* Exported from MasterCook * Italian Spring Bread Recipe By :The Bread Machine Cookbook II,Donna German (Heather Roch) 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 tablespoon vegetable oil 1 teaspoon honey 1/3 teaspoon salt 2 tablespoons anise seed 1 1/2 cups bread flour 1 teaspoon yeast at beep add: 1/3 cup golden raisins --medium-- 3/4 cup water 1 1/2 tablespoons vegetable oil 1 1/2 teaspoons honey 1/2 teaspoon salt 3 tablespoons anise 2 1/4 cups bread flour 1 1/2 teaspoons yeast at beep add: 1/2 cup golden raisins - - - - - - - - - - - - - - - - - - - NOTES : Anise imparts an exotic taste to this bread. * Exported from MasterCook * Italian Vegetable And Pasta Stew Recipe By :Cooking Light (Lavon Moffatt) Serving Size : 10 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Meats Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water 2 cups chopped onions 1 1/2 cups potatoes -- cubed 1 cup dried navy beans 1/2 cup carrot -- sliced 1/2 cup fresh mushrooms -- quartered 1/2 cup pearled barley -- uncooked 1/2 pound lean beef -- cut in 1/" pieces 14 1/2 ounces tomatoes, canned 14 1/4 ounces low sodium beef broth 3 large garlic cloves -- crushed 1 cup zucchini -- sliced 1 cup chopped broccoli 1/2 cup pasta -- alphabet size 1 tablespoon dried tarragon 1 teaspoon salt 1 teaspoon sage -- rubbed style 1/2 teaspoon pepper 1/4 teaspoon ground nutmeg 1/2 cup grated Parmesan cheese Combine first 11 ingedients in 3 1/2 qt or larger crockpot. Cover & cook on high for 6 hours. Add zucchini & next 7 ingredients. Cover & cook on high an additional 30 minutes or until beans are tender. Ladle into soup bowls & sprinkle with Parmesan. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Vegetable Marinade Recipe By :FF List (Gretchen Gregory) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Italian Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 2 tablespoons balsamic vinegar 1/3 cup apple cider vinegar 2 tablespoons lemon juice 2 teaspoons italian seasoning 1/4 teaspoon white pepper 2 cloves garlic -- minced 1/4 cup finely chopped fresh parsley 2 cups mixed vegetables -- cut ie: carrots, celery, green beans, red onions, cauliflower or broccoli) Combine water, vinegars, lemon juice, seasonings, garlic, and parsley in a large pan. Add vegetables. Bring to boil, cover, and simmer 10-15 minutes until desired doneness(crisp-tender). Remove from heat. Cool to room temperature, cover and chill at least 2-3 hours before serving. For maximum intensity, allow vegetables to season for a day. Use a slotted spoon to serve. Serves 6; .2 g. fat; 3% calories from fat; 15 mg. sodium. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jalapeno Cornbread Recipe By :alt.food.fatfree (adapted and modified by Curtis Jackson) Serving Size : 8 Preparation Time :0:45 Categories : Breads: Quick & Muffins Chile Pepper Dishes Eat-Lf Mailing List Rave Reviews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 1 cup yellow cornmeal 1/2 cup all-purpose flour 3 tablespoons Butter Buds(r) -- 1 packet 1 teaspoon baking powder 1/2 teaspoon salt Wet Ingredients: 2/3 cup evaporated skim milk 1/3 cup water 1/4 cup liquid egg substitute 4 jalapeno -- finely chopped Preheat the oven to 350 degrees F. Combine the dry ingredients and set aside. Whisk together the wet ingredients, add to the dry ingredients, and mix well. Spray a 9-inch baking dish with cooking spray, and pour the batter into it. Bake at 350 degrees F for 30 minutes, or until golden. - - - - - - - - - - - - - - - - - - - Serving Ideas : Top with honey for a hot sweet treat. NOTES : Next time I'm going to try using 2 packets of Butter Buds to see if I can make a really buttery tasting cornbread. Also, I will use all evaporated skim milk and no water. -- Curtis Jackson cjackson@mv.us.adobe.com * Exported from MasterCook * Jalapeno Cornbread #2 (Western Style) Recipe By :Jo Anne Merrill (Anita Matejka) Serving Size : 1 Preparation Time :0:35 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Mexican & Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cornmeal 1/3 cup flounder 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 2 egg whites -- whipped 1 cup buttermilk -- * 1/3 cup onions -- minced 8 ounces canned corn 2 tablespoons green peppers -- minced 2 tablespoons jalapeno -- chopped Preheat oven at 350. Prepare a 9" square baking pan with cooking spray flour. Combine dry ingredients in mixing bowl. In a another mixing bowl add the whipped egg whites and all the remaining ingredients, blending well. Add the two mixtures together and stir only until moistened. Pour in the mixture and bake for 30 to 35 minutes or until golden brown. Cool slightly and serve immediately. Notes: *Buttermilk substitute: combine 1 1/2 tsps. vinegar with enough milk to equal 1/2 cup. Baking breads at lower temp. results in crusts that are thicker and chewer; higher temp. results in a thinner, crisper crusts. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jam Granola Recipe By :Bethanne Van Horn Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 c rolled oats 1 t salt 1 t vanilla 1/4 c honey 10 oz jam -- (apricot or any flavor) Here is my favorite fatfree granola recipe. I like to use 1/2 rolled oats and 1/2 rolled wheat flakes. My favorite jam flavor is raspberry (one of the all-fruit varieties). Add more jam or honey or water if you like bigger clumps in your granola (I do). Be careful so it does not get too brown--it browns quickly around the edges. [Beth] Mix together thoroughly in a large bowl, using your hands. Spread this mixture out on a large cookie sheet, and bake at 350 for about a half hour until it's starting to brown, taking it out every five minutes or so to stir it around. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jamaican Curried Chicken And Potatoes Recipe By :(Mira L. Shanks) Serving Size : 1 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Canning, Preserves, Pickles Chicken Eat-Lf Mailing List Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless skinless chicken breasts 3 tablespoons Curry Powder -- Jamaican 1 large onion -- diced 2 teaspoons thyme 4 cloves garlic -- crushed black pepper -- to taste red pepper -- to taste 3 large potatoes -- cubed 1 teaspoon olive oil red bell pepper -- chopped, optional Mix all the above ingredients together. Let stand in refrigerator at least 1 hour or overnight. Heat oven to 450 degrees. To brown: Spread mixture on flat pan with low sides (cookie sheet) lightly sprayed or rubbed with olive oil, and cook for 15 minutes, turn over with spatula to brown on other side. Transfer to a pot and add 1 cup of water to pot and cover. Cook on low heat until potatoes are soft. Serve alone or with rice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jambalaya (Quick) Recipe By :(Katherine Nunuk) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Rice Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon oil 1 teaspoon oil 1 tablespoon margarine 1 teaspoon margarine 1 cup celery -- diced 1 cup onion -- diced 1 cup green pepper -- diced 4 cloves garlic -- mashed 4 cups canned tomatoes -- crushed 12 ounces cooked shrimp -- shelled and deveined 2 cups long-grain rice -- cooked 4 ounces cooked ham -- diced 2 bay leaves 1/2 teaspoon chili powder 1/2 teaspoon ground thyme 1/2 teaspoon pepper Combine oil and margarine and heat till margarine is bubbly and hot, add diced vegetables and garlic and saute over medium heat until vegetables are soft. Reduce heat to low, add remaining ingredients, let simmer, stirring, occasionally, until heated through. Remove bay leaves. To make it a bit spicier you can use more garlic and add some jalapeno peppers. I like this recipe because it is so easy to make and it tastes great. Seeing that some people were on the Christmas topic I will also send you a recipe that my mom makes every year and is one of my all time favourites. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Japanese Beef Recipe By :Yoko Kamit Serving Size : 5 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 150 g beef 200 g gobou -- 16cm 4 Tbs soy sauce 2 Tbs sugar 1 1/2 Tbs mirin -- (sweet rice-based sake) 1 Tb sake oil Yields: 5-6 servings 4.1 Cut the beef in 4-5 thin slices. 4.2 Cut the gobou thin in 16 cm length and boil them until cooked. Then season with salt. 4.3 Put the gobou on each beef slice and roll up tightly to cover all gobou. Fasten with a wooden tooth-pick. 4.4 Heat oil and fry the rolls brown. Remove oil. 4.5 Add sugar, mirin, and sake and cook 3-4 min. 4.6 Cut the rolls in 2 cm. