cream cheese and process. Add remaining cream cheese and process. spray 9" pie plate with non-stick cooking spray. Pour in crust mixture. Gently and evenly press to bottom and sides to form crust. Chill before adding filling. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Muffins Recipe By :tmwhited@phoenix.Princeton.EDU (Toni M. Whited) Serving Size : 10 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Whole-Wheat Flour -- or white flour 1 C Cornmeal -- stone-ground 1 Tbsp Baking Powder 1/2 Tsp Salt 1 Tbsp Sugar -- to 4 T 1/4 C Applesauce 1 C Nonfat Yogurt 1/2 cup Skim Milk -- or skim 3 Egg Whites -- lightly beaten Here is my own recipe for corn bread . It has no added fat, though the individual ingredients do have small amounts of unavoidable fat. Preheat the oven to 400F. Stir the dry ingredients together. Whisk the wet ingredients. Stir the wets into the drys, allowing a few lumps to remain in the mixture. Pour into a 8 x 8 inch pan sprayed with Pam or some other such thing. Bake for 20-25 minutes (check after 15--you don't want it to get too dry). Notes: You can bake the mixture in muffin tins for muffins. This recipe seems like it has a lot of liquid. Don't worry: the bread comes out with kind of a custardy moist texture.[Toni] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Pasta Recipe By :Popeil's Pasta Maker Recipe (Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Main Dishes Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 C Flour -- Popeil's measure cup 1/4 C Cornmeal -- Popeil's measure cup 3 Egg Beaters(r) 99% egg substitute -- beaten (equiv to 3 eggs) 1 Tsp Salt -- standard measure Water -- to full load line NOTE: One Popeil measuring cup is equivalent to 1 2/3 C standard measurement. Replace 1/4 of your flour mixture with finely ground corn meal or corn flour. Mix before adding the liquid ingredients. Use 3 eggs, oil and water for full load of pasta. Use one of the large dies like fettuccine or rigatoni for extruding your pasta. Note: I omit adding the 2 T olive oil. Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 178.8 Fat 0.5 g Carb 34.8 g Protein 7.8 g Sodium 441 mg Dietary Fiber 0.4 g CFF 2.4% * Exported from MasterCook * Corn Pudding Recipe By :(Linda Brock) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 Cups frozen corn -- thawed 1/4 Cup buttermilk 3/4 Cup Egg Beaters(r) 99% egg substitute -- (3 egg equiv) 1 Cup buttermilk -- or nonfat yogurt 1 Can creamed corn -- (15 oz.) 1/4 Cup unsweetened applesauce 1/2 Cup sugar 3/4 Cup yellow cornmeal -- (3/4 to 1) 1/2 Cup flour 1 1/2 Tsp. baking powder Preheat oven 350 deg. F. and lightly spray 3-qt casserole with Pam. Blend corn kernels with 1/4 c. buttermilk in food processor until creamy but slightly lumpy. In large bowl, stir together eggs, buttermilk, and applesauce; add canned corn, pureed corn mixture and sugar and stir to combine. Stir dry ingredients together in measuring cup and add to moist, mixing gently until just combined. Bake in casserole, covered, 45-50 minutes; uncover for additional 10-15 minutes, until set. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Pudding #2 Recipe By :Healthy Homestyle Cooking (Miriam) Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cans corn -- (11 0z cans) with juice 1/4 Cup buttermilk 4 egg whites -- lightly beaten 1 Cup nonfat plain yogurt 1/4 Cup unsweetened applesauce 1/2 Cup sugar 1 Package corn muffin mix -- (8 1/2 ounce) Preheat oven to 350F. Spray a 3-qrt casserole dish with spray. In food processor, pulse blend one of the cans of corn with juices and the buttermilk until creamy but slightly lumpy. (Should look like cottage cheese in texture). In large bowl, stir together egg whites, yogurt and applesauce until combined. Drain remaining can of corn. Stir drained corn, pureed corn and sugar into yogurt mixture. Add muffin mix and stir until combined Transfer mixture to caserrole dish and back one hour or until brown and set. MAKES 8 SERVINGS. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Pudding #3 (My Mom's) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can Creamed corn 1 Can corn -- drained 2 Eggs 2 Tablespoons Sugar 2 Tablespoons Flour 1 Teaspoon Salt 1 Cup Milk 2 Tablespoons butter -- melted Mix all ingredients and turn into a greased 1 1/2 qt casserole. Bake at 350 degrees for 1 hour or until firm and set in the middle. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Pudding #4 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons Cornstarch 1 Can creamed corn -- (#2) 6 Each Eggs 3 Cups evaporated skim milk 1 Tablespoon Sugar 1 Pinch salt Mix cornstarch with 2T water to make a smooth paste. Add to #2 can of cream style corn (2-3 ears of fresh corn may be used when available). Beat eggs and add 3 c canned milk, 1T sugar, and salt to taste. eat together and add to corn mixture. Pour into greased casserole or flat pan. Bake in slow (300 degree) oven until consistency of custard, 50-60 minutes, until knife comes out clean when inserted. Mrs. Leslie M. Smith - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Pudding #5 (Fresh) Recipe By :Polk Senior Times,7/1994 (Nadine Keilholz) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups fresh corn -- (about 4 med. ears) 1 1/2 Tablespoons all-purpose flour 1/4 Teaspoon salt 1 Dash red pepper 1 Tablespoon green pepper -- minced 2 Teaspoons sugar 1/4 Teaspoon mace 1/2 Cup egg substitute 1 Cup evaporated skim milk Serves: 6 Combine first seven ingredients and stir well. Combine egg substitute and evaporated milk. Add to corn mixture. Spoon mixture into 1-qt casserole that has been coated with vegetable cooking spray. Place casserole in a larger, shallow pan; add water to pan to a depth of one inch. Bake at 350^ for one hour, or until knife inserted in center comes out clean. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Pudding #6 (Delicious) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs -- separated 2 tablespoons Butter or margarine -- melted -- and cooled 1 tablespoon Sugar 1 tablespoon Brown sugar 1 teaspoon Salt 1/2 teaspoon Vanilla extract 1 pinch Ground cinnamon 1 pinch Nutmeg 2 cups fresh corn -- 4 medium ears 1 cup Light cream 1 cup Milk In a mixing bowl, beat egg yolks until thick and lemon-colored, 5-8 minutes. Add butter, sugars, salt, vanilla, cinnamon and nutmeg; mix well. Add corn. Stir in cream and milk. Beat egg whites until stiff; fold into yolk mixture. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350 for 35 minutes or until a knife inserted near the center comes out clean. Cover loosely during last 10 minutes of baking if necessary to prevent overbrowning. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Pudding #7 (Shartlesville) Recipe By : Pennsylvania Dutch Cook Book - Fine Old Recipes Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 each corn -- grated 4 tablespoons Milk 1/8 teaspoon Pepper 2 each egg -- separated 1/4 teaspoon Salt Add the beaten yolks of eggs to the corn and mix thoroughly. Stir in the milk and seasonings. Add the stiffly beaten whites. Pour into a buttered baking dish, set dish in pan with hot water and bake at 350-F about 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Pudding - Budin De Elote Recipe By :Art of Mexican Cooking From the collection of Jim Vorheis Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Unsalted butter 2 tablespoons bread crumbs -- fine, toasted For the budin: 2 cups Corn kernels -- * 1/2 cup Milk 5 tablespoons Unsalted butter 3 Eggs 1 teaspoon Sugar 1 teaspoon Sea salt -- or to taste Heat the oven to 300 F. Place a heavy baking sheet on the lower rack of the oven. Butter a 1-quart baking or souffle dish and sprinkle with the bread crumbs. Set aside. Put the corn and milk into a food processor and process for 10 to 15 seconds or until reduced to a textured puree. Beat the butter until creamy and gradually add the corn and the eggs, one by one, beating after each addition. Add the sugar and salt. Pour the mixture into the prepared dish and bake until the mixture is firmly set and beginning to brown around the edges - about 35 minutes. Either serve from the dish or carefully unmold onto a serving dish. * Starchy field corn works best, ears of corn left intact that have been picked a few days earlier, for the starches to heighten, can be used. The Art of Mexican Cooking From the collection of Jim Vorheis - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Souffle Recipe By :Judy Towell (Liz Maxson) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Egg Beaters(r) 99% egg substitute 1 can corn -- canned, undrained 1 can corn -- creamstyle 1 package cornbread mix 8 ounces nonfat sour cream 1/2 cup Butter Buds(r) -- liquid Mix all together and bake in an oven-proof dish sprayed with Pam at 350 degrees for 40 minutes. Makes 6 servings at 86 calories each and 0g Fat. Note: I have used both small and large cans of corn with equal results. Also, to make it really zippy, add chopped jalepenos to taste (pickled or fresh). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Tomatillio Salsa Recipe By :(Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Salsas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup corn kernels -- roasted 2 medium tomatillos -- husked and coarsely chopped 1 tablespoon red onion -- finely diced 1 1/2 teaspoons jalapeno -- minced 2 tablespoons fresh lime juice 2 tablespoons cilantro -- coarsely chopped 1/2 teaspoon honey Combine the corn, tomatillos, onion, jalapeno, lime juice, cilantro and honey in a bowl and season to taste with salt and freshly ground pepper. Yield: about 2 1/2 cups - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Tortillas Recipe By :(Lou&Sally Eisenberg) Serving Size : 12 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups masa harina 1 1/2 cups salsa -- fresh, puree Put masa harina in a bowl and mix in the pureed salsa with a wooden spoon. Form dough into 12 pieces (balls) . Form tortillas by hand or a tortilla press. Also by using a rolling pin to flatten the ball of dough between two sheets of plastic wrap. Place tortilla onto a very hot ungreased griddle or skillet. Cook for 30 seconds on each side. The edges of the tortillas will brown and lift when they are ready to turn to the other side. The salsa tortillas are great. If the dough is to dry just add more liquid or if it is to wet just add more masa. This dough is very hardy, you can't hurt it. You can use most any liquid to add to the masa as long as it is the equal amount the recipe calls for. Tortillas can be frozen. They also keep well in the refridgerator. Makes 12 tortillas. - - - - - - - - - - - - - - - - - - - NOTES : Masa Harina can be found in the baking section at the grocery store by the other flours. * Exported from MasterCook * Cornbread Recipe By :Marny Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cornmeal 1 cup flour 1 teaspoon salt 3 teaspoons baking powder 1/3 cup sugar 1 cup skim milk 1/4 cup nonfat plain yogurt equivalent of one egg (2 egg whites or egg -- or whatever) replacer Preheat oven to 425 Combine dry ingredients, mixing throughly. Combine wet ingredients. Add wet ingredients to dry and mix with a few swift strokes. Pour into 9x9 pan that has been sprayed with non-stick spray. Bake 20-25 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornbread #2 Recipe By :Simply Vegan (Anne Meador) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup cornmeal 1 Cup whole wheat flour 1 Cup