* Exported from MasterCook * Mu Shu Vegetables #3 Recipe By :FF Mailing List (Lucinda Rasmussen) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Oriental Tofu Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package mu shu pancakes -- frozen Few wood ear or cloud ear mushrooms -- soaked in hot water -- for 30 minutes, -- thin julienne 2 Cloves garlic -- minced 1 Large onion -- thinly wedged 1 Small green cabbage -- finely shredded 1 Small carrot -- shredded 4 Ounces mushrooms -- drained 3 Whole green onion -- cut into 2" pieces Soy sauce or tamari to taste hoisin sauce to taste Optional additional veggies: bean sprouts celery water chestnuts bamboo shoots tofu Thaw pancakes. In a large wok or skillet, saute the garlic and onions for three minutes in a little water or vegetable broth. Add the cabbage, carrot and mushrooms and saute until cabbage just wilts. Add the green onions, soy sauce (about 1-2 tbsp is good) and about 1 tbsp of hosin sauce. Heat through. Place one pancake in the microwave for 10 seconds (helps to make them more pliable). Remove and spread with a tbsp of hosin sauce, and then about 1/2 cup of the mu shu mixture. Fold the bottom of the pancake up about 1/4 of the way, then fold the two sides in. I sort of roll them, actually, so it is easier to eat. You could also add some julienne strips of tofu or any other vegetables you like (i.e., bean sprouts, celery, water chestnuts, bamboo shoots, etc.). This was even better the second day (don't put them in the pancakes until right before you want to eat them, however). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mu Shui Tofu Recipe By :McGougall Health-supporting Cookbook Vol. I (Sue Smith) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 square tofu -- frozen -- thawed & cut into thin -- strips 1 package Shiitake mushrooms 1 tablespoon fresh ginger -- grated 1 each carrot -- grated 1 each green onion -- sliced 6 each Chinese cabbage -- thinly sliced 1 cup Bean sprouts 1 cup Another vegetable -- julienned 1 teaspoon Chinese Five Spice Powder 1/4 cup Low sodium Tamari soy sauce 1 tablespoon sherry -- optional 2 tablespoons Cornstarch Chinese Plum Sauce Whole wheat chapati Pour 2 cups boiling water over mushrooms and allow them to soak while slicing other vegetables. Then drain mushrooms, cut off hard stems and discard. Slice mushroom caps into thin strips. In 1/4 cup water, saut, ginger, carrot and any other long cooking optional vegetable for 5 min. Add onions, cabbage, bean sprouts, mushrooms and any optional fast cooking vegetable. Add the five spice, tamari, sherry and 1 T plum sauce. Cook and stir for 5 min. more. Add tofu strips. Add cornstarch dissolved in 1/3 cup cold water. Bring to a boil and stir until sauce thickens. To stir, spread about 1/2 tsp of Plum sace down the center of a warm chapati. Add some of the vegetable-tofu mixture and roll up the chapati. HELPFUL HINTS: This vegetable-tofu mixture could also be served voer rice or other whole grains. From _The McGougall Health-supporting Cookbook Vol. I_, Mary McDougall (contributed to book by Elaine French). Uploaded by Sue, S.Smith34. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mucho Chalupa/mexican Pizza Recipe By :Susan Oehlers Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Pizzas & Calzones Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 6 cups boiling water 2 cups cornmeal 1 cup masa 1 tsp. garlic powder 1/2 tsp. onion powder 1 Tblsp. chili powder tsp. cumin Topping: 2 cans nonfat refried beans 1/2 cup Picante sauce Makes 2 12" pizzas Crust: Mix the masa, cornmeal and spices (the measurements are approx., I didn't actually measure) and add slowly to the boiling water stirring constantly. Cook over med-low heat till very thick. Spray 2 12" pizza pans with PAM. Put half of mixture on each pan, dampen or very lightly spray hands and push the dough to cover the pan. Bake for 15-20 min. at 400 F. Actually, the crust was not as crispy as I would have liked, next time I think I'll bake it at 450-500 F. While the crust is baking mix together the beans and the salsa. Spread beans over crust and top with Picante/salsa. Sprinkle very finely grated cheese-I used a combination of ff mexican style cheddar, ff cheddar, lf monteray jack and lf cheddar. (I have a small cylinder type grater and take a block of each cheese and grate it into a plastic bag, shake it up to mix and use it on all kinds of things.) Bake for about 10 more minutes until cheese is bubbly. We topped the cooked pizza with chopped tomatoes and lettuce with a squeeze of lemon-hence the chalupa reference. I added lots of sliced jalapeos, yum. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mueslix Recipe By :(Sharon Badian) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** You can also mix your own. Mix together various rolled grains - wheat, rye, oats - with some low sodium flakes and dried fruit and nuts. It's homemade mueslix. A lot of people like it better if it sits in the milk for a while to soften up the flakes. You can add the milk to a bowl the night before and let it sit in the fridge to soften up. It's also good with fresh fruit. With dried fruit, you shouldn't need any additional sweetener. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Muffins And Cookies (Technique And Recipes) 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 -------- ------------ -------------------------------- **** Below are 2 recipes which you can play around with. Both were made up by friends of mine and I have added my own variations. It's kind of trial and error at first, but if you make as many muffins as I do you quickly get the hang of it. I often throw in a (small) handful of chocolate chips if I'm feeling indulgent, and if there is no other fat in the recipe, it doesn't seem so terrible. (1) No-added-fat COOKIES These cookies are made using mashed bananas instead of fat. You can substitute bananas (or applesauce) for fat in most cookie, cake and muffin recipes - they're healthier and tastier. They also make nice muffins if done in a muffin-pan - one quantity should make about 12 baby muffins. The following variations are all approximate amounts - you can vary according to taste - and as you can see the possibilities are only limited by your imagination! Basic recipe: 2 bananas 2 tablespoons honey (maple syrup / golden syrup) OPTIONAL 200g wholemeal self-raising flour (or 150g flour + 50g unprocessed bran) Mash bananas. Melt honey then whip with bananas. Add any other ingredients as listed below. Add flour last. Put on baking tray in desertspoonful-lumps, then bake at 180C (350F) for 15-20 minutes. Variations: BLUEBERRY, APRICOT & PECAN half punnet fresh blueberries half cup dried apricots, chopped half cup pecans, chopped APRICOT & ALMOND half cup dried apricots, chopped half cup chopped almonds 50g almond meal (optional - and use only 150g flour) LEMON & POPPY SEED 2 tablespoons poppy seeds grated rind of 2 lemons 1 tablespoon lemon juice ORANGE & GINGER 2 tablespoons glace ginger, chopped half teaspoon ground ginger grated rind of 1 orange 50g almond meal (optional - and use only 150g flour) PINEAPPLE, CARROT/ZUCCHINI & SULTANA half cup pineapple, chopped half cup carrot or zucchini, grated half cup sultanas APPLE, FIG & SPICE half cup pie apple (or stewed apple) 6 dried figs, chopped mixed spice PINEAPPLE, COCONUT & SULTANA half cup pineapple, chopped half cup coconut, shredded half cup sultanas PEAR, PASSIONFRUIT & DATE half cup pears, chopped pulp of 1-2 passionfruit half cup dates, chopped CHOCOLATE, ZUCCHINI & WALNUT half cup zucchini, grated half cup chopped walnuts a little bit of grated or finely chopped chocolate (depends on how naugthy you want to be!) PEANUT BUTTER & CORN half cup creamed corn (one small can) 1-2 tablespoons of peanut butter (depending on taste) PLUM & PISTACHIO 1 can (400g)? plums (or 6 fresh), chopped half cup chopped pistachios half teaspoon allspice (+ cinnamon optional) (2) LOW-FAT MUFFINS Basic ingredients: 1.5 cups wholemeal self-raising flour 1 cup rolled oats 1 egg (optional, or 2 egg-whites) skim milk or buttermilk to make to correct consistency plus a cup or two of whatever you want to add to make yummy muffins Method: This is real easy: preheat the oven to 180C (350F); chuck everything into a bowl; mix lightly (just until it looks blended - don't overdo it); then throw spoonfuls into greased muffin pans, and bake for 15-20 minutes. Variations: see the no-added fat Cookies recipe for ideas - or make up your own, for example, a cup of chopped dried fruit; a mixture of seeds - sesame, pumpkin and sunflower; pumpkin and prunes; dates & walnuts; banana and ginger... I could go on and on. I often throw in leftovers from dinner to make savory muffins for lunch at work - eg, vege pasta, chilli beans, mushroom and artichoke sauce, etc. You can also vary this by using different types of flour (rye, soya, potato) and add a teaspoon of baking powder so they will still rise; or using bran (oat, barley, rice) instead of the oats. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mulled Cider Or Wine Recipe By :Vegetarian Times, Dec 1995, pg 74 (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Mulling Mix -- (see Mulling Mix recipe) 1 Qt Apple Cider -- or sweet red wine or -- fruit juice 2 Tbsp Honey -- optional -- or sugar For a twist on tradition, experiment with using different fruit juices, such as a cranberry-grape combination. Straining out the mulling mix can be a hassle, so you can put it in a porous cloth bag (such as muslin) or an extra-large tea ball before dumping it into the cider, wine or juice. Combine ingredients; gently simmer about 15 min. Strain and serve warm. Entered into MasterCook II by Reggie Dwork, reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mulled Cranberry Brew Recipe By :FF List: Home Cooking, Nov 1994 (Reggie Dwork) Serving Size : 12 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Holidays & Gifts Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pt Cranberry Juice 1 C Water 3/4 C Sugar 1 Cinnamon Stick 6 Whole Cloves Lemon Peel -- from 1/2 lemon, cut -- into strips 3/4 Qt Burgundy -- (1 bottle) 2 tbsp Lemon Juice Nutmeg -- to taste Syrup can be made ahead. Combine cranberry juice, water, sugar, cinnamon stick. cloves and lemon peel in lg saucepan. Bring to a boil. Stir until sugar is dissolved. Simmer gently 15 min. Strain. Combine syrup with wine and lemon juice; heat, but DO NOT BOIL. Serve in preheated mugs with a sprinkling of nutmeg. The syrup can be made ahead, kept in the refrigerator and combined with the wine and lemon juice before serving. Serves 12 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mulling Mix Recipe By :Vegetarian Times, Dec 1995, pg 74 (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Homemade Mixes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cinnamon Sticks -- 3" each 2 tablespoons orange peel -- dried, chopped (heaping) 2 Tbsp Star Anise -- whole (heaping) 1 Tbsp Allspice -- whole 2 Tsp Cloves -- whole 1 Tsp Ground Ginger 1 Tsp Ground Nutmeg Traditionally, the spices in mulling mix vary according to availability, so change the proportions or eliminate ingredients to suite your taste. Include the recipe with your mix, so the receiver will know how to use it. Can present the mix in a decorative tin or bag with a few cinnamon sticks tied to it. Combine ingredients. Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Multigrain Cereal Breakfast Recipe By :(Maxine L. Wolfson) Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Oatmeal -- or multigrain cereal 1/2 C Applesauce -- or fruit puree 1 Tsp Lemon Juice Apples -- or any fruit cut up combine the night before. add milk or juice to create your preferred consistancy. relish! I can't face food the first thing in the morning, so I'll throw this together at 4:30 and eat it about 8 or nine. You need to let it sit to soften the cereal. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mushroom And Leek Soup Recipe By :Good Food, Spet. 1986 (Tina Bell) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 ounce dried mushrooms 1 cup hot water 1/2 cup hot water 1 teaspoon olive oil 1 medium leek -- (white part only) well rinsed, dried, and coarsely chopped 1 large shallot -- sliced (about 1/4 cup) 1 rib celery -- coarsely chopped 1 clove garlic -- minced (or more if you like) 3 ounces fresh mushrooms -- thinly sliced (about 1 cup) 2 tablespoons dry vermouth -- or balsamic vinegar 1 teaspoon fresh lemon juice 1/2 teaspoon packed brown sugar 1/8 teaspoon freshly ground pepper a pinch of dried tarragon (original recipe called for 1 & 1/2 tsp oil = 4 gr) Soak dried mushrooms in hot water Heat oil in medium saucepan over medium heat (non-stick) Add leek, shallot, celery, and garlic, toss well Cover pan and cook, stirring once, until wilted, about 5 minutes Stir in fresh mushrooms; cook covered, stirring once, until mushrooms are slightly soft and begin to give off juices, about 5 minutes. Strain soaked dried mushrooms over saucepan and press with back of spoon to extract as much liquid as possible. Wash each mushroom well, (small particles of dirt in creases) and set aside (reserved for veg dish) Stir in vermouth and heat to boiling. Reduce heat and simmer uncovered 5 minutes. Stir in remaining ingredients. Serve hot. Serves 2. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mushroom Soup (Creamless) Recipe By :Union Square Cafe Ckbk(Eric Hunt) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Butter 1 cup carrots -- Peeled and sliced 1 cup onion -- sliced 1 cup leeks -- washed, white,sliced and light green parts only 1/2 cup Sliced celery 1 teaspoon Fresh thyme leaves 2 pounds mushroom -- cleaned and sliced white and/or wild mushrooms 6 cups Chicken stock 1 1/2 teaspoons Kosher salt -- or to taste Pepper -- to taste 1/8 teaspoon chives -- minced 3 tablespoons Olive oil Serves 6 Melt the butter over medium heat in a large soup pot. Add the carrots, onions, leeks, and celery, and cook until tender but not browned, about 10 minutes. Stir in the thyme and mushrooms and cook for 5 minutes, until the mushrooms have softened. Add the chicken stock, salt and pepper, and simmer, covered, for 30 minutes. Puree the soup in a food processor or blender in as many batches as necessary. Adjust seasoning to taste. Serve in warm bowls with a sprinkling of chives and a drizzle of olive oil, if desired. From The Union Square Cafe Cookbook by Danny Meyer and Michael Romano. Appeared in the 20 Oct 1994 issue of The Atlanta Journal/Constitution. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mushroom Soup #2 (Very Simple) Recipe By :Joe's Bk of Mushroom Cookery (Sharon Badian) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Soups & Stews Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups vegetable broth -- or any liquid 1 teaspoon salt 1 teaspoon sugar 1 tablespoon soy sauce 4 scallion -- thinly sliced 1/3 cup potatoes -- shoestring mushrooms Given that morel season is here, I thought I would post a recipe for wild mushroom soup. This might work with regular mushrooms but I've only made them with fresh wild ones. Boletes aka the Porcini to be exact. If you can get them, they make a simply sublime soup. This recipe is from Joe's Book of Mushroom Cookery. Clean mushrooms well. Barely cover with water in a saucepan. Turn the heat on and cover the pot with a tight fitting lid. When the water comes to a boil, turn it down to a simmer for 10 minutes. The mushrooms will have given off their liquid and literally made their own soup. For every 2 cups of liquid, add 1 tsp each of salt and sugar and 1 tbl soy sauce. Add 4-5 scallions, sliced thin and 1/3 cup shoestring potatoes. The soup is finished when the potatoes are cooked. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mushroom Soup With Caramelized Onions Recipe By :Fields of Greens,Annie Somerville(Curtis Jackson) Serving Size : 5 Preparation Time :0:30 Categories : Eat-Lf Mailing List Potatoes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups Mushroom Stock -- recipe follows 1/2 ounce dried porcini mushrooms soaked in 1/2 cup warm water for 10 mins. 2 medium yellow onions -- thinly sliced (about 4 cups) salt and pepper 6 cloves garlic -- finely chopped 1 pound mushrooms -- thickly sliced (about 5 cups) 1/4 pound shiitake mushrooms -- fresh, stems removed (save the stems for stock) -- (1/4" thick) 1/2 cup dry sherry shoyu or soy sauce 1 medium potato -- peeled and thinly sliced (about 1 cup) 1 tablespoon fresh parsley -- chopped 1 tablespoon fresh lemon juice 1 tablespoon fresh thyme -- chopped Make the stock and keep it warm over low heat. Pour the porcini through a fine strainer and save the liquid to use later. (If the liquid is sandy, let the sand settle, then pour off the liquid.) Finely chop the porcini, discarding any pieces that are gritty or hard. Set aside. Heat a soup pot, preferrably nonstick, until quite hot. Add the onions, 1/2 teaspoon salt, a few pinches of pepper, and 1/4 cup stock. Saute the onions over medium heat until they begin to soften and release their juices, about 5 minutes, then add the porcini and half the garlic. Continue to cook over medium heat, gently scraping the pan with a wooden spoon to keep the onions from sticking as they caramelize. (Add a little stock if needed.) After