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Japanese Cucumber Salad Recipe By :Complete Book of Japanese Cooking(Crystalle Haynes) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large cucumber -- sliced (I didn't seed or peel it) 1 tablespoon rice vinegar 1 teaspoon soy sauce 1/2 teaspoon sugar 1/2 teaspoon sesame seeds -- toasted This is light, refreshing, and extremely easy! I snarfed the whole thing for dinner, so it's pretty darned delicious too! :) BTW, the sesame seeds may seems strange, and even unnecessary, but they are what brings this dish together (IMHO). Go easy on them, you can add more later - a little go a long way! [Crystalle] (Book by Elisabeth Lambert Ortiz with Mitsuko Endo) ---- Put cukes in bowl. Separately, mix vinegar, soy sauce and sugar until sugar dissolves. Pour over cukes. Toss. Sprinkle with sesame seeds, toss and serve. YUMMM!!! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jellied Lamb Recipe By :(Tina D. Bell) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound boneless lamb shank -- cut in large pieces -- or- a similar quantity of beef 2 scallions -- cut into 4" lengths 2 garlic cloves 2 slices fresh ginger -- cut half inch thick 2 star anise 1 tablespoon crushed rock sugar -- or- granulated sugar 4 tablespoons soy sauce 2 tablespoons rice wine 1/2 Cup beef broth 1 tablespoon agar agar flakes Several fresh lettuce leaves -- for garnish Recipes with aspic are normally summer dishes, and this one is a cool treat in hot weather. However, in the winter you can also serve it over a bed of hot rice, which will melt the aspic into a lovely sauce. The taste is unusual: lamb with anise. Agar agar is the gelling agent in this dish. 1. Put the lamb or beef in a heavy pot, cover with water and boil for 3 minutes. Pour the contents of the pot into a colander. Rinse the meat and pot to remove any scum. Return the meat to the pot and add all the remaining ingredients except the agar agar and lettuce. Bring the pot to a boil, turn the heat to medium and cook uncovered for 10 minutes. Cover the pot and turn to a low simmer; cook for 1 & a half hours or until tender. 2. Remove the lamb to cool. Discard the scallions, garlic, ginger and star anise but save the liquid. Cut the meat into half inch pieces. Put the diced meat into a small loaf pan. 3. Strain the cooking liquid through a fine sieve and, if necessary, add enough water to make 1 and a half cups. Pour this liquid into a small saucepan, add the agar agar and heat, stirring, until the agar agar dissolves. Pour the liquid over the meat and refrigerate for 4 hours or until the liquid jells. 4. Remove any fat from the top of the jellied loaf. Use a knife to loosen from the pan, then unmold. Place an oblong serving platter over the pan and, holding the platter tightly to the loaf pan, turn mold upside down onto the platter. Cut the loaf into half inch thick slices. Arrange slices on a platter with the lettuce around the lamb and serve cold. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jello Cake Recipe By :Nicki Fritz Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box white cake mix 1 box gelatin powder -- (small box) any flavor,raspberry and other "red" flavors work well 1 tub Cool Whip Lite(r) -- (8 oz) Bake cake according to directions (should use only egg whites, not whole eggs). If you are comfortable reducing or substituting for the oil, go ahead. Bake cake in a 9x13 pan. While cake is cooling, mix jello according to directions, and put in large measuring cup to pour. Take a long fork (like a grilling fork), and poke many holes all over the cake, some going to the bottom, and some going only part way. Pour Jello evenly over cake. Chill for 2 hours, and "frost" with cool whip. Serve cold, and keep in fridge. This is wonderful in the summer! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jicama Pancakes Recipe By : TOO HOT TAMALES,SHOW #TH6240 (Tina Bell) Serving Size : 6 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Mexican & Southwestern Pancakes, Waffles, Crepes Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups jicama -- shredded (see Note) 1 whole lemon -- juiced 2 tablespoons grated onion 1 large egg -- beaten 1 tablespoon all-purpose flour 1/2 teaspoon salt 1 teaspoon minced habanero chile 1 russet potato -- peeled Non-stick cooking spray Toss the jicama in a colander with the lemon juice and let sit for 15 minutes. Using your hands, squeeze as much water as you possibly can out of the jicama, a handful at a time. Spread on a doubled layer of paper towels and blot with more paper towels. In a large bowl, toss the jicama with the onion, egg, flour, salt, and tossing well to be sure the chile is evenly distributed in the mixture. Grate the potato into the bowl on the largest hole of the grater and toss again. Heat a non-stick skillet on medium-high heat until very hot. Spray with non-stick spray as needed. Form the mixture into 2 1/2-inch patties and saute them in batches, turning with a metal spatula when brown on one side, until crisp and brown. Keep the pancakes warm on a paper towel-lined baking sheet in a warm oven while you finish cooking the rest. Serve warm. Yield: 6-8 servings Note: remove the outer brown layer of skin from the jicama. Shred on the largest hole of a grater. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Junk Food And Calories Recipe By :Mercury Center Web (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** A healthful diet has room for a little junk food BY BOB CONDOR Chicago Tribune No nutritionist will tell you junk food is good food, but more than a few will recommend keeping it in your diet. That is, if you insist. ``Each of us has our own weaknesses,'' said Linda Van Horn, a dietitian and professor of preventive medicine at Northwestern University Medical School. ``Potato chips or corn chips are basically worthless for nutritional purposes; they are simply calories and salt. But some people find them to be fun food.'' Eating habits that don't allow for some fun won't last. ``I can't stand chips,'' Van Horn said. ``But I like cookies and choose to have a few now and then.'' The key is knowing when you can ``afford'' junk foods as part of your daily intake. ``The typical person needs roughly 2,000 calories each day to fuel basic living activities,'' Van Horn said. ``It takes about 1,200 calories to get vital nutrients for the body. So the other 800 calories are for discretionary use.'' Anyone who exercises regularly will need more calories, and consequently boost the ``fun quotient'' in his eating habits. For example, according to the ``University of California-Berkeley Wellness Encyclopedia,'' 10 minutes of running at a 9-minute-mile pace will rack up 104 to 156 calories for a woman and man, respectively; climbing stairs tallies up 140 to 207 calories; ballroom dancing, 28 to 41 calories; cross-country skiing, 114 to 170 calories. Still, you are better off getting most discretionary calories from nutrient-dense foods such as fruit, vegetables and whole grains. This helps control weight and is better for your heart. If you are going to eat some sort of junk food, keep the calories within your discretionary limits. That's not always easy advice to follow, said Sarah Murphy, a dietitian with Quaker Oats. ``You can work anything into the diet,'' said Murphy, who counseled patients at a suburban hospital before joining Quaker Oats as an adviser on nutritional matters. ``You simply must keep it to one piece of chocolate or a small slice of cake. That's hard for some people. They can't just stop at a handful of chips; they want to eat the whole bag,'' just as the TV ad suggests. Keep track of your junk food intake for a week, including any soft drinks, Murphy suggests. Then determine total calories and any nutritional value by reading the labels. Divide by seven for a daily average, and notice any days or times of day when you are most susceptible to munching or drinking empty calories. Next, consider making small changes to get started in the right direction. Substituting orange juice or non-sugary sparkling water (or mixing the two for added flavor) for an afternoon cola might reveal the same pick-me-up without the excess sugar, empty calories and caffeine. Same goes for trying a piece of fruit with one of those miniature candy bars instead of buying the regular size. Many people in Van Horn's Northwestern research studies get up to a third of their daily calories from junk food, she said: They aren't making clear distinctions about what is junk and what is healthful. The growing number of fat-free products hasn't made things any easier. ``Yes, high-fat diets are not good for you,'' Van Horn said. ``But there has been an onslaught of fat-free products that get people thinking that `no-fat' gives license to eat more. ``This is an incorrect way to control nutritional value in the diet. Many of these fat-free cookies and other products are full of highly refined sugar, which means a high percentage of empty calories.'' Van Horn recommends snacking on items that are naturally low in both fat and sugar, such as baked tortilla chips and salsa rather than fried chips with nacho cheese. Salt-free pretzels and bagels are other good choices. ``Then you can find room for indulgences,'' she said. ``There's nothing wrong with having some Haagen-Dazs or a Dove Bar if the rest of your diet is low in fat. That allows you to enjoy it without feeling guilty.'' >From the San Jose Mercury News Web Center. Copied with permission. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kahlua Recipe By :EllieCM@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water 3 cups sugar *** 1 oz instant coffee (I use illy cafe instant espresso) 1 cup water *** 1 vanilla bean 1 T vanilla extract *** 1 bottle vodka -- one fifth Boil the sugar and water for 20 minutes. Boil the water and coffee for 5 minutes. Combine two liquids add one split vanilla bean and 1 Tablespoon PURE vanilla extract (I use Neilsen-Massey from Waukegan IL--just make sure your's is real and not imitation)...let mixture cool. Add one fifth of vodka (Cheapo stuff like Popov). Pour into old bottles and cork 'em...let age if you can. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kamut Pancakes Recipe By :All Natural Allergy Ckbk, Jeanne M. Martin(G. Gregory) Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Cakes & Frostings Eat-Lf Mailing List Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Egg Beaters(r) 99% egg substitute -- or 1 egg 1 cup kamut flour 3/4 cup skim milk -- or milk substitute 1/2 teaspoon baking powder 1 teaspoon liquid sweetener -- (1 to 2) 1/2 teaspoon sea salt 2 teaspoons vegetable oil -- light,cold-pressed These were awesome. [Gretchen Gregory] Beat egg substitute or egg until light and foamy; add milk, sweetener, and oil. Add dry ingredients, mixing well after each addition. Pour onto lightly greased pan and cook on both sides. NOTE: Spelt flour can be substituted, but you will need to decrease the milk to 1/2 cup. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kema Recipe By :Vegetarian Times, February, 1992 (Wendy Lockman) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c TVP granules or flakes 7/8 c Boiling water 1 tb Olive oil 1 lg Yellow onion -- minced 1 lg Garlic clove, minced -- minced 1 ea 1 inch slice ginger -- minced 3 tb Tomato paste 1 c Stewed tomatoes 2 ts Curry powder 1 t Salt 1/8 ts Cayenne 1 c Green peas 1 c Mushrooms, sliced Combine TVP & water in a bowl. Let syand for 10 minutes. Heat oil in a large cast-iron skillet or wok. Stir-fry onion, garlic & ginger for 5 minutes. Add TVP & stir-fry another 5 minutes. Add tomato paste, tomatoes, curry powder, salt & cayenne. Simmer a few minutes. Add peas & mushrooms. Bring to a boil, cover & simmer over low heat for 5 minutes. "Vegetarian Times" February, 1992 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ken's Turkey Recipe By :(Grace ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 turkey tenderloin -- (4 to 5) 16 ounces pineapple rings in juice -- use juice, grill pineapple slices separately 1/2 cup teriyaki sauce 1/4 cup nonfat Italian salad dressing Mix together all ingredients except turkey. Add turkey and marinate in the refrigerator at least 5 hours and up to overnight. Grill till cooked but not dried out. Grill pineapple slices at same time and place on top of turkey at serving time. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kitchen Aid Basic White Bread Recipe By :Kitchen Aid (Reggie Dwork) Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Makes 2 Loaves: 1/2 cup Milk -- I Used Nonfat 3 tablespoons Sugar 2 teaspoons Salt 3 tablespoons Butter Or Margarine 2 packages Active Dry Yeast -- (Used 4 1/2 Tsp) 1 1/2 cups Warm Water -- 105 - 115 Deg F 5 cups All-Purpose Flour -- To 6 C Optional: 2 tablespoons Sesame Seeds -- **Note, Toasted 1 teaspoon Egg Beaters(r) 99% egg substitute -- Mixed With 1 Tsp Water *NOTE: I added the toasted sesame seeds and the egg wash to one loaf of bread...the recipe did not have this in it. Combine milk, sugar, salt and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm. Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture and 4 1/2 C flour. Attach bowl and dough hook. Turn to Speed 2 and mix 1 minute. Continuing on Speed 2, add remaining flour, 1/2 C at a time, until dough clings to hook and cleans sides of bowl. Knead on Speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hr. Punch dough down and divide in half. Shape each half into a loaf and place in greased 8 1/2 x 4 1/2 x 2 1/2" loaf pan. Cover; let rise in warm place free from draft, until doubled in bulk, about 1 hr. Bake at 400 deg F for 30 minutes. Remove from pans immediately and cool on wire racks. Yield: 2 loaves Entered into MasterCook and taste tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 186.2 Fat 3.5g Carbs 33.2g Fiber 0.4g Protein 5.2g Sodium 295mg CFF 16.9% From ???@??? Sat Aug 17 08:47:17 1996 * Exported from MasterCook * Kitchen Tips And Healthful Hints Recipe By :Recipe Page Newsletter (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** If you double a vegetable recipe, increase the liquids, herbs, and spices by less than one-half. _____________________________________________ Cook vegetables without a cover and more of the color will be retained. _____________________________________________ You can slice a round vegetable easily if you first cut a thin, flat lengthwise slice and hold it cut-side down against the cutting board as you slice. This will keep the vegetable from slipping around. _____________________________________________ To convert Farenheit temperature to Celsius Temperature, subtract 32, multiply by 5 and divide by 9. To convert Celsius to Farenheit, multiply by 9, divide by 5, and add 32. _____________________________________________ Try cooking/simmering shrimp (with the shell on) in a little beer for a very interesting flavor. _____________________________________________ When you lift the lid of a cooking pot, open it outward to prevent a blast of steam from hitting your face. _____________________________________________ Add some chopped banana to your next batch of pancakes for a very tasty treat. _____________________________________________ Never soak wooden handled knives (or other wooden handled utensils). Wash and dry them quickly. Soaking swells the handle and can warp and separate it from the metal. _____________________________________________ Do not use food from a can that is leaking, bulging, or severely dented. _____________________________________________ Wash meat thermometers well with hot soapy water after each insertion into the meat you're testing. _____________________________________________ Reheat leftovers until they reach 165F. _____________________________________________ Fishful thinking..... ~ Cook fresh fish within two days. ~ Never refreeze previously frozen seafood. ~ Rinse seafood in cold water to remove surface bacteria. ~ The safest way to defrost seafood is in the refrigerator, not at room temperature. ~ Always marinate seafood in the refrigerator, not on the countertop. ~ If a slightly opened clam, oyster, or mussel doesn't shut when tapped upon, discard it. ~ Fresh shellfish should be alive when purchased. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Krautfleisch - Pork Casserole With Cabbage Recipe By :(Wendy Lockman) Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Pork -- cut into 1/2 inch cubes 2 ounces flour -- seasoned 1/2 ounce Caraway seed 3 oz Lard 1 oz Paprika 6 ounces cabbage -- shredded -- or Saurkraut 2 oz Tomato puree 1 c Water 1 oz Vinegar 4 oz Sour cream 1 oz Onions Toss the meat cubes in seasoned flour and caraway seeds. Heat lard and saute the meat with a lid on pan. Shake from time to time and cook until brown for 10 minutes. Then add ground paprika and sliced onions. Toss a few minutes, add tomato puree and white cabbage or saurkraut, vinegar and cold water. Season with a little salt. Simmmer gently for 1 1/2 hours until the meat is tender. Add sour cream or plian yoghurt at the last minute. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lamb And Eggplant Rolls With Savory Tomato Sauce Recipe By :COOKING RIGHT SHOW #CR9692 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large eggplant -- globe (3 pound) Extra virgin olive oil Salt and freshly ground pepper 1/2 cup red onions -- chopped 1 tablespoon garlic -- chopped 1 pound ground lamb 3 tablespoons couscous -- or bulgar wheat 1/3 cup nonfat plain yogurt 2 teaspoons garam masala -- or curry powder 3 tablespoons sun-dried tomatoes -- minced 1/2 cup chopped spinach -- cooked -- or- swiss chard 2 teaspoons fresh mint -- minced (or other fresh herb) 2 teaspoons orange zest -- grated 1/4 teaspoon red pepper flakes -- crushed 1/2 cup nonfat buttermilk Coating Mixture: 3/4 cup garbanzo beans -- toasted and finely chopped 1/3 cup nonfat Dry Jack cheese -- or Parmesan cheese freshly grated 2 teaspoons fresh oregano -- minced or 1 tsp dried oregano 1/2 teaspoon salt Savory Tomato Sauce (see recipe) Garnish: 1 pound pearl onion -- peeled and roasted fresh mint sprigs Serve with ROASTED PEARL ONIONS Slice eggplant into 1/4-inch thick rounds, discarding both ends. You should have 10-12 slices. Brush slices with olive oil, season lightly with salt and pepper and bake in a preheated 375 degree oven for 12-15 minutes or until eggplant is lightly browned and softened. Cool and set aside. Toss all coating mixture ingredients together in a bowl until well combined. Spray non-stick fry-pan with olive oil flavored Pam and saute the onions and garlic over moderate heat until softened and golden. Place onion mixture in a bowl along with the lamb, couscous, yogurt, garam masala, dried tomatoes, spinach, mint, orange zest, chile flakes and salt and pepper to taste. Mix thoroughly and place even amounts of filling down the center of each eggplant slice. Roll slices up, dip in buttermilk and then into coating mixture to evenly coat. Place on a lightly sprayed baking sheet, seam side down. Bake in a preheated 375 degree oven for 20-25 minutes or until cooked through. ( Time will depend on thickness). To serve: Ladle tomato sauce onto warm plates and place eggplant rolls in center. Place roasted onions around and over and garnish with mint sprigs. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lamb-kebab Recipe By :(Nancy Mintz) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- MARINADE: 1 tsp garlic -- finely chopped 2 teaspoons fresh ginger -- finely chopped 2 Tbsp lemon juice 1/4 cup peanut oil -- or vegetable oil 1/2 tsp ground turmeric 1/2 tsp ground coriander 1/2 tsp ground cumin 1/8 tsp cayenne -- (or to taste) 1 Tbsp grated onion KEBABS: 24 cubes lamb -- lean, approx. 2 lbs 2 medium onions -- cut into large chunks. 2 green peppers -- cut into large chunks 2 tomatoes -- cut into large chunks This is a fairly spicy lamb shish kebab. Serve it with cucumber yogurt sauce. Serves 4 PROCEDURE (1) Mix all marinade ingredients in a large bowl. Add lamb cubes and marinate for 1 hour. (2) Preheat broiler or light the barbecue. (3) Divide the meat and vegetables evenly into 4 parts, and skewer the pieces on 4 skewers. Place 4 to 5 inches from flame. Grill, turning to cook evenly, for approximately 10 minutes. NOTES Serve with rice and cucumber-yogurt sauce (see recipe CUCUMBER-SAUCE(SL) ) RATING Difficulty: easy. Time: 5 minutes preparation, 1 hour mari- nating, 10 minutes cooking. Precision: approximate measure- ment OK. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Laredo Beans And Greens Burritos Recipe By :Bon Appetit, adpt (Sharon Badian) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Meats Mexican & Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans green chile -- chopped 3 cloves garlic 1 medium red onion -- quartered 1 cup reduced fat monterrey jack/colby cheese 3/4 cup fresh cilantro -- loosely packed 1/2 tablespoon vegetable oil 4 ounces pork -- in small cubes or minced 16 ounces hominy, canned -- rinsed and drained 32 ounces black beans -- rinsed and drained 6 ounces spinach leaves -- prewashed 18 small corn tortillas Here's a recipe I adapted from Bon Appetit. I reduced the meat, oil, and cheese. I boosted the amount of beans. I used corn tortillas instead of flour tortillas. I thought it worked pretty well and it's packed with good stuff for you (beans, spinach, chilies). Note that this recipe was in the Food Processor column so the instructions include using one. You can do everything by hand, but it will take longer. It's pretty quick with a food processor. Laredo Beans & Greens Burritos (serves 6 generously) (adapted from Bon Appetit March 1987) 1. Position rack in center of oven and preheat to 400 degrees 2. Mince garlic in food processor. Add onion and chop coarsely. Remove and set aside. 3. Heat oil in heavy 12" skillet over medium-high heat. Add green chilies, garlic, onion and pork. Saute until pork is cooked through, stirring occasionally, about 10 minutes. 4. Mince cilantro and cheese. 5.Add hominy and beans and cook for about 4 minutes. Add spinach and stir until just wilted, about 1 minute. Transfer mixture to a large gratin dish. Sprinkle with cilantro/cheese mixture. 6. Bake 10 minutes. Stack tortillas and wrap in foil. Place tortillas in oven. Continue baking filling until cheese melts and begins to brown, about 10 minutes. 7. To serve, spoon filling into warm tortillas and roll up. Serve with salsa and nonfat sour cream, if desired. I figured it out and I think it comes to 8 grams of fat - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lasagna Recipe By :Alekz Traynor Serving Size : 16 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Veggie Filling: 3 oz dried Porcini Mushrooms -- soaked, drained, chopped 3/4 lb Cremini Mushrooms -- quartered with stems 3/4 lb Portabella Mushrooms -- sliced 3 large leeks -- sliced into circles, and then seperated into rings 6 cloves garlic 3/4 cup sun-dried tomatoes -- soaked and chopped 4 ears fresh corn -- corn removed from cob 1 1/2 cups Porchini Mushroom water -- strained twice 1 T olive oil 1/4 cup red wine Sauce: 1 can purreed tomatoes (no other ingredients) -- (28 oz) 1/2 jar Millina's FF Garlic/Tomato Pasta Sauce 1 cup red wine 3/4 cup chopped (soaked) sun-dried tomatoes 1 cup water -- from sun-dried tomatoes soak 1 jar Roasted Red Peppers -- (12 oz) (packed in water) 2 T Italian Blend Spices 15 crushed fresh basil leaves 6 cloves fresh garlic Cheesy Filling: 1 tubs FF Ricotta -- (30 oz) 3 cups grated carrot 2 packages frozen chopped spinach -- thawed Topping: 10 oz FF Mozzerella (comes pre-shredded) 20 fresh basil leaves 3 fresh tomatoes 1 1/2 cup bread crumbs -- (See recipe) 1 cube fresh Romano cheese -- (1 inch) grated 1/4 lb fresh Fontina cheese -- grated Veggie Filling: [pre-soak mushrooms in hot water for at least an hour and a half. same with sun-dried tomatos. slice leeks, rinse in colander, while seperating "rings" with your fingers. saute in olive oil, wine, and strained mushroom broth until translucent. add garlic, and roughly chopped mushrooms, adding more mushroom broth as needed to prevent sticking and burning. add sun-dried tomatoes (strained, saving the broth for the sauce). add portabella and cremini mushrooms, sauce until tender. add corn after cooking, toss to mix.] Sauce: [mix in pot, and simmer and stir for around an hour] Filling: Mix all ingredients Procedure: [you don't need to pre-boil/cook the noodles, they'll cook in the sauce when you bake, but be sure to rinse them first] using 2 lasagne pans (the cheap kind you can buy in the grocery store), cover the bottom with your sauce. layer of uncooked noodles (4 fit perfectly). another thin layer of sauce. add a good layer of your mushroom/veggie filling (use 3/4 of all). another layer of noodles. more sauce. layer of cheesy filling (use all). another layer of noodles. rest of the sauce, rest of the mushroom/veggie filling. let set over-night, refridgerated. before baking the next day, add Topping. first add FF Mozzerella, to cover. then add fresh basil leaves, about 10 per lasagne. then add thinly sliced fresh tomato. 9 slices per lasagne. cover with bread crumbs. cover sparsely with Romano cheese, top with Fontina. cover with aluminum foil, and bake at 325 for an hour. remove foil, and bake for another 10-15 minutes. let set for 15-20 minutes before cutting. serves 16 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lasagna #2 Recipe By :Pat Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Main Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cups spaghetti sauce 12 Ounces lasagna noodles 15 Ounces nonfat cottage cheese 1/2 Cup Egg Beaters(r) 99% egg substitute 1 Cup nonfat mozzarella cheese 1/2 Cup parmesan cheese -- Reggiano Spray 9x13" dish with Pam. Spread 1 cup sauce on bottom. Cook lasagna noodles. In medium bowl mix cottage cheese, Egg beaters, mozzarella, and 1/4 cup parmesan well. Put 4 lasagna noodles on sauce, then top with all the egg, cottage cheese mix, 1 cup sauce, 4 noodles, and 1 cup sauce and the rest of the parmesan cheese. Bake in 350 degree oven for 45 min. I think no-fat items are not calculated correctly by this program, and therefore the nutrient values are lower than stated in fat and sodium areas. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lasagna With Marinara Sauce Recipe By :davenpor@ben.dev.upenn.edu (Donna Davenport) (Dwork) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cans Tomatoes -- crushed 5 Garlic Cloves -- chopped 1 Handful Parsley Some Basil 1 Sm Onion Salt -- to taste Lasagna: 1 1/2 Box Lasagna Noodles -- will have some -- left over 3 lb Fatfree Ricotta Cheese -- to 4 lbs 4 Egg Whites -- or substitute 2 C Spinach Leaves -- de-stemmed, steam 2 C Carrots -- boil, mash 3 Long Zucchini -- cut in long stips, -- steam Sun-Dried Tomatoes -- chopped fine White And Black Pepper -- to taste Some Garlic Cloves -- crushed, or powder 1/2 lb Mushrooms -- chopped In a lg pot, saute the onion and garlic in a little water. Add the tomatoes and basil. Let simmer on low for an hour, then add salt and parsley to taste. Boil the lasagna noodles and lay them out on a tablecloth so they remain flat and dry, set aside. In a lg bowl mix ricotta cheese with egg, white pepper, black pepper and sun-dried tomatoes. Place 1/3 of the mixture in a separate bowl with the spinach and 1/3 of the mixture in a separate bowl with the carrots (add extra pepper to carrots) - you should have 1/3 plain cheese left. Ladle some marinara sauce on the bottom of a lg lasagna pan and then add noodles to cover the bottom. Layer the steamed zucchini on top of the noodles -- spice the zucchini as you like garlic and pepper is good. Add another layer of noodles. Add the carrot and cheese mixture and another layer of noodles. Add the spinach and ricotta mixture and another layer of noodles. Add some marinara sauce and the remainder of the cheese. The top layer is the topped with noodles tomato sauce and the copped mushrooms plus any left-over sun-dried tomatoes and/or parsley you have around. Bake at 350 deg F. about 45 min. Serve with marinara sauce. Notes: You can substitute tofu for cheese if you don't want to eat cheese, and egg beaters for the egg whites. Also, I've made this with only 3 layers: the zucchini, the carrot & cheese, and the spinach and cheese -- when I was feeling like less cheese was in order and it was still delish. - - - - - - - - - - - - - - - - - - - NOTES : Cal 222.1 Fat 0.7g Carbs 27.1g Dietary Fiber 3.3g Protein 28.3g Sodium 257mg CFF 2.9% * Exported from MasterCook * Lasagna With Tofu Recipe By :FF MailList: Houston Post,Tofu Cookery,Hagler (R.Simmons) Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Italian Main Dishes Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups spaghetti sauce -- up to 4 cups 1 1/2 pounds firm tofu -- (use Lowfat tofu) 1/4 cup lemon juice 2 teaspoons dried basil 2 teaspoons honey 1 teaspoon salt 1 clove garlic -- up to 3, minced 1/2 pound lasagna noodles -- cooked Note: It was a bit runny when I made it last night (but quite tasty), and the next time, I think I'll use half tofu and half LF cottage cheese or even mashed potato. This is a lot of tofu, so look for a brand with the lowest fat you can find (mine had 8g/lb). [Simmons] Preheat oven to 350 deg F In a food processor or blender, puree to a fine grainy ricotta-like texture the tofu, lemon juice, basil, honey, salt, and garlic (or garlic salt). Start making layers in a 9" x 13" baking dish, starting with a thin layer of spaghetti sauce, then a layer of cooked noodles, then a layer of half of the tofu filling. Continue in the same order, using half the remaining sauce, noodles, the remaining tofu filling, ending with the remaining spaghetti sauce (I put one more layer of noodles on top of the last of the filling, then the remaining spaghetti sauce; i.e., sauce, noodles, filling, sauce, noodles, filling, noodles, sauce). Bake for about 30 minutes. >From: ellen@brakes.elekta.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Latkes (No Fry Shari Lewis) Recipe By :FF List :Shari Lewis' (Zoe Sodja) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Jewish Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups russet potatoes -- peeled & shredded (about 3 medium potatoes) 1 cup onion -- finely chopped 1 cup toasted wheat germ 2 whole egg whites freshly ground black pepper -- (4-6 turns of mill) 1/2 teaspoon salt oil spray Preheat oven to 425 deg F. IN a large bowl, thoroughly mix all ingredients into a batter. Coat two baking sheets with oil spray. Drop 1/4-cup cupfuls of batter onto the prepared sheets; press the pancakes down with the bak of your dampened hand. Bake 15 minutes; then turn and bake 10 minutes longer, or until latkes are browned all over (but not blackened at edges). Serve with applesauce or FF sour cream. Makes approx 14 latkes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Layered Salad Recipe By :(Diane Jennings) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups mixed greens -- torn 1 can garbanzo beans -- (15 oz) drained 1 cup cherry tomatoes -- quartered or halved, red or yellow 1 cup fennel bulbs -- thinly sliced or celery 1 cup yellow bell pepper -- chopped and/or red bell pepper -- chopped 1 cup turkey ham -- diced, (6oz) 1/4 cup green onion -- thinly sliced 1 cup nonfat mayonnaise -- or dressing 2 tablespoons milk 1 tablespoon fennel -- snipped or 1 tsp fennel seed 1/8 teaspoon white pepper -- or black 3/4 cup lowfat cheddar cheese -- smoke flavor frozen peas -- optional Place mixed greens in the bottom of a 2 1/2 qt clear salad bowl. Layer in the following order: garbanzo beans, tomatoes, sliced fennel or celery, colored peppers, turkey ham and green onion. For dressing, stir together mayonnaise or salad dressing, milk snipped fennel tops or fennel seed and white or black pepper. Spread the dressing over the top of the salad, sealing to the edge of the bowl. Cover tightly with clear plastic wrap. Chill for 4 to 24 hours. Before serving top with cheese. Toss gently to mix. Makes 8-10 side dish servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Layered Tosada Bake Recipe By :Betty Crocker's Mexican Made Easy(A. Majetka) Serving Size : 6 Preparation Time :0:20 Categories : Eat-Lf Mailing List Legumes Pasta Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb turkey -- ground/cooked 1 med onion -- chopped 1/2 c taco seasoning mix 1 can tomato sauce -- (8 oz) 1 can nonfat refried beans -- (16 oz) 1 c reduced fat Bisquick(r) 1/2 c cornmeal 1/4 c skim milk -- at room temperature 1 egg white 2 tbsps olive oil 1 c nonfat sour cream 1 egg white 2 c nonfat cheddar cheese -- shredded Preheat oven at 375. Prepare a 12x7x2" baking dish, with cooking spray. Cook and stir turkey and onion in a skillet until meat is brown. Stir in seasoning mix, tomato sauce and beans. In a mixing bowl, combine baking mix, cornmeal, milk, egg white, and oil until moistened. Spread in dish. Spoon meat mixture over dough. Mix remaining ingredients; spoon over meat mixture. Bake uncovered 30 minutes. Let stand 10 minutes before cutting. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Layered Vegetarian Dinner Recipe By :McDougall Plan (Marlaina Lieberg) Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Crockpot Eat-Lf Mailing List Main Dishes Potatoes Rave Reviews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 potatoes -- sliced 1 large onion -- sliced 2 carrots -- sliced 1 green pepper -- sliced 1 zucchini -- sliced 1 cup corn -- frozen or fresh 1 cup peas -- frozen or fresh -----Optional Vegetables----- mushrooms broccoli green beans -----Sauce----- 2 1/2 cups tomato sauce 1/4 cup Tamari soy sauce -- low-sodium 1 teaspoon thyme -- ground 1 teaspoon dry mustard 1 teaspoon basil 2 teaspoons chili powder 1/2 teaspoon cinnamon 1/8 teaspoon sage 2 tablespoons parsley Layer vegetables in large casserole in order given. Mix together ingredients for sauce and pour over vegetables. Cook six hours at high or 12 at low. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lazy Enchiladas Recipe By :FF Mailing List (Margaret King) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Mexican & Southwestern Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped 1/2 medium red bell pepper -- or green, chopped 2 cloves garlic -- minced 9 medium mushroom -- thinly sliced 15 ounces canned tomatoes -- with juice 1/2 cup frozen corn kernels 15 ounces canned black beans -- rinsed and drained 1/2 teaspoon cinnamon 1/2 teaspoon oregano -- up to 1 tsp. 1 tablespoon chili powder 1 teaspoon cumin -- up to 3 tsp pinch cayenne 4 whole flour tortilla -- not the huge ones I call these lazy enchiladas because the sauce and filling are cooked in the same pot and there is no baking time. With tomato on the inside, it has a nice creamy texture that I missed when giving up cheese.The spices are approximate because I don't measure, but taste til it's right:) 1. Water saute onion,pepper garlic, until onion translucent. 2. Add spices and let them coat the onion mixture. 3. Add mushrooms and let cook briefly for 1-2 minutes. 4. Add can of stewed tomatoes and bring to simmer. 5. Reduce heat and simmer for 10 minutes. 6. Add corn and simmer for 10 more minutes. 7. Add beans and simmer for 5 minutes. 8. Warm tortillas so they are pliable, and with a slotted spoon scoop mixture in tortilla, roll, and place on dinner plate. With tablespoon, take liquid and pour over tortillas. Repeat until done. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lazy Man's Salsa Recipe By :(Don Destowe) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salsas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can whole tomatoes -- (14 Oz.) 1 can green chiles -- diced (4 Oz.) 1 Clove garlic Salt and Pepper Place all ingredients in a blender and process until almost smooth. Salt and pepper to taste. Can be stored in refrigerator for up to a week. PS. We usually make a double receipe as this is also good as a salsa dip for baked tostitos chips (low -fat) and a no-fat sauce for baked potatoes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Leche Quemada Recipe By :Jenka Guevara Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 liter lowfat 1% milk or powdered milk -- doubling the amount of powder per quantity of water 2 cups sugar 1 teaspoon vanilla Put everything to boil, and when boiling simmer. Mix often. Leave like this many hours, the color will change, first yellow, than light brown and at the caramel color (the one that interests us). Remove from stove, add vanilla, mix so as not to get a skin. Takes a little more than 2 hours. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Leek And Pepper Soup Recipe By :Naralon Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Eat-Lf Mailing List Potatoes Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cloves garlic -- minced 2 small scallions -- thinly sliced 2 medium onions -- thinly sliced 3 medium leeks -- thinly sliced 2 Tablespoons vegetable oil 1 large potato -- thinly sliced 1/2 medium red pepper -- sliced diagonally 1/2 medium yellow pepper -- sliced diagonally 1 teaspoon mace -- added after cooking (can add more to taste) 2 beef bouillon cube 2 cups water -- or 3 Servings: 8 or more (A little salt adds flavour if a salt free diet is not needed) Method: 1. Saute garlic in oil. Add scallions, onion, and leeks and saute for a few minutes more ... till veggies are limp and with just a touch of browning. 2. Add water and bouillion and bring to a boil. Add as much water later as you want, depending on your preference of consistency. Water can be added during cooking or at the end..or both. 3. Add potato and everything else from above list..plus cilantro, parsley, rosemary and/or chives. Fresh or dried is OK. 4. Cook about 40 minutes, or till veggies are tender (about 20 mins in electric frying pan. 5.Pick out some red and yellow pepper slices to slice. 6. Process the rest of the mixture in a food chopper till smooth and creamy. 7. Add mace and stir well. Cut up remaining peppers into tiny bits and add. 8. Serve hot. Garnish with fresh parsley, chives or cilantro. (Even a sprinkle of dried will work) This soup is a great addition for a diabetic diet,because of the low carbs, and for a weight loss program because of the low cals, yet it is tasty and filling. Yes - I know it is 47.3 calories from fat - but no cholesterol and 47 % of 66 calories is next to nothing, so I hope this qualifies in your eyes as worthwhile time spent in the kitchen. Enjoy....let me know the verdict. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Leek And Potato Gratin Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Potatoes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole red bell pepper -- diced 1 cup hot water 6 ounces nonfat soy milk 2 large leeks -- white part chopped 5 whole mushroom -- chopped 3 whole Matzo -- broken 4 whole potatoes -- baked,peeled, sliced salt and pepper minced chives for top 5 pn nutritional yeast Preheat oven to 350F. Add leeks to skillet and saute in a little water, cover until wilted. Add red pepper saute 5 min. Combine matzos with water in bowl, soak 3-5 min. until soft. Drain, squeeze out excess water. Combine leek mixture and matzos with remaining ingredients, except Yeast and chives. Stir until fully mixed. Pour into a lightly sprayed shallow 2 qt. casserole. Sprinkle yeast over top followed by chives. (I also crumbled sourdough bread over the top) Bake 35 to 40 min, or until top golden. Let stand 5 to 10 min and cut. Preheat oven to 350F. Add leeks to skillet and saute in a little water, cover until wilted. Add red pepper saute 5 min. Combine matzos with water in bowl, soak 3-5 min. until soft. Drain, squeeze out excess water. Combine leek mixture and matzos with remaining ingredients, except Yeast and chives. Stir until fully mixed. Pour into a lightly sprayed shallow 2 qt. casserole. Sprinkle yeast over top followed by chives. (I also crumbled sourdough bread over the top) Bake 35 to 40 min, or until top golden. Let stand 5 to 10 min and cut. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Leek And Potato Soup Recipe By :OLIVIA@brock.housing.ubc.ca Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg Knorr's leek soup -- prepared per package directions 3 potatoes -- to 4 1 small onion Sage to taste Rosemary to taste 1 carrots -- to 2 1 cup water Another of my trademark soups: you need a package of knorr's leek soup, 3-4 potatoes, a small onion, and herbs: i use sage and rosemary. 1-2 carrots are also good in this: saute the onion. add about 1 c water, and the potatoes and carrots, finely cubed, and your favorite herbs. simmer until the vegetables are well done. then add the soup mix and the water called for on the package (i think it's 4 cups), and cook as directed. remove from heat, let cool slightly, and then blend (i use my braun hand blender). add white pepper to taste. this is a lovely, smooth, tasty soup. i have tried other brands of soup mix -- they're horrid. also, this soup does not freeze well -- it separates. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Leek And Potato Soup #2 Recipe By :Courtney Elizabeth Uhler Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 leeks -- diced 1 Large onion -- diagonally sliced 5 Large potato -- peeled and diced or 6 medium potatoes 6 Cups vegetable broth salt and pepper thyme -- optional dill -- optional Dice 3 leeks and 1 large onion. Saute them in your soup pot with just enough liquid to keep the vegetables from burning. While they are cooking, peel and dice 5 large or 6 medium potatoes. Add to the leeks and onion, along with 6 cups of vegetable broth. Allow to simmer for at least an hour (I often put it up in the morning and let it cook all day), then season to taste with salt and pepper. Other seasonings may be added (ex. dill, thyme, etc.) The seasonings will depend on the taste of the stock you started with. Puree the whole batch. You can do this in a food processor or with a hand blender. If you have neither, try mashing with a potatoe masher. The soup will be thick because of the potatoes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Leeky Rosti Recipe By :Cheap Thrills Cuisine,S-R 7/10/96,adpted (Linda Brock) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Potatoes Side Dishes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup leeks -- julienned 2 potatoes -- baked nonfat sour cream -- for accompaniment scallions, chopped -- for accompaniment Bake potatoes and refrigerate at least one hour. Blanch leeks, refresh in cold water, drain, then press very dry. Peel potatoes, shred, and mix with leeks. Heat a non-stick skillet and add potato mixture, flattening to fill pan. Fry until bottom is crisp and brown (use broth for this press if necessary to prevent sticking). Remove pan from heat, cover with a plate, and flip over so potato falls on plate. Slide potato back in pan and cook on other side until crisp. Serve with sour cream or plain yogurt, and scallions to top. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lefse Recipe By :(Ruth D. Shaffer) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Lefse is a kind of, say, potato bread tortilla. It's made with mashed potatoes and flour, rolled thin and then browned slightly on a skillet. So it stays moist and pliable. You spread jelly on them and roll them up and eat them with torsk (baked cod served with butter, or butter buds as a substitute), and boiled potatoes. It's Norwegian soul food. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lefse #2 Recipe By :Beard on Bread,James Beard(pp.171) (Ellen C.) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup buttermilk -- or sour milk 1/4 Cup sugar 6 Tablespoons corn syrup 1/2 Teaspoon baking soda 1/8 Teaspoon cardamom 3 1/2 Cups all-purpose flour Combine the ingredients and work the mixture with the hands, or in an electric mixer with a dough hook, to make a soft, pliable dough. Divide the dough into two pieces and roll each piece about 1/8 inch thick into a square, oblong, or circle. Cut into squares or circles with a 4-6 inch cutter. Bake on a lightly floured griddle, over quite low heat, 12-15 minutes one each side. The lefse should color very slightly. - - - - - - - - - - - - - - - - - - - NOTES : "Lefse is a rather unusual flatbread of Scandinavian origin, and there are many different recipes for it. It can be eaten warm or cold. When cold, it grows quite firm and crisp, but it is traditionally dipped lightly into water and softened before being rolled with a filling or simply spread with butter. When it is eaten warm, it should be taken from the griddle, folded into a napkin, and served with butter, cheeses, preserves, or other fillings. In either case, it is easy to prepare and delightful to eat." If it is not to be eaten warm, lefse should be stored in a tin or a box, where it will become crisp. [James Beard] * Exported from MasterCook * Lemon And Chili Glaze Recipe By :COOKING RIGHT SHOW #CR9692 (Tina Bell) 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 fresh lemon juice 1/4 cup honey 1 1/2 tablespoon ancho chile powder -- or California chile 1/4 teaspoon cayenne pepper 1/2 teaspoon ground coriander -- cumin and cinnamon Whisk all ingredients together until well combined. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon And Poppy Seed Cookies/muffins Recipe By :Lesley Cioccarelli Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cookies & Bars Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Basic Cookie Recipe -- (or Basic muffin) 2 tablespoons poppy seeds 2 lemons zest 1 tablespoon lemon juice SEE "Basic Cookies" recipe. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Asparagus And Carrots Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Diabetic Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb Carrots -- small 8 oz Asparagus spears -- frozen 1 d Lemon pepper 1/8 c Lemon juice PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium Wash, trim, and peel samll carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till crisp- tender. Rinse carrots in cold water; drain. Meanwhile, cook frozen asparagus spears according to package. Rinse asparagus in cold water; drain. Cover and chill drained carrots and asparagus. To serve, arrange carrots and asparagus on a platter. Sprinkle with a little lemon juice and lemon pepper. BETTER HOMES AND GARDENS Food Exchanges per serving: 1 VEGETABLE EXCHANGE Nancy O'Brion's Notes: The Asparagus and Carrots made 1/3 cup per 1 person...you could have a free salad also. This was very taste....even a family member that don't like cooked carrots, like these cook carrots. Also we just nuked in the mircowave stove for about 10 minutes. The lemon juice and the lemon pepper really did make a nice change for us. (are tryig hard to cut back on the fat.) Used fresh asparagus. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Basil Pasta With Smoked Chicken Recipe By :(Andrea Olsen) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Grilled, Smoked, Bbq Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounce evaporated skimmed milk 1/8 teaspoon salt 1/4 cup gin -- vermouth or vodka 3 lemon peel -- yellow part only (1/2-inch strips) 1/2 red bell pepper -- or whole jalapeno -- seeded 1 pound fettucine -- fresh 1/3 cup basil -- minced plus extra for garnish (1/3 to 1/2) 1 tablespoon grated Parmesan cheese 8 ounces cooked chicken breast halves -- cut up Salt and pepper to taste Place milk, salt, gin and lemon peel in heavy-bottomed skillet. Bring to a boil. Reduce heat and simmer gently until volume is reduced by a third. Meanwhile, heat water in large pot to cook pasta. When it boils, blanch pepper for 1 to 2 minutes; remove and mince. Cook and drain pasta. Remove lemon peel from sauce; add pepper, basil, Par- mesan, chicken and pasta. Adjust seasoning. Serve with extra cheese and basil leaves. Makes 4 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Berry Pie Recipe By :Cool Whip. Get-Togethers, Easy Recipes For Every Occasion Serving Size : 8 Preparation Time :0:05 Categories : Eat-Lf Mailing List Fruit Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---Crust---- 1 1/2 c low-fat graham cracker crumbs 1 tbsp oil ----Filling---- 4 ozs fat-free cream cheese -- softened 1 tbsp skim milk 1 tbsp granulated sugar 2 tsps lemon peel -- grated 1 tbsp lemon juice, bottled 8 ozs Cool Whip. Free -- thawed 1 c frozen strawberries -- sliced 2 c skim milk 6 ozs fat-free lemon pudding Preheat oven to 350. Prepare a 9" pie pan with cooking spray and flour; set aside. To prepare crust, combine graham cracker crumbs and oil in a small mixing bowl. Press into prepared pan. Bake for 10 minutes. To prepare filling, combine cream cheese, 1 tablespoon milk, sugar, lemon peel, lemon juice, and 1 1/2 cups whipped topping. Spread evenly onto bottom of prebaked crust. Press strawberry halves into cream cheese layer; set aside. Meanwhile, pour remaining milk in a mixing bowl. Add lemon pudding mixes. beat with a wire whisk 1 minute. Gently stir in 1 cup whipped topping. Spoon over strawberries in crust. Refrigerate 4 hours or until set. >From: Anita Matejka - - - - - - - - - - - - - - - - - - - Serving Ideas : Garnish with additional strawberries. NOTES : To soften cream cheese, place one unwrapped bar in a microwaveable bowl. Microwave on high for 30 seconds. Add 30 seconds for each bar. * Exported from MasterCook * Lemon Blintz Pie Recipe By :Fat Free & Ultra Lowfat Recipes (Reid Furniss) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups Cottage Cheese -- lowfat 1/3 cup Egg Beaters(r) 99% egg substitute 2 Egg Whites 1/2 Cup Sugar 2 Tablespoons Sugar 1 tsp Lemon Juice 1 1/2 tsp Lemon Peel -- Freshly Grated 1/4 Cup Light Sour Cream 3 Tablespoons Flour 1/8 tsp Salt 1 tsp Vanilla Preheat oven: 325 F In food processor, combine egg whites, liquid egg substitute, sugar and vanilla. Process for 1-2 minutes. Add salt, lemon juice, lemon peel, cottage cheese, lite sour cream and flour. Process until smooth. Spray large (9") pie plate with non-stick cooking spray. Pour mixture into pie plate and bake at 325 F for 1 hour. Test with toothpick for doneness If toothpick comes out clean, it is done. Center will fall as it cools. This is normal. Serve warm or cold. It is delicious either way. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Chicken And Rice Recipe By :Sport Sense (Karen Mintzias) ReddHedd (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Main Dishes Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound boneless skinless chicken breasts -- in chunks 1/2 Teaspoon salt 1/2 Teaspoon fresh ground black pepper 1/2 Teaspoon paprika 1 Tablespoon canola oil 1 Cup long-grain rice -- uncooked 1/2 Teaspoon oregano 1/2 Teaspoon lemon zest -- grated 1 3/4 Cups chicken broth 1 lemon -- juiced 1 Tbsp fresh parsley -- snipped(for garnish) Season chicken with salt, pepper & paprika. Brown chicken in oil in large nonstick skillet over high heat. Add remaining ingredients, except parsley; bring to a boil. Reduce heat, cover & simmer 20 to 25 minutes, or until rice is tender & liquid is absorbed. Fluff with a fork. Garnish with parsley. - - - - - - - - - - - - - - - - - - - NOTES : 337 calories each serving. 6 g fat. 15% fat * Exported from MasterCook * Lemon Chicken Breasts Recipe By :Aiko Pinkoski Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 boneless skinless chicken breast 1 large lemon -- halved 2 cloves garlic -- minced 4 sprigs oregano Rinse one or two boneless skinless breasts, put into a small bowl. Cut up a large lemon into half, then slice off two nice rings off each half and set aside (actually you can dump them in the bowl too). Squeeze the lemon halves over the chicken, throw in the lemon rinds in the bowl afterwards. Add two minced garlic cloves and leaves from about four large sprigs of fresh oregano. Marinate in fridge, turning once or twice, about 4 hours. Bake drained chicken in 375 oven on a pan about 20-25 minutes. Halfway through, turn the breasts and arrange the lemon rings on top, then finish baking. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Chicken Stir-fry Recipe By :Betty Crocker Everyday Stir-Fries,Feb1996 (Furniss) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon Vegetable Oil 1 Pound Skinless Boneless Chicken Breast -- cut up for stir-fry 1/2 Cup Teriyaki sauce 3 Tablespoons Lemon Juice 16 Ounces Frozen Broccoli -- carrots, water chestnuts and red peppers Hot cooked couscous if desired Heat oil in 12-inch skillet or wok over medium-high heat. Add chicken; stir-fry about 5 minutes or until chicken is no longer pink in the center. Stir in remaining ingredients. Heat to boiling,s tirring constantly; reduce heat. Cover and simmer about 6 minutes or until vegetables are crisp-tender. Serve with couscous. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Cream Pie (Diabetic) Recipe By :Healthy Choices,Canadian Diabetes Association Serving Size : 8 Preparation Time :0:00 Categories : Diabetic Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST: 1 cup all-purpose flour 1/4 cup Diet margarine 3 tablespoons cold water LEMON CUSTARD: 3 Egg yolks 1 tablespoon Cornstarch 1 Unflavored gelatin -- envelope 3/4 cup Lemon juice 3/4 cup boiling water 1 tablespoon Lemon rind -- grated 1 tablespoon Diet margarine Sugar substitute -- * -- Equivalent to 1/2 cup sugar --------------------------------- 2 Egg whites 1 Cool Whip Lite(r) -- 1 packet 1/2 cup Skim milk 1 Lemon -- thinly sliced * 1/2 cup sugar = 12 packets MOST sugar substitute, where 1 packet = 2 tsp sugar. "Bulk" sugar substitute usually is 1 tsp = 1 tsp sugar, most liquid sugar substitute are sweeter; with 1/2 tsp = 1 tsp sugar CHECK THE PACKAGE LABEL BEFORE MEASURING: Crust: In food processor , combine flour and margarine; process with on-off motion till coarse crumbs. Add water and blend until mixture forms a ball. Roll out on a floured surface to 12 inch circle, line 9 inch pie plate. Trim edges. Cover pastry with 9 inch circle of waxed paper; prick holes through paper and pastry with fork. Weigh down with dried beans or rice; bake in 350F oven 10 minutes. Remove beans and paper; bake 15 to 20 minutes or until lightly browned. Let cool. Custard: In food processor or blender, blend egg yolks, cornstarch, gelatin and lemon juice; add boiling water and blend thoroughly. Blend in lemon rind and margarine. Pour in small pan and heat to boiling, stirring constantly, until thickened. Let cool; slightly; stir in sweetener. Pour in pie crust. Chill for 2 hours. Topping: In bowl, beat egg whites until stiff, but not dry, peaks forms. Prepare whipped topping according to package directions, substituting milk for water. Gently fold in egg whites. Spread over chilled custard. Garnish with lemon slices. Serve immediately. SERVES: 8 Food Choice Value per serving (Canadian Diabetes Association) Each serving 1/9 of recipe 1/2 Protein choice 1 Starchy choice 1/2 Fruits & Vegetables Choice 1 1/2 Fats & Oils Choice 19 g carbohydrate 5 g protein 8 g total fat 172 calories - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Ginger Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Flour 1 Tsp Baking Powder 1/2 Tsp Baking Soda 1/4 Tsp Salt 1/4 C Butter -- softened -- or butter buds 4 Tsp Crystallized Ginger -- finely chopped 2 Egg Beaters(r) 99% egg substitute -- lightly beaten or -- equiv to 2 eggs 1 cup skim milk 1/2 tsp Lemon Extract Sift flour, baking powder, baking soda and salt. Set aside. With an electric mixer cream softened butter and sugar until light and fluffy. Add crystallized ginger and eggs; beat until blended and volume doubles. Alternately stir milk and flour into mixture, beginning and ending with milk. Stir in lemon oil. Fill muffin cups 3/4 full. Bake on middle rack of 325 deg F oven until golden brown, about 20 - 25 min. Makes 12 regular muffins. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Herb Sauce Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 C Olive Oil 1 Tbsp Tarragon -- freshly chopped 1 Tsp Italian Parsley -- chopped 1/4 Tsp Lemon Oil 5 Oz Plain Yogurt 5 Oz Light Sour Cream 1 Tbsp Dijon Mustard Salt And Pepper -- to taste Place all ingredients in a blender and pulse until combined. Add salt and freshly ground pepper to taste. Makes about 1 1/4 C. Pour over freshly steamed asparagus and serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Herb Sauce Ff Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Tarragon -- fresh chopped 1 Tsp Italian Parsley -- chopped 1/4 Tsp Lemon Extract 5 Oz Nonfat Yogurt 5 Oz Nonfat Sour Cream 1 Tbsp Dijon Mustard Salt And Pepper -- to taste Place all ingredients in a blender and pulse until combined. Add salt and freshly ground pepper to taste. Makes about 1 1/4 C. Pour over freshly steamed asparagus and serve. This is EXCELLENT! - - - - - - - - - - - - - - - - - - - NOTES : Cal 30.2 Fat 0.2 g Carb 3.2 Protein 4.2 g Sodium 62 mg Dietary Fiber 0.1 g CFF 6% * Exported from MasterCook * Lemon Linguine Parmesan Recipe By :Low-Fat Living (Nadine Keilholz) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 2 cloves garlic -- minced 1/2 cup skim milk -- or- evaporated skim milk 12 ounces linguine 1/2 cup lemon juice 1/3 cup grated parmesan cheese 1/4 cup fresh parsley -- minced freshly ground black pepper In a small saucepan over medium heat, cook the oil and garlic for 1 minute. Add the milk; reduce heat to low and heat gently. Meanwhile, cook the linguine in a large pot of boiling water for 8 to 10 minutes or until al dente. Drain well and transfer to a large bowl. Add the lemon juice and toss well. Pour the garlic mixture over the pasta and toss. Add the Parmesan, parsley and pepper. Toss well again. Serve immediately. NOTE: This is very lemony. You might want to cut down some on the lemon juice. I've also used this as a main-dish recipe by by cutting a couple of boneless, skinless chicken breasts into very small pieces, and cooking them for five minutes or so until they're done, adding the garlic during the last minute or so, and then following the recipe. I used about 1/4 cup of lemon juice. Per serving: Calories: 405 Fat: 7.3g (16% of total calories) Protein: 15.7g Carbohydrate: 68.7g Cholesterol: 7mg Sodium: 179mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Marinated Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Marinade: 1 Tbsp Fresh Rosemary -- snipped, or 1 t dry 1/8 Tsp Pepper 2 Tbsp Lemon Juice 1 Tbsp White Wine -- or water 2 Tsp Honey 1 Tsp Soy Sauce 1/2 Tsp Dijon Mustard 1/2 tsp Lemon Peel Chicken: 2 whole Chicken Breasts Without Skin -- boned & halved >From Pillsbury Classic Cookbooks - Great Tasting Lowfat Recipes - February 1994. I prepared these last night for dinner and everyone enjoyed them. In a shallow dish, combine all marinade ingredients; mix well. Add chicken; turn to coat. Cover; marinate in refrigerator 20 to 30 minutes. When ready to broil, oil broiler pan. Place chicken on prepared pan; broil 4 to 6 inches from broiler. Cook 8 to 10 minutes on one side, basting with marinade. Turn; continue cooking and basting 8 to 10 minutes longer or until chicken is fork tender and juices run clear. 4 servings. GRILLING DIRECTIONS: Heat grill. Marinate chicken as directed. When ready to barbecue, oil grill rack. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes on one side, basting with marinade. Turn; continue cooking and basting 8 to 10 minutes longer or until chicken is fork tender and juices run clear. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Meringue Pie Recipe By :(Alice Adam) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 4 Sheets Phyllo Dough Lemon Filling: 1 1/2 C Water 6 Tbsp Cornstarch 1/2 C Honey 1/2 C Lemon Juice 1 cup Egg Beaters(r) 99% egg substitute -- or equiv to 2 eggs 2 Tbsp Lemon Rind -- grated Meringue: 6 Egg Whites 1 Pinch Cream Of Tartar 2 Tbsp Honey CRUST: Drape one sheet of dough across 9 or 10" pie plate. Press into plate, fold overhanging edges toward center, crumpling to fit. Coat the top with a misting of no-stick spray (I used WW butter spray), repeat with rest of dough. Bake at 375 for 5-7 minutes, or until golden. Let cool on rack. (Do not expect this to look as nice as a "dough" crust). FILLING: In 2 qt saucepan whisk together water and cornstarch until starch is dissolved. Whisk in honey and lemon juice, place over medium heat and cook, stirring constantly, until mixture comes to a boil and runs clear. (Takes awhile!) Remove from heat and slowly whisk in egg substitute, return to heat and cook, stirring, until thickened. Add lemon rind, set aside to cool to room temperature. MERINGUE: Place egg whites in a large bowl, beat until foamy, add cream of tartar, continue beating until soft peaks form. Drizzle in honey and beat till stiff but not dry. Spread meringue over pie so that it covers the filling and touches crust on all sides. Make small swirls on meringue with back of spoon. Broil about 6" from heat till lightly browned, DON'T BURN! Serve room temperature. It will be very soggy on bottom by the next day, so best if eaten same day. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Meringue Pie #2 Recipe By :Butter Busters Cookbook (DIane Jennings) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Lemon Filling: 1/4 Cup cornstarch 3 Tablespoons flour 1 3/4 Cups sugar (or 1 C sugar plus 9 packets sweet-n-low) 1/4 Teaspoon salt -- lite 4 Egg Beaters(r) 99% egg substitute -- (1 cup) 2 Cups water 1/2 Cup lemon Juice 1 Tablespoon lemon peel 1 Tablespoon Butter Buds(r) -- liquid Crust: 1 9 inch pie crust -- baked Meringue: 4 egg whites 1/4 Tsp cream of tartar 1/2 C sugar -- (or 1/4 C sugar plus -- 3 packets sweet-n-low) Make lemon filling: In a medium saucepan, combine cornstarch, flour, sugar, egg beaters, and lite salt, mixing well. Gradually add 2 cups water, stirring until smooth. Over medium heat, bring to a boil, stirring occasionally. Boil and stir one minute. Remove from heat. Stir in lemon juice, lemon peel, and liquid butter buds. Pour into baked pie shell. Prehead oven to 400. Make Meringue: In a medium bowl with an electric mixer at medium speed, beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time. Beat oh high speed until stiff peaks form. Spread over Lemon filling, carefully sealing to edge of crust and swirling top decoratively. Bake 7-9 minutes, or until golden brown. Let pie cool completely on wire rack, 2 1/2-3 hours. YEILD: Serves 8 - - - - - - - - - - - - - - - - - - -