skim milk -- or soymilk or nonfat buttermilk 1 Tablespoon baking powder 1/3 Cup maple syrup -- or molasses 1/4 Cup Butter Buds(r) -- liquid Combine ingredients and pour into 9x9 or 8 inch round pan. Bake at 375 for 2o minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornbread #3 (Amazing) Recipe By :Fatfree List (Christine Iggulden) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup cornmeal 1/2 Cup whole wheat flour 1 Tablespoon baking powder 1/3 Cup applesauce -- * 1/3 Cup sugar -- or to taste 3/4 Cup skim milk 2 egg whites -- or 1 egg 1 Tablespoon molasses -- optional * ( I just nuke an apple and mush it with the braun) Preheat over to 425 degrees farenheit. Spray a skillet (cast iron) or I use a medium size Visions pot or any other kind of casserole dish, with pam or lightly oil and set the pan into the oven to preheat. Mix all the dry stuff together and add the wet stuff. Mix well but don't beat it to death. Pull out the hot pan, pour the batter in and bake for 20 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornbread #4 (Heart-smart) Recipe By :Detroit Free Press (Sarah Wenzel) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup buttermilk -- skimmed 2 egg whites 1 tablespoon vegetable oil 1 tablespoon sugar 1 tablespoon pimiento chopped 1 can green chile -- chopped and drained -- (4 oz) 1 cup flour 3/4 cup cornmeal 2 teaspoons baking powder 1/2 teaspoon baking soda Preheat oven to 450 degrees F. Spray 8'' square pan w/nonstick vegetable cooking spray. In small bowl, whisk together buttermilk, egg whites, oil and sugar. SrStir in pimento and chillies. In large bowl combine flour, cornmeal, baking powder and baking soda. Pour in buttermilk mixture and stir just 'til dry ingredients are moistened; do not overmix. Evenly pour batter into pan. Bake 25 min. or until golden and wooden pick inserted in center comes out clean. Cool on wire rack for 5 min. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornbread #5 (Tasty Lean) Recipe By :Lean and Lovin' It (Allison Kinkead) Serving Size : 4 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil spray 1 1/4 cups all-purpose flour 3/4 cup cornmeal -- (yellow) 1/4 cup granulated sugar 2 tsps. baking powder 1 cup skim milk 1 large egg 1/4 cup unsweetened applesauce 1. Heat oven to 400F. 2. Grease 8 or 9-inch square baking pan with the oil spray. 3. In medium bowl sift together flour, cornmeal, sugar, and baking powder. Sift twice more. 4. In a small bowl whisk together milk, egg, and applesauce until well combined. 5. Pour milk mixture int dry ingredients and stir together until JUST combined. The batter does not have to be smooth. There should be a few lumps. (Do not over mix, since this will make the cornbread tough and rubbery. 6. Pour batter into greased pan. Bake 25 mins. until light golden brown and a toothpick inserted into the center comes out clean. Serve immediately. Serves 4. (Nutritional info. per serving: 330 calories, 2.3g of fat (6% calories), 67.6g carbohydrates, 54 mgs. cholesterol, 232mgs. sodium) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornbread Muffins (Rich) Recipe By :Fannie Farmer Cookbook,rec.food.cooking Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c. yellow cornmeal 1 c. flour 4 T sugar 1 t. baking soda 2 t. cream of tartar 3/4 t. salt 1 c sour cream 1/4 c. milk 2 eggs -- well beaten 4 T butter -- melted 1. Preheat over to 425 deg. F (220 deg C). Thoroughly grease a muffin pan. 2. Combine cornmeal, flour, sugar, baking soda, cream of tartar and salt and mix well. 3. Quickly add the sour cream, milk, eggs and butter. Stir just to mix. 4. Pour the batter into the cups about three-quarters full. You should have 12 muffins. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornflour Pudding (Chocolate) Recipe By :Annabel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups milk 2 tablespoons corn flour -- or semolina 2 tablespoons cocoa 1 tablespoon demerara sugar -- (up to 2T) They are all the same basic method - you have about 2 oz cereal to 1 pint of milk (500 ml - 2.5 US cups), and the same amount of sugar. You mix the cereal & sugar with 2 tbs of the milk, while you are boiling the rest of the milk. Pour the boiling milk over the cereal mix, stirring all the time, and bring back to the boil, also stirring all the time. If you use a little more cornflour and some flavouring, it sets to a jelly-like consistency and becomes blanc-mange - chocolate is particularly good. I use only 2 tablespoons cornflour, 1 tbs cocoa powder, and 1-2 tbs demerara sugar, and call the result "Thames mud!" Yummy. Skimmed or semi-skimmed milk means the pudding is low in fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cottage Fries Recipe By :Sharen Rund Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Red potatoes -- unpeeled Pam chopped onions -- optional chopped green or red peppers -- optional beef or chicken broth -- optional cut potato in 1/2 and in 1/2 again then slice spray fry pan w/pam add sliced potato & spread out evenly in fry pan let brown then "stir fry" until all the potatoes are evenly browned & crisp (I like mine crispy so I'll put a cover on the pan to "steam" the potatoes & make sure they're cooked through - stirring them several times before I do the final browning) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Country Corn Souffle Recipe By :AuburnQT@aol.com Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces Evaporated Skim Milk 6 large Egg beaters(r) 99% egg substitute eggs 1/4 cup Flour 1/4 cup Sugar 1 dash Salt 1 dash pepper 1 dash nutmeg 16 ounces frozen corn kernels 6 ounces lowfat cheddar cheese -- shredded Vegetarians will find this dish filling enough to be the centerpiece of a meal. Before I "converted" I used to serve it with ham or BBQ chicken - it goes very well with "sweetish" type meats. Don't let the name fool you, it's much more like a quiche than a souffle. [AuburnQT@aol.com] Combine evaporated milk and egg substitute and mix well. Add flour, sugar and spices, beat with a wire wisk until combined. Fold in corn kernals and cheddar cheese. Pour into 9x13 baking dish coated with non-stick cooking spray. Bake uncovered at 350 F for 50 - 55 minutes or until a knife inserted off-center comes out clean. Let stand for 10 minutes before cutting into squares to serve. Serves 8 - 10. Variation: Omit sugar and nutmeg, add one 4 oz. can chopped mild green chiles, drained. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Courgette Crumble Recipe By :(Annabel Smyth) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup rice -- uncooked 4 small zucchini -- courgettes (4 to 5) 3 slices whole wheat bread -- (wholemeal ) 3 ounces lowfat cheddar cheese -- grated (3 to 5) or any cheese 1 egg 1/2 cup lowfat 1% milk Salt and Pepper to taste Cook rice in the normal way. Slice courgettes very thinly. You can saute them briefly in a non-stick pan with perhaps some cooking spray, but I don't bother. Drain rice, and stir in the courgette slices, the egg, milk, seasoning and half the cheese. Put into ovenproof dish. Make bread into crumbs and mix with remainder of cheese. Spread on top of rice mixture, and bake in moderate oven for about 30 minutes until crust is crisp. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Courgette, Tomato And Onion Sauce Recipe By : (Annabel Smyth) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 zucchini -- (courgette) per person 1 tomato -- (beefsteak) per two people 1 medium onion -- per two people Salt and pepper -- to taste eggplant -- optional Wipe and slice courgettes. Pour boiling water over tomato(es) and leave for one minute or until the skins split. Peel, and chop. Peel and chop onion. Place all these vegetables in a saucepan and heat very gently until the juices run. You can gradually increase the heat as it gets more liquid. When it is liquid, season to taste, bring to the boil, and simmer for about 10-15 minutes (I always allow 40 minutes' total cooking time for this, but I think it does with a little less). This is gorgeous over pasta, or if you have a meal that wants a little "gravy", e.g. grilled or microwaved fish fillets, or even steak (well, once in a blue moon I still have one...). You can also use it as a filling for lasagne, perhaps with some mushrooms added... You can, of course, add to this an aubergine (eggplant), previously wiped and sliced, in which case it is ratatouille. Or you can use a vegetable marrow (summer squash) instead of the courgette, but you need to remove skin and pips if you use this. Some people advocate sprinkling the sliced courgettes and aubergines with salt and weighing them down for an hour, but I seldom do this - it is definitely unnecessary if the vegetables are home-grown. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Couscous (Lime) Recipe By :Homearts Cooking (Sally Eisenberg) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon lime juice 1/2 teaspoon lime zest -- grated Add ingredients to the water when preparing the couscous. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Couscous #2 (Moroccan) Recipe By :Homearts Cooking (Sally Eisenberg) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup golden raisins 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin Add ingredients to the water when preparing the couscous. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Couscous #3 (Sun-dried Tomatoe And Green Onion) Recipe By :Homearts Cooking (Sally Eisenberg) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SUN-DRIED TOMATOES & GREEN ONION 1 medium green onion 5 sun-dried tomatoes -- chopped Add ingredients to the water when preparing the couscous. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Couscous Salad Recipe By :Sainsbury's in-store mag (A. Smyth) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz couscous 1 large bunch mint 8 oz cherry tomatoes 4 oz frozen peas 4 ounces frozen corn 1 tablespoon olive oil -- (optional) 1/2 lemon -- juiced Salt & pepper Pour 1 pint boiling water over couscous and leave for 10 minutes to swell. Meanwhile cook peas and sweetcorn in microwave. Drain couscous if necessary, and return to bowl. Add oil, if using, and lemon juice, salt and pepper, and stir thoroughly, breaking up any lumps with a fork. Stir in cooked peas and sweetcorn, the tomatoes, left whole, and the chopped mint. Allow to cool. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Couscous Salad #2 Recipe By :(Wendy Lockman) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups chicken stock -- or vegetable 3/4 Teaspoon cinnamon 1/2 Teaspoon ground ginger 1/2 Teaspoon ground cumin 1/4 Teaspoon turmeric 1 Cup couscous 1 Medium carrot -- in 1/4" dice 1 Small red onion -- in 1/4" dice 1 Small red bell pepper -- in 1/4" dice 1 Small cucumber -- in 1/4" dice -- or- 1 small zucchini, in 1/4" dice 1 Small Granny Smith apple -- in 1/4" dice 1/3 Cup currants -- or raisins 2 Cups chickpeas -- canned, rinsed and drained 1/4 Cup fresh lemon juice 1/2 Teaspoon salt 1/4 Teaspoon ground black pepper In a heavy medium saucepan, whisk together the stock, cinnamon, ginger, cumin, and turmeric. Add the couscous in a slow steady stream, stirring constantly, and continue to boil, stirring, for 1 minute. Cover the pot tightly, remove from the heat and let stand for 15 minutes. Fluff the couscous grains with a fork, transfer to a large mixing bowl and let cool. Then fluff again, rubbing with your fingers to break up any