about 25 minutes, the onions should be a rich golden brown. While the onions are caramelizing, saute the shiitake and white mushrooms together in 2 separate batches. Heat the saute pan, then add half the white mushrooms, 1/4 teaspoon salt, and a few pinches of pepper. Add 1/4 cup water and saute over high heat. As the mushrooms cook, they will release their juices; then the juices will evaporate and the mushrooms will begin to sear. At this point they'll begin sticking to the pan, but don't stir them. Cook over high heat until they're golden, then stir once and continue to sear for 1 to 2 minutes. Add half the shiitake mushrooms, half the remaining garlic, 2 tablespoons of sherry, and a splash of shoyu or soy sauce. Cook for about 1 minute, stirring as needed, until the shiitake mushrooms are tender. The mushrooms will be very dark and flavorful. Add a little stock if necessary to loosen them from the pan, then transfer them to a bowl. Sear the second batch of mushrooms in exactly the same way, being sure to save all the flavorful pan juices. Add 1/4 cup of the remaining sherry and the porcini liquid to the onions to deglaze the pan. Add the potatoes and 1 cup of stock, then cover the pot and cook over medium heat until the potatoes are soft, about 15 minutes. Puree in a blender or food processor until smooth, then return to the pot. (This puree gives the soup its rich base.) Add the mushrooms and remaining stock and cook for 20 to 30 minutes. Stir in the fresh herbs just before serving, then season to taste with salt, pepper, and a splash of lemon juice. - - - - - - - - - - - - - - - - - - - NOTES : (adapted from the original recipe by Curtis Jackson) Caramelized onions and dried porcini give this earthy soup complexity and depth. The mushroom essence comes from searing the mushrooms over high heat with garlic, sherry, and a touch of soy. All of the flavors come together in the rich mushroom broth, brightened with a splash of lemon. MAKES 8 CUPS * Exported from MasterCook * Mushroom Stock Recipe By :Fields of Greens,Annie Somerville(Curtis Jackson) Serving Size : 1 Preparation Time :0:15 Categories : Eat-Lf Mailing List Rave Reviews Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 yellow onion -- thinly sliced 1 leek -- top, chopped 4 cloves garlic -- not peeled,crushed 1 ounce dried shiitake mushrooms 1 teaspoon salt 1/2 teaspoon peppercorns 1/2 pound mushrooms -- sliced 2 small carrots -- chopped 6 sprigs parsley -- coarsely chopped 3 sprigs fresh thyme 2 sprigs fresh marjoram -- or oregano 2 fresh sage 2 bay leaves 9 cups cold water Pour just enough water into the stockpot to start the onions cooking. Add the onion, leek top, garlic, shiitake mushrooms, and salt. Give the vegetables a stir, then cover the pot and cook gently over medium heat for 15 minutes. Add the remaining ingredients and cover with 9 cups cold water. Bring the stock to a boil, then simmer, uncovered, for 1 hour. Pour the stock through a strainer, pressing as much liquid as you can from the vegetables, then discard them. - - - - - - - - - - - - - - - - - - - NOTES : We make this rich, intensely flavored stock for our mushroom sopus, sauces, and ragouts. The dried shiitake mushrooms give the stock depth and tremendous flavor. They're readily available in the Asian section of most grocery stores, but if you can't find them, substitute another variety of dried mushrooms Q fresh mushrooms alone will make a weak stock. This stock freezes well. MAKES 7 to 8 CUPS * Exported from MasterCook * Mushroom-cabage Rolls Recipe By :Sunset Vegetarian Cookbook (Reid Furniss) Serving Size : 12 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large cabbage 1 Tablespoon Butter or margarine 1 Tablespoon Salad Oil 1 Pound Mushrooms -- sliced 1 Large Onion 1 Clove Garlic -- Minced or Pressed 1 1/2 Cups Brown Rice -- cooked 1/2 tsp salt 1 Dash Pepper 1 Cup Monterey jack cheese -- shredded 1/3 Cup Parmesan Cheese -- grated Fresh Tomato Sauce or 1 jar meatless marinara sauce Cut off core end of cabbage and remove torn outer leaves. Separate remaining leaves and select 12 large ones (save inside leaves for another use). In a large kettle of boiling salted water, cook 3 or 4 of these large leaves at a time just until limp (about 2 minutes). Lift from water and let drain and cool. Heat salad oil and butter in a wide frying pan over medium-high heat. Add mushrooms, onions, and garlic; cook, stirring occasionally, until vegetables are soft and pan juices ahve evaporated. Stir in rice, salt, and pepper; cook for 1 minute. Remove pan from heat and stir in jack cheese and Parmesan. Spoon an equal amount of filling onto base of each leaf, and roll halfway to enclose. Fold sides in, then continue rolling up. Place rolls, seam side down, in a shallow 2-quart baking dish. If made ahead, cover and refrigerate. Bake, covered, in a 350 degree oven for 30 minutes (40 minutes, if refrigerated) or until hot throughout. Heat tomato sauce or marinara sauce to spoon over each serving. YIELD: six servings of 2 rolls each. - - - - - - - - - - - - - - - - - - - NOTES : Long, broad leaves of Chinese Cabbage are easier to roll than regular cabbage. If you can't buy Chinese cabbage, core a whole head of regular cabbage and steam it for 5 minues. When it's cool, carefully peel off the large outer leaves to use in this recipe. * Exported from MasterCook * Mushrooms 'La Stroganoff Recipe By :Ornish,Joyce Goldstein, in Eat More, Weigh Less Serving Size : 3 Preparation Time :0:45 Categories : Eat-Lf Mailing List Pasta Sauces & Gravies Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chicken broth -- divided 2 cups onions -- sliced 4 cups mushrooms -- sliced 1 tablespoon paprika 1 pinch cayenne -- or hot paprika 1 teaspoon lemon zest -- grated pepper -- to taste 1/2 cup yogurt, skim milk -- strained 2 tablespoons parsley -- chopped (or dill) Heat 1/2 cup of the stock in a large sauti pan and add the onions. Simmer, covered, until onions are tender, 10 to 15 minutes. Add the mushrooms and simmer for 5 minutes, stirring occasionally. Stir in the paprika, cayenne, lemon zest, and the remaining stock and simmer briskly for about 10 minutes, and then swirl in the yogurt. Sprinkle with chopped dill or parsley. Serve with slices of polenta, steamed wild or brown rice, or noodles - - - - - - - - - - - - - - - - - - - NOTES : 1.The recipe calls for the yogurt to be strained for at least 8 hours. We put it to strain at the beginning of the preparation, results were fine. 2. The original recipe calls for 1 cup of vegetable stock, in lieu of chicken broth. * Exported from MasterCook * Mushrooms And Peppers Recipe By :Net (Annice Grinberg) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 oz mushrooms -- cleaned, sliced 2 medium onions -- halved and sliced 2 medium green peppers -- cleaned,sliced 8 oz tomato sauce 1/2 tsp garlic powder 1 tablespoon oregano 1 pinch salt and pepper Add mushrooms, peppers and onions to a large non-stick pan. Saute over medium-high heat until onions are soft and golden. (You may need a squirt of non-stick cooking spray if you don't have a non-stick pan). Add tomato sauce and 1/3 of the can of water. Add spices (I use the larger amount listed) and mix well. Cook covered over the lowest heat (simmer) for 20 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mushrooms With Wild Rice Recipe By :Veg. Times,5/93,M. McDougall (Michelle DIck)(Kevin Wilson) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup wild rice 3 cups water 1 tablespoon low sodium soy sauce -- or mushroom soy sauc 1/4 cup scallion -- minced 1 medium yellow onion -- chopped 2 stalks celery -- chopped 1/4 cup water -- up to 1/2 cup water 1/2 pound white button mushrooms -- sliced 8 whole shiitake mushrooms -- fresh;discard stems 2/3 cup oyster mushrooms -- chopped 1/4 cup morel mushrooms -- chopped;optional 1/4 cup enoki mushrooms -- optional; trimmed 12 whole snow peas -- quartered 1/2 whole red bell pepper -- diced 2 tablespoons low sodium soy sauce 1/2 teaspoon dried sage 1/4 teaspoon poultry seasoning ground black pepper Place rice, water, soysauce, and scallions in a saucepan with a tight-fitting lid. Bring to a boil, reduce heat, cover and cook over medium heat until liquid has evaporated and rice is tender, about 1 hour . Set aside. Place onion, celery and water in a large pan. Cook and stir for several minutes, until vegetables soften slightly. Add button, shiitake and oyster mushrooms . Cook, stirring occasionally, for 10 minutes. Gently stir in cooked rice, enoki mushrooms, snow peas, red pepper and seasonings. Cook over low heat for another 15 minutes . - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mustard Baked Potato Recipe By :Leanne Maher (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Quick & Simple Ideas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Potato -- baked 1 Tbsp Dijon Mustard For those of you looking for a butter substitute for baked potatoes instead of using butter, I used a good dijon mustard on my potato. Had a wonderful flavor and gave the potato the same consistency that butter would. - - - - - - - - - - - - - - - - - - - NOTES : Cal 77.6 Fat 0.7g Carbs 16.1g Fiber 1.8g Protein 2.5g Sodium 193mg CFF 8.3% * Exported from MasterCook * Mustard Dip/sauce1 Recipe By :Lyn Belisle Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 part honey 1 part mustard grated onion curry powder My favorite is equal parts of mustard and honey with grated onion and curry powder added -- sorry I don't have exact proportions. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * My Montana Friend's Shrimp Casserole Recipe By :Jadi's Friend (Jadi Christian) Serving Size : 2 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups rice -- cooked 1 cup tomato juice 3/4 cup lowfat mayonnaise 1 can shrimp -- broken, or more 1 medium onion -- grated 1/2 cup milk 1/2 cup green pepper -- chopped Mix all ingredients together well and bake at 350 degrees for 45 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Myra's Beans Recipe By :Weight Watcher's (Ila East) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups dried great northern beans -- or a 2 lb package 5 carrots -- diced or sliced 1 large onion -- chopped 1 can tomatoes with green chilis -- (Rotel) 8 chicken bouillon cube Wash and soak beans over night. Pour off water and replace with enough to cover the beans. Add the other ingredients and cook at you normally would. Add water as needed. I personally would like more "bite" to my beans so will add two cans Rotel tomates next time. [Ila] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nachos Recipe By :Back to the Country Newsletter (Ozettt) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Chicken Eat-Lf Mailing List Mexican & Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces baked tortilla chips 3/4 cup onion -- chopped 3 cloves garlic -- finely chopped 2 teaspoons chili powder 1 jalapeno pepper -- finely chopped 1/2 teaspoon ground cumin 1 boneless skinless chicken breast halves -- chopped and cooked -- (about 6 oz.) 1 can Mexican-style diced tomatoes -- (14 1/2 oz.) drained 1 cup lowfat monterey jack cheese -- shredded 2 tablespoons black olives Preheat oven to 350 degrees. Lay chips in a 13 x 9 baking pan. Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add onion, pepper, garlic, chili powder and cumin. Cook 5 minutes or until vegetables are tender, stirring occasionally. Stir in chicken and tomatoes. Spoon chicken-tomato mixture, cheese, and olives over chips. Bake 5 minutes until cheese melts. Serve immediately. - 4 servings 226 calories, 1 starch, 2 lean meat, 1 vegetable, 1/2 fat, 7 grams fat - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Naked Tuna Salad Recipe By :The Tuna Fish Gourmet (Anita Matejka) Serving Size : 4 Preparation Time :0:10 Categories : Eat-Lf Mailing List Fish & Seafood Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ozs tuna in water -- drained and flaked 1/2 cup nonfat mayonnaise 4 egg whites hard cooked and sliced 1/4 tsp black pepper In a mixing bowl, combine tuna, mayonnaise, egg whites, and black pepper. - - - - - - - - - - - - - - - - - - - NOTES : Enough for 1 recipe. Use with recipes Tuna Club and Tuna Melt With Bacon And Swiss Cheese. * Exported from MasterCook * Nancy Baggett's Lowfat Brownies Recipe By :(NANETTE BLANCHARD) Serving Size : 16 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 C Powdered Sugar 2/3 C Flour -- All-Purpose 1/4 C Cocoa Powder -- good quality 1 Pinch Salt 3/4 Tsp Baking Powder 2 1/2 Tbsp Canola Oil 1 1/2 Oz Unsweetened Baking Chocolate 2 Tbsp Corn Syrup 1/2 tsp Instant Coffee Powder -- dissolved in 1/2 tbsp Water 2 tsp Vanilla 2 Egg Whites 2 tbsp Pecans -- toasted (optional) or walnuts NOTE: I didn't include the nuts in the nutritional analysis. I'm a serious chocoholic and the other day I was watching The Low Cholesterol Gourmet on tv and the guest was Nancy Baggett. She made these brownies and I hastily scribbled the recipe on the back of the tv guide. These are so GOOD! I figure the entire pan has somewhere around 48 grams of fat and these are rich and really chocolatey so I figure about 16 servings for the pan (less than 3 grams of fat per serving). Sift together powdered sugar, flour, salt, and baking powdered. Melt oil and unsweetened chocolate together. (I did this in a 650 watt microwave on half power for 3 minutes.) Add corn syrup, coffee, and vanilla. Mix dry ingredients with wet. Stir together. (Mixture will be very thick!!) Line an 8-inch square pan with aluminum foil. (This helps you remove the brownies from the pan for easier cutting.) Bake in a preheated 350 degree oven for 20-25 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Navajo Corn Muffins Recipe By :Home Cooking, 8/94 (Reggie Dwork) Serving Size : 16 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Yellow Cornmeal 1/2 C Cornmeal -- blue 1 C Flour 2 Tsp Baking Soda 1/2 C Raisins 1/2 C Dark Brown Sugar 1/2 Egg beaters(r) 99% egg substitute -- equiv to 1 egg 1 Tsp Oil 16 oz Creamed Corn Heat oven to 350 deg F. Combine all dry ingredients. Beat egg; add oil and corn; add to dry ingredients. Stir in raisins. Spray muffin tins; fill 3/4 full and bake for 15 - 20 min. Makes 12 - 16 muffins Typed for you by Reggie Dwork reggie@netcom.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Navy Bean Soup (Cyn's) Recipe By :FF List (Cynthia May) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package navy beans 1/2 cup barley 4 cups water 2 vegetable bullion cubes 1/4 cup chopped carrots -- (up to 1/2c) 1/4 cup chopped onion -- (up to 1/2c) 1/4 cup chopped celery -- (up to 1/2c) 1/2 teaspoon sage 6 squirts liquid smoke flavoring salt pepper Soak beans overnight in cold water enough to cover. Drain. Out 4 c. water in crock pot with bullion cubes. Add chopped veggies, beans and sage. Cook 3 hours or better on high. Add barley, salt & pepper and liquid smoke. Cook another hour. Voila! Hint: Prepare this before going out for the day, add liquid smoke and barley one hour before eating. Time will vary with crock pots and temperature but this is a SIMPLE recipe. NO FAT. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nectarine Chutney Recipe By :(Mardi Wetmore) Serving Size : 8 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup light brown sugar -- packed 1/2 cup cider vinegar 4 nectarine -- peeled and chopped 1 cup raisins 1 lemon -- peeled, seeded, and chopped 2 tablespoons fresh ginger -- minced 1 clove garlic -- minced 1/2 teaspoon curry powder 1/4 teaspoon cayenne In a medium, nonreactive saucepan, cook vinegar and brown sugar over medium heat, stirring to dissolve sugar. Bring to boil. Add remaining ingredients. Boil for 3 to 5 minutes. Remove from heat and cool. Refrigerate 2 weeks or can. Serve with poultry, pork or ham - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * New Brunswick Barley Soup Recipe By :Oregon's Food Day(Stephen Ceideburg)(Wendy Lockman) Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Soups & Stews Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds chicken -- (to 3lb) or turkey parts 2 quarts Water 1/2 cup Pearl barley -- uncooked 1 medium Onion -- chopped 2 teaspoons Poultry seasoning 1 teaspoon Salt 1/4 teaspoon Pepper 1/4 teaspoon Paprika 1 Bay leaf 1 cup Sliced carrots 1/2 cup Chopped celery 1/2 pound Mushrooms -- sliced -- 2 1/2 cups) 10 ounces Frozen peas 2 tablespoons fresh parsley -- snipped Combine chicken, water, barley, onion, poultry seasoning, salt, pepper, paprika and bay leaf in large kettle or Dutch oven. Bring boil. Cover, reduce heat and simmer until chicken is tender, about minutes. Remove chicken from broth. Cool chicken; remove meat from bones and dice. Add carrots, celery and mushrooms to broth. Cover; simmer 20 minutes, stirring occasionally. Return diced chicken to soup mixture with peas and parsley; cook until heated through. Per serving (based on 8 servings): 206 calories (43 percent from protein, 35 percent from carbohydrate, 22 percent from fat), grams protein, 18 grams carbohydrate, 5 grams fat, 57 milligrams cholesterol, 410 milligrams sodium. Exchanges: 1/2 vegetable, 1 bread, 2 1/2 meat. From the Oregonian's FOODday, 1/5/93. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * New Chicken And Shrimp Gumbo Recipe By :Fork in the Road,Paul Prudhomme(Curtis Jackson) Serving Size : 6 Preparation Time :0:20 Categories : Chicken Eat-Lf Mailing List Fish & Seafood Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Seasoning Mix: 1 tablespoon paprika -- sweet 1 tablespoon dry mustard 2 1/2 teaspoons dried basil 2 teaspoons salt 2 teaspoons onion powder 2 teaspoons garlic powder 1 1/2 teaspoons dried thyme 1 1/4 teaspoons dried oregano 3/4 teaspoon black pepper 1/2 teaspoon white pepper 1/2 teaspoon cayenne 1 pound boneless skinless chicken breast halves -- 1/2-inch dice 1 pound medium shrimp -- peeled 6 cups chopped mustard greens -- IN ALL 3 cups chopped onions -- IN ALL 2 cups chopped green bell pepper 2 cups chopped celery 3 cups sliced okra -- IN ALL 3 bay leaves 1 cup apple juice 6 tablespoons all-purpose flour -- browned 3 cups defatted chicken stock 2 cups defatted seafood stock 3 cups chopped collard greens 6 cups cooked long-grain white rice Combine the seasoning mix ingredients in a small bowl. Sprinkle the diced chicken with 1 TABLESPOON of the seasoning mix, and sprinkle the shrimp with ANOTHER TABLESPOON of the seasoning mix. Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350 F, about 4 minutes. Add 3 CUPS of the mustard greens, 2 CUPS of the onions, all of the bell peppers and the celery, 1 CUP of the okra, and the bay leaves. Cook, stirring occasionally to check for sticking, about 8 minutes. Add the apple juice and REMAINING seasoning mix, stir, and cook until most of the liquid is absorbed, about 6 to 8 minutes. Add the seasoned chicken, cover the pot, and cook 2 minutes. Add the browned flour and stir until it is completely absorbed and a paste forms. Cover and cook 1 minute. Add both the stocks, stir well, cover, bring to a boil, and cook 3 minutes. Add the collard greens, the REMAINING mustard greens, onions, and okra, and mix thoroughly. Cover the pot and bring to a boil, about 5 minutes. Add the seasoned shrimp, stir, bring to a boil, and cook until the shrimp turn pink and plump, about 3 to 4 minutes. Serve over the rice. Per 1-cup serving: Calories 289 Protein 26g Fat 3g Carbohydrates 40g 8% calories from fat - - - - - - - - - - - - - - - - - - - NOTES : This wonderful gumbo does have "gumbo" (the Bantu word for okra) in it. We've also used some southern country favorites -- mustard and collard greens. The vegetables make this dish nutritious, and the combination of flavors makes it delicious. Best of all, it's quick and easy to prepare. MAKES 12 CUPS, ENOUGH FOR 12 APPETIZER OR 6 TO 8 MAIN-DISH SERVINGS * Exported from MasterCook * New England Clam Chowder Recipe By :(Susan Barrington) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetarian Bouillon -- for sauteing 1 Onion -- chopped 3 Stalks Celery -- chopped 3 Cans Clams -- chopped 1 Can Chicken Broth -- strain out fat 2 Potatoes -- chopped (peeling is optional) 1/4 cup Flour -- + 3 T unbleached 4 cups Skim milk -- divided 1/8 teaspoon Pepper 1/8 teaspoon Hot Sauce -- can use a couple of shakes This is a very hearty, filling soup (doesn't even need bread to go along with it), and the fat percentage is well within VLF range. Hope you enjoy it!! Saute onions and celery in veg broth until soft. Drain claims, reserve juice. Add clam juice, chicken broth, and potatoes to pot. Bring to a boil, cover, reduce heat, and simmer 20 min or until potatoes are tender. Combine flour and 1 1/2 C milk. Stir until smooth. Add flour mix, rest of milk, clams, pepper, and hot sauce to pot. Cook over medium heat, stirring constantly, about 10 min or until soup thickens. Do not boil. Makes 10-12 C or 6 servings. 253 calories per serving, 1.75 gr fat per serving -- 6% total fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * New Potato Salad Recipe By :Bacos and Dromedary brand Pimentos Ad (AuburnQT@aol.com) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds red potatoes -- boiled, chilled and sliced 3 tablespoons white vinegar -- (I used rice wine vinegar - it was all I had on hand) 1/4 cup vegetable oil -- (reduced from 1/2 -- cup in original recipe) 1 tablespoon prepared mustard -- (Dijon!) 1 teaspoon celery seed 1/4 cup white pearl onions -- chopped fine -- (increased from 3T) 1 clove garlic -- minced (my own addition) Salt & Pepper -- to taste 1 jar pimiento -- chopped and drained -- (4 oz) 1/4 cup Bacos(r) -- or other imitation bacon bits Combine vinegar, oil, mustard, celery seed, onion, garlic, salt and pepper together in small bowl. Refrigerate for at least 2 hours. Combine dressing, chilled potato slices, pimentos and bacon bits to serve. Makes 6 - 8 servings. NOTE: I prefer this salad after it has blended in the fridge for a few hours - the imitation bacon bits lose their crunch and take on a texture very close to real bacon. However, this salad is much better served the same day it is made if you want it "saucy". If you let it stand overnight much of the dressing gets absorbed. Future variations planned include reducing the oil even further to 1/8 c. and/or substituting fat-free Italian salad dressing for the oil and vinegar. If anyone tries these, please let me know how it comes out. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * New Potatoes Or Red Recipe By :(KATHERINE MOSHIER) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Side Dishes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium red potatoes -- per person black pepper dried onions Mrs. Dash dash water I cut them up and put them in a corningware bowl, sprinkle with a mix of seasonings (whatever you like - I use black pepper, dried onion, and Mrs.Dash) add a little water and cover w/saran wrap. Then nuke them for 15 minutes or so. I use 2-3 medium sized potatoes for each person, and am usually cooking for two. I must say, these are very good and go w/everything! THey come out very moist. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * New Style Roast Potatoes Recipe By :Slim for Life, Judith Will (Erika Langham) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 375 grams new potatoes -- (waxy) 2 teaspoons olive oil 1 tablespoon lemon juice 2 teaspoons chopped fresh thyme 1 teaspoon garlic -- finely minced Preheat your oven to 400F / 200C / or gas mark 6 Scrub the potatoes leaving the peel on. Cut them into smallish (25g) pieces. Mix the other ingredients in a bowl then add the potatoes and stir well so that the mixture coats them all. If you have time let them sit to absorb the flavour better, but they can be mixed then cooked if you are short on time. Place on a baking tray (lined or not) and roast for 50 minutes turning once, until golden and cooked through. Note: these are very very yummy, much tastier than ordinary roast potatoes and nicely textured. These have become a favourite in Mum's house and we mix up the mixture on the weekend to save time and store it in quantities in the fridge til we need it. This also allows the flavour to permeate the oil. [Erika] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * New Wave Shortcake Recipe By :Cityline,March 96 (Linda Gordon) Serving Size : 8 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Flour 2 Teaspoons Baking Powder 1 Tablespoon Sugar 3/4 Teaspoon Salt 1/2 Teaspoon Baking Soda 1/4 Cup Canola Oil 3/4 Cup Buttermilk 1 Tablespoon Buttermilk 1 Teaspoon Sugar 2 cups nonfat plain yogurt -- dripped 4 Cups Strawberries In bowl stir together flour, baking powder, salt, sugar and baking soda. Add oil and 3/4 cup buttermilk. Stir together. Lightly flour work area. Put on dough and kneed gently for 1/2 - 1 minute until its balled. Pat or roll out to 1 inch thick (approx. 