* Exported from MasterCook * Guava Bread Recipe By :Reggie Dwork Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 Tsp Active Dry Yeast 2 C Bread Flour 1 C Whole-Wheat Flour 1/3 C Guavas -- fresh 1 tablespoon Butter Buds(r) 1/2 Tsp Salt 1/2 Tbsp Honey -- thistle 1 Tbsp Honey -- cinnamon creamed 1/8 tsp Ground Ginger 1/8 tsp Allspice 2 tsp Wonderslim -- (I use this instead -- of margarine) 1 C water I put it all in the baking basket and started it. It has a pretty good flavor but seems to lack something...not sure what. Entered into MasterCook II and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gumbo Recipe By :FF List: Laurel's Kitchen (E.Freeman) (Ellen C.) Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole onion -- chopped 3 whole clove 1 whole green bell pepper -- diced 2 cups tomatoes -- diced 4 cups vegetable stock 1 cup cooked lima beans 1 cup fresh corn kernels -- or frozen 1 1/2 cups sliced okra 1 teaspoon salt 1/4 teaspoon allspice Saute the onion and green pepper with the cloves in water until soft. Remove the cloves. Put all ingredients in a slow cooker on high for 6 hours or low for 8-10 hours. Pretty simple! It's nice to come home at the end of the day and have everything ready. I did the lima beans in the slow cooker the night before so all I had to do was add everything else to them. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gumdrop Bread Recipe By :From Reggie Dworks Collection (Reggie Dwork) Serving Size : 20 Preparation Time :1:45 Categories : Breads Breads: Quick & Muffins Desserts Eat-Lf Mailing List Grains & Cereals Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C Butter -- or margarine 1 1/2 C Sugar -- or substitute 4 Egg Beaters(r) 99% egg substitute -- or eggs 1 Tsp Baking Soda 1/2 C Buttermilk 4 C Flour 1 Tsp Salt 13 Oz Gumdrops Beat butter and sugar until creamy. Add egg beaters one at a time beating well after each. Stir soda into buttermilk then mix into batter. With knife or scissors cut gumdrops into pieces. Combine them with flour and salt, mix with fingers to separate the pieces. Stir into batter, mixing well. Spoon batter into 2 prepared 5 x 9" loaf pans. Bake at 325 deg F. for 1:20. Cool 10 min then turn out of pans and cool completely. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gumdrop Tea Bread Recipe By :From Reggie Dworks Collection (Reggie Dwork) Serving Size : 10 Preparation Time :1:30 Categories : Breads Breads: Quick & Muffins Desserts Eat-Lf Mailing List Fruit Grains & Cereals Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Flour 2 Tsp Baking Powder 1/4 C Sugar -- or substitute 1 Tsp Cinnamon 1 Tsp Salt 1/4 Tsp Mace 1/4 Tsp Nutmeg 2 Tbsp Prune -- puree or margarine 1 Egg Beaters(r) 99% egg substitute 1 cup Skim Milk 1/2 C Raisins 1/2 C Gumdrops -- diced(no black ones) 4 Tbsp Flour Sift all dry ingredients except the 4 T flour for dredging the fruit and candy. Add liquid to the dry ingredients mixing smooth; don't beat. Dredge raisins and gumdrops in flour. Add to the batter. Put in prepared lof pan. Let sit 20 min. Bake 45 min in 350 deg. F. oven. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gyoza (Pot Stickers) Recipe By :Dynasty (Sally Eisenberg) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Fish & Seafood Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Pound ground pork -- beef, or chicken (up to 3/4 lb) 1 Med. shrimp -- deveined and finely chopped 1 Cup cabbage -- shredded 2 green onions -- chopped, incl green 1 Clove garlic -- minced 2 Tablespoons soy sauce 1 Tablespoon cornstarch 1/2 Teaspoon ginger -- minced Mix well. Place 1 rounded tsp. mixture onto center of 1 of about 3 dozen Dynasty Gyoza Wrappers. Moisten edge with water. Fold wrapper in half over filling, pleating edge in decortive-fashion as desired;press edges to seal.Repeat with remaining wrappers & filling. Heat ! Tbs. oil in each of 2 large non-stick pans. Add filled gyoza side-by-side. Cook over medium-high heat1 to 2 min. or until lightly browned on the bottom. Add 1/3 cup water to each pan, cover & cook over medium heat 3 to 4 min. or until water is gone. Serve browned side up with soy sauce. - - - - - - - - - - - - - - - - - - - NOTES : You can use Pam instead of the oil in skillet, I did and it worked just fine. Lou&Sally Eisenberg sparky@netgate.net * Exported from MasterCook * Ham And Vegetables With Mostaccioli Recipe By :Lynn (Lrausc19@starnetinc.com) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Ounces mostaccioli -- (1-1/2 cups) 2 Cups zucchini -- sliced 1/2 Cup green onion -- sliced 4 Teaspoons cornstarch 1/4 Teaspoon dried basil -- crushed 1/4 Teaspoon dried marjoram -- crushed 1 Can evaporated skim milk -- (13 ounce) (1-2/3 -- cups) 5 Ounces cooked ham -- cut into strips (1 -- cup) 1. Cook pasta according to package directions; drain well. Set aside. 2. In a medium saucepan combine zucchini, onion and 1/4 cup water. Bring to boiling; reduce heat. Simmer, covered for 4 to 5 minutes or till vegetables are crisp-tender; drain well. Return to saucepan. 3. Meanwhile, for sauce, in a small saucepan combine cornstarch, basil, marjoram, a little of the evaporated milk, and 1/8 teaspoon pepper. Stir in remaining milk all at once. Cook and stir till thickened and bubbly. Stir sauce, ham, and pasta into vegetables. Heat through. Calories: 291, Protein: 21g, Carbohydrate: 46g, Fat: 3g, Sodium: 540mg, Cholesterol: 23mg, Potassium: 696mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ham Casserole Recipe By :(Judith White) Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Crockpot Eat-Lf Mailing List Meats Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices cooked ham -- lowfat, thick slices or- about three cups of leftover ham 6 medium potatoes -- thinly sliced or twelve new potatoes, halved 2 large onion -- thinly sliced 6 slices lowfat mozzarella cheese -- (6 to 12) or any mild cheese 1 can low fat Cream of Mushroom soup Layer in crock pot beginning with ham on the bottom. Spread a layer of soup between groups of ham, potato, onion and cheese. Cook on high just until pot is heated then on low for six to eight hours. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hamburger Stroganoff Recipe By :Nanci Borg Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef -- browned or ground turkey or any meat Chopped onion Chopped garlic Chopped mushrooms 1 cup beef broth -- or red wine 1 can cream of mushroom soup -- lowfat canned mushrooms -- drained (or fresh) fresh ground pepper dill weed noodles nonfat sour cream Drain well blotting any extra fat. Saute the onion, garlic, and mushrooms. Add one cup fat free beef broth to the cooked meat mixture (could use a good red wine). Stir in one can of Healthy Request or other low fat/ff cream of mushroom soup. Add canned mushrooms (drained) or fresh cooked ones. Bring to a boil. Reduce heat to simmer. Add fresh ground pepper, and a small amount of dill weed. Cook noodles. When almost finished add a couple big spoonfuls of ff sour cream to the meat/soup mixture. Heat through. Add more pepper and dill according to your taste. Drain the noodles and serve the meat mixture over the hot noodles. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Harvest Apple Stuffing Recipe By :Shape, Nov 1993 (Beth Miller) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Side Dishes Stuffing Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Apple Juice 1 C Carrots -- shredded 1 C Celery -- chopped 1/2 C Onion -- chopped 1/4 Tsp Nutmeg 8 C Cornbread -- dry cubes 2 C Apple -- peeled and chopped 1/2 C Walnuts -- chopped 1/4 C Wheat Germ -- toasted 1 C Chicken Broth -- defatted They are from the November 1993 issue of Shape magazine. These recipes were all modified from high-fat to low fat recipes. Preheat oven to 350. Coat a large skillet with nonstick cooking spray. Add apple juice, carrots, celery and onion and cook until tender. Stir in nutmeg. Lightly coat a 3 to 4 quart casserole dish with nonstick coating spray. Place cornbread cubes, apple, walnuts and wheat germ in casserole dish and toss lightly. Add onion mixture. Drizzle with enough broth to moisten and toss lightly again. Bake for 30 - 40 min. Per serving: calories: 197 fat grams: 4.5 Percent calories from from fat 20.5. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Harvest Loaf Recipe By :Betty Crocker's Bread Machine Ckbk (Reid Furniss) Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Water 2 Tablespoons Water 3 Cups Bread Flour 1/4 Cup Dehydrated Soup Greens 2 Tablespoons Nonfat Dry Milk 2 Tablespoons Sugar 1 1/2 tsp Salt 1/4 tsp Garlic Powder 2 tsp Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack. - - - - - - - - - - - - - - - - - - - NOTES : 1 1/2-Pound Loaf recipe. Dehydrated soup greens can be found in jars in the spice section of your supermarket. * Exported from MasterCook * Hash Browns 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 for 2 people - adjust as necessary shred 1 medium potato spray fry pan w/pam add shredded potato & spread out evenly in fry pan brown on one side, turn & brown on the other (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) Add optional ingredients just before serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hashies Recipe By :Ozettt@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium potatoes -- shredded in food processor 1 clove garlic -- minced 1 small onion -- minced 1/2 tsp Gusto seasoning (has a mix of pepper -- chil powder, garlic,parsley, oregano, white & black pepper -- etc., NO SALT, by Benson's Spices) Salsa The secret is not to turn the hash browns or fries until your sure they're crisp on that side and have a couple of good non-stick pans. Add salsa after they are cooked. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hawaiian Ice-box Cake Recipe By :Healthy Choice magazine (Crystal D. Davis) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups water 3 egg whites (I used Just Whites dissolved in water per directions) 18 1/2 oz light yellow cake mix (I used Betty Crocker Sweet Rewards) Vegetable oil cooking spray 2 cups skim milk 1 package instant banana cream pudding and pie filling mix -- (3.4 oz) (I used Snackwell's, but would have preferred Jell-O sugar free) 1 can unsweetened crushed pineapple -- (15 oz) drained 2 cups reduced-calorie frozen whipped topping -- thawed (I used Cool Whip Lite(r)) 1/4 cup shredded coconut -- toasted (High in fat, could omit without ruining the taste of the cake) Combine water, egg whites, and yellow cake mix in a large bowl and beat at low spped of an electric mixer 30 seconds. Increase speed to medium and beat 2 minutes. Pour batter into a 13x9x2 baking pan coated with cooking spray. Bake at 350 degrees for 35 minutes or until cake springs back when touched lightly in center. Let cool in pan on a wire rack. Combine milk and pudding mix in a medium bowl and beat at low speed of an electric mixer 2 minutes or until thickened. Cover and chill 5 minutes. Stir pineapple into pudding. Pierce 48 holes in top of cake using the handle of a wooden spoon. Spread pudding mixture over cake, and then spread whipped topping over pudding. Sprinkle with coconut. Store in refrigerator. Yield: 16 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hawaiian Lemonade Recipe By :Patti McCoy Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 oz frozen lemonade -- add ice water (1 to -- 6) 1 1/2 cups unsweetened pineapple juice 1 1/2 cups apricot nector 1 cup ginger ale Mix all together in pitcher or punch bowl. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hawaiian Macaroni Recipe By :My Great Recipes Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Bunch Green Onions -- Sliced (with tops) [2 T oil in original] 2 Medium Carrots -- peeled and shredded 1/4 Cup Soy Sauce 1 Can pineapple rings in juice 1 Medium Green Pepper -- Chopped 2 Cups Macaroni -- Cooked & Drained 1 Tablespoon Brown Sugar In large skillet saute onion in the oil for 2 to 3 minutes. Add carrots. Saute for 1 minute. Stir in soy sauce, Drain juice from pineapple into the mixture. Simmer for 5 minutes. Cut phieapple in small pieces. Add with green pepper and macaroni to the sauce. Stir in brown sugar and simmer for 5 minutes, stirring frequently. - - - - - - - - - - - - - - - - - - - Serving Ideas : Roast pork or chops, ham or poultry NOTES : Be aware that macaroni and spaghetti double upon cooking while noodles remain the same (e.g., in this recipe the 2 cups macaroni will yield 4 cups cooked). * Exported from MasterCook * Hawaiian Meatballs Recipe By :Mary Myton (Becky Myton) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- MEATBALLS: 2/3 cup evaporated milk 1 1/2 pounds ground beef -- (or ground turkey) 1/2 cup chopped onions 2/3 cup bread crumbs 1 teaspoon salt SAUCE: 1 can pineapple -- (13 1/2 oz.) chunks (reserve the juice) water--add to pineapple juice to make 1 c. liquid 2 tbsp. cornstarch 1/4 cup vinegar 1/4 cup brown sugar 1 tomato -- chopped 1 cup green pepper -- chopped 1) mix up your meatballs, and brown them on all sides. (I did mine in the broiler last time; they were nearly cooked by the time they browned). 2) chop the tomatoes and pepper and set aside 3) in a large saucepan or pot, boil the meatballs and sauce ingredients (except the tomato and pepper) until the sauce is thickened. Think Chinese food and sweet-and-sour sauce to get an idea how thick you want this. (It doesn't affect the flavor if the sauce isn't thick, it just clings to the meatballs better!) 4) just before serving, add the chopped tomato and peppers to the meatballs. Serve immediately, before the tomatoes get mushy :) I like to serve this with a side dish of rice. Last time I made this, I also put in chopped yellow pepper, just for the color. OR make the Turkey Meatballs from B. Myton instead and just use this sauce. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hazelnut Apple Pancakes Recipe By :Caprial's Cafe Favorites,Chef Caprial Pence (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Cakes & Frostings Eat-Lf Mailing List Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 C Flour 1/4 C Hazelnuts -- toasted -- finely ground 1 Pinch Salt 2 Tsp Baking Powder 1/2 Tsp Baking Soda 1 Egg Beaters(r) 99% egg substitute -- or equiv to 1 egg 1 1/3 cups Skim milk -- or buttermilk 1/4 cup Applesauce 1 large Granny Smith apple -- peeled and diced 1/2 teaspoon Vanilla NOTE: Recipe adjusted from the original to lower the fat content. Original recipe called for 1/3 C hazelnuts - I used 1/4 C. It also calls for 2 T butter, melted (optional), I chose to omit it or in the future to use Wonderslim instead of the butter. NOTE: To toast hazelnutes - bake on sheetpan till golden brown and hull starts to break off. Rub hull to remove. Grind to nice fine meal. In bowl put flour, hazelnuts, baking powder, baking soda, applesauce, egg beaters, nonfat milk, and vanilla. Stir till it comes together. Add apple or any fruit you prefer. Can make any size you want. When top bubbles flip them over. Makes about 1 dozen. These are really wonderful!! Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 256.2 Fat 5g Carbs 43.9g Dietary Fiber 1.3g Protein 9.5g Sodium 426mg CFF 17.2% ------------------------------ * Exported from MasterCook * Hazelnut Cakes Iroqouis Recipe By :SPIRIT OF THE HARVEST:N Amer Indian Cking(S.Weingart) Serving Size : 6 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Lb Hazelnuts -- blanched, shelled 2 cups Water 1/3 C Cornmeal 1/2 Tsp Salt 1 Tbsp Maple Syrup -- or honey 1/3 C Oil -- for frying There is a wonderful native american cooking book available. Cox, Beverly and Jacobs, Martin. SPIRIT OF THE HARVEST:North American Indian Cooking. New York:Stewart, Tabori and Chang Publishers. 1991. ISBN 1-55670-186-1. The book is broken down into sections; Southeastern coast and woodlands, Northeastern coast and woodlands, the Great Plains, the Southwest and the West. Each section opens with a description of the native american tribes of the region, their lifestyle and their major food groups. Each recipe is introduced with the history of the recipe, including additions made after contact with Europeans. The appendix lists native american ingredients, how to prepare the ingredients, a list of mail order sources for unusual items, and a wonderful 4 page biblio. The photography in the book is phenomenal! It could easily be a "coffee table" book. (Price $35. But best of all the recipes are GOOD! Last Thanksgiving, my husband and I made our entire meal from recipes of the Northeastern coast, and it was one of the best Thanksgiving dinners ever. Finely chop hazelnuts. Bring water to boil in a saucepan. Add nuts to the water and boil for 30 min, until soft. Add cornmeal, salt and maple syrup and let stand for 30 min. until thick. Heat oil in a large skillet over med-hi heat. Drop hazelnut mixture by tablespoonfuls into skillet and brown. Turn, flatten cakes, and brown on other side. Drain on paper towels and serve with maple syrup. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hearty Corn-and-potato Chowder Recipe By :Quick & Healthy Cooking,Oct.1995(Reid J. Furniss) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can nonfat chicken broth -- 14 oz 1 Package Frozen Corn -- 10 oz 1 Cup Hashed Brown Potatoes -- Frozen 1/4 Cup Shredded Carrots 1/4 Cup Chopped Onions 1 tsp Worcestershire sauce 1/4 tsp Dried Marjoram 1/8 tsp Black Pepper 1 Can Evaporated Skim Milk -- 12 oz 2 Tablespoons Flour 1/3 Cup Chopped Ham -- Cooked In a covered saucepan over medium-high heat, bring broth, corn, potatoes, carrots, onions, Worcestershire sauce, Marjoram and pepper to a boil, stirring occasionally. Reduce heat to medium. Cook until potatoes and onions are tender, about 3 minutes. Whisk 1/2 cup of milk and flour into a bowl until smooth. Stir flour mixture into saucepan. Add ham and remaining milk. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. Boil and stir for 1 minutes. Serves 4. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hearty Eggplant-barley Bake Recipe By :(Wendy Lockman) (Tina D. Bell ) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Onions -- chopped 1/2 cup Mushrooms -- chopped 1/4 cup Green peppers -- chopped 1 tablespoon Garlic -- minced Water for sauteeing 1 cup Eggplant -- cubed 2 tablespoons Water 16 ounces canned tomatoes 1 1/2 cups Water 3/4 cup barley -- or pearled barley 1/2 cup Chili sauce 1/4 cup Fresh parsley -- chopped 1 teaspoon Honey -- or maple syrup 1 teaspoon worcestershire sauce -- (vegetarian style) 1/2 teaspoon Dried marjoram 1/4 teaspoon Ground black pepper In a large no-stick frying pan over medium heat, saute onions, mushrooms, peppers, and garlic in 1 tbs. water until softened, about 5 minutes. Add eggplant and 2 tbsp. water; saute until softened, about 10 minutes. Add the tomatoes (with their juice), 1 1/2 cups water, barley, chili sauce, parsley, honey (or syrup), Worcestershire sauce, marjoram, and black pepper. Bring to a boil and simmer for 20 minutes, or until barley is tender. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hearty Fig Oatbran Muffins Recipe By :(Wendy Lockman) Serving Size : 12 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups bran flakes 1/2 cup Apple juice 3 tablespoons Egg beaters(r) 99% egg substitute -- OR 1 egg 1/2 cup Skim milk 6 ounces apple juice, frozen concentrate 3 tablespoons Vegetable oil 1 large Banana -- mashed 3/4 cup dried figs -- California -- chopped finely 2 tablespoons Honey -- -OR- 1/4 cup Brown sugar -- firmly packed 1 1/2 cups Flour -- Oat flour, (Whole Wheat or All-purpose) 1/2 cup Oatmeal -- (rolled oats) 1 teaspoon Cinnamon 1 1/2 teaspoons Baking soda 2 teaspoons Baking powder Combine your favorite bran flakes in a large bowl with apple juice. Moisten the flakes evenly. Add the egg substitute, milk, apple juice concentrate, oil, banana, figs and honey. Mix well. In a small bowl, combine flour, oatmeal, cinnamon, baking soda and baking powder. Add to bran mixture and mix well. Line a muffin tin with paper liners. Spoon batter into paper-lined muffin cups. Bake at 350 F for 20 minutes or until done. Yield: 12 muffins - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hearty Oat And Cornbread Recipe By :The Mormon Diet Cookbook (Reggie Dwork) Serving Size : 9 Preparation Time :0:40 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Main Dishes Side Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Oats -- quick or old fashion 1 cup Cornmeal 1/2 cup Flour -- All-Purpose 1 tablespoon Baking Powder 1/4 teaspoon Salt -- optional 1 cup skim milk 1/2 cup Corn Kernels 2 tablespoons Applesauce 2 Egg Beaters(r) 99% egg substitute -- or substitute 2 tablespoons Onion -- finely chopped Heat oven to 425 deg F. Spray an 8 or 9" square baking pan with nonstick spray. In a med. bowl, combine dry ingredients. Add remaining ingredients that have been combined in a small bowl; mix well. Spread evenly into prepared pan. Bake 20 - 25 min or until edges are lightly browned. Serve warm. - - - - - - - - - - - - - - - - - - - NOTES : Prep. Time: 15 min. Baking Time: 25 min. * Exported from MasterCook * Hearty Pizza Hero Recipe By :Van den Bergh Foods, Inc. Serving Size : 8 Preparation Time :0:10 Categories : Eat-Lf Mailing List Pizzas & Calzones Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf French bread -- split and toasted ----Sauce---- -- * see note 1/2 tsp olive oil 8 ozs mushrooms -- sliced 1 c bell peppers -- chopped 1/2 c onions -- chopped 14 1/2 ozs crushed tomatoes 8 ozs no-salt-added tomato sauce 2 tbsps pizza seasoning 1 1/2 tsps salt 1 tsp granulated sugar 1 tsp oregano 1 tsp basil 1/4 tsp black pepper ----Toppings---- 1/2 tsp olive oil 1 sm onion -- sliced 1-inch thick 1 sm bell pepper -- sliced 1-inch thick 10 slices low-fat bacon -- cooked and crumbled 6 low-fat ham slices -- sliced diagonally 5 slices fat-free swiss cheese singles 5 slices fat-free american cheese singles Preheat oven to 425. To prepare sauce, heat oil in a skillet, cook mushrooms, peppers, and onions until tender. Add crushed tomatoes, tomato sauce, pizza seasoning, salt, sugar, oregano, basil, and black pepper. Simmer all ingredients until bubbling or 15 minutes. Let cool and set aside. In another skillet, heat remaining oil over medium heat. Cook remaining onion and bell pepper until tender; set aside. Top both halves of bread evenly with sauce. Then, top with cooked onion, bell pepper, bacon, ham, and cheeses. Bake for 16 minutes or until cheese has melted. - - - - - - - - - - - - - - - - - - - NOTES : * A 14 ounce jar of pizza sauce may be substituted. ``````````````````````````````` * Exported from MasterCook * Hearty Portobello Stuffed Potatoes Recipe By :FF List (Katherine Rodman) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Stuffing Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- peeled and finely chopped 4 Portobello mushrooms -- stemmed anmd cut into 1/2 inch dice 1/4 cup red wine 1/4 cup vegetable broth 1/2 teaspoon kosher salt ground pepper -- to taste 1 tablespoon italian flat leaf parsley -- coarsley chopped 4 potatoes -- baked and forked open Serves 4 1. Spray a nonstick skillet with Pam and place over medium low heat. Add the onion and cook for 2 minutes. Add the mushrooms and cook, stirring often, untill the onions are soft and the mushrooms have released their juices, about 8 minutes. 2. Stir in the wine and broth, increase the heat to medium and cook until syrupy, about 5 minutes. Stir in the salt, pepper and parsley. Serve over forked and fluffed potatoes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hearty Vegetable Stew Recipe By :Shop & Save Calendar (Lavon) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 ounces tomato juice 14 1/2 ounces tomatoes -- pureed 2 cups water 2 large potatoes -- chopped 15 ounces garbanzo beans -- canned,drained 15 ounces kidney beans -- canned,drained 1 cup lentils -- rinsed and drained 1 large onion -- chopped 2 teaspoons garlic powder 1 cup red pepper -- diced 1 cup green pepper -- diced 10 ounces frozen broccoli -- chopped 2 large carrots -- grated 2 tablespoons dried parsley 2 tablespoons chili powder 1 teaspoon dried basil 1 teaspoon ground cumin Serving Size:12 Combine everything. After bringing to a boil, reduce heat & simmer, covered, 30 - 45 minutes or until lentils are tender. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Heavenly Fruit Salad With Mango Sauce Recipe By :Fast and Healthy, May/June 1995,pg 80 (Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Salads Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Mango Sauce: 1 Med Mango -- peeled, seeded, cubed OR 16 oz canned or jar mangoes OR canned peaches, drained 3 Tbsp Honey 4 1/2 Tsp Lemon Juice Salad: 6 lg Lettuce Leaves 3 Starfruit -- cut into 18 stars 3 Kiwi Fruit -- sliced 6 Pineapple -- spears, in juice 12 Strawberries -- sliced 6 tbsp Brown Sugar In blender container or food processor bowl with metal blade, combine mango sauce ingredients; blend until smooth. If sauce is too thick to pour, add water a spoonful at a time until sauce has the consistency of heavy cream. Pour into small serving pitcher; cover and refrigerate until serving time. Place lettuce leaves on 6 individual salad plates. Arrange fruit over lettuce. Sprinkle each with 1 T brown sugar. Cover with plastic wrap; refrigerate until serving time. Serve salads with sauce (to be poured over fruit). Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Dietary Exchanges: 3 1/2 fruit Cal 373 Fat 1.8 g Carbs 94.4 g Dietary Fiber 12.3 g Protein 3.9 g Sodium 14 mg CFF 3.9% * Exported from MasterCook * Herb Families Recipe By :Weight Watcher's Magazine, June 1995, pg 51 Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Herbs can often be grouped according to their flavors - so if a recipe calls for an herb you don't have on hand, try substituting it with one from the same flavor group. For Aromatic, Pungent Flavors: Dill* Caraway Seed* Chervil Parsley Fennel Cilantro Mint* Lavender Catnip* Pennyroyal* For Citrus Flavors: Lemon Balm* Lemon Thyme* Lemon Verbena* Lemon Grass Lemon Mint* Bergamot For Onion Flavors: Chives* Garlic Shallot* Leek* Scallion* For Pine or Woodsy Flavors: Rosemary* Sage Thyme Summer Savory* Winter Savory* For Mint Flavors* Marjoram* Mint* Oregano* Thyme* sage* For Licorice or Spice Flavors: Basil* Chervil* Marjoram* Oregano* Tarragon* Thyme * These herbs are the closest in flavor and provide the best substitutions for each other, but any within a flavor group can be exchanged. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herb Ginger Vinaigrette Recipe By :(Wendy Lockman) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 inch fresh ginger -- minced 1 bunch Chervil -- washed and dried leaves & tops only 1/4 cup Olive oil 1/2 cup Rice wine vinegar 2 tablespoons Lemon juice 1 teaspoon Mustard 1 teaspoon parsley -- chopped 1/4 teaspoon shallots -- chopped 1/4 teaspoon Salt 1/4 teaspoon Freshly ground black pepper Place everything in a jar and shake well. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herb Potato Salad Recipe By :(Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound red potatoes -- (new) 1/2 cup radishes -- sliced, (optional) Dressing: 3 Tbsp plain nonfat yogurt -- nonfat yogurt 1 tablespoon nonfat mayonnaise 1 1/2 teaspoons Dijon mustard 1/2 teaspoon garlic 1/2 teaspoon dried basil 1/4 teaspoon dried thyme 1/4 teaspoon onion powder 1/4 tsp salt -- optional NOTE FROM TINA: I THINK THAT RADISH SPROUTS WOULD BE WONDERFUL! Scrub potatoes & cube. Place in medium saucepan and cover with water. Bring to a boil. Cover, reduce heat and simmer 12 minutes or until potatoes are done. Drain. Mix dressing ingredients and combine hot potatoes, dressing and radishes. Serve hot or cold. Yield: 6 Servings. Per Serving: 80 Cal; 1g Fat(original recipe used red.-cal. mayo - so fat will be slightly less); 16g Carbohydrate; 2g Protein; Trace Cholesterol; 60mg Sodium Exchanges: 1 Starch/Bread. @@@@@ RIO GRANDE COLE SLAW COOKING LIVE, SHOW #CL8664 (Tina Bell) 4 cups shredded green cabbage 1 cup shredded carrots 1/4 cup sliced scallions 1/4 cup chopped cilantro Tangy Dressing: 2 tablespoons sugar 1 teaspoon salt 1 teaspoon dry mustard 2/3 cup cider vinegar 1/3 cup water 1 tablespoon ketchup 1 teaspoon ground cumin To prepare cabbage for slaw, discard tough or badly bruised outer leaves, wash the head, then cut it in half through the stem end. Shred the cabbage with a sharp knife to get long, thin pieces. You can also use a food processor to chop the cabbage. 1 pound of cabbage yields about 6 cups of loosely packed shreds. For slaw: Combine cabbage, carrots, scallions, and cilantro. Top with 1/3 cup Tangy Dressing, ketchup and cumin. Yield: 4 servings For dressing: Mix sugar, salt and dry mustard. Add vinegar and water and stir until sugar dissolves. Yield: 1 1/2 cups - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herbed Chicken And Tomato Sauce Recipe By :Spring 96 Quick and Healthy Mag (Lors1) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 t Olive Oil 1/2 lb. boneless skinless chicken breast halves -- in 1/2" cubes 3 cloves garlic -- crushed 1/2 t dried basil 1/4 t dried thyme 1/4 t fennel seeds 1/8 t freshly ground black pepper 1/8 t red pepper flakes 2 cans tomatoes -- (141/2 oz) 1 T tomato paste 3 T fresh basil -- snipped, or 2 T fresh parsley -- snipped 8 oz. Spaghetti -- cooked 1/2 c part-skim ricotta cheese Heat oil in skillet(I use pam olive oil spray instead), then saute chicken,garlic, basil, thyme, fennel seeds, black pepper and red pepper flakes untilchicken is golden and cooked through, 2-3 minutes. Stir in crushed tomatoesand tomato paste. Bring to a boil, stirring to loosen browned bits in bottome of pan. Teduce heat and simmer, stirring often, until sauce has thickened slightly, about 10 minutes. Stir in basil. Pour sauce over hot spaghetti and top with ricotta. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herbed Red Potatoes Recipe By :Cynthia F. May Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium red potatoes -- (up to 8) garlic powder salt pepper rosemary -- crushed 6-8 medium sized red potatoes cut in wedges and laid on a cookie sheet sprayed with Pam sprinkle with garlic powder, salt, pepper, and crushed rosemary Bake at 350 degrees for a little over 30 minutes or until brown. Turn these ocassionally with a spatula so they cook evenly. A favorite at my house! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herbed Vinegar Recipe By :(Wendy Lockman) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c White wine vinegar 1/2 c Fresh basil leaves Pour vinegar into non-aluminum 2-quart saucepan. Heat until very hot, stirring occasionally. Do NOT boil. (If vinegar boils, it will become cloudy.) Pour into glass bowl; add basil. Cover with plastic wrap. Let stand in cool place about 1 week until desired amount of flavour develops. Strain before using. Store up to 6 months in jar or bottle with tight- fitting lid. Variations: Substitute 1 tablespoon of either fresh oregano, thyme, chervil or tarragon for the basil. Or, substitute cider vinegar for the wine vinegar. Source: Favorite All Time Recipes: Country Christmas Recipes Submitted By A4GY@JUPITER.SUN.CSD.UNB.CA ("N. WEBBER") On TUE, 21 MAR 1995 101734 +0000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herbed White-bean Dip Recipe By :Bon Appetit,June 1993 (Karen Mintzias) Serving Size : 11 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces Cannellini beans -- (white kidney beans) -- rinsed, drained 1 tablespoon Fresh lemon juice 1 large Garlic clove -- chopped 1 teaspoon Olive oil 1/2 teaspoon Ground cumin 1/4 teaspoon Dried oregano Cayenne pepper Additional dried oregano Puree first 6 ingredients in processor until smooth. Season with salt and pepper. Transfer mixture to shallow bowl. (Can be made 1 day ahead. Cover and chill. Let stand 30 minutes at room temperature before serving.) Sprinkle with cayenne pepper and additional oregano. Makes about 1-1/3 cups. Per 2-tablespoon serving: calories, 40; fat, 1 g; sodium, 53 mg; cholesterol, 0 Source: Richard Sax and Marie Simmons in: Bon Appetit (June 1993) Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herbs - Growing Your Own Recipe By :Weight Watcher's Magazine, June 1995, pg 52 Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** The following herbs will thrive in equal parts of soil, sand and peat moss with regular feedings of organic or commercial fertilizers. Consult your nursery for more specific advice on choosing and growing herbs. Basil: Growing Conditions: Sun. Keep soil mixture barely moist. Pinch tops to encourage compact growth. Try It With: Tomatoes, squash, eggplant, fish, goat or mozzarella cheese, lamb, chicken, eggs. Great Partners: Garlic, marjoram, oregano, thyme, chives, diff, garlic, mint, parsley. Dill: Growing Conditions: Bright light with four hours sun. Slightly moist soil. Try It With: Salads, vegetables, chicken soup, fish (especially salmon), cheese, eggs. Great Partners: Basil, chervil, chives, garlic, mint, parsley, tarragon. Lemon Balm: Growing Conditions: Full sun. Keep moist constantly. Try It With: Vegetable and fruit salads, fish, chicken, iced drinks. Great Partners: Chervil, chives, fennel, mint, dill, parsley. (NOTE: Lemon balm is easily overpowered). Mint: Growing Conditions: Partial shade. Plant in container to prevent uncontrolled growth. Try It With: Lamb, veal, fish, peas, mushroons, poultry, cucumbers, yogurt, creamy cheeses. Great Partners: Basil, lemon balm, parsley, tarragon. Oregano: Growing Conditions: Sun and warmth. Keep barely moist. Harvest often to prevent leggy branches. Try It With: Tomatoes, meat, soups, poultry, salads, seafood, Italian or Southwestern dishes. Great Partners: Basil, chives, cilantro, garlic, marjoram, mint, parsley, thyme. Parsley: Growing Conditions: Full or partial sun. Keep moist, especially during germination. Harvest into winter. Try It With: Just about anything. Great Partners: All other hers. (Make a dried herb seem fresh by blending it with chopped parsley). Rosemary: Growing Conditions: Full sun and warmth; southern exposure. Keep soil slightly moist at all times. Try It With: Meat, fish, poultry, potatoes, fruits, marinades, breads, beverages, seafood. Sage: Growing Conditions: Sun, preferably southern exposure. Water only when soil is completely dry. Try It With: Beans, beverages, bread, fish, pork, veal, poultry, sauces, soups, stews, vegetables. Great Partners: Garlic, marjoram, oregano, parsley, rosemary, thyme. Tarragon: Growing Conditions: Sun, humidity. Water only when dry. Trim often. Try It With: Chicken, cheese, eggs, fish, veal, potatoes, rice, salads. soups. Great Partners: Basil, chervil, dill, fennel, garlic, mint, parsley, thyme. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Holiday Cherry Cheesecake Recipe By :(Diane Jennings) Serving Size : 8 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Holidays & Gifts Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole graham cracker -- crushed 1 cup lowfat cottage cheese 1 package sugarless lemon Jello -- (4 serving size) 2/3 cup boiling water 8 ounces nonfat cream cheese 2 cups Cool Whip Lite(r) 1 cup cherry pie filling -- reduced calorie Spray a 9 inch pie pan with non-stick spray. Sprinkle sides of pan with half of the graham cracker crumbs. Completely dissolve Jell-O in boiling water. Pour into blender. Add cottage cheese and cream cheese. Blend at medium speed for two minutes or until smooth. Pour into large bowl. Gently stir/ fold in Cool whip. Pour into pan and smooth top sprinkle remaining crumbs on top. Chill until set (approximately four hours). When ready to serve, top cheesecake with pie filling. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Holiday Chestnut Soup Recipe By :Home Cooking, Nov. 1994 Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Holidays & Gifts Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Qt Chestnuts 2 Qt Water -- divided 1 Tsp Salt -- divided 1 Tsp Sugar 1 Lemon Zest -- of 2 Cans Consomme -- undiluted 1 Tsp Butter Or Margarine 1 Tbsp Flour 1/8 tsp Cayenne Pepper 1 C Parsley -- chopped Revised from 1 T butter to 1 tsp. Boil chestnuts 20 min in 1 qt water, salted with 1/2 t salt; drain; peel skin; chop finely. Place chestnuts in 1 qt water with remaining salt, sugar and lemon zest. Cook 30 min; run through sieve. Add consumme blended with butter, flour, cayenne and parsley. Simmer 20 min; strain; serve piping hot. Gwen Campbell, Sterling, VA. - - - - - - - - - - - - - - - - - - - NOTES : Formatted into MasterCook II by Reggie Dwork reggie@netcom.com Cal 202.6 Fat 2.5 g Carbs 39.4 g Dietary Fiber 6.7 g Protein 6.8 g Sodium 701 mg CFF 10.7% * Exported from MasterCook * Holiday Gravy Recipe By :(Donna Reed) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Holidays & Gifts Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 1/2 oz nonfat chicken broth 1/4 cup flour 1 chicken bouillon cube 1 teaspoon Kitchen Bouquet 1/8 teaspoon pepper I tried this Thanksgiving day and it was really pretty good. Blend in bowl 1/2 cup chicken broth with flour until smooth. Heat remaining broth with bouillon cube in saucepan. Stir flour mixture into hot broth, cook & stir over moderate heat until mixture thickens. Reduce heat, add kitchen bouquet and pepper. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Home Made Bread - Calazone Bread Recipe By :(Annabel Smyth) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Pizzas & Calzones Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Bread Flour -- either white or ww 1/2 package active dry yeast -- instant 1 teaspoon Sugar 1 pinch Salt -- lg pinch Warm Water -- to mix Mix flour, yeast, salt and sugar, then add enough water to make a fairly firm dough. Knead vigorously until dough is smooth and elastic - you can do this in a food processor, but it is very therapeutic to do it by hand! Place in a clean bowl, cover, and leave in a warm place for about an hour, or until doubled in size. Knead again, then place on a greased, floured oven-proof plate. Cover, if possible with an oven- proof bowl, and leave for ten-fifteen minutes. Bake in a hot oven (mark 7, 200 C, 425 F) for about 40 minutes, or until it sounds hollow when tapped underneath. This doesn't keep well as it has no fat, but that is seldom a problem! You can use this as a base for pizza, calzones, etc. as well as plain bread. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Home On The Range Tuna Salad Recipe By :(Wendy Lockman) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup tuna in water -- drained and flaked 1 cup lowfat cottage cheese 2 eggs -- hard boiled, peeled and chopped 1/4 cup celery -- chopped 1/4 cup green onion -- chopped 2 tablespoons parsley -- chopped 1 teaspoon lemon pepper 1/4 teaspoon salt 1/4 cup nonfat mayonnaise 1. In mixing bowl, combine all ingredients. Chill. Use as salad or sandwich filling. 2. May be stored in refrigerator up to one week. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Home-made Egg Substitute Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 jumbo egg whites 1 teaspoon canola oil 1/4 cup skim dry milk 1 drop yellow food coloring Note: I have found that if you are using large, extra large, or jumbo sized eggs, you only need to use 1 egg white to = an egg. If you are using small or medium eggs, you need two egg whites. The yolk is generally the same size in all eggs, so therefore it is the white that varies in size. Combine ingredients. This recipe can be frozen in plastic containers for later use or kept in the refrigerator for up to 7 days. I have found it to work very well in egg breakfast dishes and omlettes. The advantage is that it is much less expensive than commercial egg substitutes and people on a sodium restriction can use these more freely. 1/4 cup substitute = 1 egg Recipe makes 6 eggs or 1 1/2 cups - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Home-smoked Chipotles Adobado Recipe By :Burning Desires,W. Park Kerr (Curtis Jackson) Serving Size : 100 Preparation Time :3:30 Categories : Chile Pepper Dishes Condiments & Seasoning Eat-Lf Mailing List Grilled, Smoked, Bbq Mexican & Southwestern Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Chunk or logs of fragrant hardwood preferably a combination of oak & mesquite 1 1/4 pounds red-ripe jalapeno chiles -- with stems 1/2 cup Dried Red New Mexico Chile Puree OR - commercial chile paste -- such as Santa Cruz 1/3 cup water 2 tablespoons tomato paste 2 tablespoons cider vinegar 1 tablespoon packed dark brown sugar 1 clove fresh garlic -- peeled and crushed 1/4 teaspoon salt Prepare a smoker according to the manufacturer's directions, using the wood chunks and achieving a steady temperature of 275 to 300 degrees F. Place the chiles directly on the smoker rack (or use a shallow disposable foil pan) at the cooler end of the smoking chamber or on the upper rack if your smoker has one. Lower the cover and smoke the chiles for 2 1/2 hours, or until they are soft, brown, and slightly shriveled. Remove the chipotles from the smoker. In a medium nonreactive saucepan, combine them with the chile puree, water, tomato paste, vinegar, brown sugar, garlic, and salt. Set over medium heat and bring to a simmer. Cook, stirring once or twice, until the sauce is very thick, about 15 minutes. Cool to room temperature. Transfer the chipotles to a covered storage container and refrigerate for at least 24 hours before using. They can be refrigerated for up to 2 weeks or frozen for up to 2 months. UNSAUCED DRIED CHIPOTLES: After removing the chiles from the smoker, place them on a rack and leave them, loosely covered, at room temperature, until crisp, light, and dry, 1 to 2 weeks, depending on the humidity. Store airtight at room temperature. - - - - - - - - - - - - - - - - - - - NOTES : Green jalapenos can be used, but red ones are more beautiful and have a deeper, sweeter flavor. Grow your own, or in the store, select chiles that have begin to turn red; they will eventually ripen. (Those picked without any red at all in their peels will always remain green.) Curtis sez: "If you want to use store-bought dried chipotles (which means the time to make this