lumps. Add the carrot, bell pepper, cucumber, onion, apple, currants and chick peas and toss. In a small jar with a lid, shake the remaining 1/2 tablespoon olive oil with the lemon juice, salt and pepper until well mixed. Pour over the salad and toss well. Cover and refrigerate for several hours or up to 3 days. Season with additional salt, pepper and lemon juice to taste before serving - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Couscous Salad #3 Recipe By :Nicki Fritz Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Salads Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package couscous -- cooked 1 turkey steak -- diced or ham 1 tomato -- chopped 1/2 green bell pepper -- chopped 1/2 Small red onion -- chopped 1 Small carrot -- chopped Any other veggies (ie, broccoli, peas, snow peas, etc) Ken's steak house balsamic vinegar Basil vinegarette -- to taste parmesan cheese -- sprinkled to serve Mix all ingredients, and go lightly with dressing (or use dressing of your choice, or balsamic vinegar)-serve chilled, with a sprinkle of parmesan if desired. Great for summer, because it involves only minimal cooking and can be made ahead. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Couscous Salad With Saffron And Currants Recipe By :Caprial's Cafe Favorites,Caprial Pence, p54(Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Salad Dressings Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C Vegetable Stock -- 750mL, 24 fl oz, or -- chicken stock, -- home made 1 Pinch Saffron Salt And Pepper -- to taste 1 1/2 C Couscous -- 330g/10 oz 1 Med Red Onion -- julienned 2 Cloves Garlic -- chopped 1 Lg Tomato -- seeded and diced 1 teaspoon Fresh Ginger Root -- chopped 1/3 cup Currants -- 60g/2 oz 1 tablespoon Fresh Cilantro -- chopped (or parsley) 2 Limes -- juice of 1 Tbsp Olive Oil -- to 2 T Salt And Pepper -- to taste See recipe for making vegetable stock, home or chicken stock, home made. NOTE: Original recipe called for 1/3 C olive oil/155 mL/5 fl oz. Couscous is a tiny pasta that has long been popular in North Africa and is so quick and easy to make. You can add ingredients to this list or omit items if you don't care for them, this is such an adaptable salad or side dish. In a med saucepan over high heat, bring the stock and saffron to a boil and season with salt and pepper. Place the couscous in a large nonreactive bowl and pour the boiling stock over it. Cover and set aside for 1- min, or until all the liquid has been absorbed. Fluff the couscous up with a fork and set it aside. In a med bowl, mix together the onion, garlic, tomato, ginger, currants, cilantro and lime juice. Slowly whisk in the olive oil and season with slat and pepper. Pour the mixture over the couscous and mix well. Serve the Couscous Salad at room temp. - - - - - - - - - - - - - - - - - - - NOTES : Cal 290.3 Fat 3.2g Carb 59.2g Dietary Fiber 7.3g Protein 8.9g Sodium 260mg CFF 9.6% * Exported from MasterCook * Couscous Tabbouleh Recipe By :(Annabel Smyth) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup couscous 2 tomatoes -- (beef) 1 bunch spring onions 1 tin red kidney beans -- or other beans 1 can corn -- (small can) Lemon juice 1/2 tablespoon olive oil -- (optional) Seasoning (In France, they make it with cous-cous, rather than with bulghur wheat. Makes an interesting change.) Soak the cous-cous in about double its volume of boiling water, until all the water is absorbed. Peel and chop the tomatoes and onions, and drain the sweetcorn and beans (you will probably want to rinse the latter). Mix everything together, season and dress with lemon juice, and possibly 1/2 tablespoon of olive oil for the flavour - it makes so much salad that it really doesn't up the % CFF too much. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Couscous With Asparagus And Mandarin Oranges Recipe By :Spokesman Review,6-26-96,Steve Petusevsky (L.Brock) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Main Dishes Side Dishes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c orange juice 1 c water 2 tsps olive oil 1 tsp salt 2 tsps ginger root -- grated 1 c couscous 18 stalks asparagus -- cut in 1" pieces 1 red bell pepper -- diced 1/2 c frozen peas 15 ozs mandarin oranges -- drained 4 scallions -- minced 1/2 tsp cayenne pepper 1/4 cup walnuts -- toasted In nonreactive saucepan, combine orange juice, water, olive oil, salt and ginger and boil over high heat. Place couscous in a large nonreactive bowl and pour in orange juice mixture. Cover tightly and let stand about 20 minutes. Saute asparagus in small amount of liquid 2 minutes; add red pepper and peas and saute one additional minute. Add to the couscous along with the scallions, oranges, cayenne and nuts; combine well. Serve warm or at room temperature. - - - - - - - - - - - - - - - - - - - Serving Ideas : Add tofu,cooked shrimp or chicken if desired. * Exported from MasterCook * Couscous With Chickpeas And Vegetables Recipe By :World's Finest: Pasta and Grains,1996 (Tina Bell) Serving Size : 6 Preparation Time :1:00 Categories : Eat-Lf Mailing List Grains & Cereals Mediterranean Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chickpeas -- dried 2 tablespoons virgin olive oil 2 cloves garlic -- crushed 1 onion -- chopped 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground cumin 2 carrots -- sliced 1/4" 4 turnips -- baby 4 cups sweet potato -- chunks 1 cup tomato juice -- or less 1 1/2 cups vegetable broth 3 zucchini -- (courgettes), sliced 1/4 cup dried apricots 8 button mushrooms 2 tablespoons chopped parsley salt -- to taste freshly ground black pepper -- to taste 1 cup water 1 1/3 cups couscous -- instant 3 tablespoons golden raisins -- (sultanas) chopped chives -- for garnish yellow