8 inch circle or cut into individual servings). Lay on cookie sheet. Make glaze by mixing together 1 T buttermilk and 1 t sugar. Brush glaze on top of dough. Bake in 425 oven for ? (until browned at least) Cool on rack. Slice shortcake in half. Spread 1/2 of dripped yogurt on bottom. Add 1/2 sliced strawberries. Put on top and repeat with yogurt and strawberries. - - - - - - - - - - - - - - - - - - - NOTES : To make dripped yogurt lay cheesecloth in seive and then add yogurt. Let drip for about 3 hours (until thick). * Exported from MasterCook * New-style Mashed Potatoes Recipe By :QUICK&EASY DIET GOURMET RECIPES,FRANCINE PRINCE(Tina Bell) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Sweet Potatoes &Yams Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound yams -- peeled 3/4 pound Idaho potatoes -- peeled 2 Tablespoons shallot -- or onions,minced 1 tablespoon chives -- minced 1 teaspoon curry powder 1/2 teaspoon fine herbs 1/2 teaspoon mild paprika 1 package Butter Buds(r) -- dissolved 2 tablespoons plain low-fat yogurt Cut potatoes into 1/2 inch cubes. Cook in rapidly boiling water. Drain well in strainer. Return to pot and mash. (You may have to add a little moisture, depending on the dryness of the potatoes). Add balance of ingredients except yogurt and mash again. Then stir in yogurt. Reheat over simmering water and serve. Serves 4 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No-bake Fruit Crisp Squares Recipe By :(Loepelmann Karsten) Serving Size : 25 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Brown Sugar -- lightly packed 1/4 C Corn Syrup 2 C Crispy Rice Cereal 3/4 cup Mixed dried fruit -- chopped 1/2 C Rolled Oats Nonstick Cooking Spray In small saucepan, heat brown sugar and syrup on low, stirring to dissolve sugar. In large bowl, combine remaining ingredients. Add syrup mixture. Mix well, until all ingredients are moistened. Press firmly in 8" (20 cm) square pan sprayed with cooking spray. Cool. Do not chill. Cut into squares. Each serving provides: 0.1 g total fat, 0 mg cholesterol, 53 calories, 0.6 g protein, 13 g carbohydrate, 27 mg sodium; 1.7% calories from fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No-cook Tofu "Cheesecake" Recipe By :Vegetarian Times,May 1990 (Sue Smith) Serving Size : 8 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST 2 cups Grape-Nuts(r) -- * 1/3 cup apple juice, frozen concentrate -- thawed Filling: 2 pounds Firm Tofu 3/4 cup Honey 1 teaspoon Vanilla -- 1/2 if Watkins 1/4 teaspoon Cinnamon -- (optional) Topping: 1 1/2 cups fresh fruit -- sliced * Grape nuts cereal works well in the crust. Or use a granola-type cereal from a natural food store, but be sure to choose a variety that is low in fat. Crust: Place cereal or granola in a food processor with a metal blade. Process until coarsely ground. Place ground cereal in a bowl; add apple juice concentrate and mix well. Press into a 9-inch pie plate. Set aside Filling: In a large bowl, mash together tofu and honey. Add vanilla and cinnamon, if desired. With electric mixer, beat mixture until fluffy. Spoon into crust and smooth out the top. Cover loosely with plastic wrap and refrigerate until serving time. (The longer the cheesecake chills, the firmer it will be and the richer it will taste.) Topping: Just before serving, arrange fruit over the top of the cheesecake. (Pictured with rasberries arranged on top.) Serves 8 to 10 Per serving: 306 cal; 12g prot; 4g fat; 62g carb; 0 chol; 322mg sod. From May 1990 Vegetarian Times page 38 Article by Mary McDougall Formatted to MM by J.Duckett1 (Kat) From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No-fry Tortilla Chips Recipe By :Norman R. Brown (Wendy Lockman) Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Diabetic Eat-Lf Mailing List Mexican & Southwestern Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Corn Tortillas -- (12 ounces) --or 1 package 10-inch flour tortillas -- (14 oz) Salt (optional) A delicious low-fat, low-sodium alternative to conventional corn chips. They go especially well with Guacamole and Spicy Salsa (see separate recipes). Immerse tortillas one at a time in water. Let drain briefly, then lay flat. If desired, sprinkle tops lightly with salt. Cut each tortilla into 6 to 8 wedges. Cover a nonstick baking sheet with a single layer of tortilla wedges, salt side up. Place close together but do not overlap. Bake in a 500 F oven for 4 minutes. Turn with a spatula; then continue to bake until golden brown and crisp, an additional 3 minutes for corn tortillas and 1 minute for flour tortillas. (Store in an airtight bag until ready to serve.) Yield: 6 servings, 12 cups One Serving = 2 cups, or 12 to 16 chips Corn Tortilla Chips Flour Tortilla Chips Calories: 113 157 Protein: 4 g 5 g Fat: 2 g 5 g Carbohydrate: 22 g 26 g Fiber: 1.7 g 3.26 g Cholesterol: 0 mg 0 mg Sodium: 90 mg 46 mg Potassium: 88 mg 136 mg Exchange: 1-1/2 Starch/Bread 1-1/2 Starch/Bread 1 Fat Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No-oil Vinaigrette Recipe By :(Alekz Traynor) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons dijon mustard -- grainy style Freshly ground black pepper 1 teaspoon fresh basil -- finely chopped 1 tablespoon shallots -- finely chopped 1 tablespoon chopped parsley 1/2 cup raspberry vinegar 1/2 cup fresh lemon juice salt -- to taste Put all ingredients in food processor and process until well blended. Season to taste. Makes about 1 cup. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No-yolk Deviled Eggs Recipe By :(Marina Waltz) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup lowfat cottage cheese 1 tablespoon sweet pickle relish 2 teaspoons prepared mustard 1/2 teaspoon Worcestershire sauce 1/8 teaspoon garlic powder 6 eggs -- hard boiled paprika Fresh parsley sprigs -- (optional) Spoon cottage cheese onto several layers of paper towels; spread to 1/2 inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape cottage cheese from paper towel, using a rubber spatula. Position knife blade in food processor bowl; add cottage cheese, pickle relish, and next 4 ingredients. Top with cover, and process until mixture is smooth. Peel eggs; slice in half lengthwise, and carefully remove yolks. Reserve egg yolks for another use. Spoon filling mixture into a decorating bag fitted with a large star tip. Pipe filling mixture into egg whites. Sprinkle with paprika, and garnish with fresh parsley sprigs, if desired. Yield: 12 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nofat Cheesecake Recipe By :Knox Gelatin (Patty Gzesh) Serving Size : 8 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages nonfat cream cheese -- (8 ounce) 1 package gelatin -- (Knox) 10 packets Equal(r) sweetener or 1/2 cup sugar 1 teaspoon vanilla 1/2 teaspoon lemon juice 1 cup water Fruit Filling or Cheesecake topping (see recipe) I assure you it is a great item for company, especially if you add the fruit topping. [Patty] Boil 1/4 cup water in a pan, or in a glass measuring cup in the microwave. Sprinkle gelatin on water. Wait 2 minutes, then stir to dissolve. Add 3/4 cup of water to make a full cup of water/gelatin. In a blender, or in a bowl with an electric mixer, combine the water/gelatin, the cream cheese, vanilla, lemon juice and sweetener. Mix thoroughly. Spray an 8" or 9" pie pan. Pour mixture in pan. Allow to set in the refrigerator for at least 2 hours before serving. Serves 8. Top with fruit topping. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Non-tomato Pasta Sauce Recipe By :LSTUBBS@suadmin.syr.edu Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- olive oil white wine chicken broth garlic cornstarch veggies chicken -- or shrimp smig of olive oil, white wine and chicken broth, thicken slightly with cornstarch. To this I ad stir fry veggies such as mushrooms, pea pods, broccli, carrots- and chicken or shrimp. Oh, don't forget the garlic! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Noodle Kugel Recipe By :Maurine Neiberg Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package egg noodles -- wide, cooked margarine 2 eggs -- beaten sugar cinnamon raisins (See directions for variations) I'm giving you the traditional recipe. You can cut out most of the butter/margarine if you use the dairy version. Use FF dairy products. It also works well to use pineapple if you are cutting out the fat. It may need the extra moistness. You can substitute egg substitute for the eggs with no problems at all One of my favorite pot luck dishes is a kugel. You know, a noodle kugel. Well, you're in luck. I'm about to give you my mother's "secret" Kugel recipe. (I usually make a cheese kugel for a main course which means adding a small tub (1 lb) of cottage or farmer's cheese in the "mix it all together" stage. It's usually a side dish. Kugel is delicious hot, cold, or rewarmed. I like it better the second day, but I'm wierd.) Noodle Kugel (Warning - all measurements are approximate. You may want to make this once before feeding it to strangers to get the proportions right.) Cook one large bag of wide egg noodles in a dutch oven (5 qts) (other pans will work, but this is what both I and my mother use...) drain noodles and return to dutch oven. Toss with margarine or butter to prevent sticking. When the noodles are cool enough, add 2 beaten eggs. (Make sure the noodles are cool enough not to scramble the eggs) Now comes the tricky part. Cover the top of the noodles with a thin layer of sugar. It should cover all the noodles, but just barely. Now cover the sugar with cinammon. This is a lot of cinammon, but you should be able to still see some sugar. Its more like a light dusting than a layer. Now cover cinnamon with raisins. This is something between a half box and box of raisins. It depends on how much you like raisins. Mix everything together and bake at 350 degrees for 30-45 minutes, or until golden on top and firm. If the kugel doesn't look like it will stick together, add another egg. (Don't do this the first time. First times are for making mistakes!) Variations: For holidays add a layer of slivered almonds, and/or substitute honey for the sugar. For a lower calorie version, don't butter the noodles, eliminate the sugar, and add a large can of crushed pineapple to the hot noodles before adding the egg. It really is a wonderful dish. We used to have it every Friday night. Sigh... Plus it's very easy to make. I think that it's the first thing I ever made all by myself. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Norwegian Rye Bread Recipe By :Bread Machine Ckbk,D R German (Jessica Eastin) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 c water 1/3 c molasses 2 Tbsp butter (you can halve this amount with good results) 1/4 tsp salt 2 teaspoons caraway seed 1/4 c whole wheat flour 1 1/3 c rye flour 1 1/4 c bread flour 1 1/2 tsp yeast I have made this bread no less than a gazillion times and it is absolutely perfect. I think the molasses is what gives it the good flavor. [Jessica] Process according to bread maker's directions. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nosmo King's Moroccan Chili Recipe By :Recipes for an Ecological Kitchen;L. Sass (Sharon Badian) Serving Size : 6 Preparation Time :0:00 Categories : Chile Pepper Dishes Chilis Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 orange -- well scrubbed 12 cloves 2 tbl olive oil 2 onions -- finely chopped 2 cloves garlic -- finely chopped 2 large leeks -- (white part only) chopped* 1 stalk celery -- finely chopped 1 large red bell pepper -- seeded and diced 3 large carrots -- chopped into 1/2" pieces 1 cup mushrooms -- quartered 3 cups vegetable stock -- or water 1 1/2 cups lentils -- (brown) 2 cups plum tomatoes -- chopped 2 tsp ground coriander 1/2 tsp ground cardamom -- (1/2 to 3/4) 2 sticks cinnamon -- broken in half salt and pepper to taste This recipe is from a vegan restaurant in NYC called Nosmo King. Not your typical chili as there are no chilies in it! It is very tasty and different. Cut orange in half and squeeze juice. Reserve juice. Stick 6 cloves into each half of the orange. Set aside. Heat olive oil in the pressure cooker. Add garlic, onions, leeks. Saute until leeks are wilted. Add celery, red pepper, carrots and mushrooms. Saute for another couple of minutes over medium high heat. Add stock, tomatoes, coriander, cardamom, cinnamon, lentils, reserved orange juice and orange halves. Make sure orange halves are buried in the stew. Lock lid in place, bring up to pressure. Cook for 11 minutes. Release pressure. Season with salt and pepper. Serve over couscous. *Note: make sure to wash the leeks well. Mud tends to get caught inside them and there is nothing worse than girt in your stew. Serves 6 generously. Don't know the fat content but the only major fat is the olive oil. The olive oil contributes 5 grams of fat per serving, approximately, so it can't be too bad. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Not Yo' Mama's Red Beans And Rice Recipe By :Fork in the Road,Paul Prudhomme (Curtis Jackson) Serving Size : 6 Preparation Time :0:10 Categories : Eat-Lf Mailing List Legumes Rice Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound red kidney beans -- or other red beans Seasoning Mix: 2 teaspoons salt 1 1/2 teaspoons onion powder 1 1/2 teaspoons dried basil 1 teaspoon garlic powder 1 teaspoon dry mustard 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1/2 teaspoon dried oregano 1/2 teaspoon cayenne *** 3 cups onion -- chopped -- In ALL 1 cup green bell pepper -- chopped 1/2 cup celery -- chopped 8 1/2 cups nonfat chicken broth -- In ALL 2 cups grape juice -- In ALL 4 cups long-grain white rice -- cooked Day 1: Add enough water to the red beans to cover them by 3 or 4 inches, and soak overnight in the refrigerator. As the beans absorb the water; they'll more than double in volume. Day 2: Combine the seasoning mix ingredients in a small bowl. Drain the beans and set them aside. Preheat a heavy 5-quart pot, preferrably non-stick, over high heat to 350 degrees, about 4 minutes. Add 2 CUPS of the onions, the bell peppers, and the celery, and 1 TABLESPOON of the seasoning mix. Stir and cook until the vegetables start to turn brown, about 5 minutes. Add 1/2 CUP of the stock, scrape the bottom of the pot to clear all the browned bits, and cook 3 minutes. Add the REMAINING 1 cup of onions, stir, and cook 5 minutes. Add the drained beans, 5 CUPS of the stock, and the REMAINING seasoning mix. Stir and cook for 45 minutes, scraping the bottom of the pot occasionally to check for sticking . Add 1 CUP grape juice and continue to cook for 25 minutes. CAUTION: At this point, the starches in the beans start to break down and sticking will occur more often. It is therefore important to check and clear the bottom of the pan frequently. Add the REMAINING stock and grape juice, turn the heat to medium, and cook until the beans are tender, and the liquid is thick and begins to look creamy, about 30 to 35 minutes. Serve over the rice. Per Serving: Calories 409 Protein 17g Fat 3g Carbohydrates 81g 5% calories from fat - - - - - - - - - - - - - - - - - - - NOTES : Red beans with rice is an old traditional New Orleans Monday supper dish. Monday used to be wash day, and the story goes that the beans could simmer while the laundry was being done. When the wash was finished, so were the beans. In the past, in order to make the beans really good, the cook started off with a lot of oil. While this recipe eliminates the oil, it still is mouth-watering. MAKES ABOUT 7 CUPS, ENOUGH FOR 6 MAIN-DISH SERVINGS * Exported from MasterCook * Nutmeg Blue Cheese Spread Recipe By :(Sharen Rund) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces blue cheese -- (softened) 8 ounces lowfat cream cheese -- (softened) (note: I've zapped the cheeses in the microwave to get them soft - about 30 sec at a time) 8 ounces lowfat mayonnaise 1/4 teaspoon nutmeg -- fresh ground 1 clove garlic -- minced I keep a small grater next to my nutmeg - when I make up a blue cheese spread a good grinding of nutmeg goes into it (it really brings out the flavor of the blue cheese) - I love it on celery.... Using a fork, blend together till smooth and well mixed - taste & adjust seasonings - enjoy - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nutty Seeded Bread Recipe By :Reggie Dwork Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1 1/2 Lb Loaf: 1 1/2 Tsp Active Dry Yeast 2 1/2 C Bread Flour 1/2 C Cornmeal 1/2 C Whole-Wheat Flour 1 Tbsp Pumpkin Seeds, Roasted 1 Tbsp Pine Nuts -- Toasted 1 Tbsp Poppy Seeds 1 Tbsp Sunflower Seeds 1 Tbsp Toasted Sesame Seeds 2 Tsp Nonfat Dry Milk Powder 2 Tbsp Oil 1 Tsp Salt 2 Tbsp Sugar 1 cup water Put all in according to your bread machine manufacturer's directions and bake on light crust. I really like the flavor of this bread. Entered into MasterCook, created and tested by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 140.2 Fat 3.2g Carbs 23.9g Fiber 1.7g Protein 4.1g Sodium 136mg CFF 20.3% * Exported from MasterCook * O-konomi-yaki Recipe By :Tassajara Bread Book,Edward Espe Brown(Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Grains & Cereals Oriental Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Whole Cabbage -- Chinese Green Or Red 1 Whole Carrot 1/2 Onion 2 Stalks Celery 2 C Whole-Wheat Flour -- Or Unbleached Flour 1 Egg -- Beaten 2 Tbsp Brown Sugar 1 Tsp Salt 8 Oz Lowfat Evaporated Milk Water *NOTE: The original recipe called for 1/2 C meat or fish pieces, optional. Chop, shred, dice or thinly slice vegetables (and meat or fish if used). It is essential that the pieces be small so that the pancakes are not too thick. Mix together the remaining ingredients to make a batter. Fold in the vegetables and proceed to grill. If the pancakes are not cooking in the middle, thin the batter some and cook more slowly. These may also be eaten cold on a picnic. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : We have done it with zucchini and not cabbage and it is very good. Cal 203.6 Fat 1.6g Carbs 40.1g Fiber 5.6g Protein 9.9g Sodium 477mg CFF 6.9% * Exported from MasterCook * Oat Bran Carrot Bread Recipe By :Loafing It, DAK,(Jeff Beadles) (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Active Dry Yeast 1 C Rolled Oats -- quick-cooking 1 1/2 C Bread Flour 2 1/4 C Oat Bran 1 3/4 C Whole-Wheat Flour 4 Tbsp Gluten Flour -- 100% 2 Tbsp Wheat Germ 1 Tsp Salt -- optional 1 Tsp Safflower Oil -- or any veg oil 3 tbsp Honey 2 Egg Whites -- room temp. 1 1/2 cups carrots -- finely grated -- 2 - 3 whole carrots 2 cups Warm Water -- very warm 2 tablespoons warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Retain 1 cup of the water until after the machine has started mixing the dough for 1 minute. Then add the remaining 1 cup very slowly. Setting: white bread Reduce liquid if bread rises too much, increase liquid if too dry. source: DAK Loafing It, P 26 >From: jeff@onion.rain.com (Jeff Beadles) Formatted into MasterCook II by Reggie Dwork reggie@netcom.