recipe goes down to under 1/2 hour), it might help you to know that I just weighed 1 1/4 pounds of jalapenos, and it took 30 peppers. But since my jalapenos were on the small side, I'd think that 20-25 dried chipotles would be about the right amount." MAKES ABOUT 3 CUPS -- * Exported from MasterCook * Home-style Inner Beauty Hot Sauce Recipe By :Big Flavors of Hot Sun,Chris Schlesinger(Curtis Jackson) Serving Size : 96 Preparation Time :0:10 Categories : Cajun, Creole, Carribbean Chile Pepper Dishes Condiments & Seasoning Eat-Lf Mailing List Rave Reviews Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 habernero -- roughly chopped (Scotch Bonnet) chile peppers(12 to 15) 1 mango -- peeled, pitted, and mashed 1 cup yellow mustard 1/4 cup packed brown sugar 1/4 cup white vinegar 1 tablespoon curry powder 1 tablespoon ground cumin 1 tablespoon chili powder 1/2 teaspoon salt -- or to taste 1 teaspoon freshly ground black pepper -- or to taste WARNING: Hottest sauce in North America. Use this to enhance dull and boring food. Keep away from pets, open flames, unsupervised children, and bad advice. This is not a toy. This is serious. Stand up straight, sit right, and stop mumbling. Be careful not to rub your nose, eyes, or mouth while working with habaneros. You may actually want to wear rubber gloves while chopping and mixing -- these babies are powerful. Curtis sez: "Wear the rubber gloves. Trust me on this." Mix all the ingredients together and stand back. This will keep, covered and refrigerated, until the year 2018. Be careful though: If it spills, it will eat a hole in your refrigerator. If you ever want to dispose of it, call the local toxic waste specialists. Curtis adds: "I pull the stems off the peppers and discard them. Then I cut off the tops of the peppers (including the hard stem root button), toss the tops in a food processor with all the other ingredients, and puree thoroughly. Then I coarsely chop the bodies of the peppers (including seeds and placenta; otherwise what is the point?), add them to the food processor, and pulse a few times just to mix, but not enough to further chop the peppers." - - - - - - - - - - - - - - - - - - - NOTES : This style of hot sauce, widely used in the West Indies, is basically habanero peppers (also known as Scotch Bonnets), fruit, and yellow mustard, with a few other ingredients thrown in. Use this recipe as a guideline. Habaneros are at the top of the chile pepper heat scale, so feel free to substitute other peppers of your choice. Funnel the sauce into an old pint liquor bottle, then let your imagination run free as to what whopper you can lay on your guests regarding its origins. If you're having trouble, here's a start: "One day in Jamaica I was in this dingy bar and met this old guy who..." and you take it from there. ------------------------------ * Exported from MasterCook * Home-style Split Pea Soup Recipe By :My Great Recipes (Reid Furniss) Serving Size : 4 Preparation Time :3:30 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pounds Ham Hocks -- or 1 meaty ham bone 1 Medium Onion -- slivered 2 Medium Carrots -- Thinly Sliced -- including leaves 1 Pound Split Peas -- Rinsed and drained 2 Quarts Water 2 tsp Tarragon 1 tsp Salt 1/4 tsp Nutmeg -- Ground 1/4 tsp White Pepper 1/4 Cup Fresh Parsley -- Chopped Sour cream or plain yogurt - optional In a 5 1/2 to 6-quart kettle or Dutch oven combine ham hocks or ham bone, leeks, carrots, celery, split peas, water, tarragon, salt, nutmeg and white pepper. Bring to boiling. Cover, reduce heat and simmer for 2 1/2 to 3 hours., until ham and peas are tender. Remove ham hocks or ham bone. When cool, remove and discard skin, fat and bones. Return meat to soup. Stir in parsley and vinegar. Taste and add salt, if needed. Serve with a bowl of sour cream or yogurt to add to each serving to taste. - - - - - - - - - - - - - - - - - - - Serving Ideas : Buttered toasted English Muffins, Apple crisp for dessert NOTES : This soup can be made a day ahead and refrigerated. To serve, skim fat and then reheat. FOR TWO SERVINGS: Half of the ingredients. FOR EIGHT SERVINGS: Double the ingredients but use only 3 1/2 quarts water. * Exported from MasterCook * Homemade "Cream" Soup Mix Recipe By :The New American Diet (Reid J. Furniss) Serving Size : 9 Preparation Time :0:00 Categories : Chicken Condiments & Seasoning Eat-Lf Mailing List Homemade Mixes Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups nonfat dry milk powder 3/4 cup cornstarch 1/4 cup chicken bouillon -- (approximately) 2 tablespoons onion flakes 1 teaspoon basil leaves 1 teaspoon thyme 1/2 teaspoon pepper Combine all ingredients, mixing well. Store in an airtight container until ready to use. To substitute for 1 can of condensed soup: Combine 1/3 cup dry mix with 1 1/4 cups cold water in saucepan. Cook and stir until thickened. Add to casserole as you would a canned product. Makes the equivalent of 9 cans of soup. - - - - - - - - - - - - - - - - - - - NOTES : Use this in place of canned cream soups in cooking, Much lower in fat and salt then regular soup. Trick is to have it made ahead of time. * Exported from MasterCook * Homemade Evaporated Skim Milk Recipe By :(Sally McMurray) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 1/3 cup nonfat dry milk Just mix & use like you would evaporated skim milk. Also want to share this recipe with you. I kep it made up all the time and no one knows the difference. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade Italian Sauce Recipe By :Homemade Is Better (Anita Matejka) Serving Size : 16 Preparation Time :0:10 Categories : Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp olive oil 4 c carrots -- shredded 2 3/4 c onions -- chopped 2 3/4 c bell peppers -- chopped 3 cloves garlic -- minced 84 ounces tomatoes -- (3-28 oz cans),crush 84 ounces stewed tomatoes -- (3-28 oz cans) 1 tbsp granulated sugar 1 tbsp salt 1 tbsp basil 2 tsps oregano 1/8 tsp black pepper In a large saucepan, heat oil over medium heat. Add carrots, onions, and garlic. Cook until all is tender. Stir in undrained tomatoes, sugar, salt, basil, oregano, and black pepper. Boil gently, uncovered for 1 hour. Cool. Place one-quarter of the mixture into a food processor and process until smooth. Repeat with remaining sauce. - - - - - - - - - - - - - - - - - - - NOTES : This makes 16-1 cup servings of sauce. Freeze until ready to use. * Exported from MasterCook * Hominy Recipe By :Chris (rea@wln.com) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Mexican & Southwestern Southern Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can green chiles -- diced bouillon 1/2 teaspoon red pepper add one can diced green chiles, some bouillon type stuff or canned stock, about 1/2 tsp red pepper. bring to boil and simmer for awhile. my SO wishes i would add a ham hock to it, but i always forget or am too lazy to fish around in freezer for one. but, it would replace the need for bouillon or stock. we eat it like a soup. the texture makes me crave it. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hominy #2 Recipe By :Sharon Badian Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Eat-Lf Mailing List Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can hominy grits 1 Can tomatoes with green chilis -- (Ro-tel) Take one can of hominy and one can of Ro-Tel tomatoes and chilies. Depending on where you live, Ro-Tel may or may not be available. They sell it everywhere in Colorado. It's got some zip to it. Just heat it up and serve. My recipe is more of a side dish than a soup. But, your soup sounds good! I often add hominy to my green chili (a variation on Jeff Smith's pork chile stew). [Sharon] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hominy #3 (Santa Fe) Recipe By :(Diane Jennings) Serving Size : 6 Preparation Time :0:00 Categories : Chicken Chile Pepper Dishes Eat-Lf Mailing List Grains & Cereals Mexican & Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons corn oil -- (this is for sauteing - try substituting with chicken broth) 2 cloves garlic -- minced 1 1/2 cups red onion -- chopped, (6oz/185g) 2 cans hominy grits -- rinsed and drained 3 large ripe tomatoes -- diced 2 poblano peppers -- roasted, peeled, cored, seeded and diced 1 jalapeno -- seeded and minced 1 cup monterey jack cheese -- grated, (4 oz/125g) serves 6 Heat the oil in a large heavy skillet when hot add the garlic and onions: cook, stirring, over medium heat