rose petals -- for garnish, optional PREPARATION (2 hours or overnight) - Rinse peas and sort. Place in a bowl, cover with boiling water and soak for a t least 1 hour or overnight. Drain, place in a large saucepan and cover with fresh water. Cover (lid) and bring to a boil. Cook over medium heat until tender, about 1 hour. Drain and set aside. COOKING (40 minutes) - Heat 1 tablespoon of the oil in a large, heavy-bottomed saucepan over low-medium heat. Add the garlic, onion, cinnamon, paprika and cumin. Cook, stirring occasionally, until the onion is soft, about 3 minutes. - Add the carrots, turnips and sweet potatoes and cook, stirring continuously, for 5 minutes. - Add the tomato juice and stock and bring to a boil. Cover, reduce the heat and simmer for 15 minutes. Add the chickpeas, okra/squash, apricots, mushrooms and parsley and simmer until the vegetables are tender, about 10-12 minutes. Season to taste with the salt and pepper. - Bring the water to a boil in a large saucepan. Add the couscous and sultanas and mix well with a fork. Remove the pan from the heat and let stand for 2 minutes to allow pasta to swell. Add the remaining oil to center of the couscous, return pan to heat and cook over medium heat, stirring until heated through, about 4 minutes. - Spoon couscous around the edge of a serving dish. Garnish with the chives. Spoon chickpea and vegetable mixture in the center and sprinkle with rose petals, if using. Serve immediately. 490 cals | 10 g of fat. ----- VARIATIONS (seasonal ingredients) water and a low-sodium vegetable bouillon 1/2 cup V8 plus 2 cups water 4 ounces of okra instead of zucchini rutabaga instead of turnips yellow and green summer squash instead of 1 color Use 1 yam and 1 russet, white potato for the sweet potato Use 16 ounced canned chickpeas; drain, rinse ----- Serve with ripe tomatoes, chopped; blanched okra, sliced; toss with a vinaigrette spiced with ground corriander seed. Nectarine slices. Iced tea. [Recipes by Anne Marshall (1996). New York: Stewart, Tabori & Chang. Over 100 recipes from the Cuisines of 13 countries. mcRecipe/patH.22Au96] - - - - - - - - - - - - - - - - - - - NOTES : Here's a spicy, colorful Moroccan stew of garbanzos and root vegetables. The list of ingredients appears long but is not complicated. Use what's in season. This dish reheated well ('better'). Could use this for a party; make the day before. FOR PARTY - see also BULGUR MEATBALLS--patH * Exported from MasterCook * Couscous With Sun-dried Tomatoes Recipe By :from newspaper (Jackie) Serving Size : 4 Preparation Time :0:15 Categories : Eat-Lf Mailing List Pasta Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- finely chopped 2 tablespoons olive oil 8 sun-dried tomatoes -- chopped 1/4 teaspoon thyme -- rounded 1 1/4 cups water 1/4 teaspoon salt 1 cup whole wheat couscous In a medium saucepan with a tightly fitting lid, saute the onions in the oil on medium heat. When the onions are beginning to soften, add the sun-dried tomatoes and thyme and continue to saute for 5 minutes more. In another pot, bring the water to a boil. When onions are translucent, add the boiling water and the salt and return to a boil. Stir in the couscous, cover and simmer on low heat for 5 minutes. If using regular couscous, remove from heat and let sit 5 minutes. Stir with a fork to fluff the couscous and serve. 16% cff. _________________________ Hope these are what you're looking for. Gee, they sound pretty good. Think I'll go in there and dig my sun-dried tomatoes out. ;D - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Couscous With Veggies Recipe By :Annabel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 packet couscous 1 large onion 2 cloves garlic 2 carrots -- (2 to 3) 2 potatoes -- (2 to 3) 2 carrots -- (2 to 3) 2 zucchini -- (courgettes)(2 to 3) 2 tomatoes -- or small tin chopped tomatos (2 to 3) 1 small cauliflower 1 tin chickpeas -- (garbanzo beans) 3 ounces dried apricots -- or raisins (3 to 4) Chop onion, carrots, garlic, tomatos. Separate cauliflower into florets. Cut potato into chunks. If using dried apricots, cut in half. Put all vegetables including drained and rinsed chick peas (garbanzos) into a large saucepan, cover with water. Season with salt and pepper, and, if possible, with ground cumin and coriander seed and perhaps some fresh coriander (cilantro). Do use any vegetables you have available; apart from the onion and chick peas (garbanzos), the list is descriptive not prescriptive. Bring to boil and simmer for about half an hour, until everything is cooked. Meanwhile, cook couscous according to the instructions on the packet. When ready, put on plate and put vegetables on top. Couscous is traditionally served with a hot chilli and garlic sauce, called harissa, but any hot chilli sauce will do. I use a West Indian pepper sauce widely available in Britain; I'm sure there are similar ones all over the world! You buy harissa in tubes - I haven't seen it here, but it's available in every French supermarket, and I've stocked up!!! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Couscous With Zucchini And Onions Recipe By :Nicki A. Eger Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- balsamic vinegar or vinegarette dressing 1 small zucchini 1/2 onion 2 cloves garlic -- sliced (more or less to taste) 1 cup couscous 1 1/2 cups water 1 teaspoon Italian seasoning 1 tablespoon parmesan cheese -- optional - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cow-gone Chili Recipe Recipe By :(Rod Hooper) Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Chilis Eat-Lf Mailing List Potatoes Tvp, Seitan, Tempeh Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium Red Potatoes 1 medium onion 1 medium bell pepper 30 ounces canned Kidney beans 1 can chopped chili peppers -- (4 oz.) 1/4 cup roasted red peppers 1 cup T.V.P -- (textured vegetable protein) 1 can tomato sauce -- (12 oz.) 1 can tomato paste -- (1 oz.) (1 to 8) 1 teaspoon crushed garlic 1 tablespoon medium hot sauce 2 tablespoons all blend oil 1 vegetable bouillion cube 1 teaspoon cayenne pepper -- (hot cha momma) 1 tablespoon cumin wash and chop produce drain beans chop potatoes and other produce into 1/4 pieces (be sure they are not any bigger than this or it will affect the texture) boil potatoes in water until just turning soft (they will turn mushy if you over cook them) drain the potatoes and set them aside until all other ingredients have been added in frying pan; add all blend oil, bell pepper-cook until pepper is SOFT add onion,red peppers,garlic-cook until onions are kinda clear looking Now throw everything into a large pot EXCEPT the potatoes. Cook for about 15 min. on medium heat. Now you add the potatoes,turn down the heat and let simmer for about 1/2 hours (to blend the flavors) Put chili in refrig. and let cool - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crab Cakes Recipe By :In the Kitchen wit Rosie,Rosie Daley (Dawn Chace) Serving Size : 4 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh lump crabmeat vegetable cooking spray 1 teaspoon parmesan cheese -- freshly grated 1 tablespoon fresh chives -- snipped 1 large egg -- or 2 large egg white 1 tablespoon Old Bay seasoning 1 teaspoon Italian seasoning 2 tablespoons jalapeno -- chopped 1 teaspoon baking powder 2 tablespoons fresh parsley -- chopped 1 teaspoon worcestershire sauce 1 cup bread crumbs -- unflavored Preheat the oven to 400 degrees (F) Rinse the crabmeat under cold running water and drain, making sure to remove any filament or shell. Spray the vegetable oil over the baking sheet 3 times to coat. In a large bowl, combine all remaining ingredients except 1/2 c. of the bread crumbs, and stir in the crabmeat. Using 1/4 cu for each crabcake, form the mixture into 8 cakes. Roll each in the reserved breadcrumbs and place on the prepared baking sheet. Coat the crabcakes lightly with the cooking spray. Place the baking sheet on the bottom shelf of the oven and bake the crabcakes for about 5 minutes per side, until brown. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crab Cakes #2 Recipe By :Eating Well Mag (Mary Curtis) Serving Size : 6 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound fresh lump crabmeat -- picked over and patted dry -- (2 cups) 1 Cup bread crumbs -- (about 3 slices fresh or day-old bread) 1/4 Cup reduced-fat mayonnaise 1 Large egg white -- lightly beaten with a fork 2 Tablespoons fresh lemon juice 1 scallion -- trimmed and finely chopped 1/3 Cup red bell pepper -- finely diced -- or- green bell pepper 1 Tablespoon chopped fresh parsley 1 Teaspoon Old Bay seasoning 1/4 Tsp freshly ground pepper 1/4 Tsp Tabasco sauce -- (to 1/2 ) 1/2 Cup fine dry breadcrumbs 1 Tsp. vegetable oil -- preferably canola oil lemon wedges for garnish Preheat oven to 450 degrees F. In a large bowl, stir together crabmeat, fresh breadcrumbs, mayonnaise, egg white, lemon juice, scallions, bell peppers, parsley, Old Bay seasoning, pepper and Tabasco. Put the dry breadcrumbs in a shallow dish. Form the crab mixture into six 1/2 inch thick patties. (The mixture will be very soft.) Dredge the patties in the dry breadcrumbs, reshaping as necessary. Brush oil evenly over the bottom of a heavy ovenproof skillet (or spray with pam)heat the skillet over medium-high heat. Add the crab cakes and cook until the undersides are golden about 1 minute. Carefully turn the crab cakes over and transfer the skillet to the oven. (If you do not have an ovenproof skillet, transfer the patties to a baking sheet.) Bake for 10 to 12 minutes, or until heated through. Serve with lemon wedges. Serves 6 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crab Cakes #3 (Far East) Recipe By :Light and Easy Cooking Collection (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans lump crabmeat -- (6 oz) drained 1/2 cup waterchestnuts -- finely chopped 1/4 cup soft breadcrumbs 1 tablespoon dried parsley -- plus 1 teaspoon dried parsley 1/2 teaspoon pepper 1/2 teaspoon dark sesame oil 3 tablespoons lowfat mayonnaise Vegetable cooking spray Lemon wedges Combine first 7 ingredients in a small bowl; stir well. Shape crabmeat mixture into 8 patties. Coat a large non-stick skillet or griddle with cooking spray; place over a medium-high heat until hot. Add crabmeat patties, and cook 6 to 8 minutes or until lightly browned on both sides, turning once. Transfer to a serving platter. Garnish with lemon wedges. Yeild: 4 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crab Quiche Recipe By :Sue Page Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups crab -- fresh, shredded -- or- imitation crab 2 green onions -- chopped 3 tablespoons parmesan cheese -- grated corn from one ear of sweet corn OR 1/2 cup frozen corn -- (to 3/4 cup) 1/2 teaspoon dried dill weed 1/8 teaspoon white pepper 1/8 teaspoon salt 1 can evaporated skim milk 1 cup Egg Beaters(r) 99% egg substitute 1/2 cup nonfat sour cream Heat oven to 350 degrees. Lightly coat a 10 inch glass pie dish with cooking spray. Mix crab, cheese, onion, corn, dill, pepper & salt. Spread evenly in pie pan. Combine milk, egg sub, & sourcream. Beat until combined well. Pour over the crab mixture. Bake 50-60 minutes or until knife comes out clean. Cool for ~ 10 minutes before serving. 