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oat Bran Muffins Recipe By :Nicki (Fritz@qhorse.stx.com) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1 1/4 cups oat bran 1/4 cup brown sugar -- packed 1/4 cup molasses -- or maple syrup (I think molasses is better) 3 tablespoons applesauce -- (I used cinnamon applesauce-this is in place of oil) 1 tablespoon baking powder 1/4 teaspoon salt 2 egg whites 2/3 cup skim milk Mix dry ingredients. In separate bowl mix wet ingredients and beat lightly. Add wet to dry and stir just until moistened (you could add raisins or dates here if you wanted). Line 12 muffin cups with paper liners. Preheat oven to 400 and bake for 12-15 minutes until tops are lightly browned. My recipe made 13 muffins,each having about 1 gram of fat. The original recipe called for oil in place of applesauce, but I made these before, using 1 tbs of oil and 2 tbs of applesauce, and found that they didn't seem to "dry" out nicely. The applesauce is better and the muffins are lighter but not very sweet. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oat Bread Recipe By :(Laura Marks) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups rolled oats 3 cups whole wheat flour 7/8 cup honey 4 tbl butter 1 tbl salt 4 cups boiling water 2 pkg yeast 1 pinch sugar 3/4 cup warm water 4 loaves unbleached white flour, enough to make a solid dough (probably 4-6 cups) Combine the oats, whole wheat flour, honey, butter and salt in a large bowl. Pour the boiling water over it. Stir. Allow to cool until lukewarm. Combine the yeaast, sugar and warm water. Proof the yeast in a warm oven. Stir into the (cooled) oats mixture. Add enough white flour to make a solid dough. The dough will be sticky because of the honey. Knead for 10 minutes, incorporating flour as needed. Let rise in a bowl for one hour or more. Punch down; let rise again for about 45 minutes. Divide into four loaves. Place in greased and floured loaf pans. Let rise to top of pan (or higher). Bake at 350 degrees for about 35 minutes. Turn out and enjoy a piece warm. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oat Date Bread Recipe By :Fleischmann's Yeast Best Ever Breads (Anita Matejka) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 c water 3/4 tsp salt 1 tbsp applesauce -- or margarine 2 c bread flour 1/3 c rolled oats 1/3 c dates -- chopped 1/4 c walnuts -- toasted 1 1/2 tablespoons skim dry milk -- instant 1 1/2 tablespoons sugar 3/4 teaspoon cinnamon 1 1/2 teaspoons active yeast -- instant Combine all ingredients according to manufacturer's directions. Process in regular, delayed, or rapid bake cycle. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Bread Recipe By :Beard on Bread,pg 90 (Anne Louise Gockel) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup oatmeal 1 cup boiling water 2 packages yeast -- (2 tbl) proofed in 1/2 cup warm water and 1 tbl sugar 1 cup milk -- scalded 3 tablespoons butter or margarine 1 tablespoon salt 1/4 cup brown sugar -- (or honey) 4 cups flour -- (4 to 5) This bread is somewhat heavy and dense but is very good toasted with cheese on top. One of my other cookbooks has an oatmeal and swiss cheese recipe and that sounds like an interesting variation. I regularly add one step that is nonstandard: I almost always give the bread an extra rising when the flour is half mixed in. The extra rising make the bread smoother. With sourdough the extra rising allows the starter to digest many of the lumps of flour which makes the dough almost silky soft. After adding about 1/3 - 1/2 of the flour the dough is the texture of muffin, waffle or brownie batter and I let it rise until doubled. Some of the recipes (esp the ones with potato) refer to this as a "slurry". Some recipes, especially those that use potato to enhance the yeast, do call for this extra rising; however I add this step to all bread recipes. [Anne] Cook the oats in the water until thickened, about 3 minutes. Add the warm milk, salt, brown sugar or honey and margarine. Mix together. Let cool. When cooled add the yeast. Add about 1-2 cups of flour until mixture has consistency of brownie batter. Let rise. Add the rest of the flour. Knead, adding flour as needed. Let rise. Punch down and divide into two. Form into loaves and place in greased loaf pans. Let rise. Bake 45-50 minutes at 375 degrees. CAUTION: my notes say to check them after 35-40 minutes! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Bread #2 Recipe By :Nancy Wright Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons margarine 1 Tablespoon salt 1/2 Cup honey 1 Cup oatmeal -- rolled oats or quick 2 Cups boiling water 5 Cups flour Pour boiling water over first four ingredients. Let cool. Mix 1T. yeast with 1/2 C. luke warm water and stir until yeast is dissolved. Add to the cooled oatmeal mixture. Next add 5 C. flour, but add only one cup at a time. Knead 7-10 minutes. Place ingreased bowl. Let rise in warm place for 30 min. or until double in size. Punch down and cut in half. With rolling pin roll out to get more air bubbles out. Roll dough up pinching ends. Place in 2 greased bread pans and let rise for 30 min. Bake in 350 oven for 30 - 40 min. When done turn out onto cooling rack and spread margarine over top to keep crust soft. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Bread #3 (Made In 1.5 Lb Bread Machine) Recipe By :doug_d@sdd.hp.com (Doug DePrenger) Serving Size : 15 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 C Milk 2 Tbsp Butter -- cut in grape size pc 2 Tbsp Honey 1/2 Tsp Salt 3 C Bread Flour 3/4 C Oatmeal -- not instant 1 Pkg Yeast -- 2 1/4 tsp Put ingrediants in machine in order. Process on "White Bread" cycle. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Cookies Recipe By :(Jennefer Anne Laidley) (reposted by Delia Stark) Serving Size : 30 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Flour -- All-Purpose 1 C Oats -- quick-cooking 1/2 C Sugar 1/2 Tsp Baking Powder 1/2 Tsp Baking Soda 1/2 Tsp Salt 1 Tsp Ground Cinnamon 2 Lg Egg Whites 1/3 C Corn Syrup 1 Tsp Vanilla 3/4 C Raisins In a large bowl combine flour, oats, sugar, baking powder, baking soda, salt, and cinnamon. Add remaining ingredients, stirring until all ingredients are moistened. Dough will be thick. Drop dough by heaping teaspoonful onto baking sheet sprayed with cooking spray (or whatever). Bake at 350 F (180 C) for 8 - 10 min or just until set. Do not overbake (or they'll turn into hockey pucks). Cool 5 min on baking sheet, then remove to wire rack to cool. Makes about 2 1/2 dozen cookies (depending on the size). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Cookies #2 Recipe By :Creighton Cardiac Center, Mary Watson (Deborah Kirwan) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup sugar 1/2 Cup brown sugar -- packed 1/4 Cup margarine 1/4 Cup nonfat yogurt 1 Teaspoon vanilla 3 egg whites -- beaten 1/2 Cup nonfat sour cream -- with 1 teaspoon soda dissolved in it 1 1/2 Cups oats 1/2 Cup oat bran 1 1/2 Cups all-purpose flour 1/2 Cup whole wheat flour 1 1/2 Teaspoons baking powder 1 1/2 Teaspoons cinnamon 1 Cup seedless raisins non-stick spray Cream together sugars, margarine, and yogurt. Add vanilla, eggs, sour cream, and oats. Add the remaining dry ingredients, continuously mixing. Fold in raisins. Drop by 1 1/2 tablespoons onto baking sheet strayed with non-stick spray. Bake at 375 degrees F for 10-12 minutes. Yield: 36 cookies - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Cookies #3 Recipe By :Jerri Martin Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup light corn syrup 1/4 Cup water 1 Tsp vanilla extract 2 egg whites 1/2 C brown sugar 1/2 C granulated sugar 2 Cups rolled oats 2 Cups oat bran 1 C all-purpose flour -- (or whole wheat) 1/2 Tsp baking soda 1/2 C raisins -- (golden are great!) Preheat oven to 350 degrees. Mix all moist ingredients and sugars in a large bowl, then gradually blend in the dry ingredients. Mix in raisins. Drop by large spoonfuls onto a cookie sheet lightly sprayed with Baker's Joy. Bake 15-17 minutes or until the edges are browned. These are great warm, but will break your teeth when cold. - - - - - - - - - - - - - - - - - - -