until the onions are translucent. Stir in the hominy, tomatoes and chilies; cover and simmer over low heat for about 15 minutes, or until all the ingredients are blended and the vegetables are tender. Remove and cover and sprinkle the cheese over the homin hominy. Stir just until the cheese is melted and serve immediately. IF you substitute the oil with broth AND use NF cheese the total fat (whole recipe) only 2.6 if you divide that by 6 servings its about .43 gm per serving!! . - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hominy #4 (Streamlined Southwest Stew) Recipe By :Sunset Magazine, Oct.'95 (Carrie Harris) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound pork center loin -- boned, fat trimmed, cut into 3/4" chunks (or top loin, or sirloin ) 2 cups yellow onions -- chopped 4 cloves garlic -- minced 5 cups low-sodium chicken broth -- (fat skimmed) 1 teaspoon dried oregano 1 1/2 tablespoons chili powder -- New Mexico, California, or regular 3 cans hominy grits -- (14-1/2oz. each) rinsed and drained 1 can green chiles -- (7 oz.) diced sliced green onions and lime wedges 1) In a 5 to 6 quart pan, stir pork, yellow onions, garlic, and 1/3 cup broth. Cover tightly, bring to a boil over high heat, then simmer over medium heat for 10 minutes. 2)Uncover and stir over medium-high heat until juices mostly stick to pan and turn deep brown, about 4 minutes. Add 2 Tbls. of the remaining broth; stir until juices are well browned, about 4 minutes longer. Add oregano and chili powder; stir for 15 seconds. 3) Stir in remaining broth, hominy, and green chilies. Bring to a boil, then reduce heat and simmer, covered, until flavors are blended, about 10 minutes. Season to taste with green onions and juice of lime. It's very simple, after the first time I made it , I didn't even need to read the recipe again. This is great when you have a cold, it just opens up your sinuses, (I like it hotter, so I add some hot sauce to the end. I've even made it without the pork, the hominy is filling enough.) This dish is sometimes called Pozole. I hope you will try this. [Carrie] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hominy General Recipe By :JoniRB@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried hominy -- soaked overnight water Hominy retains the color of the corn from which it was made, so the taste is a little different too. Since I like yellow corn, I also like yellow hominy better. Canned hominy is good, but if you start with dried hominy and reconstitute it yourself like beans, it's even better! I like to use a little cumin and some mild green chilies in mine. Posole and hominy are exactly the same thing. The name varies with the region of the country. Bert Greene's _The Grains Cookbook_ has about 10 or so pages on hominy, posole (pozole) with several recipes. Most large libraries should have it. To prepare, soak overnite in cold water, 1c dried = 3c soaked, then cook about 2.5 hours. Add spices when you start cooking, or drain, and use as substitute for canned hominy. Hope this helps-- JONI - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Almond Dip Recipe By :WD Specials 1992 & Calif Strawberry Advisory Bd(Tina Bell) Serving Size : 6 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup plain nonfat yogurt 3 tablespoons slivered almonds -- toasted chopped 2 1/2 tablespoons honey In small bowl, combine all ingredients. Stir or whisk until smooth. Makes about 3/4 cup. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Ambrosia Recipe By :Under 350 Calories - Cindy Revelle Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium oranges -- chilled and pared 1 medium banana 1/2 cup orange juice 1/4 cup honey 2 tablespoons lemon juice 1/4 cup coconut -- flaked Cut oranges in thin slices. Place in large serving bowl. Cut banana into thin slices in bowl. Gently mix fruits. Mix orange juice, honey and lemon juice; pour over fruit. Sprinkle with coconut. Nutritional Information: Calories 135; Protein 1g; Carbohydrate 32g; Fat 1g; Cholesterol 0mg; Sodium 5mg. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Basil Chicken Recipe By :Junior League of Denver Ckbk-Colorado College(L.Moffat) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup raspberry vinegar 1 1/2 tablespoons Dijon mustard 2 tablespoons soy sauce 2 tablespoons honey 2 teaspoons dried basil 1/2 teaspoon dried thyme 1/4 teaspoon pepper -- or to taste 4 boneless skinless chicken breast halves This recipe was submitted by Cheryl Miller (not sure if she's on this list) a while back on another list. I finally tried it & the chicken is fabulous. Even my son raved about it. I didn't make too many changes to the original. I used dried basil instead of fresh & marinated the chicken all day. Now that we're into grilling season, give this one a try. There's enough marinade for a couple more chicken breasts if you need more servings. [Lavon] Combine vinegar, mustard, soy sauce, honey, basil, thyme & pepper in a plastic ziplock bag. Add chicken & turn to coat. Marinate at room temp for 15 min. ( I marinated it in the refrigerator all day). Grill chicken, reserving marinade, 10 - 15 minutes or until thoroughly cooked. If desired, transfer marinade to a saucepan. Boil until reduced by half & pour over chicken (None of us used the extra marinade; we thought the chicken was great by itself.) The chicken can also be baked at 350F for 40 minutes. NOTE: Double the amount of the marinade. When it is boiled down later to make a glaze/sauce for the cooked chicken, it is delicious and the family wanted extra to have over rice. [Grace ] - - - - - - - - - - - - - - - - - - - Serving Ideas : Rice Pilaf & vegetable NOTES : Cranberry Vinegar can be substituted for raspberry. 2 tbsp of freshly minced basil can be substituted for dried. Lavon ========================================================= If evolution really works, how come mothers still have only 2 hands? -- Ed Dussault ========================================================= * Exported from MasterCook * Honey Bran Muffins Recipe By :Sylvia Steiger Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Breakfast Eat-Lf Mailing List Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 c Flour 3/4 tb Baking powder 1 1/8 c Milk 3/8 c Honey 1 Eggs 2 tb Oil 2 1/4 cups All-Bran(r) Cereal -- unsweetened 3/8 c Raisins If using sweetened cereal, only use half the amount of honey. Preheat oven to 400. Stir together flour and baking powder. In large mixing bowl, beat together milk, honey, egg, and oil, until thoroughly mixed. Add flour mixture, cereal, and raisins, stirring only until combined. Portion batter evenly into greased muffin cups. Bake about 25 minutes, until lightly browned. Serve warm. Per muffin: 210 calories, 2 g dietary fiber, 4 g fat Sylvia's comments: I found these a bit dry, but the kids and Peter have scarfed them down happily. What do I know? Source: Kellogg's Common Sense Oat Bran box MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Bread Recipe By :EAT-L, Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/2 Cup water 1 1/2 Teaspoons vegetable oil 2 Tablespoons honey 1/2 Teaspoon salt 1/2 Cup oatmeal 1 Cup bread flour 1 Teaspoon yeast --medium-- 2/3 Cup water 2 Teaspoons vegetable oil 3 Tablespoons honey 3/4 Teaspoon salt 3/4 Cup oatmeal 1 1/4 Cups bread flour 1 1/2 Teaspoons yeast - - - - - - - - - - - - - - - - - - - NOTES : This bread is great whether eaten alone or in sandwiches. * Exported from MasterCook * Honey Dijon Salad Dressing Recipe By :howdyp@marlowe.sco.COM (Howdy Pierce)(ReidFurniss) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/8 cup honey 1/8 cup dijon mustard 1/8 teaspoon curry powder 1/8 teaspoon celery seed 1/4 cup white vinegar Mix the honey and the mustard and adjust to taste. Add in the curry powder and the celery seed and mix. Finally, mix in the vinegar. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Graham Pie Crust Recipe By :Secrets of FF Baking, S.Woodruff(brenl104@maas.net) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large lowfat graham crackers -- (2-1/2 x 5-inch) 1 1/2 tablespoons diet margarine -- cut into pieces 1 1/2 tablespoons honey Break the crackers in pieces, and place in the bowl of a food processor or in a blender. Process into fine crumbs. Measure the crumbs. There should be 1-1/4 cups. Return the crumbs to the food processor, and add the margarine or butter and the honey. Process until moist and crumbly. Coat a 9-inch pie pan with nonstick cooking spray. Use the back of a spoon to press the crumbs against the sides and bottom of the pan, forming an even crust. Periodically dip the spoon in sugar to prevent sticking. Bake the pie shell at 350 degrees for 10 mintues, or until the edges feel firm and dry. Cool the crust to room temp and fill as desired. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Mustard Dressing Recipe By :KNX Food News (Reid J. Furniss) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Mayonnaise 1/2 cup Honey 1/2 cup Sugar 1/2 cup Dijon Mustard 1/4 cup White Vinegar 1/4 cup Onions 1/4 cup Parsley 1 cup Oil Mix in food processor. ------- This was written down as announced on the radio. I can't guarantee it's exactly as was given on the radio, but it seems to work. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Mustard Dressing #2 Recipe By :(Reid J. Furniss) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 part balsamic vinegar 1 part olive oil Honey to taste 1 teaspoon Dijon Mustard -- grainy Combine all the above ingredients in a screw-topped jar and SHAKE, SHAKE, SHAKE that thang. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Mustard Dressing #3 Recipe By :(Reid J. Furniss) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon dry mustard water 2 tablespoons honey 1 part vinegar 3 part oil Mix 1/2 tsp. of dry mustard powder with just enough water to make it smooth. Let it sit for a few minutes until it opens your sinuses when you sniff it! Add 2-3 tbs. of honey to vinegar and oil and shake until well mixed. Vinegar and oil are in about the same proportions as a plain dressing, 1 to 3. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Mustard Glaze Recipe By :Denise L. McManus Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dijon mustard 1/4 cup honey 2 tablespoons fresh lemon juice 1 clove garlic -- minced 1 teaspoon tarragon Mix all ingredients together and use as a marinade for chicken (1 hour or more), or use to baste any kind of poultry or veggies cooked on the grill. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Mustard Lime Dressing Or Sauce Recipe By :Nicki Fritz Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup honey 1 tablespoon dijon mustard -- (or any mustard) 1/2 lime -- juiced All measurements can be adjusted to taste. Mix ingredients, and add more according to taste. I liked mine with a pretty healthy serving of mustard. You can use this as a salad dressing or sandwich spread, instead of mayo or whatever. Marinated roasted chicken breasts with honey mustard lime sauce-yum! Use your favorite marinade, roast your chicken breasts at 400 for about 25 minutes, until they are done. Serve breast sliced on salad greens, or on sandwiches with honey mustard lime dressing. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Mustard Mixed Vegetables Recipe By :Fatfree Mailing List (Michelle Leberte) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup carrots -- cut in 2" sticks 1 1/2 cups broccoli florets -- AND cauliflower 2 tbsp honey 2 tbsp dijon mustard 1/2 tsp dried dill weed Steam carrots for 10 minutes. Add cauliflower and broccoli and steam until barely tender, approximately 8 additional minutes. Combine mustard with honey and dill to make a smooth sauce. Mix sauce with hot cooked vegetables and stir gently until sauce is evenly distributed. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Mustard Vinaigrette Recipe By :Fatfree List, R. S. Koss (Tina D. Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Apple cider vinegar 1/2 teaspoon Honey 1 teaspoon prepared mustard -- stoneground Put all ingredients in a small bowl. Cream together until well blended. R.S. Koss Tanya Heikkinen theikkinen@marvin.ag.uidaho.edu From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Oatmeal Bread Recipe By :FF List (Marta)(Jenka Guevara) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c. water -- or liq. from soaking berries 1/4 c honey 1 t. salt 1/2 c. oats -- (old fashioned rolled oats) 2 C flour 1 t. yeast In my Breadman automatic bread machine this was wonderful!!!! Just be sure not to add any extra flour right away as the mixture is extremely wet until the oats have had time to absorb the moisture. I did not add any extra flour and after about 1 minutes of kneading the mixture had formed a nice smooth ball! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Sesame Pork Tenderloin Recipe By :NPPC Home Page (Nadine Keilholz) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pork tenderloin 1/2 cup soy sauce 2 cloves garlic -- minced 1 tablespoon fresh ginger -- grated -- or 1 tsp dry ginger 1 tablespoon sesame oil 1/4 cup honey 2 tablespoons brown sugar 4 tablespoons sesame seeds Combine soy sauce, garlic, ginger and sesame oil. Place tenderloin in a heavy plastic bag, pour soy mixture over to coat. Let marinate 2 hours at room temperature, or overnight in refrigerator. Remove pork from marinade, pat dry. Mix together honey and brown sugar in a shallow plate. Place sesame seed on a separate shallow plate. Roll pork in honey mixture, coating well; then roll in sesame seed. Roast in a shallow pan at 400 F. for 20-30 minutes, until meat thermometer inserted registers 160 F. Remove to serving platter, slice thinly to serve. Nutrient Information per Serving: Calories: 292 Protein: 27 g Fat: 8 g Sodium: 580 mg Cholesterol: 67 mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Whole Wheat Bread Recipe By :Fatfree Mailing List (Michelle Dick) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Tsp Salt 3 C Whole-Wheat Flour 1/2 C White Flour -- unbleached 1/3 C Cornmeal -- used Masa Harina 2 Tbsp Gluten Flour -- 100% 3 Tbsp Nonfat Dry Milk 1/3 C Honey 1 1/2 C Water 1 Tbsp Active Dry Yeast I have the 1.5 lb Panasonic. Here's a recipe that's worked fabulously for me. It's not vegan, but try it without the nonfat milk powder. I'd bet it'd still be great. (if you want a simple vegan recipe, some of Ruth's recipes follow this one (I've never tried hers, however)): This recipe is for bread machines, in particular, the 1.5 lb panasonic machine. Place all ingredient except yeast in the pan. Place yeast in the dispenser. Program for Whole Wheat (for dark crusty crust) or Basic Bread (lighter crust) and press start. Wait 3-4 hours. This makes a 2 lb loaf. I find Red Star Active Dry Yeast to be the best. When I was actively baking, I'd get it in 2lb packs from the wholesale warehouse stores and keep it in the frige (much cheaper that way). Adding gluten (vital wheat gluten or gluten flour, not hi-gluten flour) to whole wheat breads really helps a lot. The bran in whole wheat bread inhibits the formation of the long protein gluten strands that trap gas bubbles and give bread its spongyness. Adding more gluten to compensate makes whole wheat breads lighter. Try 1-4 T per loaf. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Whole Wheat Bread #2 Recipe By :The Bread Machine CkBk III,Donna Rathmell German(R. Dwork) Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: -- (1 Lb Loaf): 1 1/8 C Water -- (3/4 C) 3 Tbsp Honey -- (2 T) 1/3 Tsp Salt -- (1/4 T) 1 1/2 C Whole-Wheat Flour -- (1 C) 1 1/2 C Bread Flour -- (1 C) 1 1/2 Tsp Active Dry Yeast -- (1 T) Setting: Medium Cycle: White; timer This is very tasty. Entered into MasterCook and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Whole Wheat Bread #3 Recipe By :My Great Recipes,23/23 (Reid J. Furniss) Serving Size : 2 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon Active Dry Yeast 1 1/2 Cups Warm Water -- 105 to 115F 2 Eggs 1/4 Cup Honey 2 Tsp Salt 1/4 Cup Lard -- melted 2 Cups Flour -- Whole-Grain Wheat 4 1/2 Cups All-Purpose Flour Dissolve yeast in the water in a large mixing bowl. Let stand 5 minutes. Stir in eggs, honey, salt and cooled, melted lard. Add the whole wheat flour. Stir well. Add all-purpose flour gradually, beating to make a smooth, lump-free batter. Continue adding flour until soft dough forms. Turn out onto lightly floured board and knead for 10 minutes. Place dough into bowl to rise. Coer lightl.y with plastic wrap. Let rise inw arm place (85F) until doubled, 1 to 1.5 hours. Turn dough out onto oiled board. Shape into 2 loaves or 24 dinner rolls. Place loaves into lightly greased pans, or rolls onto lightly greased sheets. Let rise until doubled. Bake at 375F; 40 to 45 minutes for loaves, 15 to 20 minutes for dinner rolls. - - - - - - - - - - - - - - - - - - -