8 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crab Stuffed Fish Recipe By :Alekzandara Traynor Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Stuffing Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- fish fillet -- butterflied spinach basil onion garlic carb it's really good as a stuffing for other fish -- or you could make the stuffing mixture, and bake it. my original recipe was for baked stuffed trout with pistachios and gouda cheese, but both the trout and pistachios and cheese add too much fat -- but the recipe would be good without. pick a lf fish you like, but in butterfly fillets -- in a food processor, mix/chop spinach with fresh basil, onions, and garlic. mix by hand with crabmeat. fill inside of fish filets, and roll in bread crumbs, cornflake crumbs, whatever. wrap individual filets in tinfoil, and bake for recommended time for fish size. you could do one large fish, or many one-serving ones. you could also add a bit of fresh-grated parmesean to the crab/spinach mix. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crab Stuffed Mushrooms Recipe By :WW's Magazine,MICROWAVE SECTION 5/91 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Fish & Seafood Stuffing Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup scallions -- minced 2 teaspoons diet margarine 4 ounces crabmeat -- canned, cartilage removed, drained 2 tablespoons fresh parsley -- minced 1 tablespoon horseradish -- drained 2 garlic cloves -- minced 2 drops hot pepper sauce 2 1/4 cups mushrooms -- stems removed (about 24 mushrooms) ground red pepper -- to garnish 4 servings, Per Serving: (6 mushrooms) 52 calories, 2 grams fat Combine scallions and margarine in a 2 cup measure. Microwave on high for 2 minutes; stir in crabmeat, parsley, horseradish, garlic and pepper sauce. Stir well. Place half the mushrooms, stemmed sides up, in a 9 inch pie plate. Fill each mushroom cap with 1 teaspoon crab mixture. Microwave on high 3-4 minutes, turning plate 1/4 turn, once. Remove mushrooms to serving plate; repeat with remaining mushrooms and filling. Let stand 2-3 minutes before serving. Sprinkle with ground red pepper. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cracked Wheat Salad Recipe By :GRILLIN & CHILLIN TV Show (Tina D. Bell) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cracked wheat -- cooked 1 ounce red pepper -- diced 1 ounce yellow pepper -- diced 3 tablespoons tarragon -- chopped 1/2 cup fresh lemon juice 2 tablespoons honey Salt and pepper In mixing bowl combine all ingredients well. Season to taste with salt and freshly ground pepper. Yield: 4 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cran-apple Rice Recipe By :AuburnQT@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Uncle Ben's Long Grain & Wild Rice -- (6 oz.) (original flavor) 2 1/3 c. Apple Juice 1/3 c. dried cranberries -- (Craisins) 8 dried apple rings -- diced, --or substitute 1 fresh apple, diced 1 T reduced-calorie margarine 1/8 cup walnuts -- chopped [I served this with roasted veggies, fresh rye bread and a spinach salad.] Combine wild rice, apple juice, cranberries and diced apples with only HALF of the seasoning packet found in wild rice box in medium saucepan. (Discard remaining seasoning or reserve for another use). Cook as directed on package (bring to a boil, then cover and reduce heat. Simmer for 25 minutes then remove from heat and let stand, covered, for an additional 5 minutes or until liquid is absorbed). Stir in tablespoon of margarine and divide into 4 portions. Sprinkle with walnuts and serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cran-apple Tamale Turnovers Recipe By :Vegetarian Gourmet,Sum. 93 (Kevin Wilson)(R. Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Mexican & Southwestern Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c Cranberries 1 c Raisins 4 md Granny Smith Apples 1 c Apple Juice 1/4 c Water 2 tb Arrowroot powder Tamales 18 servings. Finely Chop apples In a large saucepan combine all filling ingredients except water and arrowroot. Bring to boil, cover, reduce heat to low and simmer until tender, about 30 minutes. If filling is too thin remove cover and evaporate excess liquid by simmering over low heat. Dissolve arrowroot in water and add to cranberry mixture. Stir until thick lkie stewed fruit. Fill and cook tamales, according to "Tamales: Basic Procedure" ** Hint: experiment using different types of Fruit filling. *** Vegetarian Gourmet - Summer 1993, Don Matesz *** From: kevin.wilson@panic.rain.com (Kevin Wilson) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry "Sundae" Recipe By :Heather Roch Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Base: 3 cups Grape-Nuts(r) 1 cup skim milk 1 cup unsweetened applesauce 2 teaspoons vanilla 1 cup craisins -- (dried cranberries) Sauce: 2/3 cup cranberries -- up to 1 cup, washed 3/4 cup water -- to 1 cup 1/3 cup sugar -- or to taste *** frozen yogurt, vanilla -- nonfat Mix the ingredients until moistened. Spread into a greased 8 or 9 inch square cake pan (or 9 x 13) pan and bake at 350F for 30-35 minutes. Cool and cut into squares. Note: These are not sweet. They are similar to granola bars in texture but have more moisture. More like a soft granola bar (if such a thing exists.) These bars make a great breakfast on the run. The sauce: Rinse and drain 2/3- 1 cup whole cranberries. Simmer them in 3/4-1 cup (approx.) of water until the berries pop a bit. Add sugar to taste. I added maybe 1/3 cup and the berries still had some tartness. When the sugar dissolves remove from the heat. Place a slice of the base in a bowl. Top with vanilla no fat yogurt and a drizzle of the cranberry sauce. A really yummy treat. Not to mention a great way to get rid of those Grape Nuts! Seriously- it reminded me of the brownie sundaes that I used to eat in the old days. Someday I might try this with blueberries. - - - - - - - - - - - - - - - - - - -